Roasted Pineapple Honey Cinnamon

There is something special about roasting pineapple with honey and cinnamon until it turns beautifully caramelized. This easy dessert fills the kitchen with the warm scent of butter and spice, and every bite melts in your mouth. This recipe is the ultimate crowd-pleaser whenever you want a naturally sweet, effortless treat without fussing over the stove.

I started making this roasted pineapple for summer barbecues when I did not want to grill. Now my friends ask for it any time there is a potluck or family meal.

Ingredients

• Fresh pineapple: the star of the recipe go for one that smells sweet at the base and feels slightly soft when pressed
• Honey: brings all the natural sweetness and helps everything caramelize nicely
• Ground cinnamon: adds warmth and a dessert like spice note choose Saigon cinnamon for a stronger punch
• Lime juice: a splash of tartness that keeps the dish bright and lifts the sweetness
• Butter (optional): a finishing touch for extra browning and richer flavor use real butter if possible
• Sugar (optional): enhances the caramelization and makes the edges crisp up

When choosing pineapple I always check for a fragrant scent at the base and a little give when pressed. Avoid pineapples that have too many dark soft spots.

Step-by-Step Instructions

Cut the Pineapple:

Slice the top and bottom off the pineapple then stand it up and cut away the skin working around the fruit. Remove any stubborn eyes with the tip of your knife. Cut the pineapple in half lengthwise then into spears about finger width.

Mix the Marinade:

In a large plastic bag or container combine honey lime juice and cinnamon. Mix well so the cinnamon does not clump together.

Marinate the Pineapple:

Add pineapple spears to the marinade and toss to coat every piece. Seal or cover. Refrigerate for at least thirty minutes to let the flavors infuse. You can easily leave this overnight.

Prepare the Baking Sheet:

Move an oven rack to the top or second from the top position. Set your oven to broil on high. Line a baking tray with foil for easier clean up.

Optional Glaze:

Melt butter and stir in sugar in a small bowl if desired. This gives the pineapple extra crispness and shine but is totally up to your taste.

Arrange and Glaze:

Take the pineapple spears from the marinade and lay them in a single layer on the baking sheet. Brush both sides with the butter and sugar mixture for best browning.

Broil the Pineapple:

Slide the tray under the broiler. Watch closely and turn the spears once if you see them browning unevenly. Bake for eight to ten minutes until the edges are caramelized but not burnt.

Serve Warm:

Enjoy the pineapple straight from the oven while it is soft and warm. For an extra pop drizzle with more honey or sprinkle over additional cinnamon.

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My favorite part of this dessert is how the pineapple transforms under the broiler. I remember the first time I made it for my niece who claimed not to like pineapple and she cleaned her plate before anyone else.

Storage Tips

Keep any leftover roasted pineapple in an airtight container in the fridge. It will stay fresh for up to three days. For best texture gently rewarm in the oven or in a skillet to bring back some of the caramelization.

Ingredient Substitutions

If you prefer you can swap maple syrup for honey to make this vegan just skip the butter or use plant based. Orange or lemon juice works instead of lime if that is what you have on hand. For a bolder spice flavor try adding a pinch of ground ginger or nutmeg.

Serving Suggestions

Pile the roasted pineapple over a scoop of vanilla ice cream or swirl into Greek yogurt for a fancy breakfast. It also works well with pound cake or layered into trifles. I sometimes serve it as a sweet side for barbecue chicken or slow cooked pork.

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Cultural and Historical Context

Roasting pineapple is inspired by both tropical and South American traditions where fruit is often cooked over fire or heat to intensify its sweetness. The honey and spice glaze is a classic pairing that goes back generations and always pleases a crowd.

Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Fresh pineapple works best as it holds up under the broiler. Canned pineapple may be too soft and could break apart or become soggy during roasting.

→ How long should the pineapple marinate?

Marinating for at least 30 minutes allows the flavors to infuse, but leaving it overnight intensifies the sweetness and cinnamon aroma.

→ What oven settings should I use?

Set your broiler on high and arrange the oven rack near the top. Keep a close watch to avoid burning, as broiling is fast and intense.

→ Can I omit the butter and sugar glaze?

Yes, the glaze is optional. It adds extra browning and flavor, but even without it, the pineapple will still develop lovely caramelization from the honey marinade.

→ What garnishes work well with roasted pineapple?

Try an extra drizzle of honey, a dusting of cinnamon, chopped mint, or a spoon of whipped cream for even more flavor.