Melting Pineapple Potatoes

Instructions

1. Preheat the oven
   Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or lightly grease it.

2. Slice the potatoes
   Slice potatoes into thick rounds and place them in a large bowl. Set aside.

3. Whisk the butter mixture
   In a small bowl, whisk together the melted butter, Island Sunrise seasoning, and rosemary.

4. Toss the potatoes
   Toss the potatoes in the butter mixture until every round is glistening with flavor.

5. Arrange on the sheet
   Arrange the potatoes in a single layer on your baking sheet. (Smaller pan = better results. A crowded sheet leads to sad soggy potatoes.)

6. Roast and flip
   Roast in the oven for 20 minutes, then flip each potato and roast for another 15 minutes.

7. Mix the pineapple sauce
   While those beauties are roasting, mix up the magic sauce: In a bowl, combine chicken broth, pineapple juice, minced garlic, and pineapple chunks.

8. Add the sauce
   Remove potatoes, flip again, and pour the broth-pineapple mixture all over the potatoes. It’s going to sizzle, and that’s your cue that good things are happening.

9. Return to the oven
   Return to the oven for a final 15 minutes until the potatoes are golden, melty, and swimming in caramelized juice glory.

10. Serve
    Serve hot, drizzled with pan juices, garnished with extra rosemary (or heck, more pineapple if you're feeling extra).

This is not your average potato side dish. It’s sweet. It’s spicy. It’s got crispy edges and a melty center. And with that kiss of Island Sunrise, it's basically the potato version of sipping a piña colada on a beach—with just enough habanero to keep things interesting.