Honey Lime Roasted Pineapple (Printable)

Pineapple glazed with honey and lime, roasted to caramelized perfection and topped with toasted coconut.

# 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

# How To:

01 - Preheat the 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 well combined.
04 - Brush the honey-lime glaze generously over the pineapple wedges, ensuring even coverage.
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, approximately 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 Tips:

01 -
  • It roasts in under 25 minutes, so you can pull together dessert while dinner's still happening.
  • The sweetness of honey and brightness of lime balance each other in a way that feels both simple and sophisticated.
  • Toasted coconut adds a textural surprise that makes people ask for the recipe before they even finish eating.
02 -
  • Don't skip turning the pineapple halfway through, because one side will caramelize faster than the other and you want that even golden color and texture on both sides.
  • Toast your coconut in a completely dry skillet without oil, and watch it the whole time, because it goes from golden to burnt in about 30 seconds if you blink.
03 -
  • If your pineapple feels dense and won't yield to pressure, give it a day or two at room temperature to ripen slightly, because underripe fruit won't have the same sweetness.
  • Make sure you toast the coconut in a completely dry pan with no oil, because even a tiny bit of moisture will make it steam instead of toast, and you'll lose that nutty, fragrant quality.
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