Honey-Roasted Pineapple

Jenn Louis likes to avoid desserts that are too rich, so when she entertains, she often serves very simply prepared seasonal fruit on platters for people to pass around family-style. "Sure, you could serve it with ice cream, but that takes away from the fact that it's light and refreshing," she says.


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  • Servings: 8

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  • 2 ripe golden pineapples
  • 1/2 cup honey
  • 1 cup fresh orange juice

How to make this recipe

  1. Using a serrated knife, peel the pineapple. Quarter lengthwise then remove the core. Cut each pineapple quarter into 3 long, thin wedges and transfer to a large bowl. In a microwave-safe cup, combine the orange juice with 1/4 cup of the honey and heat at high power until warm, about 15 seconds. Pour the juice over the pineapple and let stand for 30 minutes, stirring occasionally.

  2. Preheat the oven to 450° and line 2 rimmed baking sheets with parchment paper. Drain the pineapple wedges and arrange them in a single layer on the baking sheets. (Reserve the juices for another use).

  3. Roast the pineapple wedges for about 10 minutes, until they are tender, shifting the pans from top to bottom and front to back halfway through. Arrange the pineapple wedges on a platter and drizzle with the remaining 1/4 cup of honey. Serve warm.

Make Ahead

The honey-roasted pineapple can be kept at room temperature for up to 8 hours. Rewarm before serving.


One Serving 102 cal, 0 gm fat, 0 gm sat fat, 26 gm carb, 2 gm fiber, 1 gm protein.

Contributed By Photo © David Malosh Published December 2011

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