Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Cinnamon Roasted Pineapple

Email Cinnamon Roasted Pineapple

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Cinnamon Roasted Pineapple

Active Time: 5 minutes   |   Total Time: 50 minutes   |   Serves 4 to 6  |  Vegan  |  Gluten Free

  • 1 pineapple
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon flaky sea salt
  • 1 lime, cut into wedges

​Heat the oven (with the oven rack in the middle) to 450°F.

Cut off the top of the pineapple and trim the bottom. Trim off the skin. Cut the pineapple into quarters lengthwise. Cut out the core from each piece. Then slice crosswise into ½-inch thick pieces. Put them on a rimmed sheet pan in a single layer. Sprinkle with cinnamon and salt.

Roast, stirring half way through, until tender and caramelized, about 45 minutes. Squeeze lime over the pineapple and serve.

This recipe was printed from:

Do it Step-by-step

Dscf2706 Dscf2713 Dscf2715 Dscf2717 Dscf2723 Dscf2725 Dscf2739-2


Want Something Else?