Honey Lime Roasted Pineapple

There's something about the smell of pineapple hitting a hot oven that makes you stop and pay attention. A few summers ago, I was trying to impress someone with a dessert that didn't require turning on the full kitchen heat, and this came together almost by accident. The honey started to caramelize, the lime juice caught the light, and suddenly I had something that tasted like a vacation in a bowl. It's become my go-to when I want something that feels special without the fuss.

I made this for a small gathering on a humid afternoon, and watching people's faces light up when the toasted coconut hit their plates was worth every minute. One guest actually closed their eyes after the first bite and said it tasted like being somewhere warm and far away, which honestly made my week. That's when I realized this isn't just dessert, it's a mood shifter.

Ingredients

• Fresh pineapple: Look for one that yields slightly to pressure at the stem and has a sweet smell, because the quality of your fruit matters more than any technique here.
• Honey: Use raw or regular honey, whichever you have, but avoid anything overly processed since you'll taste it directly.
• Fresh lime juice: Bottled lime juice will work, but fresh always gives you that sharp, bright note that makes this dish sing.
• Lime zest: This tiny addition packs flavor into every bite, so don't skip it even though it seems small.
• Unsalted butter: The salt pinch comes later, so start here without it so you control the final flavor.
• Unsweetened shredded coconut: This is key, because sweetened coconut will turn the topping from aromatic into cloying.

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so your pineapple won't stick and cleanup stays easy.

Prepare the pineapple:

Cut your pineapple into wedges and arrange them in a single layer, giving each piece its own space on the baking sheet so the heat can actually reach all sides.

Make the glaze:

In a small bowl, whisk honey, lime juice, lime zest, melted butter, and a pinch of salt until everything comes together in a smooth, fragrant mixture. The butter will help it coat evenly.

Coat the fruit:

Brush the glaze over each pineapple wedge generously, getting into the nooks where the caramelization will happen. You want to use all of it.

Roast until golden:

Put the baking sheet in and roast for 18 to 22 minutes, turning the wedges halfway through so they caramelize evenly on both sides. You'll know it's done when the edges turn golden and look slightly sticky.

Toast the coconut:

While the pineapple roasts, put your shredded coconut in a dry skillet over medium heat and stir it constantly for 2 to 3 minutes until it smells nutty and turns golden. The moment it starts to brown, move it to a plate so it doesn't burn.

Finish and serve:

Arrange your warm pineapple on a platter, sprinkle the toasted coconut over the top, and serve it while it's still warm or let it cool to room temperature.

Save

The moment I realized this had become more than just a recipe was when my neighbor smelled it roasting and knocked on the door asking what was happening. We ended up sharing it on my back porch with nobody planning it, just talking about summer and how good warm fruit tastes when you're not expecting it. That's when I knew I'd found something worth coming back to.

The Magic of Caramelization

Caramelization is what separates regular roasted fruit from something memorable. When honey hits high heat, it breaks down into deeper, more complex flavors that taste almost caramel-like, especially when the pineapple's natural sugars join in. The lime juice keeps everything from being one-note sweet, cutting through with enough acid that your mouth keeps wanting another bite. You'll see the edges of the pineapple turn from bright yellow to a burnished gold, and that's exactly what you want to wait for.

Why Fresh Lime Matters Here

I learned this the hard way by reaching for bottled lime juice one afternoon, thinking it would be fine. The dish was fine, but it lost something essential, that brightness that makes people sit up and take notice. Fresh lime juice has oils and complexity that bottled can't quite capture, and in a recipe this simple, every ingredient shows up on your plate. If you don't have a fresh lime on hand, this is worth a quick trip to the store.

Serving and Timing

This dessert works warm, at room temperature, or even chilled the next day, which makes it flexible for whatever your day looks like. You can roast the pineapple earlier and reheat it gently if needed, though the fresh-from-the-oven moment is always best. The toasted coconut stays crispy for a couple of hours if you keep it separate and sprinkle it right before eating.

• Serve with vanilla ice cream or Greek yogurt if you want something richer and creamier.
• A tiny pinch of chili powder adds a surprising kick that plays beautifully with the sweet and tart.
• For vegan versions, swap the honey for maple syrup and use coconut oil instead of butter without changing anything else.

Save

This is the kind of dessert that feels like a small celebration without requiring you to spend hours in the kitchen. Whether you're cooking for people you love or just treating yourself to something special on an ordinary Tuesday, it always delivers.

Recipe FAQs

→ How do you glaze the pineapple evenly?

Brush the honey-lime glaze generously over each pineapple wedge using a pastry brush to ensure an even coating before roasting.

→ Can I use canned pineapple instead of fresh?

Fresh pineapple is preferred for roasting as it caramelizes better and retains texture; canned pineapple is too soft and may become mushy.

→ What’s the best way to toast shredded coconut?

Toast the coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, typically 2–3 minutes.

→ How do I make a vegan version of this dish?

Replace honey with maple syrup and use coconut oil instead of butter to keep the glaze plant-based while maintaining flavor.

→ Can I prepare this dessert ahead of time?

You can roast and toast the components in advance; reheat pineapple gently before serving to preserve its texture and warmth.