Honey Lime Roasted Pineapple

# What You'll Need:

→ Fruit

01 - 1 fresh pineapple, peeled, cored, and cut into wedges

→ Glaze

02 - 3 tablespoons honey

03 - 2 tablespoons fresh lime juice

04 - 1 teaspoon lime zest

05 - 1 tablespoon unsalted butter, melted

06 - Pinch of salt

→ Topping

07 - 1/3 cup unsweetened shredded coconut

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - Arrange pineapple wedges in a single layer on the prepared baking sheet.

03 - In a small bowl, whisk together honey, lime juice, lime zest, melted butter, and salt until well combined.

04 - Brush the honey-lime glaze generously over all pineapple wedges.

05 - Roast for 18 to 22 minutes, turning once halfway through, until caramelized and golden at the edges.

06 - While pineapple roasts, place shredded coconut in a dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, approximately 2 to 3 minutes. Transfer immediately to a plate to cool.

07 - Arrange roasted pineapple on a serving platter. Sprinkle with toasted coconut and serve warm or at room temperature.

# Expert Tips:

01 -

The natural sugars in pineapple concentrate as it roasts, creating a candy-like caramelization that tastes way more indulgent than it actually is.
Toasted coconut adds a nutty depth that transforms simple fruit into something that feels like a proper dessert.
It comes together in under 40 minutes and actually tastes better warm or even at room temperature, so there's zero stress about timing.

02 -

Don't skimp on turning the pineapple halfway through, it's what ensures both sides get golden and caramelized instead of one side being perfect and the other just warm.
Toast the coconut separately in a skillet instead of in the oven, you'll get a deeper, nuttier flavor that toasting in the residual heat just can't match.

03 -