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 until well combined.

04 - Brush the honey-lime glaze generously over pineapple wedges, coating all sides evenly.

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 Tips:

01 -

The honey-lime glaze creates natural caramelization that tastes far fancier than the effort required.
Roasting concentrates the pineapple's sweetness while the citrus cuts through in the most refreshing way.
Toasted coconut adds texture and aroma that makes people ask what you're cooking before they even see it.

02 -

The coconut toasts faster than you think; watch it like you mean it or you'll end up with burnt instead of golden.
Don't skip the lime zest in your glaze—it's the difference between good and the kind of dessert people remember.

03 -