Baked Pineapple Recipe with Caramel Sauce

Whole roasted pineapple in spiced caramel

  • serves 4
  • Easy

Check out this impressive whole roasted pineapple with punchy caramel sauce. Try to find a ripe pineapple (make sure the outside is golden, not green) but if you can’t I would recommend keeping one near bananas for a couple of days to ripen it


*This recipe is gluten-free according to industry standards



  • soft light brown sugar 200g
  • pomegranate molasses 4 tbsp
  • balsamic vinegar 2 tbsp
  • sea salt 1 tsp
  • dried chilli flakes 2 tsp
  • pineapple 1 very ripe, peeled


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the brown sugar into a medium frying pan over a low heat with 1 tbsp of water. As it melts, turn up the heat and keep shaking and swirling the pan until it forms a caramel the colour of a rusty penny. Add the pomegranate molasses and balsamic vinegar, and whisk well. Bubble for 2 minutes, then add the salt and chilli flakes. Put the whole pineapple in a roasting dish and pour over the caramel, ensuring it’s completely coated. Roast for 45-50 minutes, basting with the caramel a couple of times, until really tender to the point of a knife.

  • Step 2

    Remove from the oven and transfer the pineapple to a plate, covering it with foil to keep warm. Pour the cooking juices into a pan and bring to the boil. Reduce until syrupy.

  • Step 3

    Carve the pineapple into 6-8 slices, depending on its size, and drizzle with the spicy caramel.

Check out more of our caramel recipes here...

Millionaire Shortbread Recipe with Butterscotch and Pretzels

Nutritional Information

  • Kcals 330
  • Fat 0.6g
  • Saturates 0.1g
  • Carbs 77.9g
  • Sugars 76g
  • Fibre 3.6g
  • Protein 1.5g
  • Salt 2g