Honey Lime Roasted Pineapple (Printer-friendly)

Golden roasted pineapple glazed with honey and lime, finished with toasted coconut for a fragrant finish.

# What You'll Need:

→ Fruit

01 - 1 fresh pineapple, peeled, cored, and cut into wedges

→ Glaze

02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 1 teaspoon lime zest
05 - 1 tablespoon unsalted butter, melted
06 - Pinch of salt

→ Topping

07 - 1/3 cup unsweetened shredded coconut

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place pineapple wedges in a single layer on the prepared baking sheet.
03 - In a small bowl, whisk together honey, lime juice, lime zest, melted butter, and salt until combined.
04 - Brush the honey-lime glaze generously over all pineapple wedges.
05 - Roast for 18-22 minutes, turning once halfway through, until caramelized and golden at the edges.
06 - While pineapple roasts, place shredded coconut in a dry skillet over medium heat. Toast, stirring frequently, for 2-3 minutes until golden and fragrant. Transfer immediately to a plate to cool.
07 - Arrange roasted pineapple on a serving platter. Sprinkle with toasted coconut and serve warm or at room temperature.

# Expert Advice:

01 -
  • The caramelized edges get crispy while the centers stay juicy, creating this perfect textural contrast that feels indulgent without being heavy.
  • Your whole kitchen smells like a vacation, and you can make it in less than 40 minutes, so dinner guests think you spent hours on dessert.
02 -
  • Burnt coconut will ruin the whole dessert, so stay in the kitchen and keep stirring—it's not one of those things you can step away from.
  • Fresh pineapple matters more than you'd think; the canned stuff releases too much water and won't caramelize properly, no matter how long you roast it.
03 -
  • Buy the pineapple the day before so it comes to room temperature—cold fruit won't caramelize as effectively as one that's had time to warm up on the counter.
  • If your oven runs hot, start checking at 16 minutes because you want caramelized edges, not blackened ones.
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