Roasted Pineapple with Chili-Lime Honey and Toasted Coconut

Ingredients

• 1 large, cut into spears fresh pineapple
• 3 tbsp honey
• 2 tbsp fresh lime juice
• 1.5 tsp chili powder
• 1/4 tsp ground cumin
• 1/3 cup cup coconut flakes
• 1/4 tsp flaky sea salt
• 10 leaves fresh mint
• 1 tbsp avocado oil

Instructions

1. 1

   Peel and core the pineapple, then cut into thick spears. Pat dry thoroughly.

2. 2

   Whisk the honey with lime juice, chili powder, cumin, and a pinch of salt into a glaze.

3. 3

   Toast the coconut flakes in a dry skillet over medium heat, stirring constantly, until golden and fragrant, 3-4 minutes. Set aside immediately to stop cooking.

4. 4

   Brush the pineapple spears with avocado oil and arrange on a foil-lined sheet pan.

5. 5

   Broil on the top rack 6-8 minutes per side until the edges blacken and caramelize in spots.

6. 6

   Brush the hot spears generously with the chili-lime honey glaze and return to the broiler for 1-2 minutes until sticky and glazed.

7. 7

   Arrange on a platter, sprinkle with toasted coconut, flaky sea salt, and torn mint leaves. Serve warm.

8. 8

   For extra depth, reduce any leftover glaze in a small saucepan until syrupy and drizzle over at the table.