Roasted Pineapple with Chili-Lime Caramel and Coconut Crumble
This Roasted Pineapple with Chili-Lime Caramel and Coconut Crumble is a vibrant and unexpected dessert that dances on the palate with every bite. The fresh pineapple, roasted to a golden caramelization, becomes incredibly juicy and sweet, its natural sugars intensified by the heat. Drizzled generously with a glossy chili-lime caramel, it offers a thrilling contrast of sweet, tangy, and a subtle, intriguing warmth from the chili. The crisp, buttery coconut crumble adds a delightful textural crunch and a hint of tropical richness, completing a dish that is both refreshing and deeply satisfying. It's a creative dessert that beautifully marries diverse flavors and textures into a truly memorable experience.
Ingredients
- •1 large fresh pineapple, peeled, cored, and cut into 1-inch thick rings or wedges
- •2 tablespoons unsalted butter, melted
- •0.25 cup brown sugar, packed
- •2 tablespoons fresh lime juice
- •0.5 teaspoon chili powder (or more, to taste)
- •For the Coconut Crumble:
- •0.5 cup shredded coconut, unsweetened
- •0.25 cup all-purpose flour
- •0.25 cup rolled oats
- •0.25 cup granulated sugar
- •Pinch of salt
- •4 tablespoons cold unsalted butter, cubed
- •Optional: Vanilla bean ice cream for serving
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
- 2
Prepare the coconut crumble: In a medium bowl, combine shredded coconut, all-purpose flour, rolled oats, granulated sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
- 3
Spread the crumble mixture evenly on the prepared baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden brown and fragrant. Set aside to cool.
- 4
While the crumble bakes, prepare the pineapple. Arrange the pineapple rings or wedges on a separate baking sheet.
- 5
In a small bowl, whisk together the melted butter, brown sugar, and half of the lime juice. Brush this mixture generously over both sides of the pineapple.
- 6
Roast the pineapple for 15-20 minutes, flipping halfway through, until caramelized and tender.
- 7
While the pineapple roasts, make the chili-lime caramel: In a small saucepan over medium-low heat, combine the remaining brown sugar, remaining lime juice, and chili powder. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly to a syrupy consistency.
- 8
Remove the roasted pineapple from the oven. Arrange on serving plates.
- 9
Drizzle the warm chili-lime caramel generously over the roasted pineapple.
- 10
Sprinkle the cooled coconut crumble over the pineapple and caramel. Serve immediately, optionally with a scoop of vanilla bean ice cream.
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