Grilled Pineapple, Coconut and Lime

Note: A 15-ounce can of pineapple rings can be substituted for the fresh pineapple.

Preheat grill to medium high.

Heat a stove top skillet over medium heat on the stove. Once skillet is warm, place coconut in pan. Stir frequently until the coconut becomes lightly toasted and browned. Remove from heat, and pour coconut into a bowl. Set aside for later use.

In a separate bowl, place the lime juice and sugar and stir together.

Place pineapple wedges on an oiled grill and cook, turning only once until pineapple softens and becomes browned. Cooking time will vary between canned and fresh pineapple, but fresh pineapple will take approximately 7-8 minutes total cooking time while canned will require about 4-5 minutes of cooking time.

Once cooked, transfer the pineapple to a large bowl. Sprinkle with lime juice and sugar mixture, coconut and lime zest. Serve if using as a side dish.

To serve as a dessert, scoop 1/2 cup of plain vanilla Greek or regular yogurt into a serving cup. Divide the pineapple mixture up evenly between 6 cups. Serve.