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!!
Ingredients
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)
Directions
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.
RELATED: Coconut Chocolate Cream Pie 
Printer-friendly version