Wesson Recipes

Sweet & Spicy Jerk Pineapple

40oz Wesson Corn Oil Bottle

Makes 6 servings

Add a spicy twist to your dessert with this sweet and spicy jerk pineapple. Each juicy pineapple slice is generously coated with a blend of spices, including cinnamon, smoked paprika, nutmeg, allspice, jalapeno, and dark brown sugar, before it’s baked to caramelized perfection. Serve these tender jerk pineapple slices alongside a scoop of creamy ice cream, and drizzle with the remaining syrup from the pan for a divine Caribbean-inspired dessert experience that will leave your taste buds craving more. Isn’t this an indulgent feast for the eyes—and the tongue?



Jerk Pineapple
Fresh whole pineapple 1 each.
Dark brown sugar 1 cup.
Wesson Corn Oil 2 tbsp.
Jalapeño, seeded and finely diced 1/2 piece.
Ground cinnamon 1/2 tsp.
Smoked paprika 1/4 tsp.
Ground nutmeg 1/4 tsp.
Ground allspice 1/4 tsp.
Salt 1/4 tsp.
Water 1 cup.


Jerk Pineapple

Pre-heat oven to 350°F. Peel pineapple and remove eyes. Do not core.

In a small bowl, combine, sugar, Wesson Corn Oil, jalapeño, cinnamon, paprika, nutmeg, allspice and salt. Mix well.

Rub spice mix evenly over pineapple, using the entire amount. Place pineapple on its side in a baking dish; add water to the bottom of the pan (do not pour over pineapple).

Bake for 1-1/2 hours turning and basting every 20 minutes.

Assembly Method
Cut pineapple into quarters, remove core; cut into spears. Serve with ice cream drizzled with pan drippings.