Whole Roasted Celebration Pineapple

Dessert

Jun 4

A naturally sweet, roasted pineapple centerpiece enhanced with citrus, warm spices, and a touch of brown sugar. Topped with a lightly sweetened vegan whipped cream and a crunchy toasted coconut-oat crumble, this fruit-forward dessert is something to write home about. Try slicing tableside for a real wow factor!

Whole Roasted Pineapple

Servings: 8

Prep Time: 20 minutes

Cook Time: 60-75 minutes

Print the Recipe

Ingredients

For the pineapple:
- 1 whole ripe Dole pineapple, peeled, eyes removed, core intact
- 2 tbsp brown sugar
- Zest of 1 orange
- Juice of 1 orange
- Zest of 1 lime
- Juice of ½ lime
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp cayenne pepper (optional)
- 1 tsp vanilla extract
- Pinch kosher salt
- 1 tbsp avocado oil
For the aquafaba whipped cream:
- ½ cup aquafaba (from 1 can low- or no-sodium chickpeas)
- ⅛ tsp cream of tartar
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the toasted coconut crumble:
- 3 tbsp brown sugar
- ¼ cup avocado or olive oil
- ¾ cup oats
- ½ cup unsweetened coconut flakes
- ½ cup almond flour
- ¼ tsp cinnamon
- ¼ tsp vanilla extract
- Drop almond extract
For garnish:
- Extra lime zest and juice
- Aquafaba whipped cream
- Toasted coconut crumble

Instructions

Prepare pineapple: Preheat oven to 350°F. Slice off the top and bottom of the pineapple. Stand it upright and trim away the skin, removing all eyes while keeping the fruit whole. Place upright in a roasting dish or cast iron pan. Keep the pineapple top for decoration when serving.
Make the glaze: In a bowl, mix the brown sugar, citrus zest and juice, spices, vanilla, salt, and avocado oil into a loose paste. Brush all over the pineapple, coating evenly.
Roast: Roast for 60–75 minutes, basting every 15–20 minutes with pan juices. Pineapple should be glossy, lightly caramelized, and tender on the outside.
Make the crumble: While the pineapple roasts, keep oven at 350°F. Line a baking sheet. Whisk brown sugar and oil in a small bowl. In a medium bowl, combine oats, coconut, almond flour, and cinnamon. Pour the oil mixture over and toss until evenly coated. Spread onto the baking sheet and bake 10–15 minutes, stirring halfway through, until golden. Let cool to crisp.
Make whipped topping: In a clean bowl, whip aquafaba and cream of tartar on medium speed until foamy. Increase to high and whip 3–5 minutes until soft peaks form. Add powdered sugar and vanilla, then whip again until glossy and stable. Use right away.
Serve: Transfer the pineapple to a platter. Slice into rounds or wedges tableside. Serve warm with aquafaba whip, toasted crumble, and a hit of fresh lime zest and juice.