Baked Pineapple

A table, a chair, a bowl of fruit, and a violin;

what else does a man need to be happy?

-Albert Einstein

When that fruit is a pineapple and it is baked with a lucious combination of gingersnaps and coconut you transcend happiness to a blissful state of extacy. Maybe I’m playing this up a bit too much, but I have to say, by way of fruit themed desserts this has become a new favorite at our house.

Baked Pineapple

Prep Time:

Cook Time:

Baked Pineapple


  • 1 pineapple cut in half and cored
  • 1/2 c ginger snaps
  • 1/2 c coconut
  • 1/2 c macadamia nuts
  • 1/2 c sweetened condensed milk
  • 1 tsp coconut or rum extract


  1. Preheat oven to 350.
  2. Slice pineapple in half and core by cutting diagonal slices into the length of the core.
  3. Combine ginger snaps, coconut and macadamia nuts.
  4. Combine sweetened condensed milk and extract.
  5. Pour 1/2 of sweetened condensed milk mixture into core area, divided between the two pineapple halves.
  6. Sprinkle ginger snap mixture over the top.
  7. Pour remaining sweetened condensed milk mixture over the ginger snap mixture.
  8. Bake for 10-15 minutes or until the pineapple softens and the toppings are warm and bubbly.
  9. To serve cut off tops and bottoms of the pineapple halves.
  10. Run a long knife between the skin and the fruit of the pineapple until all of the skin is removed.
  11. Cut into bite sized pieces and serve.

One Comment

  1. Instead of putting the whole halves and then cutting them after they are cooked, would it be better to cut the pineaple in small pieces and then mix all of the ingredients? That way, after is cooked, it can be immediately served? Just wondering…

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