Desserts don’t need to be complicated. Especially when made with sweet pineapple, and the riper the better. There’s something inherently good for everyone in this juicy fruit, including its support for brain health. Among its healthy components, pineapple contains potassium and folate, which is linked to increasing blood flow to the brain.
Tip
Don’t restrict yourself to macadamias. Toasted pine nuts, raw almonds, or even hazelnuts will also work beautifully. And as a little extra treat for adult taste buds only, serve with a splash of dark rum.
Grilled Honeyed Pineapple and Macadamias
Ingredients
- 3/4 cup (180 mL) water
- 1/2 cup (125 mL) orange juice
- 3 Tbsp (45 mL) honey
- 1 vanilla bean, seeds scraped
- Coconut oil, for greasing barbecue grate
- 1 large, ripe pineapple, peeled and cored
- 1/8 tsp (0.5 mL) cayenne pepper
- 1 cup (250 mL) full-fat plain Greek yogurt
- 1/3 cup (80 mL) macadamia nuts, toasted and coarsely chopped
- 1/4 cup (60 mL) flaked coconut, lightly toasted
- 1/8 tsp (0.5 mL) flaked salt
Nutrition
Per serving:
- calories325
- protein5g
- fat15g
- saturated fat7g
- trans fat0g
- carbohydrates47g
- sugars37g
- fibre4g
- sodium113mg
Directions
01
In small saucepan, make syrup by combining water, juice, honey, and vanilla seeds. Heat to dissolve honey and stir to blend. Boil until mixture is reduced by a third and slightly thickened. Remove from heat and pour into 9 x 13 in (23 x 33 cm) dish. Cool mixture slightly.
02
Grease barbecue grill with oil such as coconut oil. Preheat grill to medium high.
03
Cut pineapple into 8 thick rounds or 8 wedges. Place pineapple rounds or wedges in a single layer in syrup and then flip to coat all sides.
04
Arrange pineapple on preheated grill, reserving remaining syrup. Barbecue pineapple for about 2 to 3 minutes per side, or until grill marks appear and edges are golden. Remove to plate.
05
To serve, arrange 2 slices or spears of pineapple per serving onto dessert plates. Dust with a little cayenne. Dollop with yogurt and drizzle each with a little leftover syrup. Sprinkle with toasted macadamia nuts, coconut, and a few flakes of salt.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
