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
Directions
1
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.
2
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.
3
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.