Equipment
- 1 large baking tray or roasting tray
- 1 small saucepan
Ingredients
For the pineapple
- 1 large pineapple, peeled and sliced into rings - 1.5cm thickness (just over ½-inch)
- 1 tablespoon melted butter - or neutral oil
For the cinnamon butter sauce
- 60 grams (¼ cup) salted butter - if using unsalted, add a generous pinch of salt
- 50 grams (¼ cup) soft brown sugar
- 1 teaspoon ground cinnamon
- juice of ½ a small lime
- ½ vanilla extract
To serve (optional)
- pecan nuts, roughly chopped
- vanilla ice cream
- Greek yoghurt
Instructions
Prepare the pineapple
- Preheat the oven to 220°C/425°F.
- 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.1 large pineapple, peeled and sliced into rings, 1 tablespoon melted butter
Roast the pineapple
- Roast for 25 minutes, turning halfway, until deeply golden around the edges with slightly sticky juices on the tray.
- 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.
Make the sauce
- While the pineapple roasts, add the butter, brown sugar, cinnamon, lime juice, and vanilla to a small saucepan.60 grams (¼ cup) salted butter, 50 grams (¼ cup) soft brown sugar, 1 teaspoon ground cinnamon, juice of ½ a small lime, ½ vanilla extract
- Warm gently over low heat until the sugar is melted and the sauce is glossy. Do not boil.
Serve
- Arrange the warm pineapple rings on a serving platter, slightly overlapping.
- Spoon over the warm cinnamon butter sauce and serve with ice cream or Greek yoghurt.
- Scatter over nuts if using.
Notes
A few tips before you start
Cut the pineapple fairly thick
Try to keep the pineapple rings around 1.5cm (just over ½ inch) thick. Thicker rings hold their shape better in the oven and give you softer, juicier centres.Don’t overcrowd the tray
Leave a little space between the pineapple rings. If they’re packed too closely together, the released juices create steam and the pineapple won’t caramelise properly.Roast before adding the sauce
Roasting the pineapple first gives you much better colour and deeper caramelisation. Adding the sauce too early can cause the sauce to burn before the pineapple has properly softened.Finish under the broiler
A quick finish under the broiler/grill helps create those darker caramelised edges and lightly charred spots that make the pineapple taste richer and look amazing.Pat the pineapple dry if needed
If the pineapple looks very wet before roasting or broiling, lightly pat it dry with paper towel. A drier surface caramelises much more easily.Removing the pineapple cores
You can leave the centres in or remove them for a cleaner look. A small cookie cutter works perfectly here, but the back of a large piping tip also does a surprisingly good job.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 197kcal | Carbohydrates: 28g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 180mg | Fiber: 2g | Sugar: 23g | Vitamin A: 398IU | Vitamin C: 72mg | Calcium: 33mg | Iron: 1mg
