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The dessert, Light and fresh

Roasted pineapple with ginger

Roasted pineapple with ginger is a dessert for 6, glazed with honey and lifted by rum and lime. It takes 20 minutes of active work, is prepped in the morning and roasted right before guests arrive, and is very easy to make. Budget around €1.50 per person, and the trick to success is basting the pineapple regularly so it caramelizes.

A pineapple roasted in the oven with ginger and honey, warm and fragrant, brightened with a splash of lime.

Roasted pineapple with ginger
For
6 people
Work
20 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.50
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Roasted pineapple is a nice change from plain fresh pineapple rings. In the oven, it gets coated in a honey and melted butter glaze, while ginger and rum give it character without masking its freshness. Lime, used as juice during roasting and as zest at the end, keeps the whole dish bright rather than just sweet.

This dessert works well for a dinner party or a family meal, especially in fall or winter when you want a bit of sunshine on the plate. It follows a rich main course nicely, like a braise or a gratin, and kids enjoy it too, they can just skip the lime zest if they find it too sharp.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 20 min
  3. Before the guests arrive 1 step, 35 min
  4. When it's time to serve 1 step, 5 min

In the morning, peel and cut the pineapples and mix the honey and ginger marinade, then let everything wait in the fridge. Right before guests arrive, put the dish in the oven and baste it twice while it roasts. At serving time, plate the warm pineapple with its juices and finish with freshly grated lime zest.

The ingredients

6 people

Fruits and vegetables

  • Pineapples 2
  • Fresh ginger 40 g
  • Limes 2

Pantry

  • Honeyoften in the pantry 4 tbsp
  • Dark rumoften in the pantry 3 tbsp

Dairy

  • Butter 40 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the pineapples, remove the eyes, and cut them into large wedges, discarding the core. 15 min

    Save the core, it's firm and fragrant and makes a good snack.

  2. Mix the honey with the grated ginger, the juice of one lime, and the rum, then coat the wedges with it. 5 min

    Fresh ginger grates more easily straight from the freezer.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Arrange the wedges in a baking dish, scatter with butter shavings, and roast at 200°C, basting twice. 35 min

    Turn the wedges halfway through so they color on all sides.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the warm pineapple with its juices, and grate the zest of the second lime over the top. 5 min

    Adding the lime zest at the very end keeps all its punch.

Our tips to get it right

  • Pick ripe, fragrant pineapples, you should be able to smell sweetness at the base, they caramelize better than pineapples that are still green.
  • Cut the wedges to an even size so they all cook at the same rate and color evenly.
  • If your dish releases a lot of juice toward the end of roasting, run it under the broiler for two minutes to concentrate the glaze without drying out the pineapple.

The variations

  • Swap the dark rum for orange juice for an alcohol-free version, the flavor will be a touch milder but still fragrant.
  • For kids, set aside some wedges without the final lime zest, which can taste a bit too sharp for them.
  • Add a star anise or a cinnamon stick to the dish while roasting for a spicier, more winter-ready version.

What to serve it with

  • A scoop of vanilla ice cream
  • A shortbread cookie for crunch
  • A hot ginger tea

Storage

Leftovers keep for two days in the fridge in a sealed container. Reheat gently in the oven or a skillet with their juices to bring back the glossy texture, this dessert doesn't freeze well since the pineapple would release too much water.

Questions about this recipe

Can I use canned pineapple instead of fresh?

You can, but the result will be sweeter and less firm, fresh pineapple holds up better to roasting and caramelizes more. If you use canned, drain the slices well before coating them in the marinade.

How do I know if a pineapple is ripe enough for this recipe?

A ripe pineapple smells sweet at the base and its center leaves pull out easily. If it's still green, let it sit at room temperature for two or three days before using it.

Should I flambé the rum for this recipe?

It's not necessary here, the rum goes into the marinade and most of its alcohol cooks off in the oven. For a more dramatic table presentation, you can flambé a bit of warm rum right before serving instead.

How do I plate this dessert so it looks good?

Fan out two or three pineapple wedges on the plate, spoon over the reduced pan juices generously, then finish with freshly grated lime zest right at serving time. A few fresh mint leaves add a nice touch of color.

Can a roasted pineapple with ginger be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a roasted pineapple with ginger?

Allow 1 h 10 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a roasted pineapple with ginger?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roasted pineapple with ginger cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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