1/4 cup chopped pecans
1/2 cup Dole Pineapple Tidbits in 100& Pineapple Juice, drained and juice reserved
1 Tablespoon brown sugar
2 Tablespoon reserved pineapple juice
1 pinch salt
1/4 teaspoon ground ginger
crackers, sliced baguette, apple slices , etc. for serving
Preheat oven to 350°F. Place brie round on baking sheet. With a sharp knife, cut into the rind on the top of the brie about a quarter inch from the edge. Do not remove the rind. Bake 15 minutes, or until cheese is soft and melted. Heat a small saute pan over medium heat and add the pecans, toasting until they slightly brown and give off a nutty aroma. Add the pineapple, brown sugar, pineapple juice, salt, and ginger to the nuts and stir to coat. Let it bubble until thickened and the pineapples and pecans are glazed. Remove the Brie from the oven and place on a serving plate. Peel the rind from the top of the Brie and pour the pineapple pecan mixture over the top of the Brie. Serve with crackers, sliced baguette, apple slices, etc. for dipping.