This is my absolute favorite way to eat pineapple. Beautifully caramelized on the outside and even juicer and sweeter on the inside after roasting.
2 tbsp coconut sugar
2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tbsp coconut oil
2 pineapples, peeled
toasted coconut flakes
dairy-free ice cream
Preheat your oven to 350°F.
Add the coconut sugar, cinnamon and cayenne pepper to a small bowl and mix together.
Place a large non-stick pan over a medium heat and add the coconut oil. When hot, add the pineapples. Turn the pineapples so that they color on all sides. Sprinkle over the sugar mixture while they are cooking.
When the pineapples are golden, place them onto a baking sheet, then into the oven for 15–20 minutes.
Once baked, carve the pineapples at the table and serve with toasted coconut flakes, ice cream, fresh mint, a drizzle of maple syrup and a little lime zest.
Recipe excerpted from Plants-Only Kitchen by Gaz Oakley. Copyright 2020 Quadrille Publishing. Photos by Peter O'Sullivan.
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