Roasted Pineapple with Honey and Salted Butter Caramel
This Whole Honey Roasted Pineapple is the summer dessert all your guests will be talking about! As the pineapple is roasted, it is basted with a quick honey butter sauce, which will then be reduced to a thick and decadent caramel sauce.
I’ve got a great story for you today and it’s called “how I got my very first stitches at the age of 25 and why this (awesome) roasted pineapple with caramel recipe almost did not see the light of day”. Thankfully, it has a happy ending.
A couple of friends got us these amazing, top quality, super sharp Japanese knives for our wedding and let me tell you…they’re the best!
Chopping an onion in 30 seconds, done.
Cutting super thin slices of cake/fruit/cheese/insert-favorite-ingredient-here, done. Any prep work is simplified. I absolutely LOVE them. Except maybe, they don’t love me back.
And this is when this whole roasted pineapple enters the stage. I was peeling my beautiful pineapple, singing the knife’s praises for how easy it was…until I tried to core it.
Obviously, a very stupid thing of me to do. Before I even had time to realize it, I had sliced the skin between my thumb and my index finger.
Aaand I’m gonna stop right here because it’s becoming gruesome and no one wants to read that on a food blog.
My pineapple adventure ended in a 2 cm-cut and 3 stitches. It’s pretty inconvenient and not cheap, but I would lie if I’d say that I’m not slightly excited.
I feel like a kid who’s got her first plaster cast, except I’m 25 and I’ve never had a cast or stitches before.
No ER dramas for my mom, how lucky is she?! Which is something I can’t say for my husband who had countless fractures and other accidents when he was a kid. Too much rugby and judo, you know.
Anyway! I wasn’t gonna let the knife win this battle so I soon as I got back from the doc, I moved on with this roasted pineapple recipe, using my single working hand.
And you guys, it was SO worth it!
The pineapple is roasted whole at low temperature, which will concentrate its floral flavors while keeping the fruit tasting bright.
Our whole honey roasted pineapple is basted with a honey butter sauce while roasting. Once the pineapple is done, this basting sauce will be reduced to the most amazing caramel sauce, which, by the way, has zero refined sugar!
It’s all honey and butter!
This Honey Roasted Pineapple with Salted Butter Caramel is a seriously decadent, yet surprisingly healthy dessert! Enjoy, and be careful with your knives, mmkay?
If you tried this Honey Roasted Pineapple with Salted Butter Caramel, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Honey Roasted Pineapple with Salted Butter Caramel
This Whole Honey Roasted Pineapple is the summer dessert all your guest will be talking about! As the pineapple is roasted, it is basted with a quick honey butter sauce, which will then be reduced to a thick and decadent caramel sauce.
- 1 pineapple
- 1 vanilla pod split and scraped
- 5 tbsp honey (a little bit less than 1/3 cup) - 100 grams
- 3 tbsp water
- 2 tbsp unsalted butter - 1 oz - 30 grams, see notes
- 1/4 tsp sea salt
Preheat the oven to 250F - 120C.
Using a sharp knife, cut the bottom and the top of the pineapple. Slice off the sides, working your way around the pineapple. Cut out the eyes (the black spots). Set aside in a baking dish.
Split the vanilla pod in half and scrape the seeds out using the back of a knife. Add the pod to the baking dish with the pineapple and set the seeds aside.
Add honey and water to a small saucepan. Melt over low heat and stir to combine. When honey is melted, bring to a boil and cook for 30 seconds, stirring constantly (it's gonna be very bubbly). Bring the heat back to the lowest setting and add butter, salt and vanilla seeds. Bring to a boil again, stir and pour over pineapple.
Bake for 2 hours, basting regularly (every 20 minutes or so). Half-way through cooking, flip the pineapple over and continue baking. Remove from the oven.
Transfer the sauce (cooking juice) into a small saucepan, and cook over low heat, stirring constantly, until sauce thickens and turns into a dark amber caramel sauce, about 2-3 minutes.
Slice the pineapple and pour caramel sauce on top. Serve warm.
You can also use salted butter and leave out the salt but I prefer to use unsalted butter and adding salt because the quality is usually better.
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