Pineapple-Caramel Sundaes

March/April 1999, The Essential EatingWell Cookbook (2004)

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

Pineapple-Caramel Sundaes

Makes: 4 servings

Active Time:

Total Time:


  • 1 pineapple, peeled and cored
  • 1 tablespoon sugar
  • 1/4 cup unsweetened flaked coconut
  • 1 pint vanilla nonfat frozen yogurt, or low-fat ice cream, slightly softened (see Tip)
  • 2/3 cup Caramel-Orange Sauce, (recipe follows)

This recipe calls for:


  1. Preheat broiler. Line a baking sheet with foil and coat the foil with cooking spray.
  2. Slice pineapple, place on the baking sheet and sprinkle with sugar. Broil until light golden, 5 to 10 minutes.
  3. 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.

Tips & Notes

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


Per serving: 311 calories; 4 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 65 g carbohydrates; 6 g protein; 2 g fiber; 67 mg sodium; 397 mg potassium.

Nutrition Bonus: Vitamin C (92% daily value), Calcium (19% dv).

Carbohydrate Servings: 4

Exchanges: 1 fruit, 3 other carbohydrate, 1/2 fat

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