Caramelised Roasted Pineapple with Cinnamon Butter Sauce

Warm roasted pineapple rings with caramelised edges, glossy cinnamon butter sauce and cold melting scoops of vanilla ice cream scattered with toasted nuts 😍

The pineapple turns soft, juicy and almost jammy in the oven while the edges darken under the broiler (grill) for extra caramelisation. It's such an easy fruit dessert but feels surprisingly elegant.

Roasting the pineapple before adding the sauce gives this version deeper flavour and better caramelisation, while keeping the cinnamon butter glossy instead of sticky or burnt.

A few ingredients worth paying attention to

Pineapple - Fresh pineapple is best here. It roasts properly, caramelises better and gives you those darker golden edges that canned pineapple struggles to achieve.

Soft brown sugar - Gives the sauce a deeper caramel flavour than white sugar and works especially well with the cinnamon and roasted pineapple.

Lime juice - Keeps the sauce from becoming overly sweet and helps balance the richness of the butter and brown sugar.

Cinnamon - Gives the sauce warmth without overpowering the pineapple.

Nuts (optional but highly recommended) - Roughly chopped pecans or macadamias add crunch and contrast against the soft roasted pineapple and melting ice cream. Toasting them first adds even more flavour and crunch.

How to make roasted pineapple

1. Preheat the oven to 220°C/425°F.

2. Arrange the pineapple rings on a parchment-lined baking tray and brush lightly with melted butter or oil.

Tip: Leave a little space between the rings so they roast instead of steam.

3. Roast for 25 minutes, turning halfway, until deeply golden around the edges with slightly sticky juices on the tray.

4. Move the tray under the broiler/grill for 1-3 minutes per side for deeper colour and lightly charred spots.

Tip: Watch closely under the broiler as pineapple can burn quickly.

5. While the pineapple roasts, add the butter, brown sugar, cinnamon, lime juice and vanilla to a small saucepan.

6. Warm gently over low heat until the sugar is melted and the sauce is glossy. Do not boil.

7. Arrange the warm pineapple rings on a serving platter, slightly overlapping.

8. Spoon over the warm cinnamon butter sauce and serve with ice cream or Greek yoghurt.

9. Scatter over nuts if using.

Serving suggestions

Serve the warm roasted pineapple with:

• Vanilla ice cream. This is especially good with a scoop of my rich dark chocolate ice cream if you want something a little more indulgent.
• Greek yoghurt
• Mascarpone
• Chopped pecans or macadamias
• Crushed ginger or shortbread biscuits
• A scattering of granola or muesli. If you enjoy easy breakfast ideas with yoghurt and fruit, my tiramisu overnight oats are another favourite.
• It also pairs beautifully with cosy desserts like my creamy rice pudding with condensed milk.

This works beautifully as a simple dessert with melting vanilla ice cream, but it's just as good served for breakfast with thick Greek yoghurt and a little granola or muesli.

You can even serve it alongside a barbecue. The sweet, caramelised pineapple pairs especially well with smoky grilled meat - something we South Africans have always understood around a braai (although you'll probably want to skip the ice cream or yoghurt here 😝).

Storage & reheating

Store leftover pineapple in an airtight container in the fridge for up to 3 days.

The pineapple will soften a little more once chilled, but the flavour becomes even richer as the cinnamon butter soaks in.

To reheat, warm gently in the microwave or in a hot oven until heated through. A quick minute or two under the broiler/grill will help bring back some of the caramelised edges.

A few helpful questions

Can I use canned pineapple?

Fresh pineapple works much better for this recipe. It caramelises more easily and gives you better texture and colour. Canned pineapple tends to release more liquid, which can prevent it from roasting properly.

Why roast the pineapple before adding the sauce?

Adding the sauce too early can cause the butter and sugar to burn before the pineapple has properly softened. Roasting first gives you deeper caramelisation while keeping the cinnamon butter sauce glossy and smooth.

How do I stop the pineapple from steaming?

Make sure the pineapple rings have a little space between them on the tray. If they're packed too closely together, the released juices create steam instead of helping the pineapple caramelise.

Can I make this ahead?

Yes. You can roast the pineapple and make the sauce ahead of time, then gently reheat everything before serving. The pineapple softens slightly more once chilled, but the flavour becomes even richer.