Glazed Pineapple with Macadamia Nut Crunch

1 lg Ripe pineapple; end trimmed

-skin and eyes removed 1 c Coarse chopped macadamias

1/3 c Lt. brown sugar (packed)

pn Salt 4 tb Unsalted butter, melted

1. Preheat the broiler. Cut the pineapple into 8 slices, each about

1-inch thick. For a decorative presentation you might want to cut notched

grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell. 2. In a small bowl, combine the nuts, brown sugar and salt. Add the butter and stir until well blended. 3. Place the pineapple slices on a baking sheet lined with foil. Sprinkle with a few tablespoons of the nut mixture or arrange in a graphic pattern over each pineapple slice. 4. Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1 1/2 minutes. Serve hot.