banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Grilled Honeyed Pineapple and Macadamias

Serves 4.

    Share

    Desserts don’t need to be complicated. Especially when made with sweet pineapple, and the riper the better. There’s something inherently good for everyone in this juicy fruit, including its support for brain health. Among its healthy components, pineapple contains potassium and folate, which is linked to increasing blood flow to the brain.

    Advertisement

    Tip

    Don’t restrict yourself to macadamias. Toasted pine nuts, raw almonds, or even hazelnuts will also work beautifully. And as a little extra treat for adult taste buds only, serve with a splash of dark rum.

    Advertisement

    Grilled Honeyed Pineapple and Macadamias

    Ingredients

    • 3/4 cup (180 mL) water
    • 1/2 cup (125 mL) orange juice
    • 3 Tbsp (45 mL) honey
    • 1 vanilla bean, seeds scraped
    • Coconut oil, for greasing barbecue grate
    • 1 large, ripe pineapple, peeled and cored
    • 1/8 tsp (0.5 mL) cayenne pepper
    • 1 cup (250 mL) full-fat plain Greek yogurt
    • 1/3 cup (80 mL) macadamia nuts, toasted and coarsely chopped
    • 1/4 cup (60 mL) flaked coconut, lightly toasted
    • 1/8 tsp (0.5 mL) flaked salt

    Nutrition

    Per serving:

    • calories325
    • protein5g
    • fat15g
      • saturated fat7g
      • trans fat0g
    • carbohydrates47g
      • sugars37g
      • fibre4g
    • sodium113mg

    Directions

    01

    In small saucepan, make syrup by combining water, juice, honey, and vanilla seeds. Heat to dissolve honey and stir to blend. Boil until mixture is reduced by a third and slightly thickened. Remove from heat and pour into 9 x 13 in (23 x 33 cm) dish. Cool mixture slightly.

    02

    Grease barbecue grill with oil such as coconut oil. Preheat grill to medium high.

    03

    Cut pineapple into 8 thick rounds or 8 wedges. Place pineapple rounds or wedges in a single layer in syrup and then flip to coat all sides.

    04

    Arrange pineapple on preheated grill, reserving remaining syrup. Barbecue pineapple for about 2 to 3 minutes per side, or until grill marks appear and edges are golden. Remove to plate.

    05

    To serve, arrange 2 slices or spears of pineapple per serving onto dessert plates. Dust with a little cayenne. Dollop with yogurt and drizzle each with a little leftover syrup. Sprinkle with toasted macadamia nuts, coconut, and a few flakes of salt.

    Advertisement

    Like this recipe?

    This recipe is part of the A Feast in Yellow collection.

    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Breakfast: Sweet Potato and Spinach Egg Bites
    Food

    Breakfast: Sweet Potato and Spinach Egg Bites

    Egg bites are a delicious and convenient way to get some protein in the mornings. These ones get an extra nutrition boost with antioxidant-rich sweet potato and spinach. Using grated sweet potato ensures all of the ingredients cook evenly during the baking time. Once you’ve made these—and tasted their goodness—they’ll become an easy addition to your breakfast repertoire. Reheat and repeat While these egg bites go together in a minute, you can also make them ahead, store in an airtight container in the refrigerator, and reheat when you’re ready to eat them. Five minutes in the air fryer on the reheat setting at 325 F (160 C) will do it nicely. Or place them on a baking sheet and heat under the broiler for about 2 minutes.