Pin It Last summer, I was caught between wanting dessert and avoiding anything heavy after dinner, so I grabbed a pineapple at the market and wondered what would happen if I just roasted it with something sweet. The kitchen filled with this almost smoky-sweet aroma as the edges turned golden, and when I pulled it out, the fruit had transformed into something juicier and more concentrated than I expected. That first bite with the toasted coconut sprinkled on top felt like I'd accidentally discovered something I'd been missing, and now it's become my go-to when I want something that tastes indulgent but doesn't require much effort.
I made this for friends one evening when someone mentioned they were craving something tropical but couldn't handle heavy cream desserts, and I watched their faces light up when they took the first bite. The warm pineapple with that little crunch of toasted coconut became the thing everyone asked for again at the next gathering, even though it felt almost too simple to brag about.
Ingredients
- Fresh pineapple (1 whole, peeled and cored): Choose one that's golden yellow with a sweet smell at the base—this tells you the sugars have developed and roasting will intensify that natural sweetness into something almost caramel-like.
- Honey (3 tablespoons): This is your main sweetener and it also helps create those gorgeous caramelized edges; don't skip it for the same amount of sugar because honey browns differently.
- Fresh lime juice (2 tablespoons): This cuts through the richness and prevents the dessert from tasting one-dimensional, so using bottled juice instead would be noticeable.
- Lime zest (1 teaspoon): The zest has more flavor punch than the juice alone and gives you little bursts of brightness in every bite.
- Unsalted butter, melted (1 tablespoon): This carries all the flavors and helps them caramelize together; melting it first makes it easier to distribute evenly.
- Salt (pinch): A small amount enhances all the other flavors and prevents the honey from feeling cloyingly sweet.
- Unsweetened shredded coconut (1/3 cup): Toasting it yourself rather than using pre-toasted coconut gives you control over the texture and lets you catch it at that perfect golden moment when it smells like the tropics.
Instructions
- Get your oven ready and set the stage:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so the pineapple doesn't stick and you're not scrubbing caramelized sugar later. This high heat is important because it's what creates those caramelized edges in less than half an hour.
- Arrange the pineapple in a single layer:
- Spread the wedges out so they're not touching or piled up, because crowding them means they'll steam instead of roast and you'll lose that caramelization.
- Whisk your glaze together:
- In a small bowl, combine the honey, lime juice, lime zest, melted butter, and salt—whisking brings everything together so the flavors are evenly distributed when you brush it on. The mixture should smell bright and sweet at this point.
- Brush the glaze generously over the pineapple:
- Use a pastry brush to coat each wedge, making sure the glaze gets into the crevices and covers all the exposed flesh. Don't be shy here; the glaze is what creates those beautiful caramelized edges.
- Roast until caramelized and golden:
- Roast for 18 to 22 minutes, turning the wedges over halfway through so they brown evenly on both sides. You'll know it's ready when the edges have turned a deeper golden color and the kitchen smells like toasted pineapple and honey.
- Toast the coconut while the pineapple roasts:
- Put the shredded coconut in a dry skillet over medium heat and stir it frequently for about 2 to 3 minutes until it turns golden and fragrant; the moment it smells amazing, move it to a plate because it continues cooking from its own heat. Timing this while the pineapple roasts means everything finishes together.
- Assemble and serve:
- Arrange the warm roasted pineapple on a serving platter and sprinkle the toasted coconut over the top just before serving. The contrast between warm fruit and the slight crunch of coconut is what makes this dish memorable.
Pin It 
There's something about watching someone taste this for the first time that makes me understand why dessert matters beyond calories and sugar—it's the moment when a simple fruit becomes an experience. The warm, sticky-sweet pineapple with the snap of toasted coconut and that lime brightness felt like it transported everyone eating it somewhere better for just a few minutes.
When to Serve This
This works perfectly as a lighter dessert after a heavy meal, or as an afternoon snack when you want something that feels special without being too much. I've served it warm straight from the oven and also let it cool to room temperature, and honestly both ways are excellent depending on whether you want that comforting warmth or something slightly more refreshing.
Making It Even More Decadent
If you want to turn this into something richer, a scoop of vanilla ice cream melting into the warm pineapple is absolutely worth it, or a dollop of Greek yogurt gives you creaminess without heaviness. The lime-honey glaze actually pairs beautifully with dairy, so don't hesitate to add something creamy if that's what you're craving.
Variations and Flexibility
One of the joys of this recipe is how forgiving it is—you can substitute maple syrup for honey if you want a deeper flavor, or use coconut oil instead of butter for a vegan version. I've also added a tiny sprinkle of chili powder on top for people who like heat with their sweet, and it creates an interesting contrast that keeps you thinking about the flavors.
- Try swapping the lime for lemon zest and juice if that's what you have, though the flavor will be slightly less tropical.
- If you can't find fresh pineapple, high-quality frozen pineapple chunks will work, though you might need to reduce the roasting time slightly since they're already partially cooked.
- Keep the oven temperature at 425°F because lower heat means the pineapple will dry out before it caramelizes properly.
Pin It This is the kind of dessert that feels like you put in real effort but actually only asks you to do a few simple things, which is exactly why it's become something I make regularly. The tropical flavors make you feel like you've escaped somewhere warm, even if you're eating it in the middle of winter.
Recipe Questions & Answers
- → How do you achieve the perfect caramelization on the pineapple?
Brush the pineapple wedges generously with the honey-lime glaze and roast at a high temperature (425°F) until edges turn golden and caramelized, approximately 18-22 minutes.
- → What is the best way to toast shredded coconut?
Place shredded coconut in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden and fragrant. Remove immediately to prevent burning.
- → Can substitutions be made for dietary preferences?
Yes, maple syrup can replace honey for a vegan option, and coconut oil can be used instead of butter to avoid dairy.
- → How should this dish be served for best flavor?
Serve warm or at room temperature, optionally paired with vanilla ice cream or Greek yogurt to complement the tropical flavors.
- → Is there a way to add a spicy twist to this dish?
A light sprinkle of chili powder over the roasted pineapple adds a subtle heat that enhances the sweetness and citrusy notes.
