Caramelized Pineapple with Coconut Crumble

If you’re going to enjoy eating fresh pineapple any other way than just sliced up and unadorned, you want to make sure it’s a worthy recipe. Pineapple cooked in butter that browns while the pineapple gets sticky, then topped with a crunchy, coconutty crumble will definitely not disappoint.
By / Photography By The Naked South | December 01, 2015


  1. Combine oats, shredded coconut, flour, sugar, and salt in medium bowl
  2. Melt 4 tablespoons butter in medium cast iron skillet over medium heat. Stir in oat mixture. Cook, stirring, until toasted and crumbly, about 3 minutes. Transfer back to medium bowl and wipe out skillet.
  3. Melt remaining 4 tablespoons butter in now empty skillet over medium heat. Add pineapple slices and cook until bottoms are browned and sticky, 3-5 minutes.
  4. Flip and cook until other side is caramelized, about 3 additional minutes. Be careful not to burn pineapple -- that doesn't taste awesome.
  5. Top with crumble and serve with ice cream.


  • ½ cup quick-cooking rolled oats
  • ½ cup unsweetened shredded coconut
  • ¼ cup whole wheat flour
  • ¼ cup packed coconut palm sugar or brown sugar
  • Pinch salt
  • 8 tablespoons butter, divided
  • 1 pineapple, cored and sliced into 7 (or so) ½-inch rings
  • Vanilla ice cream or frozen yogurt, for serving
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