Roasted Pineapple with Toasted Coconut
Roasting fruit intensifies its natural sweetness. Luckily for most of us, sweet fresh pineapple is available almost year-round, and a sprinkle of cinnamon-sugar easily takes it from a snack to dessert.
Here, the pineapple is paired with creamy Greek yogurt mixed with a little honey, but you can also serve it with flavored yogurt, frozen vanilla yogurt, or sorbet.
Toast the coconut in the oven or toaster oven at 350 degrees, stirring frequently and watching carefully to prevent burning.
Ingredients
Serves 4
- 1 peeled and cored pineapple, cut into eight (1/2-inch) rounds
- 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- Pinch salt
- 2 cups plain nonfat Greek yogurt
- 2 tablespoons honey
- 2 tablespoons shredded unsweetened or sweetened coconut, toasted
Nonfat Greek yogurt provides twice the protein and has almost 50 percent less sugar, carbs, and sodium than regular nonfat yogurt.
Instructions
- Preheat the oven to 450 degrees.
- Line a rimmed baking sheet with parchment paper and place the pineapple slices on top.
- In a bowl, combine the brown sugar, cinnamon, and salt. Sprinkle on top of the pineapple. Roast for 15 to 20 minutes, or until golden brown around the edges.
- Meanwhile, in a bowl, combine the yogurt and honey and stir until smooth. In individual bowls, place two slices of pineapple, top with a dollop of yogurt, and sprinkle with coconut.
Per serving
Calories: 200
Calories from Fat: 15
Fat: 2 g
Saturated Fat: 1.5 g
Trans Fatty Acids, Total: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 50 mg
Carbohydrate: 35 g
Dietary Fiber: 2 g
Sugars: 31 g
Protein: 12 g
- Excerpted from
The American Cancer Society New Healthy Eating Cookbook, Fourth Edition
Copyright ©2016 American Cancer Society.
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