Fire & Chill Pineapple Boats
A vibrant and delicious dish combining tropical flavors with a touch of heat, ideal for warm weather or as a light dessert.
Servings: 4 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 2 mini mini pineapples Sweet, juicy, and aromatic.
- 1 tbsp maple syrup or honey Natural sweetener for tropical flavors.
- 1 tsp coconut oil For brushing the pineapples.
- 250 g thick coconut yogurt Creamy texture for the dessert.
- 1 tbsp lime juice Adds refreshing brightness.
- 1 tsp lime zest Enhances overall flavor.
- 1/2 tsp chili powder Adjust based on heat preference.
- 1 pinch flaky sea salt To elevate the dish's flavor.
- as needed toasted shredded coconut Optional for additional crunch.
- as needed fresh mint or microgreens For garnish.
Instructions
Preparation
- Slice the mini pineapples in half lengthwise and scoop out enough flesh to create a shallow 'boat'. Brush the insides with coconut oil and a touch of maple syrup.
Grilling
- Heat a grill or grill pan over medium-high heat. Place the pineapple halves cut-side down onto the grill and grill for approximately 5–7 minutes until they are charred and caramelized.
Yogurt Mixture
- In a mixing bowl, stir together the thick coconut yogurt, lime juice, lime zest, and optional maple syrup until creamy and well blended.
Fill Pineapple Boats
- Once the grilled pineapples have cooled, spoon generous amounts of the yogurt mixture into each pineapple half, filling it to the brim.
Season and Garnish
- Sprinkle each boat with chili powder and flaky sea salt to taste. Top with toasted shredded coconut and garnish with fresh mint or microgreens.
Notes
Store unfilled pineapple boats in the fridge for up to 2 days. Avoid pre-filling as yogurt may become watery. You can freeze leftover grilled pineapple chunks in an airtight container.