The Pioneer Woman Tasty Kitchen
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Grilled Macadamia-Crusted Pineapple with Coconut Cream

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Level: Easy

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Description

Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly summer dessert!

Ingredients

  • FOR THE PINEAPPLE:
  • 12  Pineapple Rings
  • 5-½ Tablespoons Coconut Sugar, Divided
  • 1-¼ cup Dry Roasted Macadamia Nut Pieces
  • 2  Large Egg Whites
  • Coconut Oil, Melted (for Grilling)
  • FOR THE COCONUT CREAM:
  • 13 ounces, weight Canned Full-fat Coconut Milk, Chilled At Least 24 Hours
  • 2 Tablespoons Honey
  • Mint, For Garnish

Preparation

Note: I like to whip my coconut cream a few hours in advance and then cover and refrigerate it. This way it hardens up and doesn’t melt as quickly one sandwiched between the warm pineapple. If you want to do this, do step 7 first.

1. Rub your grill generously with coconut oil and preheat to medium/high heat.
2. Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 tablespoons of the coconut sugar until evenly coated.
3. Place the pineapple onto the preheated grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. Place grilled pineapple on a plate and set aside. Turn your grill down to medium heat.
4. While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups size) and process until large crumbs form. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
5. Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You’ll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
6. Brush a little more coconut oil on the grill and place the pineapple back on it. Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don’t burn them. Transfer to a plate and let them cool while you make the coconut cream.
7. Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy (see note).
8. Place one ring of pineapple down on your serving plate and spoon (or pipe, like I did) some coconut cream (about a heaping 1 ½ tablespoons) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
9. Garnish with mint, if desired, and devour immediately!

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