There’s something magical about the caramelized sweetness of roasted pineapple, especially when it’s infused with tropical flair. This recipe brings out the fruit’s natural juiciness, creating a golden, slightly charred exterior that’s both tender and bursting with flavor. With just 20 minutes of prep and an hour in the oven, you’ll have a dessert or side dish that’s as effortless as it is impressive.
The warm, aromatic notes of cinnamon and honey mingle with the pineapple’s tangy brightness, offering a perfect balance of sweet and zesty. Each bite delivers a luscious, melt-in-your-mouth texture that’s sure to transport you to a sun-soaked paradise. Whether served alone or paired with yogurt or ice cream, this dish is a tropical escape in every mouthful.
Ingredients for Tropical Roasted Pineapple
- 1 large pineapple (ripe and fresh)
- 4 tablespoons (2oz/57g) cold butter (unsalted, cubed)
- ½ cup (3oz/85g) dark brown sugar (packed, or substitute with light brown sugar)
- ¼ cup (2floz/57ml) spiced rum (or dark rum, optional for a non-alcoholic version)
- 1 can (14floz/400ml) full-fat coconut milk (shake well before using)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the pineapple: Top and tail the pineapple, then carefully cut off the rind until you reach the yellow flesh. Remove any remaining “eyes.”
- Assemble in the pan: Place the prepared pineapple in an oven-safe pan or skillet. Add the cold butter, dark brown sugar, spiced rum, and coconut milk around it.
- Bake: Place the pan in the preheated oven and bake for 45 minutes to 1 hour. Every 15 minutes, carefully turn the pineapple and baste it with the rum sauce to ensure even cooking and flavor.
- Check for doneness: The pineapple is ready when it’s tender and coated in a thick, glossy coconut rum sauce.
- Cool and slice: Remove the pan from the oven and let the pineapple cool slightly. Slice the flesh into pieces, discarding the core.
- Serve: Serve the warm pineapple slices with some of the thick sauce from the pan. Pair with coconut ice cream for an extra tropical treat.
- Store leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
This Tropical Roasted Pineapple shines when served warm with a scoop of creamy coconut ice cream. For an extra indulgent touch, sprinkle toasted coconut flakes or chopped macadamia nuts on top. If you’re feeling adventurous, drizzle a bit of extra spiced rum over the pineapple before serving for a boozy kick.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the pineapple slices in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid microwaving, as it can make the pineapple too soft.
Recipe Variations to Try
Swap out the spiced rum for coconut rum or even a splash of vanilla extract for a non-alcoholic version. If you’re not a fan of coconut milk, heavy cream works beautifully too. For a tropical twist, add a pinch of cinnamon or nutmeg to the sauce while baking.
Time-Saving Tips for Busy Cooks
To cut down on prep time, ask your grocer to peel and core the pineapple for you. You can also prepare the sauce ingredients ahead of time and store them in the fridge until you’re ready to bake. Just give it a quick stir before pouring it over the pineapple.
Equipment Guidance for Best Results
Use a heavy, oven-safe skillet or baking dish to ensure even cooking and caramelization. A silicone basting brush works wonders for coating the pineapple with the rich sauce. If you don’t have one, a spoon will do the trick—just be gentle to avoid breaking the pineapple slices.
Tropical Roasted Pineapple
Ingredients
- 1 large pineapple
- 4 tablespoons cold butter 2oz/57g
- ½ cup dark brown sugar 3oz/85g
- ¼ cup spiced rum or dark rum, 2floz/57ml
- 1 can full fat coconut milk 14floz/400ml
Instructions
- Preheat the oven to 400°F (200°C).
- Top and tail the pineapple and cut off the rind until you reach the yellow flesh.
- In an oven-safe pan or skillet, add in the pineapple, butter, brown sugar, rum, and coconut milk.
- Bake for about 45 minutes – 1 hour carefully turning the pineapple every 15 minutes and basting it with the rum sauce.
- Once the pineapple is tender and coated in the thick, coconut rum sauce remove from the oven and allow to cool slightly.
- Slice the flesh of the pineapple leaving just the core behind.
- Serve pineapple warm with some of the thick sauce from the pan and some coconut ice-cream.
- Store leftovers in the fridge for up to 3 days.
