Pineapple is sweet but when you heat it up and caramelize the natural sugars, the fruit is at another level. The subtle flavor of the coconut oil plays well against the acid-sweet of the pineapple, and the cinnamon and maple syrup added at the end makes for a flavorful sauce to drizzle over each piece. Enjoy with vanilla frozen yogurt or on its own.
Learn how to cut a whole pineapple and how to caramelize pineapple slices.
Level Ups (optional)
Add toasted, crushed macadamia nuts for some crunch, extra flavor and additional fiber.
Large sauté pan
Tongs or metal spatula
- 1 pineapple
- 2 Tbsp coconut oil
- 2 Tbsp real maple syrup
- ¼ tsp cinnamon
- Regular or frozen vanilla yogurt for serving (optional)
- Core and peel pineapple. Slice it lengthwise into eighths.
- Heat the coconut oil in a large skillet sauté pan over high heat. Add the pineapple wedges. Cook, turning once and shaking pan often, until golden brown (about 8 to 10 minutes). Remove the pineapple from the pan.
- Stir the maple syrup and cinnamon into pan, and heat briefly then drizzle over pineapple. Serve with frozen vanilla yogurt, if desired.