Based on the video below, I veganized the recipe for baked pineapple. Instead of egg whites, I used 1/4 cup tapioca starch and moistened the salt and spice mixture with vegan cognac. You really need to watch the video to understand the rest of the recipe and procedure.
My pineapple was a much larger one so I used about 20 cloves and baked it a full hour at 350°. It came out just right. I quartered it and used two of the sections as suggested. Instead of the marscarpone and basil, I used 1/2 cup Luna & Larry’s Coconut Bliss and mint.
The other sections I chilled and served with salad the next day. The cloves and spiced salt gave the whole pineapple a great infusion of flavor. It was worth the effort and a lot of fun. The only thing I would change would be to wrap the leaves in foil while baking so they might not get as dry and would perhaps look more attractive when serving.