Cinnamon-Roasted Pineapple with Chili-Cocoa Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sweet and spicy dessert combining caramelized pineapple, cinnamon, and a rich chili-cocoa sauce for a bold, unexpected flavor twist. This Mexican-inspired Cinco de Mayo recipe, ready in about 50 minutes, pairs pineapple, cinnamon, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

1 small, peeled and cored pineapple
1 tsp cinnamon
2 tbsp brown sugar
2 tbsp butter
1/2 cup, melted chocolate
1/2 tsp chili powder
2 tbsp cocoa powder
1/4 cup heavy cream
1/4 tsp salt
1, for garnish lime

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Instructions

Step 1: Preheat oven to 375°F (190°C). Toss pineapple chunks with cinnamon, brown sugar, and butter. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender.
Step 2: In a saucepan, whisk together melted chocolate, chili powder, cocoa powder, heavy cream, and salt. Cook over low heat until smooth and glossy.
Step 3: Serve warm pineapple slices drizzled with the sauce. Garnish with lime wedges and a sprinkle of chili powder for extra heat.