It’s Meatless Monday-Grilled Pineapple with Coconut Cream


This week, and as it’s holiday season, I thought I’d try something sweet for Meatless Monday. Pineapples were on sale and most places are offering them for under $3. In fact, today I purchased one for $2.50. They’re sweet as is but I decided to up the sweetness just a little more by grilling them with some brown sugar. They’re served with an easy to put together dip that will make you think of the tropics.
This is not only a great winter treat for a Monday, but I think you could even put it on the buffet table for holiday entertaining.

For the Coconut Cream
½ cup sour cream
½ cup cottage cheese
½ cup toasted coconut(I toasted this in a skillet, it only takes a few minutes and be sure to keep stirring it as it burns quickly. You can also toast in the oven too)
4 dates, pitted

For the Grilled Pineapple
Pineapple, fresh works best, but you can also use canned. Peel, core it, and then slice it into about 1/4 inch slices
¼ cup brown sugar (less if the pineapple’s very ripe and sweet)

For the Coconut Cream
Place all the ingredients in a food processor or blender and process until smooth. Put the mixture in the fridge while you grill the pineapple.

For the Pineapple
I’m not brave enough to go outside during winter and grill so I use a skillet that has ridges that makes it look like you did. Don’t worry if you don’t have one because a regular skillet will work too.
Heat it over medium high heat and place a couple of slices of pineapple in it at a time. Sprinkle with a some brown sugar and cook for about two minutes and then turn it and cook for a further few minutes. Watch is constantly because it can stick and burn.

Repeat until all the slices are cooked.

Serve immediately with the coconut cream.
Serves 8


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