Roasted Pineapple with Toasted Coconut

Servings: 4


  • 1 peeled and cored pineapple, cut into eight (1⁄2-inch) rounds
  • 2 tablespoons light brown sugar
  • 1⁄2 teaspoon ground cinnamon
  • Pinch salt
  • 2 cups nonfat plain Greek yogurt
  • 2 tablespoons honey
  • 2 tablespoons shredded unsweetened or sweetened coconut, toasted

Nutrient Analysis

Calories from Fat15
Total Fat2g
Saturated Fat1.5g
Trans Fat0g
Polyunsaturated Fat0g
Monounsaturated Fat0g
Dietary Fiber2g


  1. Preheat the oven to 450 degrees.
  2. Line a rimmed baking sheet with parchment paper and place the pineapple slices on top.
  3. In a bowl, combine the brown sugar, cinnamon, and salt. Sprinkle on top of the pineapple. Roast for 15 to 20 minutes, or until golden brown around the edges.
  4. Meanwhile, in a bowl, combine the yogurt and honey and stir until smooth. In individual bowls, place two slices of pineapple, top with a dollop of yogurt, and sprinkle with coconut.
Nonfat Greek yogurt provides twice the protein and has almost 50 percent less sugar, carbs, and sodium than regular nonfat yogurt.

More Recipes for Caregivers

Apple Beet Lemonade with Ginger
See Recipe
Baked Salmon with Pomegranate Gremolata, Cauliflower Puree and Braised Radishes
See Recipe