Slow Cooked Pineapple

• 2 medium pineapples (about 2 1/2 pounds or 8 cups fresh pineapple, sliced)
• 1 cup brown sugar
• 1 (6-inch) piece fresh ginger (about 5 ounces), thinly sliced
• 1 to 2 cinnamon sticks
• Coconut or Vanilla Ice cream for serving

1. If using whole pineapple: Peel, quarter, and cut away the core from the pineapple.
2. Discard the core.
3. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
4. Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker.
5. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
6. Serve warm with scoops of coconut ice cream on top.
7. The compote keeps for up to a week tightly sealed in the refrigerator.
8. Cook's Note: Add some lime and fresh cilantro leaves for a delicious savory compote, perfect for serving with roast pork or grilled chicken.

pineapples, brown sugar, fresh ginger, cinnamon sticks, coconut

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-pineapple-recipe2.html (may not work)