Ingredients

• 1 fresh pineapple
• 2 tablespoons butter
• 1/4 cup honey
• 1 tablespoon fresh lime juice
• 1 teaspoon cinnamon
• Lime zest (optional)

Preparation

1. Preheat the oven to 425° F.
2. Cut the ends off the pineapple. Peel and core, and cut into six one-inch wedges.
3. Cover a rimmed baking sheet with foil and coat with non-stick spray.
4. Melt the butter and stir together with honey, lime juice and cinnamon in a small bowl.
5. Place the pineapple wedges flat side down on the baking sheet. Brush half the sauce over wedges evenly. Flip wedges over and repeat with the remaining sauce.
6. Place baking sheet in the oven and roast pineapple for 10 minutes. Turn wedges over and roast for another 15 minutes until pineapple is lightly browned and caramelized.
7. Let cool slightly, top with lime zest and serve warm.

Helpful hints

• External color does not tell you how ripe pineapples are. Pineapples are picked at the peak of ripeness and do not ripen more after that point. Instead, look for pineapples with full green leaves, firm skin, and a sweet smell.
• Brown sugar can be substituted for the honey.
• Roasted pineapples are a treat on their own but for a more decadent kidney-friendly dessert, serve with non-dairy ice cream or a dollop of homemade whipped cream on top.