Easy recipe for sliced roasted pineapple. This delicious oven baked dessert is with a spiced wet caramel of sticky vanilla, ginger, cayenne pepper/chilli and dark rum.

I made this as well as your French Coconut Macaroons and have been delighted with both recipes. Many thanks and I shall be trying out some of your other recipes without a doubt. - Noelle

golden, shiny roasted caramelised pineapple slices on a plate with vanilla

Does Roasting Pineapple Make it Sweeter?

Pineapples, when ripe, are deliciously juicy and naturally sweet. The small Victoria pineapples are so characteristically sweet, even the inner core is edible.
However, there is an acidic element to pineapples which some people prefer to sweeten further. This recipe sweetens pineapple without it being too sweet.

Before I made this Ananas Rôti by roasting it whole. Instead, slice the pineapple first before baking. This way, the pineapple bakes in the rum caramel and caramelises the whole pineapple, rather than just on the outside.

roasting tin with pineapple slices baked in caramel

Brief History and Symbolism of Pineapples

Ever since Christopher Columbus brought the tropical fruit to Europe from Guadaloupe in 1493, the pineapple has symbolised wealth and generous hospitality.

By the 18th century, they were such a rare, expensive delicacy that they weren't eaten straight away. Pineapples were seen as a wealth indicator and the utmost symbol to welcome guests.

So they adorned royal and aristocratic dinner tables as centre-pieces and could even be rented out by the day. L'ananas was the centre-piece on many a feast of Alexandre Dumas's Monte Cristo home near Paris.

For much more facts, including nutritional information,
see the market guide to pineapples.

6 steps making a wet caramel with sugar and water then adding slices of ginger, chilli and water — Easy method for a wet caramel: dissolve sugar and water then heat for 10 minutes; add slices of ginger, chilli and more water

Roasted Pineapple Recipe - With Just One Vanilla Bean

This dessert was originally inspired by the roasted pineapple recipe, Ananas Rôti à la vanille caramélisée from the French book, Larousse des desserts by Pierre Hermé. Although, in light of rising living costs, however, I reduced the whopping amount of SEVEN vanilla pods to just one.

After experimenting many times, one is more than enough, thanks to this easy trick I picked up many years ago in Provence:

Tip: as soon as I buy a vanilla pods/bean, store in a jar steeped in a little rum.
For more about this vanilla tip, see my recipe post for confiture de lait or Dulce de Leche.

I also previously made this recipe with passion fruit but now feel there is no need. This helps the pineapple's roasted flavours shine through.

recipe steps - cut the pineapple into slices, add rum to the caramel and pour over the slices in a roasting tin and coat regularly

Making a Caramel

The original recipe included a complex caramel then added 220ml of water. Instead, I make a quick wet caramel, just like I do for this Tarte Tatin recipe, then add a little water. For us home cooks and beginners worried about making their own caramel, this is a much easier method.

See my video demonstration of making wet caramel (from exactly 2:00 minutes),
from my French crème caramel recipe.

dried pineapple flower on top of ice cream and roasted pineapple — Serve roasted pineapple slices as a base for ice cream

Roasted Pineapple with Spice

If you love a touch of spice, add a good pinch of cayenne pepper or chilli powder to this recipe. It's delicious with slices of fresh root ginger.
Unlike the original recipe where we're instructed to strain it off before baking, I keep it in as the resulting taste in the final dessert is still fiery. Adjust according to your taste - add less or more.

roasted caramelised pineapple slices served next to little mounds of coconut cookies

How to Serve Roasted Pineapple Slices

This dessert is delicious served simply on its own at room temperature or chilled. Alternatively, use this recipe as a base. Simply use the roast pineapple slice at the bottom and layer it with:

Vanilla or candied fruit (plombières) ice cream (no-churn).
For an elegant dinner party presentation, press ice cream into pretty moulds like in the above photo and surround with the remaining caramelised vanilla roasted pineapple juices.
Top with a dried pineapple flower - to make these, see my post for dried rhubarb chips, and follow exactly the same techniques.
Top with French-style rice pudding, Pineapple Riz Condé - Alexandre Dumas called it this, but see Escoffier referred to it as Ananas à la Créole.

Delicious served simply with Coconut macaroons for dessert.