Remember the chili lime tacos with roasted pineapple from last week? I added those leftover roasted pineapple bits to almost everything and the pineapple was so good I knew I was going to want more so this week I bring you a delicious two ingredient breakfast/snack/dessert: roasted pineapple with cinnamon. Pineapple + cinnamon. Easy peasy.
Immediately after I graduated college (the first time) I packed up my trusty, rusty 1990 Honda Accord and moved to Savannah, Georgia. And if there’s one thing Southerners know, it’s good food. The best seafood I’ve ever had was at The Crab Shack on Tybee Island. I learned that biscuits are actually not flavorless, crumbly lumps of dough that turn your mouth into a desert. I learned that a low country boil tastes better when eaten off a newspaper-covered picnic table. But one of the first food-related things I learned in the South involved pineapples and Southern hospitality. True Southern ladies and gentlemen would never be so bold as to vocally ask their party guests to leave when evening festivities were winding down, so the way they silently made the announcement was to put a pineapple on the mantelpiece. As guests took notice of the fruit, they realized it was time to bid farewell. I say it’s time to make a pineapple app that notifies your guests “The pineapple has been placed”.
This was my first time buying and prepping a whole pineapple. I don’t know if it was just beginner’s luck but I picked a good one too! There are three things you should look for when choosing a pineapple: fresh green leaves, a firm body that gives slightly under pressure, and a bottom that smells pineapple-y1 (yep I was one of those weirdos sniffing fruit at the grocery store). Pineapples do not ripen any further once they are picked so make sure to use your pineapple within a few days.2 Once you’re ready to dig in, start by lopping off the top leaves (and keep them for decoration in all of your pictures).
Flip it around and take off about half an inch or so from the bottom.
Stand the pineapple on one (now flat) end and slice the skin off in strips, just like peeling a melon.
Remove any remaining “eyes” with a paring knife. It took me about 15 minutes to get all those dang eyes out although like most kitchen skills I’m sure it gets faster with repetition. And in hindsight, I might have just made slightly deeper slices when taking off the skin but the taste, oh man the taste of fresh pineapple was so worth it!
After getting all the eyes out, you may end up with an out of focus, swiss cheese like fruit. But don’t give up! Cut the pineapple into rounds about one inch wide.
Using a round cookie cutter or a biscuit cutter remove the center of each slice. The inner core is very tough so if you don’t have a cutter, use your knife to take out the center.
Perfect circles (on the inside at least)!
Sprinkle liberally with cinnamon and place on lined baking sheet (the juice will get very very sticky so you’ll want to use parchment paper or a silicone mat). Roast for 20 minutes in the oven preheated to 425 degrees and then finish under the broiler for three to four minutes. Serve immediately.
Below is your printable version of the recipe with nutrition information included.
Roasted pineapple with cinnamon
- 1 whole pineapple
- ½ to 1 teaspoon of cinnamon per slice
- Preheat oven to 425 degrees.
- Remove top and bottom ends of pineapple.
- Stand fruit upright and remove skin by slicing down through the flesh behind the skin. Using a paring knife remove any remaining eyes. Cut into round slices about 1 inch thick.
- Liberally sprinkle each slice with cinnamon and roast in oven for 20 minutes. Finish under broiler for 4 to 5 minutes.
- Serve immediately.
Serving size: 1 slice Calories: 50 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 14 Sugar: 10 Sodium: 0 Fiber: 1 Protein: 1 Cholesterol: 0
The more that you read, the more things you will know. The more that you learn, the more places you’ll go.
– Dr. Seuss, I Can Read With My Eyes Shut!