Glazed Roasted Pineapple Recipe

4.5 1 2
Glazed Roasted Pineapple Recipe
Glazed Roasted Pineapple Recipe photo by Taste of Home
Publisher Photo

Glazed Roasted Pineapple Recipe

Read Reviews
4.5 1 2
Publisher Photo
These delightful pineapple slices have a wonderful aroma that we absolutely love. Raspberry sorbet is an ideal accompaniment, but you could serve the pineapple with other sorbet flavors, too. Agnes Ward - Stratford, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1 fresh pineapple
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1/4 teaspoon rum extract
  • 3/4 cup raspberry sorbet

Directions

Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple.
Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet. Yield: 6 servings.
Originally published as Glazed Roasted Pineapple in Healthy Cooking August/September 2008, p28

Nutritional Facts

1 each: 159 calories, 4g fat (2g saturated fat), 10mg cholesterol, 43mg sodium, 32g carbohydrate (30g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 1 fresh pineapple
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1/4 teaspoon rum extract
  • 3/4 cup raspberry sorbet
  1. Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple.
  2. Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet. Yield: 6 servings.
Originally published as Glazed Roasted Pineapple in Healthy Cooking August/September 2008, p28

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JBWaller User ID: 5587174 164413
Reviewed Jul. 24, 2011

"I did this one with a few minor changes. I doubled the recipe to have both basting and topping, I did this one on a charcoal grill for smoky flavor, and I used a 1/4 cup of spiced rum instead of extract. Came out awesome!"

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