Honey Lime Roasted Pineapple (Printable)

Caramelized pineapple wedges glazed with honey-lime and crowned with toasted coconut topping.

# What You 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

# Directions:

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

# Expert Hints:

01 -
  • The caramelized edges get crispy while the inside stays juicy, creating this textural magic that feels indulgent but takes almost no effort.
  • It's naturally gluten-free and vegetarian, so you can serve it to almost anyone without the usual apologetic explanations.
02 -
  • The coconut will taste bitter if you leave it in the pan for even 30 seconds too long, so watch it like a hawk and move it immediately—I learned this the hard way by making a whole batch taste like burnt rubber.
  • Fresh pineapple matters more than you'd think because canned pineapple releases too much liquid and won't caramelize the same way, making your whole dessert soggy instead of crispy-edged.
03 -
  • Don't skip the halfway turn—it's the difference between some edges caramelized and all edges caramelized, and that matters more than you'd expect.
  • Keep the oven temperature at 425°F because lower and slower will give you mushy pineapple instead of caramelized fruit with that crucial textural contrast.
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