Hawaiian Pineapple Tart

Preheat a nonstick pan.

Remove the crown, stem, end, and outside rind of the pineapple and slice it lengthwise into 8 pieces. Cut the core strip off each piece and slice the remaining pineapple into bite-size wedges.

Place the pineapple wedges onto the surface of the pan. The pan should not contain any oil or butter. The heat of the surface of the pan will caramelize the natural sugar in the pineapple and give the wedges a crust. Turn the pineapple pieces in the pan until the crust forms, about 2 minutes on each side.

Spoon or brush the piecrust with half of the marmalade. Arrange the pineapple wedges in overlapping concentric circles on top of the crust. Brush the top of the pineapple with the remaining marmalade and serve.