Honey Lime Pineapple Coconut (Printable Version)

Caramelized pineapple wedges glazed with honey-lime, topped with toasted coconut for a tropical treat.

# 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

# How To Make:

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.
04 - Brush the honey-lime glaze generously over the pineapple wedges.
05 - Roast the pineapple for 18-22 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, 2-3 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 -
  • The pineapple caramelizes perfectly in the oven, turning juicy-sweet with crispy edges that catch the light.
  • It's genuinely impressive-looking but takes barely 35 minutes from start to finish, so you can pull it together on a whim.
  • Naturally gluten-free and vegetarian, so you're not scrambling to accommodate different diets.
02 -
  • Don't skip turning the pineapple halfway through roasting; the top and bottom need equal time to caramelize properly and avoid burning on one side.
  • Toast your coconut in a separate skillet while the pineapple roasts, and watch it like a hawk because it goes from golden to burnt in about 30 seconds.
03 -
  • If your pineapple is particularly large, cut the wedges a bit thinner so they roast evenly and get those caramelized edges without the inside staying too firm.
  • Make the glaze ahead of time and store it in the fridge; you can brush it on the pineapple whenever you're ready to roast, which takes any last-minute stress out of the equation.
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