Honey Lime Roasted Pineapple (Printable Version)

Sweet honey-lime glazed pineapple roasted to caramelized perfection with toasted coconut topping.

# 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 Make It:

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, coating all sides evenly.
05 - Roast 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 Advice:

01 -
  • It's ready in under 40 minutes, which means you can pull off looking like a dessert genius on a weeknight.
  • The caramelized edges create this sweet-tart balance that somehow feels lighter than it tastes, so you don't feel guilty having seconds.
  • Toasted coconut adds a dimension that transforms basic roasted fruit into something memorable and aromatic.
02 -
  • Toasted coconut burns faster than you think, and burnt coconut tastes bitter and ruins the whole final moment—stay in the kitchen and don't trust the timer here.
  • Pineapple that's too wet will steam instead of caramelize, so pat your wedges dry before brushing them with glaze and make sure your pan isn't crowded.
  • The honey-lime glaze thickens slightly as it cools, which means reheating brings back a bit of that glaze texture even if you serve at room temperature initially.
03 -
  • Buy your pineapple a day or two before you plan to cook it so the natural sugars are fully developed and the fruit has more sweetness to caramelize.
  • If you're making this for a crowd, double the recipe easily—just use a larger baking sheet and extend the roasting time by a few minutes.
  • The toasted coconut stays crispest if you add it just before serving, but you can toast it earlier and store it in an airtight container for a few hours.
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