Take a trip to the tropics with these pineapple-coconut sundaes.

Patsy Jamieson
Source: EatingWell Magazine, March/April 1999


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Line a baking sheet with foil and coat the foil with cooking spray.

  • Slice pineapple, place on the baking sheet and sprinkle with sugar. Broil until light golden, 5 to 10 minutes.

  • Meanwhile, toast coconut in a small dry skillet over medium-low heat, stirring, until lightly colored and fragrant, 3 to 4 minutes. Arrange several pineapple slices on each dessert plate. Top with a scoop of frozen yogurt (or ice cream). Drizzle with Caramel-Orange Sauce. Garnish with coconut and serve.

Associated Recipes

Nutrition Facts

368 calories; protein 6.4g 13% DV; carbohydrates 80.3g 26% DV; exchange other carbs 5.5; dietary fiber 3.5g 14% DV; sugars 71.6g; fat 4.2g 6% DV; saturated fat 3.2g 16% DV; cholesterol 4.1mg 1% DV; vitamin a iu 212.9IU 4% DV; vitamin c 120.5mg 201% DV; folate 47.7mcg 12% DV; calcium 200.1mg 20% DV; iron 1mg 5% DV; magnesium 45.8mg 16% DV; potassium 508.2mg 14% DV; sodium 68.8mg 3% DV; thiamin 0.2mg 24% DV.