Roasted Pineapple

Time Taken: about 20 minutes prep, 60 minutes passive
Serves: about six per pineapple
Allergens: Pineapple

An amazing dessert, similar to what is sometimes available at Brazillian barbeque.


  1. Prepare the pineapple: Cut the ends off and quarter it. An electric knife helps this a lot. Core the pineapple quarters. Then run a boning knife down the center of each quarter, then slide it between the rind and the flesh. You should get 8 pieces; make sure they are loose. Cut each 8th into slices about 3/4" thick, that's about 10-12 per piece. Leave them on the rind; you'll have four "boats."
  2. Mix about 4 oz. of Mexican vanilla with a handful of brown sugar. More or less, use as much as will dissolve.
  3. Line a high-sided baking pan with foil. Put the four quarters into the pan. They should fit easily, and a piece of foil over the top shouldn't touch the fruit.
  4. Preheat oven to 350F.
  5. With a pastry brush, paint the pineapple pieces en masse. You should be able to get about two coats.
  6. Cover tightly with a piece of foil.
  7. Bake for 60 minutes.
  8. Remove and let sit for a couple of minutes; it will be very hot at first. Serve the boats whole. Garnish with berries. Serve with toothpicks.

© Jeff Goldsmith, July 24, 2021