Honey Glazed Turkey Roast With Pineapple – Kosher Recipe

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I’ll be honest, when I first thought about making a honey glazed roast with pineapple, I wasn’t sure it would work for a kosher kitchen. Traditional recipes call for ham, which obviously isn’t an option for us. But after some experimenting, I’ve found that a good turkey breast roast creates an equally impressive centerpiece that actually holds the flavors better than the original.

Why Turkey Works Better Than You'd Expect

The key to this dish is the balance between the honey’s sweetness and the pineapple’s natural acidity. I use fresh pineapple rings because they caramelize beautifully during roasting, creating these gorgeous golden edges that look restaurant-worthy. The honey glaze gets brushed on in layers throughout cooking, building up that glossy, sticky coating we all love. Don’t skip the mustard in the glaze either. It adds just enough tang to keep everything from being too sweet.

Getting That Perfect Honey Glaze

What makes this version special is how the turkey stays incredibly moist under that glaze. I start with a bone-in turkey breast, which gives you more flavor than the boneless kind. The pineapple juice in the glaze actually helps tenderize the meat as it cooks. I’ve served this for Rosh Hashanah dinners and spring holidays, and it never fails to get compliments. The presentation is stunning, especially when you arrange those caramelized pineapple rings around the platter.

Serve this with roasted sweet potatoes and some sautéed green beans for a complete meal. The leftovers make incredible sandwiches too, though there usually aren’t many left.

Honey Glazed Turkey Roast With Pineapple - Kosher Recipe - American recipe
I'll be honest, when I first thought about making a honey glazed roast with pineapple, I wasn't sure it would work for a kosher kitchen. Traditional recipes call for ham, which obviously isn't an option for us. But after some experimenting, I've found that a good turkey breast roast creates an equally impressive centerpiece that actually holds the flavors better than the original. The key to this dish is the balance between the honey's sweetness and the pineapple's natural acidity. I use fresh pineapple rings because they caramelize beautifully during roasting, creating these gorgeous golden edges that look restaurant-worthy. The honey glaze gets brushed on in layers throughout cooking, building up that glossy, sticky coating we all love. Don't skip the mustard in the glaze either. It adds just enough tang to keep everything from being too sweet. What makes this version special is how the turkey stays incredibly moist under that glaze. I start with a bone-in turkey breast, which gives you more flavor than the boneless kind. The pineapple juice in the glaze actually helps tenderize the meat as it cooks. I've served this for Rosh Hashanah dinners and spring holidays, and it never fails to get compliments. The presentation is stunning, especially when you arrange those caramelized pineapple rings around the platter. Serve this with roasted sweet potatoes and some sautéed green beans for a complete meal. The leftovers make incredible sandwiches too, though there usually aren't many left.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Turkey
  • 1 bone-in turkey breast 4-5 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
For the Honey Pineapple Glaze
  • 1/2 cup honey
  • 1/4 cup pineapple juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar packed
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon ground ginger
For the Pineapple
  • 1 fresh pineapple cored and sliced into rings
  • 2 tablespoons brown sugar for sprinkling

Method
 

Prepare the Turkey
  1. Preheat oven to 350°F. Pat turkey breast completely dry with paper towels.
  2. Mix salt, pepper, and garlic powder in a small bowl. Rub olive oil all over turkey, then season with the spice mixture.
  3. Place turkey breast-side up in a roasting pan. Let sit at room temperature for 20 minutes while preparing glaze.
Make the Glaze and Roast
  1. Whisk together honey, pineapple juice, Dijon mustard, brown sugar, soy sauce, vinegar, and ginger in a medium bowl until smooth.
  2. Brush turkey with about 1/3 of the glaze. Roast for 45 minutes.
  3. Remove from oven and brush with another 1/3 of the glaze. Arrange pineapple rings around the turkey and sprinkle them with brown sugar.
  4. Continue roasting for 30-45 minutes more, brushing with remaining glaze every 15 minutes, until internal temperature reaches 165°F.
  5. Let rest for 10 minutes before carving. Serve with the caramelized pineapple rings and pan juices.

Notes

The turkey is done when a meat thermometer inserted into the thickest part reads 165°F. If the glaze starts browning too quickly, tent with foil. Fresh pineapple works much better than canned for this recipe. Leftover turkey keeps in the refrigerator for 3-4 days.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 480mg 21%
Dietary Fiber 1g 4%
Total Sugars 26g
Protein 45g 90%
*Percent Daily Values are based on a 2,000 calorie diet.
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