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Sauteed Pineapple Crepe Filling

Use this recipe as a filling for Dessert Crepes.

  • Yield: Makes about 2 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, January 2002


  • 1 pineapple
  • 4 tablespoons unsalted butter
  • 1/4 cup packed light-brown sugar


  1. Peel pineapple; cut into quarters lengthwise. Cut out core; cut each quarter in half lengthwise. Cut each piece crosswise into 1/4-inch-thick slices; set aside.

  2. Heat butter in a large skillet over medium heat. Add pineapple; toss to coat with butter. Sprinkle with brown sugar; toss to coat. Cook, stirring occasionally, until pineapple is lightly browned, about 8 minutes. Transfer to a bowl; keep warm until ready to serve.

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