Hawaiian Pineapple and Ginger Dessert

If you like ginger this dish will have you over the moon. The fresh ginger and pineapple has a strong flavor while the sugars to mellow it out and bring the whole dish together. Makes an excellent ice cream or cake topper.

Ingredients:
16 ounce fresh/frozen/canned pineapple chunks
1 cup chopped fresh ginger root, about 10-12 ounces
¼ cup sugar
4 Tablespoons honey
4 Tablespoons vegetable oil
1 Tablespoon pumpkin pie spice

Servings:Makes about 1.5 cups of "topping"

Instructions:
Sautee the ginger in the oil for 5 minutes or so, until it starts to soften a little bit. Then add in the sugar, honey and pumpkin pie spice. Continue cooking 10-15 minutes or until ginger is done to your desired level of softness. The longer you cook the sugar combination the thicker the syrup will be also.

Once cooked, allow to cook for 5-10 minutes and then combine with the pineapple. Use it as an ice cream topper or cake topper.

Nutritional Information:

Recipe From: http://www.aroundhawaii.com/lifestyle/food/2009-01-hawaiian-pineapple-and-ginger-dessert.html

I made this dish for Supper Club's Hawaiian Night. While not particularly Hawaiian unto itself, it does have some vary Hawaiian flavors. In any case it was a fantastic experiment that came out great. I served it over homemade vanilla bean ice cream and it was fantastic, but I could also see this on top of pound cake or angel food cake. The ice cream also helped take some of the bite from the ginger, so non-ginger lovers could just add a little more ice cream. A great alternative to Bananas Foster and it whips up in minutes.