Brown Sugar Roasted Pineapple

BrownSugarRoastedPineapple

Cooked pineapple is one of the true treasures in life and it is also quite easy to toss together. I absolutely love pineapple ham but since I usually use the leftover ham and broth for soups pineapple is generally a bad choice for me. These days I must make Brown Sugar Roasted Pineapple as a side dish and thus allowing me to have pineapple ham for dinner but not for leftover soup. Smart huh…

When it comes to a holiday ham dinner I usually have a lot going on but this side dish takes less than 5 minutes to assemble. Roasting the pineapple chunks at high heat in butter and sugar with a little salt and cinnamon brings out the fruit’s rich sweet flavor perfectly.

While this is one of my favorite things to serve with ham it also is great for breakfast with sausage and pancakes, served with pulled pork BBQ or hamburgers, and even for dessert by itself or to top ice cream. You have to love a recipe that is so incredibly versatile.

Easter is right around the corner. What are you making for dinner?

Brown Sugar Roasted Pineapple
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 4 cups fresh or frozen pineapple chunks (I used Kirkland frozen pineapple chunks)
  • ¼ cup butter, melted
  • ¼ cup brown sugar
  • ⅛ tsp. salt
  • ½ tsp. cinnamon
Instructions
  1. Preheat the oven to 450 F.
  2. Cut fresh pineapple into chunks or thaw the frozen pineapple in the microwave until it is mostly thawed. If you are using frozen and thawed pineapple include any juice from the thawing process.
  3. In a medium bowl combine all of the ingredients. Stir by tossing gently until all the pineapple is well coated.
  4. Pour the pineapple mixture into a large, rectangular baking dish.
  5. Bake in a preheated oven for 20-25 minutes, stirring about half way through.
  6. The pineapple is done when it turns a rich golden and begins to brown but before it starts to blacken.

This recipe is participating in Weekend Potluck.

This cinnamon from Costco usually runs $2.99 in the warehouse and the quality is over the top!  It’s so good I have given it for Christmas gifts to fellow cooks more than once.  If you buy it on Amazon it is a bit more expensive but still a better deal than smaller bottles of inferior quality at the store.

 

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39 thoughts on “Brown Sugar Roasted Pineapple

  1. This looks so wonderful! I could eat the entire batch over a bowl of ice cream! It has to taste even better than pineapple upside down cake and especially less carbs and flour!

    • Hi Karen,
      Good catch! The first line of the recipe got cut off when I put it into the transfer. I have it fixed. The pineapple bakes at 450. Enjoy!

  2. Hi Miranda,

    This looks amazing! I would love to feature it on my blog as part of a Pinterest Favorites post so keep an eye out for that – I will let you know when it is posted and please email me with any questions or to talk more. I would love to spread this around so that more people can enjoy this treat. Keep up the great work!

    Katie

  3. Do you think that substituting Earth Balance (a vegan butter substitute) for the butter would work? Would it change the flavor much? Would love to make this at Christmas to go with the ham, but want it to be Vegan so my mil can eat it too.

    • I have never used this butter substitute so I went on their website and looked at the ingredients and their cooking tips. The butter is made up of fats so I think it would give you some of the richness that the recipe is looking for. The company seems confident it is a solid substitute for real butter. My best guess without actually trying it is that you would have a good result. It would not be quite the same but similar I think. My only question is how it will react under oven heat and if you will get a more caramelized result. I say go for it! You always learn something an an experiment and get a great story out of it. I’m sure your MIL will be touched that you tried so hard to make something nice she can enjoy too! Let me know how it turns out. I’m curious now 🙂

    • I know it’s Easter and not Christmas but I would give unrefined or refined coconut oil a go. Unrefined would give it a lovely cinnamony tropical flavor. Just melt it before you pop it in with the pineapple.

      • That sounds absolutely wonderful! I buy coconut oil by the five gallon bucket now and use it for everything under the sun! It has been a great deal of fun.

    • I don’t think it is as nice cold because the butter will congeal some. Room temperature or hot would be best. Enjoy!

      • Do you think it could be made earlier in the day and then reheated at a lower temp? Oven will be at 350 to cook everything else for Easter dinner. Any suggestions?

        • I think that is totally fine! I have sometimes made it a few hours ahead and then left it covered on the counter. Then I just warm it gently in the microwave or oven. Just make sure it does not dry out and you should be fine!

    • I have not done it with canned but you certainly can. My suggestion would be to drain it and then use it. Fresh and frozen are still my favorites for this recipe but canned would still be yummy! Happy cooking.

    • I usually do not cover it. The goal is to caramelize the sugar in the fruit and bake some of the water out to intensify the flavor.

  4. Hello Miranda, I just made this. Awesome recipe. I threw in a handful of walnuts with the pineapple and it made my ice cream taste like I got it from D.Q. Thank You for sharing.

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