Roasted Rosemary Pineapple

  • Author: Sara Wells
  • Yield: 6 servings 1x


A unique pairing of sweet pineapple and fresh rosemary.  Great side dish or served over grilled meats.



1 fresh pineapple, peeled and diced into 1/41/2 inch thick chunks
2 tablespoons extra virgin olive oil (I recommend this Rosemary Olive Oil)
1 1/2 tablespoons fresh minced rosemary
Sea salt or kosher salt (about 1/4 teaspoon)


Preheat oven to 425, if you have a convection setting that’s what I use to encourage caramelization and browning.  Place pineapple on rimmed baking sheet.  Drizzle with olive oil and sprinkle with rosemary and salt.  Toss lightly and arrange in a single layer.  Roast for 15 minutes and then toss/flip with spatula.  Roast for another 10-15 minutes until slightly golden and charred.  If needed, you can always pop under a broiler really fast to get some color.

Serve warm or cold, as a side dish, or over grilled meat.