This roasted pineapple is one of those simple preparations that immediately brightens the kitchen and the mood around the table. I first pulled this together on a hot summer afternoon when I had one ripe pineapple left and wanted something beyond the usual fruit bowl. The high heat of the air fryer transforms the fruit by concentrating sweetness and creating lightly crisp caramelized edges while keeping the center juicy and tender. The combination of brown sugar, cinnamon, and a whisper of nutmeg brings out the pineapple notes and adds a cozy spice that works equally well for casual snacks and for finishing a dinner with a light dessert.

I discovered how well this method works with my Cuisinart Air Fryer oven. The result was so consistently good that I began making it whenever I want a quick dessert that feels special without a lot of fuss. The texture is remarkably satisfying. The exterior gets slightly crisp and caramelized while the interior remains soft and yielding. Serving it warm with a dollop of Greek yogurt blended with honey and lime gives a cool tang that balances the caramelized sugars. This is the kind of recipe that friends ask for on repeat and that always earns a pleased smile at the table.

Ingredients

• Fresh pineapple: Choose a ripe pineapple with a sweet aroma at the base and leaves that pull away with a slight tug. A firm but slightly yielding texture signals readiness. I prefer a medium pineapple about 3 to 4 pounds for even slicing.
• Brown sugar: One tablespoon brings a touch of molasses sweetness that caramelizes beautifully. Light brown sugar works well; dark brown gives a deeper flavor if you prefer.
• Ground cinnamon: Use a fresh jar for the brightest flavor. One teaspoon adds warmth that balances the fruit acidity.
• Ground nutmeg: A quarter teaspoon complements the cinnamon without overpowering. Grating a little fresh nutmeg will intensify the aroma.
• Extra virgin olive oil: One tablespoon helps promote browning and prevents sticking. You can substitute a neutral oil if you prefer a lighter finish.
• Greek yogurt sauce: Half a cup plain Greek yogurt mixed with one teaspoon honey and one teaspoon lime juice creates a tangy counterpoint. Full fat Greek yogurt makes the sauce silkier while low fat reduces richness.

Instructions

Prepare the pineapple:Use a sharp chef knife and a sturdy cutting board. Trim the top and bottom, stand the pineapple upright, and remove the skin by slicing downward following the curve. Remove the eyes with a small paring knife if needed and core the center with a corer or by cutting out a circular wedge. Slice into six 1 4 inch rings or into bite sized chunks depending on how you plan to serve them. Pat the pieces dry with paper towels to reduce excess moisture which helps the surface caramelize.Season the fruit:In a medium bowl toss the pineapple pieces with one tablespoon extra virgin olive oil, one tablespoon brown sugar, one teaspoon ground cinnamon, and one quarter teaspoon ground nutmeg. Make sure each piece is evenly coated. The oil helps the sugar adhere and promotes even browning. If your pineapple is extremely ripe reduce the sugar slightly to avoid overly sweet results.Preheat the air fryer:Set the air fryer to 400 degrees Fahrenheit. Preheat for three to five minutes if your model recommends it. A properly preheated basket forms a fast hot air layer that encourages quick caramelization without dehydrating the fruit.Air fry the pineapple:Place the seasoned pineapple in a single layer in the air fryer basket. Do not overcrowd. Cook for ten to fifteen minutes total depending on thickness. Flip each piece halfway through at about five to seven minutes. Look for golden edges and small areas of bubbling sugar. If you want a deeper caramelization add two to three minutes but watch carefully to avoid burning.Make the yogurt sauce and serve:While the pineapple cooks, combine half a cup plain Greek yogurt with one teaspoon honey and one teaspoon lime juice. Stir until smooth. When the pineapple is done serve warm with a dollop of the yogurt mixture. Garnish with a small sprig of mint or a light dusting of extra cinnamon for presentation.

Storage Tips

Store cooled pineapple in an airtight container in the refrigerator for up to three days. Use glass containers with tight fitting lids to preserve texture and flavor. For longer storage freeze pieces laid flat on a sheet pan until solid and then transfer to a freezer safe bag for up to three months. Thaw in the refrigerator and reheat briefly in the air fryer at 350 degrees Fahrenheit to bring back surface caramelization. Avoid leaving cooked pineapple at room temperature for more than two hours to reduce risk of spoilage.

Ingredient Substitutions

For a vegan version use a dairy free yogurt such as coconut or almond yogurt and replace honey with maple syrup. Swap the extra virgin olive oil for melted coconut oil for a tropical aroma and slightly faster browning. If you do not have brown sugar use coconut sugar or regular granulated sugar but expect a slightly different caramel flavor. Ground ginger can replace nutmeg for a sharper spice character. If pineapple is not available, use thick cantaloupe slices or peach halves though timing and texture will vary.

Serving Suggestions

Serve warm with the yogurt sauce as a light dessert or dessert course after a spicy meal. For a party presentation thread chunks on skewers and place on a platter with small bowls of yogurt sauce and vanilla ice cream. Pair with grilled pork or chicken for a sweet contrast. Consider serving over waffles or pancakes for a tropical brunch. Garnish with finely chopped toasted coconut, chopped macadamia nuts, or fresh mint to add texture and brightness.

Cultural Background

Pineapple has a long history as a symbol of hospitality and was introduced to many culinary traditions through trade and colonial routes. Roasting fruit is a universal technique to concentrate sweetness and develop complex flavors. The use of warm spices such as cinnamon and nutmeg reflects a blend of tropical produce with spice routes that influenced Western cuisine. This simple roasted preparation bridges tropical fruit with familiar autumnal spices creating a cross cultural comfort dish.

Seasonal Adaptations

In summer keep the recipe light with a squeeze of fresh lime and a sprinkle of chopped mint. In cooler months add a splash of dark rum or spiced rum to the glaze for a warmed adult friendly version and serve with a small scoop of vanilla ice cream to contrast temperature. For the holidays incorporate a pinch of ground cloves and orange zest to echo seasonal flavors while still using the air fryer method to maintain quick preparation.

Meal Prep Tips

Prep pineapple pieces and seasoning in advance and store in the refrigerator for up to one day. Portion the yogurt sauce separately in small containers for easy plating. For packed lunches include cooled pineapple in an insulated container with a tight lid and add the yogurt just before eating. When preparing for a crowd cook in batches and keep completed pieces on a warmed oven tray at low temperature until serving to maintain warmth and texture.

This preparation invites improvisation and sharing. It is a simple way to celebrate fresh fruit and to create a sweet ending that feels intentional without overcomplication. I hope you find as much joy in making and sharing it as I do.