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Grilled Pineapple with Maple Cream Sauce

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Pineapple in bowl






  • 2 (6 oz.) cartons vanilla Greek yogurt
  • 1½ Tbsp. pure maple syrup
  • ½ cup sweetened, shredded coconut or purchased toasted coconut flakes
  • 1 ripe pineapple
  • 1 (14 oz.) can unsweetened lite coconut milk
  • ½ tsp. ground cinnamon
  • Sprigs of fresh mint, for garnish


  1. To make maple cream sauce, combine yogurt and maple syrup. Refrigerate until ready to serve.
  2. Preheat oven to 325°.
  3. Spread coconut on a parchment lined baking sheet in a thin layer and bake for 5-7 minutes.
  4. After a few minutes, stir the coconut to get an even color; the flakes will toast quickly.
  5. Peel, slice and core the pineapple. Preheat grill to high.
  6. Shake the can of coconut milk well before opening the can. Pour into a wide, shallow bowl.
  7. Add cinnamon and stir with a fork to blend.
  8. When ready to cook, brush and oil the grill grate.
  9. Dip each pineapple slice in the coconut milk, shaking off excess. 
  10. Arrange the slices on the hot grate and grill until browned on both sides, approximately 4 minutes per side.
  11. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 minutes on each side.
  12. Transfer the pineapple slices to plates. Serve with a dollop of maple cream sauce, sprinkle of toasted coconut and mint sprig. 

Recipe provided by: Hypertension Cookbook For Dummies (2012) and Cooper Clinic Nutrition.