Ok, you may have noticed a recurring theme in my food posts: booze, specifically Goldschlagger. But the way I see it, as long as i have a bottle of it in the apartment, my motto is "Goldschlagger makes everything better." Case in point, this sauteed pineapple recipe from Giada DeLaurentis that I've really made my own.
1 large Pineapple
2 tbsp Butter
1/4 cup + 2tsp Goldschalgger
3 tbsp Honey
4 oz Plain Greek Yogurt
2 tbsp Whole Pecans
Pineapple into large chunks roughly the same size. Add Goldschlagger to pineapple, toss to coat evenly and refrigerate. Mix yogurt with 2 tsp of booze, refrigerate.
Butter in a large skillet over medium heat until browned around the edges. Add pineapple and toss to coat in butter. Add honey and toss pineapple until coated. Cook until pineapple is golden brown, about 5-7 minutes. Transfer pineapple to a serving dish. Keep skillet on low heat, add pecans and toast lightly, about 1 minute, and remove from heat.
Serve pineapple with dollop of yogurt mixture, topped with pecans and enjoy.
*feel the buzz*