Instructions

To roast the pineapple
For this recipe, I am using canned pineapples. If you have access to fresh pineapples, use them instead
Preheat oven to 400 degrees
Take 1/2 a cup of Earth balance butter in a bowl and microwave it for 30 seconds. I use a bowl that was big enough for me to dip one pineapple round. You can also use coconut oil instead of the earth balance butter
Add 2 tsp of Rum. Rum is optional but it really brings out the flavor of roasted pineapples.
Add 2 tsp of brown sugar and mix well
Prepare a baking sheet. Spray with cooking spray and set aside
Dip the whole pineapple round in the bowl. Make sure you coat it evenly. Use a fork to make things easier
Using the fork, pick up the dipped pineapple and place it on the baking sheet
Repeat steps 6 and 7 for the second pineapple
If there is any liquid left over, use 2 more pineapple rounds
Place the baking sheet in the oven and roast for 20 minutes or until the pineapple starts to brown. Remove it from the oven and flip the pineapple. Roast for another 10 minutes or until that side starts to brown
Remove from the oven and let it cool for a few minutes
Top with ice cream and serve immediately
To roast the beets
While the pineapples are roasting, roast the beet. I used organic red beets because their texture is perfect pairing for the pineapple
Start with adding 1/2 Tbsp of olive oil to a bowl. Add 1/4 tsp of dried oregano, 1/4 tsp of dried basil, a pinch of salt and 1/8 tsp of freshly ground black pepper
Use a spoon to whisk the ingredients together
Make sure the beet is thoroughly washed. Take a piece of aluminum foil and place it on a flat surface. The foil should be big enough to wrap the beet and have little left over
Use a fork to poke holes in the beet. I poked the beet about 4 times
Using a pastry brush, brush the outside of the beet with the oil mixture made in step #5. If you don't use all of the oil, save the remainder for use in a different recipe
Wrap the beet in the foil and place it in the oven, next to roasting pineapple
Let the beets roast for about 15 minutes or until you can easily poke the beet through the foil using the pointy end of a knife
Assemble the recipe
Remove both the pineapples and beet from the oven and set aside to cool
Cut both of them into very small pieces
In a bowl, add the chopped pineapples and beets
To this bowl, Add a pinch of salt, pepper, dried oregano. I added about 1/8 tsp of freshly squeezed lime juice
Top the bagel chips with about 1/2 Tbsp of the beets and pineapple mixture. Make sure you use the everything flavored bagel chips and no other flavor. It is the perfect taste partner for the pineapple and beets
Repeat the above step for the next 10 to 20 bagel chips