This Roasted Canned Pineapple is a Sweet Trick and Savory Treat Your Family Will Love

There’s something you should know about me: I don’t like fresh pineapple. It’s not the taste—it’s the texture. That tingly, mouth-stinging feeling? I don’t want it. But canned pineapple? I could eat that all day. It’s sweet, mellow, and so much easier to work with. No prickly skin, no cutting, no weird after-feel.

And when you roast it with some magic, the roasted pineapple is truly delightful.

This recipe started as a craving for that Fogo de Chão roasted pineapple. If you’ve ever been to one of those Brazilian steakhouses, you know exactly what I’m talking about—that sweet-savory, cinnamon-dusted pineapple that comes to the table still warm from the fire, glistening and golden. But I didn’t want to fuss with fresh pineapple or fire. So I used what I had in the pantry: a humble can of pineapple chunks.

And you know what? It worked.

But here’s where things get fun. You can take this roasted pineapple in two different directions—savory and smoky like Fogo, or sweet and cozy like a fake-out pineapple upside-down cake. And the difference? It’s all in the vanilla.

Savory vs. Sweet: The Pineapple Fork in the Road

This recipe can be what you want it to be. The ingredients are simple, but how you use them makes all the difference.

For the Savory, Fogo-Style Vibe:

• Skip the vanilla.
• You can optionally add a pinch of cayenne or smoked paprika for heat and depth to the roasted pineapple.
• Perfect with grilled or roasted meats like Jerk Pork Tenderloin, rotisserie chicken, or Tropical Glazed Ham.
• This version has a warm, smoky, caramelized profile that plays beautifully alongside bold flavors.

For the Sweet, Dessert-Adjacent Vibe:

• Add a splash of vanilla extract.
• Omit any cayenne or paprika.
• The vanilla brings in a soft, cake-like warmth that mimics the taste of pineapple upside-down cake—without the cake.
• Great for serving over Coconut Rice, ice cream, yogurt, or just eating by the spoonful as a mom-only treat after bedtime.

I made the dessert version this time because I had my daughter in mind, and she doesn’t need any spice sneaking in. Plus, the vanilla makes it feel like you baked something fancy, even though you didn’t. It’s one of my favorite fake-out desserts—and it’s secretly just fruit.

Why Canned Pineapple Works So Well

Some folks swear by fresh fruit, but for this recipe? Canned is king for the perfect roasted pineapple.

It’s already soft, already sweet, and doesn’t have that mouth-itch that fresh pineapple can bring. It also roasts up beautifully in the oven. The sugars caramelize. The chunks get golden around the edges. And the whole thing feels way fancier than it should.

If you’ve got a can of pineapple sitting in your pantry right now, you’re halfway to a side dish—or a dessert.

Ways to Serve Roasted Pineapple

• With Jerk Pork Tenderloin
• Alongside Rice and Peas
• Tucked next to grilled sausages or spicy chicken
• Spooned over vanilla ice cream or Greek yogurt
• Served with pancakes or French toast in the morning
• Eaten cold straight from the fridge (guilty)

Mom Hack Approved

I tossed my pineapple with brown sugar, cinnamon, and vanilla—no cayenne this time. And let me tell you, it smelled like vacation. Sweet, buttery, warm… but still simple enough to throw together with a toddler pulling on your leg.

You can even use the reserved pineapple juice to make a quick syrup: just simmer it with a little brown sugar and cinnamon, then drizzle it over the roasted fruit.

It’s a total pantry win.

Affiliate Tools I Used (this post contains affiliate links)

To make this dish extra easy, I use these kitchen staples:

• 11-inch Copper Chef Titan Pan – great for even roasting and easy cleanup
• ASETY Chef Knife – for slicing if needed
• Disposable Food Prep Gloves – perfect when tossing sticky ingredients like syrup and sugar

Ready to Roast?

You don’t need a grill or a rotisserie to get that deep, caramelized flavor for roasted pineapple. All it takes is a can of pineapple, an oven, and five minutes of prep. Whether you go savory or sweet, you’re going to wonder why you haven’t been roasting canned pineapple all along.

Looking for more weeknight shortcuts with big flavor? Don’t forget to subscribe to Camille’s Comforting Cuisine so you never miss a new recipe. I’ve got comfort food coming at you daily—and it all starts in the pantry.

With flavor and comfort,

Camille