06
Dec
Roasted Pineapple with Honey Cinnamon Glaze
Ingredients
- 1 pineapple
- 1/2 cup of honey
- 1 tablespoon of lime juice
- 1 teaspoon of cinnamon
- 1 tablespoon of butter optional
- 1 tablespoon of sugar optional
Instructions
- Cut pineapple into spears. You can cut as little or as much of the pineapple as you'd like - 1/2 of the pineapple should be more than enough for 2 people, but the whole pineapple is a better choice for a family.
- Combine the honey, lime juice, and cinnamon in a large zip-top bag or plastic container large enough to hold the pineapple spears.
- Add the pineapple to the marinade, toss to coat the spears, and zip/cover the container.
- Place the pineapple in the fridge and allow it to marinade for at least half an hour. You can leave the pineapple marinading over night.
- After the pineapple has marinaded, adjust an oven rack to the top, or second from the top, position and pre-heat your oven grill on high. Then, line a baking tray with aluminium foil to make your clean up easier.
- Melt a tablespoon of butter and stir in a tablespoon of sugar to make a glaze.
- Remove the pineapple spears from the marinade and place them in a single layer on the prepared baking sheet. Brush all sides with the butter/sugar mixture.
- Grill the pineapple spears until the ends are turning brown and caramelised. This should take 8-10 minutes, depending on your oven. Make sure they don't burn!
- Enjoy the pineapple while it's warm, and top with additional cinnamon and/or honey.