Preheat the oven to 180°C. Combine the amaretti biscuits, walnuts, brown sugar, butter, cinnamon and vanilla essence, and pulse until the biscuits are finely ground.
Toss the pineapple with the crumb mixture in a 20 cm square glass baking dish. Bake for 30 minutes or until the pineapple is piping hot and the crumbs are crusty.
Did you know?
*When buying canned pineapple, opt for the juice-packed type; pineapple packed in heavy syrup has lots of added sugar and about 150 kilojoules more per serving. *Fresh pineapple can be used as a meat tenderiser as it contains an enzyme, bromelain, that breaks down protein. Bromelain is used to make commercial meat tenderisers.