Honey Lime Roasted Pineapple

One sticky summer afternoon, I was rummaging through a nearly empty freezer when I spotted a lonely pineapple I'd bought on impulse weeks earlier. Instead of letting it waste, I tossed it with honey and lime, roasted it until the edges caramelized, and the entire kitchen filled with this almost unbearable tropical sweetness. My neighbor smelled it from across the hall and showed up at my door with two bowls and a hopeful smile. That's when I realized this wasn't just a way to save fruit—it was something genuinely special.

I made this for a potluck where everyone brought their usual safe choices, and somehow this simple roasted fruit became the thing people actually finished. A friend who usually skips dessert asked for the recipe, and now she makes it for her kids as a "fancy treat night" thing. It taught me that sometimes the best dishes aren't complicated—they're just honest.

Ingredients

• Fresh pineapple (1 whole, peeled and cored): Choose one that smells fragrant at the base and gives slightly when you press it—this means it's ripe enough to roast without drying out completely.
• Honey (3 tablespoons): This is your sweetness anchor, and it caramelizes beautifully in the heat, creating those dark, glossy patches on the fruit.
• Fresh lime juice (2 tablespoons): Brightens everything up and keeps the glaze from becoming one-note sweet; freshly squeezed makes a real difference in flavor.
• Lime zest (1 teaspoon): Those tiny green flecks add flavor and visual pop that bottled juice just can't deliver.
• Unsalted butter, melted (1 tablespoon): Helps the glaze coat evenly and adds richness that makes it taste less like health food and more like dessert.
• Salt (pinch): A secret weapon that makes the fruit taste more fruity and keeps sweetness from overwhelming your palate.
• Unsweetened shredded coconut (1/3 cup): Toasting this yourself transforms it from bland to intensely aromatic—trust me, it's worth those extra three minutes.

Instructions

Heat your oven and prep the stage:

Get your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays simple. This temperature is hot enough to caramelize without burning.

Arrange your pineapple:

Spread the wedges in a single layer with space between each piece; crowding them steams instead of roasts them. You want the heat to kiss every surface.

Whisk the glaze:

Combine honey, lime juice, zest, melted butter, and salt in a small bowl—the mixture should look glossy and smell like a tropical breeze. Don't skip this step of whisking; it ensures the ingredients actually blend together.

Coat generously:

Use a pastry brush to paint that glaze all over each wedge, getting into the crevices where it'll pool and caramelize. Be generous here; this is where the magic happens.

Roast until golden:

Slide the sheet into the oven for 18–22 minutes, flipping the wedges halfway through so they brown evenly on both sides. You'll know it's done when the edges look almost candied and the kitchen smells like a vacation.

Toast the coconut simultaneously:

While the pineapple roasts, put dry shredded coconut in a skillet over medium heat and stir constantly for 2–3 minutes until it's golden and fragrant. This happens fast, so stay nearby—burnt coconut tastes like sadness.

Assemble and serve:

Arrange the warm roasted pineapple on a platter, scatter that toasted coconut over top, and serve immediately. The contrast between warm fruit and the crunch of coconut is part of what makes this work.

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There's this quiet moment when you pull roasted pineapple from the oven and the caramelized edges catch the light. That's when you know you've made something that tastes like more than the sum of its parts, that feels almost like love on a plate.

When to Serve This

Serve this warm right out of the oven when the pineapple is still blushing with heat and the coconut is at its most fragrant. It's equally delicious at room temperature though, so it's perfect for a make-ahead dinner party where you need to pace yourself.

Flavor Variations to Explore

The beauty of this recipe is how flexible it actually is once you understand the base. I've added a tiny pinch of chili powder for heat, swapped maple syrup for honey when I wanted something earthier, and even experimented with cardamom for an almost chai-like complexity. Each change shifts the mood without breaking what makes it work.

Storage and Make-Ahead Tips

This dish keeps beautifully in the refrigerator for up to three days, though the pineapple will soften over time and the coconut will lose its crunch—so if you're planning ahead, toast the coconut fresh and add it just before serving. You can also prep the glaze the night before and store it covered in the fridge, then brush and roast when you're ready to serve.

• Serve with vanilla ice cream to play up the tropical warmth, or pair with Greek yogurt for something tangier.
• A pinch of sea salt sprinkled on top right before serving brings everything into focus.
• Make this in batches if feeding a crowd; the wedges roast evenly and stay hot longer than you'd think.

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This recipe became my answer to the question of what to bring when I want something that feels effortless but tastes like you tried. It's proof that sometimes the best desserts aren't fussy—they're just done right.

FAQs About This Recipe

→ How do you achieve a caramelized finish on pineapple?

Roasting pineapple at a high temperature with a honey-lime glaze allows natural sugars to caramelize, creating a golden, flavorful exterior.

→ What is the best way to toast shredded coconut?

Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, which takes about 2–3 minutes.

→ Can I substitute ingredients to make this dish vegan?

Yes, replace honey with maple syrup and butter with coconut oil to make a vegan-friendly version without compromising flavor.

→ What serving suggestions complement this roasted pineapple?

Serve warm or at room temperature, optionally paired with vanilla ice cream or Greek yogurt for a creamy contrast.

→ How can I add a spicy twist to this dish?

A sprinkle of chili powder over the roasted pineapple adds a subtle heat that enhances the tropical sweetness.