How to Bake Pineapple

by Christopher Godwin

Baked pineapple is commonly used for desserts or served alongside dishes such as roasted chicken, salmon, and less commonly, in savory salads and fruit salads. Baked pineapple also makes a healthy snack for kids and adults, especially when cooked without added sugar. It can be frozen for up to six months for later use or kept in an airtight container in the refrigerator for up to four days.

Preheat the oven to 450 degrees Fahrenheit.

Cut both ends off the pineapple with a sharp knife. Carefully peel the pineapple with a pineapple peeler.

Slice the peeled pineapple into slices approximately 1/2 inch thick.

Brush melted unsalted butter on the bottom of a baking dish large enough to hold the pineapple slices without overlapping. Use only enough butter to coat the bottom of the baking dish.

Place the pineapple slices in the baking dish and put it in the oven. Bake the pineapple for 15 minutes.

Check the pineapple after 15 minutes has passed. When the pineapple is fully cooked, it will be slightly brown on top and easily cut with a fork. Place the pineapple back in the oven in five minute intervals if it is not fully cooked.

Transfer the pineapple to a large serving platter or individual serving plates and serve immediately while hot.


  • For additional flavor, sprinkle the top of the pineapple slices with brown sugar or nutmeg right before putting them in the oven.

    For a simple dessert, serve baked pineapple with vanilla ice cream or yogurt topped with freshly chopped mint.

    If fresh pineapple is not available, drained canned pineapple can be used. Pat the pineapple dry and reduce the cooking time by half.


  • "Best American Side Dishes: A Best Recipe Classic"; John Burgoyne et al.; 2005
  • "Martha Stewart's Cooking School"; Martha Stewart; 2008

Photo Credits

  • Alan Bartlett/Demand Media

About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."