- 3 Tbsp dried shredded and sweetened coconut meat
- 6 slice(s) pineapple, fresh, cored (about 1/2-inch-thick)*
- 1 Tbsp honey
- 1 1/2 cup(s) sorbet, coconut
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 each with 1/4 cup sorbet and sprinkle each with 1/2 Tbsp coconut. Serve immediately.
Serving size: 1 piece pineapple, 1/4 cup sorbet and 1/2 Tbsp coconut
- 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, if desired. Or you can cook it in a nonstick skillet over medium heat, stirring occasionally, until lightly browned in spots.