Honey Lime Roasted Pineapple (Printable Version)

Roasted pineapple with honey-lime glaze and toasted coconut creates a tropical, aromatic treat.

# 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

# Method:

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

# Expert Hints:

01 -
  • It tastes like a fancy dessert but takes less time than most people spend deciding what to eat.
  • The contrast between warm roasted fruit, creamy coconut, and bright lime makes every bite feel intentional and special.
02 -
  • Don't skip turning the pineapple halfway through roasting—the bottom side needs those caramelized edges just as much as the top, and it ensures even cooking.
  • Toast the coconut separately in a skillet instead of trying to do it in the oven; you have much more control and can catch it at the exact moment it's perfect.
03 -
  • Buy your pineapple a day or two before cooking—fruit that's slightly past peak ripeness has more concentrated natural sugars and will caramelize more beautifully than an underripe one.
  • Keep the honey-lime glaze mixture at room temperature before brushing it on; cold glaze will thicken and won't coat as smoothly as warm glaze will.
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