Brown-Sugar-Braised Pineapple

This recipe can turn even the most anemic pineapple into a juicy jewel by browning it until nearly singed, then poaching it in a brown sugar syrup with warming spices. Ensure the amount of fruit you have after being cut up is at a pound or just under—any more and there won’t be enough of the caramelly sauce to drape over. If you find precut spears of pineapple (not chunks) in the store, feel free to use those instead. No one needs to know.