Tropical Grilled Pineapple Dessert
Ingredients
1
large pineapple, peeled, cored and cut into 8 wedges
- coconut oil or Kowalski's Extra Virgin Olive Oil, for brushing the pineapple
¾ cup
plain Greek yogurt
- Kowalski's Pure Honey, to taste, plus more for drizzling, if desired
2 tbsp. plus 2 tsp.
toasted sweetened coconut flakes
2 tbsp. plus 2 tsp.
roughly chopped macadamia nuts
Directions
- Preheat grill to high heat; clean grill grates.
- Lightly brush pineapple wedges with oil; grill over direct heat, lid down, until nicely charred (about 6 min. per side). Remove from heat; set aside.
- In a small mixing bowl, whisk yogurt with honey to taste.
- Divide pineapple among 4 serving dishes or plates; top each serving evenly with yogurt mixture, coconut and nuts.
- Drizzle with more honey, if desired; serve immediately.
Find It!
- Find pineapple wedges in the Prepared Produce Section.
Tasty Tip:
- To cut a whole pineapple into wedges, lay it on its side and slice off the spiky leaves (crown) and tough bottom. Stand it upright on one of the flat cut surfaces; following the contour of the fruit, cut downward to remove the bumpy skin. Slice the pineapple in half from top to bottom, then into quarters from top to bottom. Trim the tough inner core from each piece. Finally, halve each quarter lengthwise to make 8 wedges.
Nutrition Note:
- This recipe provides a day's worth of vitamin A and is a good source of heart-helping magnesium, potassium, folate and vitamin B6.
