Take a trip to the tropics with these pineapple-coconut sundaes. Source: EatingWell Magazine, March/April 1999

Patsy Jamieson


Ingredient Checklist

Associated Recipes


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.


Tip: To soften ice cream quickly, microwave it on medium-low for 30 to 60 seconds.

Nutrition Facts

368 calories; 4.2 g total fat; 3.2 g saturated fat; 4 mg cholesterol; 69 mg sodium. 508 mg potassium; 80.3 g carbohydrates; 3.5 g fiber; 72 g sugar; 6.4 g protein; 213 IU vitamin a iu; 120 mg vitamin c; 48 mcg folate; 200 mg calcium; 1 mg iron; 46 mg magnesium;