Fire & Chill Pineapple Boats
A delightful tropical treat that combines the sweetness of fresh pineapple with creamy coconut yogurt and a hint of spice. Perfect for summer gatherings or weeknight dinners.
Servings: 4 servings
Calories: 175kcal
Ingredients
For the Pineapples
- 2 mini pineapples 2 mini pineapples Sweet and juicy, perfect for grilling.
- 1 tbsp maple syrup or honey For a touch of sweetness.
- 1 tsp coconut oil For brushing the pineapples.
For the Yogurt Cream
- 250 g thick coconut yogurt Creamy base for the topping.
- 1 tbsp lime juice Adds a zesty tang.
- 1 tsp lime zest Enhances flavor profile.
- 1 tsp maple syrup (optional) For extra sweetness.
- 1/2 tsp chili powder Adds a dash of heat.
- to taste flaky sea salt Amplifies flavors.
- to taste toasted shredded coconut (optional) For added crunch.
For Garnish
- to taste fresh mint or microgreens For garnish.
Instructions
Preparation
- Slice the mini pineapples in half lengthwise, leaving the tops intact. Scoop out enough flesh to create shallow boats.
- Brush the inside with coconut oil and drizzle with maple syrup.
Grilling
- Heat your grill or grill pan to medium-high and grill the pineapples cut-side down for 5-7 minutes, or until charred.
Yogurt Preparation
- Combine coconut yogurt, lime juice, lime zest, and optional maple syrup in a bowl. Stir until creamy and refrigerate until needed.
Assembly
- Once pineapples are cool, spoon the yogurt mixture into each half.
Finishing Touches
- Sprinkle each boat with chili powder and flaky sea salt. Garnish with shredded coconut and fresh mint or microgreens.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh. To customize, try adding tropical fruits, nuts, or drizzling with chocolate.