Cinnamon-sugar pineapple with coconut sorbet
SmartPoints® value per serving
Black pepper may seem like an odd ingredient to use in a dessert, but in this recipe, it offers an unexpected hint of spice. Freshly grind it for the best flavor. The cinnamon-sugar coated pineapple combined with coconut sorbet gives this easy dessert a decidedly Caribbean flare. Pick up a pineapple that’s already been peeled and cored from your supermarket’s deli to save from having to do work yourself. For variation, you could cool the heat from the pineapple with any citrus flavored sorbet or go more something more neutral and less sweet like Greek yogurt instead. Try swapping cashew nuts for the almonds too.
4 slice(s), (3/4-inch slices), cored
2 Tbsp, fresh, chopped
1⅓ cup(s), coconut variety
4 Tbsp, toasted
- Stir together sugar, cinnamon, and pepper in cup.
- Place 1 slice of pineapple on each of 4 dessert plates. Sprinkle evenly with cinnamon-sugar mixture and cilantro. Top each slice of pineapple with 1/3-cup scoop of sorbet. Sprinkle evenly with almonds.
- Per serving: 1/3 cup sorbet and 1 tablespoon almonds