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Roasted Pineapple with Thyme-Ginger Ice

This recipe is from Season 2 of 5 Ingredient Fix


  • 1 teaspoon thyme leaves, plus small sprigs for garnish

  • 2 bottles, 12 ounces each, ginger beer or all-natural ginger soda

  • 1 whole pineapple, peeled, eyes removed, and sliced into 8 even slices

  • vegetable oil

  • 1 tablespoon sugar

  • kosher salt


  • 1.

    Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight.

  • 2.

    Preheat the oven to 400 degrees F.

  • 3.

    Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices.

  • 4.

    Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan.

  • 5.

    Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish.

  • 6.

    To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme.


If not using the ginger ice immediately, refreeze. To loosen it, scrape with a heavy fork until fluffy. Ginger beer is very spicy and the spiciness is enhanced when frozen. For milder ice, use natural ginger ale or ginger soda.

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