Melting Pineapple Potatoes

Apr 05, 2024Robbie Dehaze

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
Slice potatoes into thick rounds and place them in a large bowl. Set aside.
In a small bowl, whisk together the melted butter, Island Sunrise seasoning, and rosemary.
Toss the potatoes in the butter mixture until every round is glistening with flavor.
Arrange the potatoes in a single layer on your baking sheet. (Smaller pan = better results. A crowded sheet leads to sad soggy potatoes.)
Roast in the oven for 20 minutes, then flip each potato and roast for another 15 minutes.
While those beauties are roasting, mix up the magic sauce: In a bowl, combine chicken broth, pineapple juice, minced garlic, and pineapple chunks.
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.
Return to the oven for a final 15 minutes until the potatoes are golden, melty, and swimming in caramelized juice glory.
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.

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Melting Pineapple Potatoes

April 05, 2024

Featured Flavor Island Sunrise

Feeds 4-6

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

If buttery roasted potatoes and sweet-spicy pineapple had a love child, this would be it. Our Island Sunrise seasoning takes this comfort food classic and gives it a punch of tropical heat you didn’t know you needed. You're welcome. Potatoes are great. Pineapple is great. Habanero is definitely great. So why not toss ‘em all into one ridiculously tasty si...

Ingredients

4 medium russet potatoes, peeled and sliced into 1-inch thick rounds
1 tbsp Island Sunrise (Pineapple Habanero Seasoning)
4 tbsp unsalted butter, melted
1 tsp dried rosemary (plus extra for garnish)
1 cup chicken broth
¼ cup pineapple juice
¾ cup pineapple chunks (fresh or canned)
2 cloves garlic, minced

Instructions

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
Slice potatoes into thick rounds and place them in a large bowl. Set aside.
In a small bowl, whisk together the melted butter, Island Sunrise seasoning, and rosemary.
Toss the potatoes in the butter mixture until every round is glistening with flavor.
Arrange the potatoes in a single layer on your baking sheet. (Smaller pan = better results. A crowded sheet leads to sad soggy potatoes.)
Roast in the oven for 20 minutes, then flip each potato and roast for another 15 minutes.
While those beauties are roasting, mix up the magic sauce: In a bowl, combine chicken broth, pineapple juice, minced garlic, and pineapple chunks.
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.
Return to the oven for a final 15 minutes until the potatoes are golden, melty, and swimming in caramelized juice glory.
Serve hot, drizzled with pan juices, garnished with extra rosemary (or heck, more pineapple if you're feeling extra).

Pro Tip

Go for gold: Yukon golds also work great here if you’re out of russets.
No pineapple juice? Just add a splash more broth and an extra handful of chunks.
Make it a meal: Top with grilled chicken, pork tenderloin, or crispy tofu for a one-pan stunner.