Honey-Lime Grilled Pineapple with Coconut Flakes

Honey-Lime Grilled Pineapple with Coconut Flakes

Charred pineapple spears glazed with honey and lime, finished with toasted coconut.

Total 25 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Fresh pineapple spears pick up smoky char marks on the grill while a honey-lime glaze caramelizes into sticky, tangy edges. Toasted coconut flakes add crunch and nutty aroma, making this a light dessert or a bright side for grilled meats and seafood.

Ingredients

  • 1 fresh pineapple, peeled, cored, and cut into spears
  • 3 tablespoons honey
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon kosher salt
  • 1/3 cup unsweetened coconut flakes, toasted
  • 1 tablespoon fresh mint leaves, chopped, for garnish

Method

  1. Preheat a grill or grill pan to medium-high heat.

  2. In a small bowl, whisk together the honey, lime juice, lime zest, melted coconut oil, and salt.

  3. Brush the pineapple spears lightly with the honey-lime glaze, reserving the remaining glaze for later.

  4. Place the pineapple spears on the grill and cook until char marks form, 3 to 4 minutes per side.

  5. Transfer the grilled pineapple to a platter and brush with the remaining honey-lime glaze while still warm.

  6. In a dry skillet over medium-low heat, toast the coconut flakes, stirring frequently, until golden, about 2 to 3 minutes.

  7. Sprinkle the toasted coconut flakes and chopped mint over the glazed pineapple spears and serve warm.

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Rate this recipe

★ 3.5 (1)

Honey-Lime Grilled Pineapple with Coconut Flakes

Fresh pineapple spears pick up smoky char marks on the grill while a honey-lime glaze caramelizes into sticky, tangy edges. Toasted coconut flakes add crunch and nutty aroma, making this a light dessert or a bright side for grilled meats and seafood.

25 min 4 servings 165 cal

Ingredients

  • 1 fresh pineapple, peeled, cored, and cut into spears
  • 3 tablespoons honey
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon kosher salt
  • 1/3 cup unsweetened coconut flakes, toasted
  • 1 tablespoon fresh mint leaves, chopped, for garnish

Method

  1. 1

    Preheat a grill or grill pan to medium-high heat.

  2. 2

    In a small bowl, whisk together the honey, lime juice, lime zest, melted coconut oil, and salt.

  3. 3

    Brush the pineapple spears lightly with the honey-lime glaze, reserving the remaining glaze for later.

  4. 4

    Place the pineapple spears on the grill and cook until char marks form, 3 to 4 minutes per side.

  5. 5

    Transfer the grilled pineapple to a platter and brush with the remaining honey-lime glaze while still warm.

  6. 6

    In a dry skillet over medium-low heat, toast the coconut flakes, stirring frequently, until golden, about 2 to 3 minutes.

  7. 7

    Sprinkle the toasted coconut flakes and chopped mint over the glazed pineapple spears and serve warm.