Grilled Pineapple with Lime, Mint, and Toasted Coconut
Charred pineapple wedges brushed with lime and maple, finished with fresh mint and toasted coconut — no dairy, barely any added sugar.
Best for A naturally sweet, low-added-sugar dessert that leans on whole fruit and gets a fiber and healthy-fat lift from coconut.
This is what summer dessert should be: sweet pineapple caramelized on the grill until its edges turn amber and jammy, then hit with sharp lime and cooling mint. The fruit does almost all the sweetening itself, so a single teaspoon of maple per serving is all it takes to lacquer the surface. It's the FoodHealthLab answer to a Caribbean beach shack — vegan, bright, and ready in under 20 minutes with a bag of coals or a ridged pan.
Ingredients
- 1 fresh pineapple , peeled, cored, cut lengthwise into 8 long wedges
- 2 Lime , 1 zested and juiced, 1 cut into wedges to serve
- 20 ml maple syrup
- 10 ml coconut oil , melted, for brushing
- 25 g Unsweetened coconut flakes
- 8 g fresh mint leaves , torn
- 1 g ground cinnamon (optional – can be omitted)
- 1 g fine sea salt , a small pinch (optional – can be omitted)
Instructions
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1
Toast the coconut flakes in a dry skillet over medium heat, stirring constantly, until golden and fragrant, 2–3 minutes. Tip out onto a plate immediately so they don't scorch, and set aside.
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2
In a small bowl, whisk together the lime juice, half the lime zest, maple syrup, melted coconut oil, and cinnamon if using. Brush the pineapple wedges all over with about two-thirds of this glaze, reserving the rest for finishing.
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3
Heat a grill or ridged grill pan to high. Lay the pineapple wedges on the hot surface and grill undisturbed until deep char marks form, 3–4 minutes per side, until the edges are caramelized and the fruit is heated through.
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4
Transfer the wedges to a serving board and immediately drizzle with the reserved glaze. Scatter over the toasted coconut, torn mint, remaining lime zest, and a pinch of flaky salt. Serve hot with extra lime wedges to squeeze over.