Mexican Pineapple Dessert with Cinnamon and Chili Recipe
This simple dessert of baked pineapple with cinnamon, chili and lime shows how in Mexico people love to combine sweet fruit with spicy seasonings. After baking, the pineapple becomes caramelized and very juicy, and a pinch of chili only boosts its flavor. It’s a great way to end a meal when you don’t feel like having a heavy cake.
W Meksyku świeże owoce, zwłaszcza ananas, mango czy arbuz, często podaje się z chili, limonką i solą zamiast samego cukru. Ten deser jest łagodniejszą, pieczoną wersją takich ulicznych przekąsek, bardziej oswojoną dla domowej kuchni.
This dessert showcases a very typical Mexican combination: sweet, juicy fruit with spicy chili and tangy lime, which makes the pineapple taste more intense than in the classic version with just sugar. Baking brings out caramel notes, and cinnamon adds a warming aroma, so the dessert is simple yet surprisingly multi-layered. It’s a great way to bring the feel of Mexican street fruit stands sprinkled with spices into your home kitchen.
Dlaczego ta wersja działa
- Połączenie masła, limonki i brązowego cukru daje szybko karmelizujący, lekko kwaskowy sos.
- Cienkie, równe plastry pieką się równomiernie, pozostając soczyste w środku.
- Chili jest w balansie z cynamonem, więc deser jest wyrazisty, ale nie przytłaczająco ostry.
Chef's tips
Make sure the pineapple slices are of similar thickness so they bake evenly and don’t dry out at the edges. Check the oven after 12–13 minutes: the edges should be golden and lightly charred, but the sugar shouldn’t turn black or it will become bitter. If you’re unsure about the heat, start with less chili and sprinkle a little more over the finished dessert, tasting as you go.
How to serve
Serve straight from the oven with cold, thick Greek yogurt or vanilla ice cream – the contrast of temperatures and textures is what makes it special. It pairs beautifully with homemade lime lemonade or a slightly dry white wine, such as sauvignon blanc, if you’re serving it after a weekend lunch with friends. At a summer barbecue, you can cook the pineapple on the grill instead of in the oven and serve it as a light finish to a meat-heavy feast.
Na co uważać
- Nie kroj plastrów zbyt cienko – bardzo cienkie wyschną, zanim cukier się skarmelizuje.
- Uważnie obserwuj końcówkę pieczenia, bo cukier z brązowego szybko przechodzi w gorzko spalony.
Zamienniki
- Brązowy cukier możesz zastąpić cukrem kokosowym dla bardziej karmelowego, lekko orzechowego aromatu.
- Jogurt naturalny da się zamienić na śmietankę kokosową, jeśli unikasz nabiału.
- Masło można zastąpić olejem kokosowym, pamiętając, że doda delikatny kokosowy posmak.
Ingredients
- fresh pineapple peeled, core removed, cut into slices or half-slices - 1 piece
- brown sugar - 3 tablespoons
- ground cinnamon - 0.5 teaspoons
- ground chili powder or a pinch if you prefer it milder - 0.25 teaspoons
- lime juice freshly squeezed - 2 tablespoons
- butter melted; can be replaced with coconut oil - 20 g
- plain yogurt or vanilla ice cream for serving, optional
- mint leaves for garnish, optional - 4 pieces
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Peel the pineapple, remove the hard core and cut into slices or half-slices about 1 cm thick. Arrange the pieces in a single layer on the prepared tray.
- In a small bowl, mix the brown sugar, cinnamon and chili powder. In another small bowl, combine the melted butter with the lime juice.
- Using a pastry brush, coat each piece of pineapple with the butter–lime mixture, then sprinkle evenly with the sugar-and-spice mixture.
- Place the tray in the oven and bake for 15–20 minutes, until the pineapple softens slightly and the edges start to caramelize and lightly brown. If the sugar starts to burn, reduce the temperature to 180°C.
- Serve the pineapple warm, with a spoonful of thick yogurt or a scoop of vanilla ice cream. Garnish with mint leaves if using.
Storage
Store cooled baked pineapple in an airtight container in the fridge for up to 2 days. It tastes great cold the next day, for example as a topping for oatmeal or yogurt. Reheat gently in a low oven or in a pan if you prefer it warm again.
I often make this dessert after spontaneous Friday “tacos nights” when I’m left with half a fresh pineapple and nobody has room for a heavy cake. I sometimes bake a larger batch and eat the rest cold the next day with my oatmeal.
