Nadia Duriavig: Foodie Unplugged


Pan Seared Pineapple with Toasted Coconut & Almond Topping

Dessert That's Quick Enough to Make on a Weeknight

toasted pineapple coconut dessert

This will go fast!  Be prepared to make this a couple of times a week, I know in my house the requests come often!  I wanted to make a healthy kind of dessert for after dinner.  Just a little hint of sweet and something crunchy was what I was looking for.  I always have some nuts and coconut in my pantry, so when I picked up a batch of sliced pineapple on sale, I was inspired to whip this up.

We BBQ pineapple all summer long, but I was looking for a cold weather alternative.  I sprinkled the pineapple with some sugar, and seared it on the stove top over high heat.  I also toasted the coconut and almonds in a skillet.  The good thing about this is that you can make a big batch of the coco-almond topping and keep it in the fridge for a few weeks.  Then I served it all over a little bit of organic vanilla ice cream.  Super quick and delicious!!

seared pineapple


6 pineapple spears
2 tbsps sugar
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup slivered almonds
4 scoops vanilla ice cream (optional)

toasted toppings


 Combine sugar and salt.

 Heat a skillet on high heat.

 Dip pineapple into sugar mixture.

 Sear on high until golden on both sides (3-4 minutes).

 Remove from heat.

 Toast coconut and almonds in a skillet until browned, about 3-4 minutes.  Make sure to stir the mixture often to avoid burning.

 Once cooled a little, chop the pineapple.

Serve the pineapple mixture over the ice cream and top with coconut almond mixture.

pineapple coconut dessert

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