Ingredients
Scale
- 1 fresh pineapple, peeled, cored, and cut into wedges
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon unsalted butter, melted
- Pinch of salt
- 1/3 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Arrange the pineapple wedges in a single layer on the prepared baking sheet.
- Whisk together the honey, lime juice, lime zest, melted butter, and salt in a small bowl.
- Brush the honey-lime glaze generously over the pineapple wedges.
- Roast the pineapple for 18–22 minutes, turning once halfway through, until caramelized and golden at the edges.
- Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes.
- Arrange the roasted pineapple on a serving platter. Sprinkle with toasted coconut and serve warm or at room temperature.
Notes
Choose a ripe pineapple for optimal flavor. Adjust the honey and lime to your taste. For added flavor, consider using cinnamon or nutmeg.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 24g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg