Grilled Cinnamon Pineapple with Toasted Coconut and Vanilla Cinnamon Yogurt is a fun twist on eating your fruit and yogurt for breakfast! The pineapple sugars caramelize on the grill, which adds a subtle smoky flavor to the dish. Juicy pineapple, sweet cinnamon, rich toasted coconut, creamy yogurt- it all comes together in only 15 minutes! Grilled Cinnamon Pineapple with Toasted Coconut and Vanilla Cinnamon Yogurt is perfect for a quick and easy (and nutritious) dessert, too.
What (your ingredients):
1 teaspoon avocado oil
¼ teaspoon cinnamon
1 pineapple
1/3 cup unsweetened coconut flakes
To serve: vanilla cinnamon yogurt (I use Siggi’s)
How (your directions):
In a medium bowl, combine avocado oil and cinnamon. Set aside.
Heat grill over medium low heat.
To prepare pineapple wedges, remove the crown, bottom, and outside skin of the pineapple.
Cut pineapple lengthwise down the middle into four pieces.
Remove the core of one piece, then slice piece into two wedges. Repeat with remaining 3 pieces.
Tip: save the pineapple core slices for smoothies! Freeze in an airtight container, then use in smoothies for added fat-burning enzymes.
Add the 8 wedges to the bowl with the oil and cinnamon. Toss to coat, then add the wedges to the hot grill.
Grill on each side of the pineapple wedge for 3-4 minutes.
Meanwhile, heat a small cast-iron skillet over low heat. Add the coconut flakes and toast until slightly golden, about 3 minutes. Stir occasionally (and watch carefully so the coconut does not burn!) and then turn the heat off until ready to serve the pineapple.
To serve, place the grilled pineapple wedges on a serving platter and top with toasted coconut flakes.
Serve the vanilla cinnamon yogurt on the side for each person to dollop on top.
Why (the science): A pineapple’s antioxidants are “bound,” which means they last longer in the body and survive harsher conditions in the body…which means that their positive anti-inflammatory effects last longer in the body!
