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Pineapple is one of those tropical fruits that never fails to captivate with its sweet, tangy flavor.
Whether it’s enjoyed fresh, juiced, or even grilled, its versatility makes it a perfect ingredient for both savory and sweet dishes.
But have you ever tried baked pineapple?
This golden fruit caramelizes beautifully in the oven, intensifying its natural sugars and adding a depth of flavor that’s simply irresistible.
If you’re following a gluten-free lifestyle, you’re in luck!
In this article, we’ll explore 30 delightful gluten-free baked pineapple recipes that you can easily prepare at home, from desserts to savory dishes.
Whether you’re craving a warm, gooey pineapple upside-down cake or looking for a unique twist on your dinner plate, these recipes have something for everyone!
30+ Irresistible Gluten-Free Baked Pineapple Recipes to Satisfy Every Craving
There you have it – 30 mouthwatering gluten-free baked pineapple recipes that bring the tropical flavors of pineapple right to your kitchen.
Whether you’re treating yourself to a warm dessert or adding a unique twist to your meal, these recipes promise to deliver something delicious.
The beauty of baked pineapple lies in its versatility, pairing wonderfully with spices, nuts, and even savory ingredients.
Plus, all of these recipes cater to a gluten-free lifestyle without compromising on flavor or texture.
So, preheat your oven, grab that pineapple, and start baking your way to a tropical paradise!
Baked Pineapple with Cinnamon and Honey
This simple yet delicious dessert combines the sweetness of pineapple with warm, aromatic cinnamon and the rich sweetness of honey. The baking process caramelizes the sugars in the pineapple, resulting in a rich, syrupy sauce. This gluten-free recipe is perfect for those seeking a light, but indulgent treat.
Ingredients:
- 1 pineapple, peeled, cored, and cut into rings or chunks
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 tablespoon coconut oil (or butter for a non-vegan version)
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the pineapple rings or chunks on a baking sheet lined with parchment paper.
- Drizzle the honey over the pineapple, then sprinkle with cinnamon and vanilla extract.
- Place a small dollop of coconut oil on top of each pineapple ring or chunk.
- Bake for 20-25 minutes, or until the pineapple is golden and slightly caramelized, basting occasionally with the juices from the pan.
- Serve warm, optionally with a dollop of whipped coconut cream or a scoop of vanilla ice cream for an extra treat.
Baked pineapple with cinnamon and honey is a quick and satisfying dessert that feels indulgent yet light. The caramelized pineapple paired with the warm spices creates a comforting dish that can be enjoyed on its own or paired with a scoop of dairy-free ice cream for an extra level of sweetness. It’s a perfect dessert for gluten-free eaters and a lovely way to showcase fresh pineapple.
Gluten-Free Pineapple Coconut Crisp
This tropical-inspired pineapple coconut crisp is a gluten-free dessert that balances the tangy pineapple with a crispy, crumbly coconut topping. The blend of coconut flakes and almond flour gives this dish a unique texture and flavor that will remind you of summer no matter the season.
Ingredients:
- 3 cups fresh pineapple, chopped into small chunks
- 1/4 cup honey or maple syrup
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup gluten-free rolled oats
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, toss the chopped pineapple with honey, lemon juice, and cinnamon. Spread the mixture evenly in the bottom of a greased baking dish.
- In a separate bowl, combine the shredded coconut, almond flour, oats, and salt. Add the melted coconut oil and mix until everything is well-coated and crumbly.
- Sprinkle the coconut topping evenly over the pineapple layer.
- Bake for 25-30 minutes, or until the topping is golden and crisp, and the pineapple is bubbly.
- Let it cool slightly before serving, and enjoy warm with a scoop of dairy-free vanilla ice cream.
This Pineapple Coconut Crisp is a fantastic gluten-free dessert that will transport you to the tropics with each bite. The sweet pineapple combined with the crunchy coconut topping is a winning combination that’s perfect for anyone with dietary restrictions. The subtle coconut flavor adds depth to the dessert, and the natural sweetness of the pineapple shines through, creating a truly satisfying treat. It’s ideal for family gatherings or a special evening treat.
Baked Pineapple with Ginger and Lime
This baked pineapple recipe brings together the zesty flavors of ginger and lime with the natural sweetness of the fruit. It’s a vibrant and fresh dessert that combines bold flavors to create an unforgettable gluten-free treat.
Ingredients:
- 1 large ripe pineapple, peeled, cored, and sliced into wedges
- 1 tablespoon fresh grated ginger
- Juice of 1 lime
- 2 tablespoons honey or agave syrup
- 1/2 teaspoon ground cinnamon
- 1 tablespoon coconut oil, melted
- Fresh mint leaves for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Arrange the pineapple wedges on a baking sheet lined with parchment paper.
- In a small bowl, mix the grated ginger, lime juice, honey, cinnamon, and melted coconut oil.
- Drizzle the ginger-lime mixture over the pineapple wedges, ensuring they are well-coated.
- Bake for 15-20 minutes, until the pineapple is softened and begins to caramelize at the edges.
- Garnish with fresh mint leaves and serve warm.
This Baked Pineapple with Ginger and Lime is a refreshing twist on a classic fruit dessert. The ginger adds a warm, spicy note while the lime provides a zesty contrast, making this dish both vibrant and invigorating. The caramelization of the pineapple brings out its natural sweetness, and the light, fresh mint garnish adds a perfect finishing touch. It’s an ideal choice for a light dessert or a unique way to end a tropical-themed meal. Plus, it’s naturally gluten-free, so everyone can enjoy this simple yet exotic treat.
Baked Pineapple with Brown Sugar and Rum Sauce
This indulgent baked pineapple dish is enhanced by a luscious brown sugar and rum sauce that caramelizes beautifully during baking. The pineapple becomes tender and juicy, and the sauce adds a rich depth of flavor that makes this a perfect dessert for special occasions or cozy evenings.
Ingredients:
- 1 large pineapple, peeled, cored, and cut into rings or wedges
- 1/4 cup dark brown sugar
- 2 tablespoons dark rum (optional for non-alcoholic, you can substitute with pineapple juice)
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- A pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the pineapple slices in a single layer on a baking sheet lined with parchment paper.
- In a small saucepan, melt the butter over medium heat, then add the brown sugar, cinnamon, salt, and rum (or pineapple juice). Stir until the sugar has dissolved, and the sauce becomes smooth.
- Pour the brown sugar and rum sauce over the pineapple slices.
- Bake for 20-25 minutes, basting occasionally with the sauce, until the pineapple is tender and caramelized.
- Serve warm with the sauce spooned over the top. Optionally, pair with a scoop of vanilla ice cream or a drizzle of coconut cream.
Baked Pineapple with Brown Sugar and Rum Sauce is a decadent, tropical treat that combines rich, sweet flavors with a hint of warmth from the rum. The caramelization of the pineapple pairs perfectly with the sticky sauce, creating a melt-in-your-mouth dessert. The combination of rum and brown sugar adds a sophisticated depth, while the cinnamon enhances the overall flavor profile. It’s a deliciously comforting and gluten-free dessert that feels like a luxurious treat.
Gluten-Free Pineapple Upside-Down Cake
This gluten-free take on the classic pineapple upside-down cake features caramelized pineapple rings topped with a fluffy, moist cake. The rich flavor of the pineapple pairs beautifully with the buttery cake, creating a comforting dessert that’s perfect for any occasion.
Ingredients:
- 1 fresh pineapple, peeled, cored, and cut into rings
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 2 eggs
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1/4 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan. Arrange the pineapple rings on the bottom of the pan, filling in any gaps with pineapple pieces.
- In a small bowl, combine the melted butter and brown sugar, and pour it evenly over the pineapple.
- In a separate bowl, whisk together the eggs, gluten-free flour, almond flour, baking powder, salt, and cinnamon.
- Gradually add the milk and vanilla extract, whisking until smooth.
- Pour the batter over the pineapple in the pan, smoothing it into an even layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before inverting it onto a serving plate. Serve warm.
This Gluten-Free Pineapple Upside-Down Cake is an irresistible dessert that brings together the sweetness of caramelized pineapple and a light, fluffy cake. The moist texture and buttery flavor of the cake provide the perfect balance to the sweet, tangy pineapple topping. It’s a nostalgic dessert that can be enjoyed by everyone, even those with gluten sensitivities. Whether served at a gathering or as a cozy treat for yourself, this cake is sure to delight.
Baked Pineapple and Coconut Macaroons
These baked pineapple and coconut macaroons are a delicious combination of tropical flavors, with the chewiness of coconut complemented by the sweetness of pineapple. This gluten-free treat is quick to make and perfect for those who crave a light, fruity dessert.
Ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup fresh pineapple, finely chopped and drained of excess juice
- 1/4 cup honey or maple syrup
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, chopped pineapple, honey (or maple syrup), vanilla extract, and salt.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the coconut-pineapple mixture until well combined.
- Spoon the mixture into small mounds on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-20 minutes, or until the macaroons are golden brown on top.
- Let them cool before serving.
Baked Pineapple and Coconut Macaroons are the perfect combination of chewy coconut and sweet, tangy pineapple. These gluten-free treats are quick to prepare and ideal for a light dessert or snack. The natural sweetness of pineapple balances beautifully with the richness of the coconut, and the egg whites provide the perfect texture. These macaroons make for a delightful addition to any dessert table or as a tropical snack with a cup of tea.
Pineapple and Almond Flour Muffins
These gluten-free pineapple and almond flour muffins are a delicious, fruity breakfast or snack option. The sweet pineapple adds moisture to the muffins, while the almond flour gives them a nutty flavor and dense texture. These muffins are an easy-to-make, healthy treat.
Ingredients:
- 1 cup fresh pineapple, finely chopped
- 1 1/2 cups almond flour
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the almond flour, baking soda, salt, and cinnamon.
- In another bowl, whisk together the eggs, honey, vanilla extract, and melted coconut oil.
- Add the wet ingredients to the dry ingredients, mixing until well combined.
- Gently fold in the chopped pineapple.
- Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Conclusion: These Pineapple and Almond Flour Muffins are a fantastic gluten-free breakfast or snack option. The sweet pineapple adds a burst of freshness, while the almond flour gives the muffins a dense, satisfying texture. They’re perfectly balanced in flavor and provide a filling, nutritious treat. With their natural sweetness from pineapple and honey, they’re an excellent way to start your day or to enjoy as an afternoon pick-me-up.
Pineapple and Chocolate Chip Baked Oatmeal
This gluten-free baked oatmeal combines the tropical sweetness of pineapple with the richness of chocolate chips. It’s an easy-to-make, hearty breakfast or dessert that’s full of flavor and can be customized with your favorite add-ins.
Ingredients:
- 2 cups rolled oats (gluten-free)
- 1 cup fresh pineapple, chopped into small pieces
- 1/4 cup honey or maple syrup
- 1/2 cup chocolate chips (dairy-free if necessary)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1 1/2 cups almond milk or your preferred milk
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions:
- Preheat your oven to 375°F (190°C) and grease a baking dish (about 8×8 inches).
- In a large mixing bowl, combine the oats, pineapple, chocolate chips, cinnamon, salt, and baking powder.
- In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
- Pour the wet ingredients into the oat mixture, stirring until everything is well combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow it to cool slightly before slicing and serving.
Conclusion: Pineapple and Chocolate Chip Baked Oatmeal is a delightful fusion of tropical sweetness and rich chocolate in a healthy, gluten-free format. This dish is versatile enough to serve as a hearty breakfast, a satisfying snack, or even a light dessert. The oatmeal becomes wonderfully soft, while the pineapple adds a refreshing burst of flavor. The chocolate chips provide just the right amount of indulgence, making it an enjoyable and filling treat any time of day.
Baked Pineapple with Cinnamon and Honey
This simple yet delicious dessert combines the sweetness of pineapple with warm, aromatic cinnamon and the rich sweetness of honey. The baking process caramelizes the sugars in the pineapple, resulting in a rich, syrupy sauce. This gluten-free recipe is perfect for those seeking a light, but indulgent treat.
Ingredients:
- 1 pineapple, peeled, cored, and cut into rings or chunks
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 tablespoon coconut oil (or butter for a non-vegan version)
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the pineapple rings or chunks on a baking sheet lined with parchment paper.
- Drizzle the honey over the pineapple, then sprinkle with cinnamon and vanilla extract.
- Place a small dollop of coconut oil on top of each pineapple ring or chunk.
- Bake for 20-25 minutes, or until the pineapple is golden and slightly caramelized, basting occasionally with the juices from the pan.
- Serve warm, optionally with a dollop of whipped coconut cream or a scoop of vanilla ice cream for an extra treat.
Baked pineapple with cinnamon and honey is a quick and satisfying dessert that feels indulgent yet light. The caramelized pineapple paired with the warm spices creates a comforting dish that can be enjoyed on its own or paired with a scoop of dairy-free ice cream for an extra level of sweetness. It’s a perfect dessert for gluten-free eaters and a lovely way to showcase fresh pineapple.
Baked Pineapple with Brown Sugar and Rum Sauce
This indulgent baked pineapple dish is enhanced by a luscious brown sugar and rum sauce that caramelizes beautifully during baking. The pineapple becomes tender and juicy, and the sauce adds a rich depth of flavor that makes this a perfect dessert for special occasions or cozy evenings.
Ingredients:
- 1 large pineapple, peeled, cored, and cut into rings or wedges
- 1/4 cup dark brown sugar
- 2 tablespoons dark rum (optional for non-alcoholic, you can substitute with pineapple juice)
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- A pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the pineapple slices in a single layer on a baking sheet lined with parchment paper.
- In a small saucepan, melt the butter over medium heat, then add the brown sugar, cinnamon, salt, and rum (or pineapple juice). Stir until the sugar has dissolved, and the sauce becomes smooth.
- Pour the brown sugar and rum sauce over the pineapple slices.
- Bake for 20-25 minutes, basting occasionally with the sauce, until the pineapple is tender and caramelized.
- Serve warm with the sauce spooned over the top. Optionally, pair with a scoop of vanilla ice cream or a drizzle of coconut cream.
Baked Pineapple with Brown Sugar and Rum Sauce is a decadent, tropical treat that combines rich, sweet flavors with a hint of warmth from the rum. The caramelization of the pineapple pairs perfectly with the sticky sauce, creating a melt-in-your-mouth dessert. The combination of rum and brown sugar adds a sophisticated depth, while the cinnamon enhances the overall flavor profile. It’s a deliciously comforting and gluten-free dessert that feels like a luxurious treat.
Gluten-Free Pineapple Upside-Down Cake
This gluten-free take on the classic pineapple upside-down cake features caramelized pineapple rings topped with a fluffy, moist cake. The rich flavor of the pineapple pairs beautifully with the buttery cake, creating a comforting dessert that’s perfect for any occasion.
Ingredients:
- 1 fresh pineapple, peeled, cored, and cut into rings
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 2 eggs
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1/4 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan. Arrange the pineapple rings on the bottom of the pan, filling in any gaps with pineapple pieces.
- In a small bowl, combine the melted butter and brown sugar, and pour it evenly over the pineapple.
- In a separate bowl, whisk together the eggs, gluten-free flour, almond flour, baking powder, salt, and cinnamon.
- Gradually add the milk and vanilla extract, whisking until smooth.
- Pour the batter over the pineapple in the pan, smoothing it into an even layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before inverting it onto a serving plate. Serve warm.
This Gluten-Free Pineapple Upside-Down Cake is an irresistible dessert that brings together the sweetness of caramelized pineapple and a light, fluffy cake. The moist texture and buttery flavor of the cake provide the perfect balance to the sweet, tangy pineapple topping. It’s a nostalgic dessert that can be enjoyed by everyone, even those with gluten sensitivities. Whether served at a gathering or as a cozy treat for yourself, this cake is sure to delight.
Baked Pineapple and Coconut Macaroons
These baked pineapple and coconut macaroons are a delicious combination of tropical flavors, with the chewiness of coconut complemented by the sweetness of pineapple. This gluten-free treat is quick to make and perfect for those who crave a light, fruity dessert.
Ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup fresh pineapple, finely chopped and drained of excess juice
- 1/4 cup honey or maple syrup
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, chopped pineapple, honey (or maple syrup), vanilla extract, and salt.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the coconut-pineapple mixture until well combined.
- Spoon the mixture into small mounds on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-20 minutes, or until the macaroons are golden brown on top.
- Let them cool before serving.
Baked Pineapple and Coconut Macaroons are the perfect combination of chewy coconut and sweet, tangy pineapple. These gluten-free treats are quick to prepare and ideal for a light dessert or snack. The natural sweetness of pineapple balances beautifully with the richness of the coconut, and the egg whites provide the perfect texture. These macaroons make for a delightful addition to any dessert table or as a tropical snack with a cup of tea.
Pineapple and Almond Flour Muffins
These gluten-free pineapple and almond flour muffins are a delicious, fruity breakfast or snack option. The sweet pineapple adds moisture to the muffins, while the almond flour gives them a nutty flavor and dense texture. These muffins are an easy-to-make, healthy treat.
Ingredients:
- 1 cup fresh pineapple, finely chopped
- 1 1/2 cups almond flour
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the almond flour, baking soda, salt, and cinnamon.
- In another bowl, whisk together the eggs, honey, vanilla extract, and melted coconut oil.
- Add the wet ingredients to the dry ingredients, mixing until well combined.
- Gently fold in the chopped pineapple.
- Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
These Pineapple and Almond Flour Muffins are a fantastic gluten-free breakfast or snack option. The sweet pineapple adds a burst of freshness, while the almond flour gives the muffins a dense, satisfying texture. They’re perfectly balanced in flavor and provide a filling, nutritious treat. With their natural sweetness from pineapple and honey, they’re an excellent way to start your day or to enjoy as an afternoon pick-me-up.
Pineapple and Chocolate Chip Baked Oatmeal
This gluten-free baked oatmeal combines the tropical sweetness of pineapple with the richness of chocolate chips. It’s an easy-to-make, hearty breakfast or dessert that’s full of flavor and can be customized with your favorite add-ins.
Ingredients:
- 2 cups rolled oats (gluten-free)
- 1 cup fresh pineapple, chopped into small pieces
- 1/4 cup honey or maple syrup
- 1/2 cup chocolate chips (dairy-free if necessary)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1 1/2 cups almond milk or your preferred milk
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions:
- Preheat your oven to 375°F (190°C) and grease a baking dish (about 8×8 inches).
- In a large mixing bowl, combine the oats, pineapple, chocolate chips, cinnamon, salt, and baking powder.
- In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
- Pour the wet ingredients into the oat mixture, stirring until everything is well combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow it to cool slightly before slicing and serving.
Pineapple and Chocolate Chip Baked Oatmeal is a delightful fusion of tropical sweetness and rich chocolate in a healthy, gluten-free format. This dish is versatile enough to serve as a hearty breakfast, a satisfying snack, or even a light dessert. The oatmeal becomes wonderfully soft, while the pineapple adds a refreshing burst of flavor. The chocolate chips provide just the right amount of indulgence, making it an enjoyable and filling treat any time of day.
Pineapple and Coconut Flour Bars
These soft and chewy pineapple and coconut flour bars are a great snack or dessert. The combination of pineapple’s tropical sweetness with coconut flour gives these bars a unique texture that is dense yet tender. Perfect for a quick gluten-free treat.
Ingredients:
- 1 1/2 cups coconut flour
- 1/2 cup pineapple, finely chopped
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a square baking dish (8×8 inches) with parchment paper.
- In a large mixing bowl, combine the coconut flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, honey, coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Gently fold in the chopped pineapple.
- Pour the batter into the prepared baking dish and smooth it into an even layer.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely before slicing and serving.
These Pineapple and Coconut Flour Bars are an easy-to-make gluten-free treat with a delightful chewy texture. The pineapple adds a burst of sweetness, while the coconut flour keeps them light yet filling. They’re perfect for an afternoon snack or as a sweet breakfast option.
Pineapple and Banana Baked Oatmeal
A nutritious and hearty gluten-free baked oatmeal that combines the natural sweetness of ripe bananas with the tropical flavors of pineapple. It’s an ideal breakfast dish that’s filling and packed with fiber.
Ingredients:
- 2 cups rolled oats (gluten-free)
- 1 ripe banana, mashed
- 1 cup fresh pineapple, chopped
- 1/4 cup honey or maple syrup
- 1 1/2 cups almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- In a mixing bowl, combine the oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together the mashed banana, eggs, honey, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until well combined.
- Fold in the chopped pineapple.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Let it cool slightly before slicing and serving.
Pineapple and Banana Baked Oatmeal is a wholesome breakfast that’s both satisfying and full of tropical flavors. The natural sweetness from the banana and pineapple makes it a treat you can enjoy without the need for added sugars. Plus, it’s a filling and healthy start to your day.
Pineapple and Chia Seed Muffins
These gluten-free pineapple and chia seed muffins are packed with tropical flavor and nutrition. Chia seeds add a slight crunch while providing healthy omega-3 fatty acids, making these muffins a great way to enjoy pineapple in a wholesome, portable snack.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup fresh pineapple, finely chopped
- 2 tablespoons chia seeds
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free flour, chia seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, honey, coconut oil, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the chopped pineapple.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Pineapple and Chia Seed Muffins are a fantastic combination of texture and flavor, with the chewy pineapple pieces and crunchy chia seeds. These muffins are not only gluten-free but also packed with healthy fats and fiber, making them a nutritious breakfast or snack.
Baked Pineapple with Maple and Almond Butter
This baked pineapple dish is enhanced by the nutty richness of almond butter and the natural sweetness of maple syrup. It’s a quick, healthy dessert that combines tropical fruit with a creamy nut butter topping.
Ingredients:
- 1 pineapple, peeled, cored, and cut into wedges
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- A pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C) and place the pineapple wedges on a baking sheet.
- In a small bowl, combine the almond butter, maple syrup, cinnamon, and salt. Warm the mixture slightly in the microwave or on the stovetop to make it easier to drizzle.
- Drizzle the almond butter mixture over the pineapple wedges.
- Bake for 20-25 minutes, occasionally spooning the syrup over the pineapple to ensure even coverage.
- Serve warm, optionally topped with a dollop of Greek yogurt or coconut cream.
Baked Pineapple with Maple and Almond Butter is a simple yet decadent dessert. The almond butter and maple syrup add richness, while the cinnamon provides warmth. This dish is a perfect blend of tropical flavors with a comforting, creamy twist.
Gluten-Free Pineapple Coconut Scones
These gluten-free scones are a delicious breakfast or tea-time treat. The combination of pineapple and coconut gives them a tropical flair, while the scones themselves are tender and flaky, with just the right amount of sweetness.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup fresh pineapple, finely chopped
- 1/4 cup coconut oil, chilled
- 1/4 cup maple syrup or honey
- 1/2 cup almond milk (or any milk of choice)
- 2 teaspoons baking powder
- A pinch of salt
- 1 egg (for egg wash, optional)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free flour, shredded coconut, baking powder, and salt.
- Add the chilled coconut oil and use a pastry cutter or fork to incorporate it into the flour mixture until it resembles coarse crumbs.
- Stir in the chopped pineapple and maple syrup (or honey).
- Gradually add the almond milk and mix until the dough just comes together.
- Turn the dough out onto a floured surface and gently knead it into a rough disk. Cut it into 8 wedges and place them on the prepared baking sheet.
- Optional: Brush the tops with a beaten egg for a golden finish.
- Bake for 20-25 minutes or until the scones are golden brown and firm to the touch.
- Allow the scones to cool before serving.
These Pineapple Coconut Scones are a tropical twist on a classic favorite. The coconut adds texture, while the pineapple offers a juicy burst of sweetness. These scones are perfect for a gluten-free breakfast or a comforting afternoon treat with a cup of tea.
Pineapple and Cashew Bars
These gluten-free pineapple and cashew bars are a sweet, chewy treat packed with tropical flavor. The cashews add a crunchy texture while complementing the pineapple’s juiciness and sweetness. It’s an easy-to-make snack that’s perfect for lunchboxes or as a quick dessert.
Ingredients:
- 1 cup fresh pineapple, finely chopped
- 1/2 cup unsalted cashews, roughly chopped
- 1/2 cup rolled oats (gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine the chopped pineapple, cashews, oats, and salt.
- In a separate bowl, whisk together the honey (or maple syrup), coconut oil, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and mix until everything is well coated.
- Transfer the mixture to the prepared baking dish and press it down into an even layer.
- Bake for 20-25 minutes or until the bars are golden and firm.
- Let the bars cool completely before slicing and serving.
Pineapple and Cashew Bars are a delightful mix of tropical flavors and textures. The chewiness of the oats and pineapple pairs perfectly with the crunch of cashews, making them a satisfying gluten-free snack or dessert. They’re easy to make and perfect for sharing or enjoying on your own.
Note: More recipes are coming soon
