Food & Cooking Recipes Crepe Recipes Sauteed Pineapple Crepe Filling Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: 2 cups Use this recipe as a filling for Dessert Crepes. Ingredients 1 pineapple 4 tablespoons unsalted butter ¼ cup packed light-brown sugar Directions 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. 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. Rate it Print