Chef's Kitchen: Oggi's Roasted Pineapple with Sweet Italian Cream

By Melissa Eichman, Reporter
Last Updated: Wednesday, July 19, 2017, 5:30 AM EDT

Joe Di Bartolo, owner of Oggi Italian on Davis Islands, shares his roasted pineapple recipe this week’s in the Chef’s Kitchen.

Oggi’s Roasted Pineapple with Sweet Italian Cream

  • 1 fresh pineapple cut into quarters
  • 3 tbsp sugar
  • 4 tbsp powdered sugar
  • Portable propane torch

On each quarter, cut the pineapple off the rind in one piece, but leave in place.

Partially cut core, leaving it connected on one end.

Cut the pineapple into bite-sized squares, leaving in place on the rind.

Bake for 15 minutes at 400 (500 degrees max).

While pineapple is baking, make the Italian cream.

Sweet Italian Cream

  • 8 oz. ricotta
  • 6 oz. powdered sugar
  • Whip lightly together

Upon removing pineapple from the oven, sprinkle pineapple with sugar.

Using a portable propane torch, blowtorch the pineapple until the sugar caramelizes evenly.

Sprinkle powdered sugar on top of roasted and torched pineapple.

Put four to six dollops of Italian cream around pineapple quarters and serve.

Dip small squares of pineapple in sweet Italian cream.