Lotusflowers Oven Pineapple with Blueberries

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

1 pineapple
2 vanilla pod (s)
40 grams sugar
200 g blueberries (blueberries)

Lotusflowers Oven Pineapple with Blueberries

Instructions

Peel the pineapple, cut into 16 slices about 1 cm thick and place on a baking sheet lined with baking paper. Cut the vanilla pods into 16 pieces approx. 2 cm long with the scissors and distribute them on the pineapple slices. Sprinkle with powdered sugar and bake the pineapple for about 7 minutes at 180 degrees.
In the meantime, wash and drain the blueberries. Take the pineapple slices out of the oven and remove the vanilla pieces, divide the slices on 8 plates. Mix the liquid that was created when baking the pineapple with the blueberries and distribute the blueberries with the juice on the pineapple slices.
Of course, a pineapple can also be taken out of the can, but then wash the slices so that the sugar juice is removed from the can that is too sweet.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.