Name: Toaster-Oven Rum-Glazed Roasted Pineapple
Total time: 45 min
Ingredients: ½ pineapple , peeled, cored, and cut lengthwise into 4 wedges; 2 tablespoons unsalted butter , melted; 3 tablespoons packed dark brown sugar; 1 tablespoon lime juice; ½ teaspoon vanilla extract; Pinch table salt; 1 tablespoon white or aged rum; 2 tablespoons unsweetened shredded coconut , toasted

Why This Recipe Works

We started by cutting our pineapple into large wedges, tossing the wedges in melted butter, and then roasting them on the lowest rack of the toaster oven until the bottoms were beautifully browned and the tops were tender. To make a fragrant, viscous glaze, we temporarily transferred the pineapple wedges to a serving dish and whisked brown sugar, vanilla, and lime juice into the butter and browned bits left in the roasting pan. We then nestled the wedges back into the sauce before returning the whole pan to the oven to reduce the sauce to the perfect texture. After plating the wedges, we whisked just a splash of rum into the sauce for a heady, decadent finish and topped the whole thing with toasted, shredded coconut.

Before You Begin

Use a pineapple that has been halved lengthwise through root end. Avoid spiced or flavored rums in this recipe. This recipe can be easily doubled using a 13 by 9-inch baking pan.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Toss pineapple with melted butter in 8-inch square baking dish or pan, then arrange in single layer. Roast until bottoms of wedges are deep golden brown and fork slips easily in and out of pineapple, 25 to 35 minutes, rotating dish halfway through roasting.

Remove pan from oven and transfer pineapple to serving dish. Whisk sugar, lime juice, vanilla, and salt into butter and juice in pan, scraping up any browned bits, until well combined. Return pineapple wedges to pan, browned side up, along with any accumulated juices. Roast until sauce is reduced to syrupy consistency, 3 to 5 minutes.

Remove pan from oven and transfer pineapple to serving dish. Whisk rum into sauce in pan until smooth, then spoon sauce over pineapple. Sprinkle with coconut and serve.