Pineapple Upside-Down Baked Brie
By MacKenzie, Grilled Cheese Social
 
Servings: 6-8
 
Ingredients:
 
6 canned pineapple rings
9 maraschino cherries
2 tablespoons light brown sugar, divided
Cooking spray
1 tablespoon salted butter, melted
1 8-ounce tube seamless crescent roll dough
1 small (6-9 ounce) wheel Wisconsin brie cheese
 
Cooking Directions:
 
Place pineapple rings and maraschino cherries on folded paper towels and let stand about 10 minutes to

drain excess liquid. Sprinkle pineapple slices with 1/2 tablespoon brown sugar; grill or broil until

rings begin to caramelize. Set aside.
 
Heat oven to 360°F.
 
Spray sides of small cast iron skillet with cooking spray; add melted butter. Add remaining 1 1/2

tablespoons light brown sugar to skillet and stir until evenly combined. Place 1 pineapple ring in center

of skillet and arrange remaining 5 rings around it so cast iron skillet bottom is covered. Place 1 cherry

in each center hole of pineapple rings.
 
Unroll crescent dough on lightly floured or nonstick surface. Trim dough into square shape; place brie in

center of square. Tightly wrap crescent dough around brie and pinch ends together to tightly seal dough.
 
Place brie, seam-side-down, over pineapple rings. Bake until brown sugar is bubbling and top of crescent

dough is a light golden brown, about 25-35 minutes. Quickly invert brie onto plate; let sit 10-15 minutes

before cutting and serving.
 

The Sun Queen’s Potion
By MacKenzie, Grilled Cheese Social
 
Servings: 1
 
Ingredients:
 
1 ounce rum (preferably a barrel aged variety such as Grander)
.5 ounce mezcal
2 ounces fresh pineapple juice
.5 ounce Grenadine
Lemon wedge
 
Directions:
 
Combine all ingredients with ice in shaker and shake vigorously to combine. Fill rocks glass with crushed ice and strain mixture into glass. Garnish with lemon wedge (and if possible a tiny tiki umbrella and plastic cocktail drink monkey!).