Caramelized Pineapple with Coconut Sorbet
7 - 10
PersonalPoints™ per serving
The real time-saver here is using peeled, cored pineapples.
18 oz, peeled and cored, cut into 12 slices
Packed brown sugar
¼ cup(s), sliced
1⅓ cup(s), coconut flavored
- Preheat the broiler. Spray a baking sheet with nonstick cooking spray.
- Arrange the pineapple slices on the pan in a single layer. Sprinkle the pineapple evenly with the sugar and broil 5 inches from the heat until lightly browned, about 6 minutes.
- Meanwhile, place the nuts in a dry skillet over medium-high heat. Cook, shaking the pan constantly, until lightly toasted, about 4 minutes. Turn the nuts onto a plate to cool.
- Place 3 slices of pineapple on each of 4 dessert plates. Top each with 1⁄3 cup of sorbet and 1 tablespoon of almonds. Serve at once. Yields 1 plate per serving.
Look for the pineapples in the produce section of your supermarket. If you can’t find them, substitute a well-drained 20-ounce can of sliced pineapple in juice.