Rosted Pineapple with Honey Cinnamon Glaze
- Prep Time: 40 Minutes
- Cook Time: 10 Minutes
- Total Time: 50 Minutes
- 1 pineapple
- 1/4 cup of Forever Bee Cinnamon Honey
- 1 tablespoon of lime juice
- 1 tablespoon of butter (optional)
- 1 tablespoon of sugar (optional)
- Cut your pineapple into spears. You can cut as little or as much of the pineapple as you'd like - 1/2 of the pineapple should be more than enough for 2 people, but the whole pineapple is a better choice for a family.
- Combine the honey and lime juice, in a gallon zip-top bag or plastic container large enough to hold the pineapple spears.
- Add the pineapple to the marinade, toss to coat the spears, and zip/cover the container.
- Place the pineapple in the fridge and allow it to marinade for at least half an hour. You can leave the pineapple marinading over night, if need be.
- After your pineapple has marinaded, adjust an oven rack to the top, or second from the top, position and pre-heat your oven broiler on high. Then, line a baking tray with aluminum foil to make your clean up easier.
- If desired, melt a tablespoon of butter and stir in a tablespoon of sugar to make a glaze. This is not mandatory, but helps the pineapple brown and crisp up. It releases a lot of juice while marinading and comes out of the bag fairly moist, so it will not brown well without additional assistance.
- Remove the pineapple spears from the marinade and place them in a single layer on the prepared baking sheet. Brush both sides (or all three, if your spears have a broad third side) with the butter/sugar mixture.
- Broil the pineapple spears until the ends are turning brown and caramelized. This should take 8-10 minutes, depending on your oven. Keep an eye on them to make sure they don't burn!
- Enjoy the pineapple while it's warm, and top with additional cinnamon and/or honey, if desired.
Thanks so much Natasha for this delicious recipe! See all of Natasha's notes and more here natashalh.com