Photo of Grilled pineapple with coconut sorbet by WW

Grilled pineapple with coconut sorbet

3 - 4
PersonalPoints™ per serving
Total Time
17 min
7 min
10 min
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 tbsp(s)


6 slice(s), fresh, cored (about 1/2-inch-thick)


1 tbsp(s)

Mint leaves

6 piece(s), sprigs (for garnish)


  1. Heat a grill or stove-top grill pan.
  2. Spread coconut evenly on a microwave-safe plate; microwave on high, tossing until lightly browned with some white shreds, checking after 30 second intervals.*
  3. Brush pineapple with honey; grill until pineapple is lightly charred and tender, about 3 to 4 minutes per side.
  4. 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.
  5. 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.