This roasted pineapple is one of those small discoveries that turned a routine fruit into a memorable treat. I began making it on a whim the first summer I bought an air fryer and had an overripe pineapple that begged for redemption. The heat of the air fryer concentrates the natural sugars and creates quick caramelized edges while keeping the interior juicy. It is both refreshingly tropical and indulgently sweet without feeling heavy, which makes it perfect for warm evenings or an easy end to a backyard barbecue.

I love this preparation because it is exceptionally forgiving. You can cut the pineapple into rings or bite-size pieces, season lightly, and let the air fryer do the work. The combination of brown sugar, cinnamon and a touch of nutmeg provides warmth and complexity, and the accompanying Greek yogurt sauce adds creaminess and a tangy lift. Over the years this version has become my go-to when I want a simple dessert that feels special yet is ready in minutes; guests always ask for the recipe and for seconds.

Ingredients

• Fresh pineapple: Choose a ripe but firm fruit about 2 to 2 1/2 pounds. Look for a piney sweet aroma at the base and slightly yielding eyes. For convenience, buy one with a green crown intact so you can check ripeness visually. Peel, core and slice into six 1/4-inch thick rings or bite-size chunks.
• Brown sugar: Use 1 tablespoon packed light or dark brown sugar to promote caramelization and add molasses depth. Light brown sugar is milder; dark is richer and pairs well with roasted fruit.
• Ground cinnamon: 1 teaspoon adds warm spice and enhances the pineapple\'s natural sweetness. Choose Ceylon or standard cassia according to preference.
• Ground nutmeg: 1/4 teaspoon for a subtle, nutty warmth that complements cinnamon without overpowering fresh fruit flavors.
• Extra virgin olive oil: 1 tablespoon brushed or tossed with pieces to promote browning; neutral oil will work but extra virgin adds a subtle fruity note.
• Greek yogurt: 1/2 cup plain full-fat or 2% for the dipping sauce; provides creaminess and protein. Non-dairy yogurts can be substituted but will change texture slightly.
• Honey: 1 teaspoon to sweeten the yogurt sauce gently and bind flavors.
• Lime juice: 1 teaspoon freshly squeezed for acidity and brightness in the sauce. Bottled will work but fresh is more vibrant.

Instructions

Prepare the pineapple: Peel the pineapple completely, slice off the skin and remove the eyes with a small paring knife. Core the fruit and cut into six 1/4-inch thick rings or 1-inch chunks for bite-size pieces. Pat lightly with a paper towel if especially juicy to help the seasoning adhere. Take about 5 to 7 minutes for careful prep. Preheat the air fryer: Preheat your air fryer to 400 degrees Fahrenheit for 3 to 5 minutes. A fully preheated basket creates immediate surface heat that encourages caramelization instead of steaming. I use a Cuisinart air fryer oven; many basket-style units follow the same timing. Season the fruit: In a medium bowl toss the pineapple with 1 tablespoon olive oil, 1 tablespoon packed brown sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Ensure each piece is evenly coated. The oil helps the sugar melt and the spices stick, creating an even browned surface during cooking. Air fry until caramelized: Arrange the pieces in a single layer in the preheated basket, leaving space for air circulation. Cook at 400 degrees Fahrenheit for 10 to 15 minutes, flipping each piece halfway through after about 5 to 8 minutes. Look for honeyed brown edges and fragrant caramel notes; total cooking time depends on your unit and piece size. Prepare the yogurt sauce: While the fruit roasts, stir 1/2 cup plain Greek yogurt with 1 teaspoon honey and 1 teaspoon lime juice until smooth. Taste and adjust acidity with a touch more lime if you like tang. Keep chilled until ready to serve. Serve warm: Remove pineapple from the basket with tongs, let rest 1 minute, then transfer to a platter. Serve warm with a dollop of the yogurt sauce and extra lime wedges if desired. The contrast between warm caramelized fruit and cool tangy sauce is the highlight.

Storage Tips

Store cooled pineapple in an airtight container in the refrigerator for up to three days. If you plan to keep it longer, lay pieces on a baking sheet lined with parchment and freeze until firm, then transfer to a freezer bag and freeze up to three months. Thaw overnight in the refrigerator or reheat directly from frozen in a warm oven or air fryer for a few minutes. For best texture when reheating, avoid microwaving which can make the fruit mushy; a brief 300 degree Fahrenheit blast in the air fryer restores crisped edges nicely.

Ingredient Substitutions

If you do not have brown sugar, substitute with an equal amount of granulated sugar plus 1/8 teaspoon molasses if available. For a refined sugar-free option, use a drizzle of maple syrup but decrease the oil slightly to prevent burning. Swap olive oil for melted butter for a richer result or a neutral vegetable oil for a milder flavor. Replace Greek yogurt with coconut yogurt for a dairy-free version and adjust honey to taste if the alternative is sweeter.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a classic treat, or use the yogurt-honey-lime sauce for a lighter option. Garnish with finely chopped mint, flaky sea salt, or toasted coconut for texture contrast. For brunch, layer slices over waffles or pancakes with a drizzle of remaining pan juices. For an adult dessert, serve with a splash of rum or a spoonful of rum-soaked raisins alongside the fruit.

Cultural Background

Pineapple has long been associated with hospitality in many cultures, and roasting fruit is a time-honored way to concentrate natural sweetness. While grilled or roasted pineapple appears in tropical cuisines around the world, this air fryer method is a modern adaptation that mimics charred grilling without an outdoor grill. The spice pairing of cinnamon and nutmeg nods to dessert traditions that blend warm spices with fruit, creating a bridge between tropical produce and familiar comfort flavors.

Seasonal Adaptations

In winter, replace pineapple with pears or apples and reduce cooking time slightly for thinner slices. In late summer, double down on tropical flavors with a splash of lime zest and a sprinkle of toasted macadamia nuts. For holiday events, finish with a small brush of bourbon or rum and a scattering of chopped crystallized ginger to add warmth and festivity to the plate.

Meal Prep Tips

Roast multiple pineapples at once to use across the week: chilled slices make quick additions to salads, yogurt bowls, and grain bowls. Portion fruit into individual airtight containers with a dollop of yogurt sauce on the side; combine only when serving to avoid softening. For large batches, keep roasted pieces on baking sheets in a single layer until cool, then stack with parchment between layers when refrigerating or freezing to preserve texture.

Warm roasted pineapple is a simple, flexible way to celebrate seasonal fruit and impress guests without hours of work. Try it once and you\'ll likely find reasons to make it again and again.