Roasted Pineapple

1. 1

   Prepare oven and fruit Heat oven to 450F.

2. 2

   Cut top and bottom ends off pineapple, then stand it on end and cut off skin (following the curve of the fruit).

3. 3

   Remove eyes with the tip of the knife.

4. 4

   Cut pineapple in half lengthwise; cut lengthwise into 1-inch-wide spears.

5. 5

   Cut out core and discard.

6. 6

   Roast Stir together sugar and salt and sprinkle evenly over both sides of pineapple pieces.

7. 7

   Arrange pineapple in a single layer on a rimmed baking sheet.

8. 8

   Dot evenly with butter; add rosemary.

9. 9

   Roast, turning over twice during cooking and brushing with pan juices, until fruit is soft and browned in spots, about 45 minutes.

10. 10

    Serve fruit warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.