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Preparation

1. Preheat the oven to 425° F.
2. Cut the ends off the pineapple. Peel and core, and cut into six one-inch wedges.
3. Cover a rimmed baking sheet with foil and coat with non-stick spray.
4. Melt the butter and stir together with honey, lime juice and cinnamon in a small bowl.
5. Place the pineapple wedges flat side down on the baking sheet. Brush half the sauce over wedges evenly. Flip wedges over and repeat with the remaining sauce.
6. Place baking sheet in the oven and roast pineapple for 10 minutes. Turn wedges over and roast for another 15 minutes until pineapple is lightly browned and caramelized.
7. Let cool slightly, top with lime zest and serve warm.