A unique pairing of sweet pineapple and fresh rosemary. Great side dish or served over grilled meats.
1 fresh pineapple, peeled and diced into 1/4–1/2 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.