Honey-Poached Pineapple

Honey Poached Pineapple recipe.
John Bedell
  • Yield: 4 to 6 servings


5ounces (1⁄2 cup plus 2 tablespoons) good-quality honey
1stick cinnamon
1/2 vanilla bean, split lengthwise and seeds scraped out
Zest of 1/4 orange
1/2 large pineapple, cut into about 3⁄4-inch cubes
Fresh mint leaves, for garnish, optional


1. In a medium saucepan over medium-high heat, bring the honey and 1 cup of water to a boil. Add the cinnamon, vanilla bean and seeds, and orange zest.

2. Reduce the heat to low and add the pineapple, stirring to combine. Tear a sheet of wax paper that’s about the size of the pan and crumble it into a ball, as though you’re going to throw it away. Unfurl the paper and place it in the saucepan over the pineapple. This is a great little way to stop too much liquid from evaporating.

3. Cook the pineapple for 12 to 15 minutes, checking on it every so often, making sure the simmer isn’t too aggressive. When the pineapple feels fork tender and it looks as though all of the pieces have soaked up the poaching liquid (you’ll see by the way it has changed color and texture), then turn the heat off. Remove the cinnamon stick and set the pan aside to cool.

4. Serve the pineapple warm or store it in the fridge.

Book credit: Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell (William Morrow, a division of HarperCollins)