Never mind that it was the 10th of October and we had our very first day of true fall-like weather, complete with misty fog and temperatures that never rose above 50 degrees.
Never mind that everyone else on the planet is noshing on seasonal apple and pumpkin desserts and snacks as if their life depended on it.
Never mind that it takes some serious kahunas to do a healthy makeover on a Weight Watchers recipe.
Never mind because even though it was cold outside (as in, no longer summer weather even though it is fall), I took a break from my daily apple snack, and cut into a very ripe, juicy pineappple, and created a version of a dessert my mother-in-law made for us a couple weekends ago that I haven’t stopped thinking about since.
She made us Weight Watcher’s Grilled Pineapple with Coconut Sorbet and it was delicious.
But it was a dessert for sure as it contained plenty of sugar with sweetened coconut and pineapple sherbert (she couldn’t find the coconut sorbet that the recipe calls for).
But I wanted a healthy snack, not dessert. (Not that there is anything wrong with eating dessert in the middle of a Wednesday afternoon!)
What I came up with was allllmost just as good as the dessert, and for a healthy snack, it was awesome.
Pan Fried Pineapple with Maple Greek Yogurt and Toasted Coconut
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: fry grill dessert snack gluten-free sugar-free vegetarian pineapple greek yogurt coconut
Ingredients (Serves 1)
- 1 (~half inch thick) slice of fresh pineapple, rind and core removed
- 1/2 cup plain greek yogurt
- 2 tsp maple syrup, plus more for drizzling on top
- 1 T unsweetened coconut
Lightly toast coconut by placing on a baking sheet under the broiler while keeping careful watch until it turns light golden brown. Set aside.
In a small, dry pan preheated on medium-high heat, place pineapple slice in the middle and cook for 3-4 minutes until it begins to carmelize and turn golden brown. Flip over and repeat.
Meanwhile, in a small bowl, add maple syrup to greek yogurt and stir well.
Place fried pineapple onto a plate and sprinkle with toasted coconut.
Scoop yogurt into a mound in the middle of the pineapple and top with additional coconut and a light drizzle of maple syrup.
There was no way I was pulling out the grill in that chilly weather (while wearing my comfiest sweats and slippers and nursing a sinus headache and drippy nose, no less) for one piece of pineapple. The saute pan worked well enough for me. (But if you are so inspired, by all means grill your pineapple–it is yummy!)
I didn’t miss the added sugar in the coconut whatsoever. (Oh look! Another coconut recipe!) Definitely don’t skip the toasting of the coconut though. So, so good.
The coolness of the slightly tart yogurt combined with the warm sweetness of the pineapple was a gorgeous combination, then the flavor and texture of the toasted coconut brings it all together for a healthy snack that is reminiscent of a dessert. This definitely could pass for dessert as well. Actually it did that night. I made it again after dinner for the rest of my family, and everyone loved it.
How do you like dem (pine)apples?