When summer calls, there’s nothing quite like the smoky sweetness of grilled fruit to answer back—and grilled pineapple takes the spotlight with its juicy, caramelized edges and naturally rich flavor. But this recipe isn’t just about tropical vibes and delicious taste. It’s also packed with nutritional perks that make each bite a guilt-free pleasure.
Pineapple is loaded with vitamin C, antioxidants, and digestive enzymes like bromelain, which can help reduce inflammation and support gut health. The coconut yogurt offers a creamy, dairy-free base that’s rich in probiotics to nourish your microbiome, while the lime adds a burst of immune-boosting citrus. Lightly sweetened with monk fruit and topped with healthy fats from macadamia nuts, this dessert (or snack!) is a smart way to satisfy sweet cravings without refined sugar.
Whether you’re firing up the grill for a weekend gathering or just want to treat yourself to something refreshing and wholesome, this vibrant dish hits all the right notes—sweet, tangy, creamy, and crisp, with a hint of island flair.
Recipe
Serves 4
1 large fresh pineapple, cored and cut into rings (900g)
1 tbsp coconut oil, melted (15ml)
Pinch of sea salt (1g)
1 cup plain coconut yogurt (240g)
2 tbsp unsweetened coconut flakes (12g)
1 tsp lime zest (2g)
2 tbsp fresh lime juice (30ml)
2-3 tsp monk fruit sweetener (to taste) (8-12g) (optional)
1/4 cup chopped macadamia nuts (30g)
Fresh mint leaves for garnish (3g)
How to Prepare
Preheat BBQ to medium heat (350-400°F). Clean and oil grates.
Mix yogurt, coconut flakes, lime zest, lime juice, and monk fruit sweetener. Set aside.
Brush pineapple rings lightly with melted coconut oil and sprinkle with sea salt.
Grill pineapple rings for 3-4 minutes per side until caramelized with grill marks.
Serve warm grilled pineapple with a dollop of coconut lime yogurt.
Top with chopped macadamia nuts and fresh mint leaves.
