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                                                                  I'm not usually one to buy a whole pineapple — where I live, pineapples are not exactly in season at the moment — but when I was writing The Greyston Bakery Cookbook, I happened to have been pregnant and a craving for tropical fruit must have been coursing through my system. This is a great sweet treat to take on a picnic, or to eat at home in front of a fan, with your feet up and a tall glass of iced tea, which is how I probably ate them that summer.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 60 pineapple
                                                                  • Yes No 12 macadamia nut halves
                                                                  • Yes No 1 3/4 cup unbleached all purpose flour
                                                                  • Yes No 1/3 cup chopped macadamia nut
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 2 egg
                                                                  • Yes No
                                                                  • Yes No small inch until golden
                                                                  • In a small bowl, combine the butter and sugar and spread the mixture evenly in the prepared pan.
                                                                  • Pat the pineapple pieces dry between several thicknesses of paper towels and arrange them evenly on the sugar mixture, either in 24 equal-size pinwheel designs or scattered in rows, leaving space for slicing the pan’s contents into 24 bars of equal size. Arrange the macadamia nut halves among the pineapple slices.
                                                                  • Remove the pan from the oven and set it on a wire rack to cool completely. Carefully remove the bars from the pan by pulling up on the edges of the parchment. Cut into bars, and serve them upside down, with the pineapple design facing up.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 12, depending on design of topping
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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