Honey Lime Roasted Pineapple

# Components:

→ 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.

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

05 - Roast for 18–22 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, 2–3 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 Advice:

01 -

The honey-lime glaze caramelizes into something almost candy-like, with a bright citrus kick that cuts through the sweetness in the best way.
Toasted coconut adds this toasty, nutty depth that makes you feel like you're on a beach somewhere, even if you're in your kitchen in January.
It comes together in 35 minutes and feels fancy enough for guests but easy enough for a random Tuesday night craving.

02 -

Watch that coconut like a hawk—it goes from golden to burnt in what feels like a heartbeat, and burnt coconut tastes bitter and ruins the whole dish.
Don't skip the lime zest; the oils in the peel add a brightness that juice alone can't deliver, and it makes the dish feel complete instead of just sweet.

03 -