Preheat the broiler. Drain the pineapple (use the juice for another purpose or discard it), and arrange in a single layer on a foil-lined broiler pan. Sprinkle evenly with the maple or brown sugar. Broil the pine-apple on one side only until it is a rich, golden brown and the sugar has melted, 5 to 8 minutes. Lightly grease the bottom and sides of an 8-inch square baking dish with the oil. Spread the pineapple pieces (with any sugar drippings), sugared side down, in a single layer on the bottom of the pan. (If there is an extra ring or two, cut it in quarters and use it to fill in the spaces between the rings.) Set aside. Turn the oven temperature down to 350°F.
(Note: We did the next three steps while the oven was preheating and the pineapple was broiling.)
Bring 2 quarts water and 1 tsp. of salt to a rapid boil. Add the orzo and cook, stirring occasionally, until tender. Drain well, rinse a few seconds under cool water, and drain again.
Bake for 60 to 75 minutes, or until a knife inserted in the center comes out clean. The kugel must cool to set. You can serve it right from the pan, or invert it when cool: run a knife along the edges of the pan, turn the pan upside down on a serving plate, and unmold.
We used a 14-oz. can of coconut milk, and baked the kugel for an hour.
Serve the kugel chilled, but not icy cold. Or for a more exotic finale, try it slightly warm (reheat gently).
Cohen’s other recipes in the IJN are: North African Cooked Carrot Salad, Brisket Braised in Pomegranate Juice with Onion Confit and Pomegranate Seeds and Syrian Pilaf.