Fresh roasted pineapple is a sweet and tangy end to any meal. Pineapples are not actually one fruit, but a collection of berries. Check for ripeness by gently pressing on the bottom the pineapple and smelling it. If there is some give and it smells sweet, the pineapple is ripe. They do not continue to ripen once picked. Roasting pineapple slices brings out their sweetness without losing any of the acid tartness that makes pineapple so refreshing. It’s not difficult to roast fresh pineapple, making it as convenient as it is healthy.
Preheat your oven to 400 degrees Fahrenheit.
Put 1 cup of dark brown sugar into a small bowl. Add 2 tbsp. of unsalted butter and ½ tsp. of cinnamon and cream them together with a fork.
Coat a large baking dish with nonstick cooking spray to make clean-up easier, if you like.
Spread half of the brown sugar and butter mixture onto the bottom of the baking dish. Use a spoon or your fingers; it doesn’t have to be perfect, because it will melt and spread out.
Lay the pineapple slices in a single layer in the baking dish and spread the remaining brown sugar mixture on top of the pineapple slices.
Roast the pineapple until the brown sugar mixture bubbles up and gets thick, about 20 minutes or so. Oven temperatures vary, so check your pineapple at 15 minutes and keep an eye on it after that.
Use chili oil, garlic salt and lime instead of sweet ingredients to roast pineapple for a tangy salsa.
Do not use canned pineapple for this recipe; you won’t get the same flavor or texture.