Roasted Rosemary Pineapple
A unique pairing of sweet pineapple and fresh rosemary. Great side dish or served over grilled meats.
Servings servings
Ingredients
- 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
Instructions
- 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.
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