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.
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.
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.
Honey Roasted Pineapple with Salted Butter Caramel https://www.notenoughcinnamon.com/roasted-pineapple-with-honey-and-salted-butter-caramel/