Grilled pineapple with coconut sorbet
3 - 4
PersonalPoints™ per serving
So sweet and satisfying. Just make sure the grill is super-clean before cooking the pineapple so that it doesn't pick up any flavours from your main course.
Dried shredded and sweetened coconut meat
6 slice(s), fresh, cored (about 1/2-inch-thick)
6 piece(s), sprigs (for garnish)
- Heat a grill or stove-top grill pan.
- Spread coconut evenly on a microwave-safe plate; microwave on high, tossing until lightly browned with some white shreds, checking after 30 second intervals.*
- Brush pineapple with honey; grill until pineapple is lightly charred and tender, about 3 to 4 minutes per side.
- To serve, place 1 pineapple slice on each of 6 plates; top with 1/4 cup sorbet. Sprinkle each with 1 tablespoon coconut; garnish with mint and serve immediately.
- Yields 1 per serving
*We suggest microwaving the coconut so you don't have to heat up the kitchen. But you can toast the coconut on a sheet pan in the oven, stirring occasionally, at 300ºF for about 20 minutes, if desired. Or you can cook it in a nonstick skillet over medium heat, stirring occasionally, until lightly browned in spots.