This recipe that I am going to share with you is pretty simple to make, but it takes a little time to dry the pineapple. I show the butter in the picture served with toasted bagels, but you can use this butter for a number of dishes. You can put it on your pancakes with some toasted pecans, or use it to baste your whole roasted chicken. Use your own creativity.

Pineapple Butter

Ingredients:
12 Ounces Pineapple (Fresh / Cored/ Cut 3/8 inch thick)
8 ounces Butter (Soft- Unsalted- I use Plugra)
1 Teaspoon Lemon Zest
1/4 Teaspoon Cinnamon
2 Tablespoons Confectioners sugar (10X’s)
1/4 Teaspoon Salt

Procedure to dry pineapple:
-Spray a baking rack with non-stick food release
-Place the pineapple on the baking rack so that the slices do not touch
-Place in a 250 degree Fahrenheit preheated convection oven- If you do not have a convection oven; turn your conventional oven up 50 degrees for each temperature that I give
-Bake 30 minutes
-Turn the oven to 300 degrees
-Bake 30 minutes
-Turn the oven to 350 degrees
-Bake 45 minutes
(By this time your pineapple will weigh about 4.5-5 ounces. The edges of the pineapple will get a little brown.)
-Chill the pineapple
-Puree the pineapple
-Using a mixing bowl and paddle, mix all of the ingredients together until well mixed.
Note: I used pineapple leaves as the garnish. I boiled them for about 10 seconds and then put them right in ice water to cool. This will make them a bright green color.

Enjoy