Dessert

Spiced Glazed Pineapple with Cinnamon Fromage Frais Recipe

BySophie Carsel December 4, 2025December 4, 2025

Introduction

Enjoy a vibrant and flavorful dessert with this spiced glazed pineapple paired with creamy cinnamon fromage frais. The caramelized pineapple wedges are enhanced by a zesty lime and warming spices, creating a perfect balance of sweet and tangy.

The image shows two grilled pineapple wedges with golden brown grill marks placed on a white plate. The pineapples have a slightly charred texture with visible sprigs of fresh green herbs on top. Next to the pineapple wedges is a small dollop of white cream with thin green strips sprinkled on it. In the background, there is a white pan with more pineapple wedges inside and a small clear glass container of white cream behind the plate. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Zest and juice of 1 lime
2 tbsp clear honey
2 pinches ground cinnamon
Few gratings whole nutmeg
2 tsp icing sugar, sifted
200g very low-fat fromage frais
2 tsp butter
1 fresh pineapple, cut into 8 long wedges, skin and core removed

Instructions

Step 1: Mix the lime juice and half of the lime zest with 1 tablespoon of honey, a pinch of ground cinnamon, and a few gratings of nutmeg. Set this spiced lime sauce aside.
Step 2: In a separate bowl, stir the sifted icing sugar and a pinch of ground cinnamon into the fromage frais until well combined.
Step 3: Heat the butter and the remaining 1 tablespoon of honey in a non-stick frying pan over medium-high heat until melted and bubbling.
Step 4: Add the pineapple wedges to the pan and cook for about 8 minutes, turning regularly, until the pineapple is caramelized on all sides.
Step 5: Pour the prepared spiced lime sauce into the pan and let it bubble for a few seconds, tossing the pineapple wedges gently to glaze them evenly in the sauce.
Step 6: Serve the glazed pineapple immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.

Tips & Variations

For extra depth, add a splash of rum to the pan before glazing the pineapple.
Use Greek yogurt instead of fromage frais for a tangier texture.
Swap nutmeg with a pinch of allspice if preferred.
Serve with toasted coconut flakes for added crunch and flavor.

Storage

Store any leftover glazed pineapple and cinnamon fromage frais separately in airtight containers in the refrigerator for up to 2 days. Reheat the pineapple gently in a pan over low heat to avoid burning the glaze. The fromage frais is best served chilled and should not be reheated.

How to Serve

The image shows two golden-brown grilled pineapple wedges placed side by side on a white plate with a small dollop of creamy white sauce next to them, garnished with small green herb leaves on top of the pineapple and sauce. Behind the plate, there is a metal pan with more grilled pineapple wedges, resting on a folded beige cloth, and a white bowl filled with white sauce sprinkled with a hint of brown spice. The scene is set on a white marbled surface with soft natural light, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this recipe?

Fresh pineapple is best for caramelizing and achieving the right texture, but if you use canned pineapple, choose chunks in juice, drain well, and reduce cooking time since canned pineapple is softer.