Save My friend texted me a photo of a pineapple stand in Costa Rica, and I became obsessed with recreating that bright, caramelized tropical moment at home. The first time I tried this, my kitchen filled with this incredible smell—honey meeting high heat, lime cutting through the sweetness, and coconut toasting in the background. It felt like summer was happening right there on my baking sheet. I've made it dozens of times since, and it never gets old.
I made this for a dinner party when I was supposed to bring something fancy, and honestly, I almost didn't because it felt too simple. But then my neighbor took one bite and asked if I could make it for her birthday the next week, and I knew I'd stumbled onto something special. The warm pineapple with cold vanilla ice cream melting into all those caramelized bits became the thing everyone talked about, not the appetizers.
Ingredients
- Fresh pineapple, peeled, cored, and cut into wedges: Use a ripe one that smells sweet at the base, not hard and green, or you'll be fighting the fruit instead of celebrating it.
- Honey: This is the backbone of your glaze, so use something you actually like tasting on its own, not the squeeze bottle stuff.
- Fresh lime juice: Bottled works in a pinch, but fresh lime juice makes the whole thing taste brighter and more alive.
- Lime zest: Don't skip this tiny bit—it's where half the flavor lives, and it only takes 20 seconds with a microplane.
- Unsalted butter, melted: The salt pinch matters more than you'd think, so measure it rather than eyeballing.
- Unsweetened shredded coconut: The sweetened stuff will burn faster and taste cloying, so grab the unsweetened version from the bulk section.
Instructions
- Heat your oven and prep your stage:
- Crank the oven to 425°F and line your baking sheet with parchment paper—this keeps the fruit from sticking and makes cleanup painless. You want everything ready before you touch the fruit so it doesn't oxidize and lose its brightness.
- Arrange pineapple for maximum caramelization:
- Lay the wedges out in a single layer with a bit of space between them, not crowded on top of each other. The air circulation is what creates those golden, caramelized edges you're after.
- Whisk together your glaze:
- Mix the honey, lime juice, lime zest, melted butter, and salt in a small bowl until it feels cohesive. This should take about one minute—you're not making an emulsion, just combining flavors.
- Brush generously and roast:
- Use a pastry brush to coat each wedge with that glossy glaze, making sure to get into any crevices where it can caramelize. Slide into the oven and roast for 18 to 22 minutes, turning everything over halfway through, until the edges are golden and the fruit is soft enough to pierce with a fork.
- Toast coconut while pineapple roasts:
- In a dry skillet over medium heat, scatter the shredded coconut and stir constantly for 2 to 3 minutes until it's golden and fragrant—this is crucial because it goes from toasted to burnt in about 10 seconds. Dump it onto a plate immediately so it stops cooking.
- Finish and serve:
- Transfer the warm pineapple to a platter, sprinkle that toasted coconut over everything, and serve while it's still warm or let it cool to room temperature. The flavors meld even more as it sits, so there's no rush.
Save There was a moment when my partner walked into the kitchen halfway through cooking and just stood there inhaling deeply, and without saying anything, we both knew this one was going into the regular rotation. That's when I realized it wasn't just about the taste—it was about that anticipatory moment when you smell something and your body already knows it's going to be good.
Why Pineapple Takes Heat So Well
Pineapple's natural sugars concentrate and caramelize when exposed to high heat, which is why roasting transforms it from refreshingly sweet to deeply complex. The acid in the fruit prevents it from turning into a charred mess, and the bromelain enzyme actually breaks down a bit, making the texture softer without becoming mushy. I learned this the hard way after trying to flash-fry pineapple once and ending up with something sad and overcooked.
The Lime-Honey Balance
The magic in this dessert happens when the sweetness of honey meets the brightness of lime juice, creating something that tastes balanced instead of one-note. I used to make it with too much lime and the whole thing tasted sour, then I swung the other direction and it felt cloying. Finding that middle ground is what separates this from dozens of other pineapple desserts I've tried over the years.
Serving Suggestions and Make-Ahead Strategy
This dessert is forgiving enough to make a few hours ahead and serve at room temperature, which means you can actually enjoy your dinner party instead of stress-cooking in the kitchen. Vanilla ice cream or Greek yogurt on top transforms it into something that feels more luxe, and if you're feeling adventurous, a tiny pinch of chili powder adds a surprising warmth that makes people ask what you did differently.
- You can substitute maple syrup for the honey and use coconut oil instead of butter if you need a vegan version.
- Make the glaze ahead of time and keep it in the fridge—just warm it slightly before brushing onto the pineapple.
- Toasted coconut is best made fresh, but if you're short on time, toast it 30 minutes before serving rather than hours ahead.
Save This became the dessert I make when I want something that tastes like I tried harder than I actually did, which is maybe the highest compliment a recipe can receive. It's honest food that makes people happy without requiring you to spend your entire evening in the kitchen.
Recipe FAQs
- → How do I achieve caramelized pineapple edges?
Roast pineapple wedges at a high temperature (425°F) to encourage caramelization, turning halfway for even browning.
- → Can I substitute honey with another sweetener?
Yes, maple syrup works well as a vegan alternative and adds its own unique flavor to the glaze.
- → What’s the best way to toast shredded coconut?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2–3 minutes.
- → How should I serve the roasted pineapple?
Serve warm or at room temperature, optionally paired with vanilla ice cream or Greek yogurt to enhance the tropical flavors.
- → Is it possible to make this dairy-free?
Yes, substitute butter with coconut oil or a plant-based butter alternative to keep it dairy-free.
