Ah, Pineapple Bake—a comforting, sweet-and-tangy dessert that’s golden, juicy, and perfect for any occasion. Here’s a classic baked pineapple recipe that’s easy to make and absolutely delicious.
Ingredients (Serves 4–6)
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1 medium fresh pineapple, peeled, cored, and cut into rings or chunks (or 1 can pineapple rings, drained)
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¼ cup brown sugar
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2 tbsp unsalted butter, melted
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½ tsp ground cinnamon (optional)
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¼ tsp nutmeg (optional)
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1 tsp vanilla extract
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¼ cup shredded coconut or chopped nuts (optional topping)
Instructions
1. Preheat Oven
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Preheat your oven to 180°C (350°F).
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Grease a small baking dish lightly with butter.
2. Prepare Pineapple
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If using fresh pineapple, slice into rings or bite-sized chunks.
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Arrange pineapple evenly in the prepared baking dish.
3. Make the Sweet Topping
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In a small bowl, mix brown sugar, melted butter, cinnamon, nutmeg, and vanilla extract.
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Pour evenly over the pineapple, making sure each piece is coated.
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Optional: sprinkle shredded coconut or chopped nuts on top for extra flavor and texture.
4. Bake
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Bake in the preheated oven for 25–30 minutes, or until the pineapple is caramelized and bubbly, and the edges begin to brown.
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If using canned pineapple, reduce baking time to 15–20 minutes to avoid over-softening.
5. Serve
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Serve warm as-is, or with a scoop of vanilla ice cream or a dollop of whipped cream.
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Great as a side with roasted meats too, for a tropical touch.
💡 Tips for a Perfect Pineapple Bake
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Caramelization: For extra caramel, broil for the last 2–3 minutes, watching closely to avoid burning.
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Juiciness: Fresh pineapple gives the best flavor, but canned works in a pinch.
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Add texture: Nuts or coconut on top give a nice contrast to the soft, sweet pineapple.
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Make ahead: Can be baked and served warm or at room temperature; store leftovers in the fridge for up to 3 days.
If you want, I can also give a keto-friendly pineapple bake version using low-carb sweeteners that still caramelizes beautifully.