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.
Dlaczego ta wersja działa
- Grube plastry pozwalają ananasowi karmelizować się na brzegach, a w środku pozostać bardzo soczystym.
- Masło z miodem tworzy na owocu lekko lepiącą, złocistą glazurę jak z grilla.
- Dodatek cytryny podbija smak i równoważy słodycz miodu oraz ananasa.
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.
Na co uważać
- Nie kroj ananasa zbyt cienko – szybko się wysuszy i będzie włóknisty.
- Nie przesmażaj orzechów, bo szybko przechodzą od złotych do gorzkich, ciemnych.
Zamienniki
- Miód można zastąpić syropem klonowym lub daktylowym, jeśli nie używasz produktów pszczelich.
- Jogurt naturalny zamień na jogurt grecki lub śmietankowy, jeśli wolisz bardziej kremowo.
- Cynamon możesz uzupełnić szczyptą mielonego imbiru dla ostrzejszej nuty.
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 do 2 dni w lodówce, w pojemniku razem z sosem – wchłonie wtedy jeszcze więcej smaku. Po podgrzaniu będzie miększy i mniej sprężysty, więc najlepiej podawać go z jogurtem, nie na widelczyk jak ciasto.
I like to prepare this dessert when I’m craving something sweet but not too heavy. The smell of pineapple, honey and cinnamon baking in the oven instantly makes the kitchen feel cozy and a bit like a holiday by the sea.
