Spanish Baked Pineapple Dessert with Honey and Cinnamon Recipe
A warm dessert of pineapple slices baked with honey and cinnamon is a simple way to feel like you’re in a seaside bar in southern Spain. There, fruit from the grill or oven is often served as a lighter alternative to heavy cakes. This dessert is sweet, fragrant, and tastes great with a scoop of ice cream or thick yogurt.
This dessert combines the sunny flavors of Spain with everyday ingredients: caramelized pineapple, warm spices and a quick honey-butter sauce. It feels festive but is simple enough for a weeknight, and it’s naturally lighter than most cakes or pastries.
Chef's tips
Choose a ripe but still firm pineapple so the slices keep their shape while baking. Don’t skip toasting the nuts – it really boosts their flavor and adds a pleasant crunch to the soft, juicy fruit.
How to serve
Serve in shallow bowls so you can catch all the juices, with a generous spoonful of thick Greek-style yogurt or a scoop of vanilla or coconut ice cream. A few fresh mint leaves on top will add color and freshness.
Ingredients
- pineapple - 1 piece
- honey - 3 tablespoon
- cinnamon - 0.5 teaspoon
- butter - 20 g
- lemon juice - 1 tablespoon
- nuts - 30 g
- plain yogurt - 200 g
Preparation
- Preheat the oven to 200°C (top and bottom heat).
- Peel the pineapple, removing the thick skin, cut out the hard core and slice into rounds about 1.5 cm thick.
- Line a baking tray with baking paper and arrange the pineapple slices on it in a single layer.
- In a small saucepan or microwave-safe bowl, melt the butter with the honey, then add the cinnamon and lemon juice and mix into a smooth sauce.
- Brush each pineapple slice with the sauce on both sides, using a pastry brush or a spoon.
- Place the tray in the oven and bake for 15–20 minutes, turning the slices halfway through, until the edges are lightly browned and the pineapple is very juicy.
- Roughly chop the nuts and toast them in a dry pan for 2–3 minutes, until they become fragrant and lightly golden.
- Transfer the baked pineapple to plates, drizzle with a little of the sauce from the tray, sprinkle with nuts and serve with a spoonful of thick yogurt or a scoop of ice cream.
Storage
Upieczony ananas przechowuj w lodówce w pojemniku razem z sosem z pieczenia. Przed podaniem możesz go lekko podgrzać w piekarniku lub na patelni, ale nie gotuj zbyt długo, żeby się nie rozpadł.
