with Coconut Cream & Fresh Cherries
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- 1 pineapple, skin removed, quartered lengthwise and cut into 1” thick triangles
- 1 tbsp turbinado sugar
- ¼ cup unsweetened coconut cream
- 3 tbsp coconut flakes, toasted
- 8-12 cherries
In a bowl, toss the pineapple and the sugar. Place pineapple on a hot, clean, well oiled grill and cook until there are grill marks on the first side, 1 to 2 minutes. Using tongs, flip over and cook until the fruit begins to soften, another 1 to 2 minutes. TIP: If the pineapple is sticking, use a spatula to gently nudge the fruit from the grill before flipping.
Arrange the pineapple on a platter. Drizzle with coconut cream. Sprinkle with toasted coconut and fresh cherries. Enjoy!