For the Grilled Pineapple

1 large fresh pineapple, peeled, cored, and cut into rings or spears

2 tbsp melted unsalted butter or coconut oil

2 tbsp honey

1 tsp vanilla extract

1 tsp ground cinnamon

Pinch of flaky sea salt

For the Coconut Yogurt

1½ cups (360 g) coconut yogurt

2 tbsp honey

1 tsp vanilla extract

1 tsp lime zest

1 tbsp fresh lime juice

For the Toasted Coconut Crunch

1/2 cup (40 g) unsweetened shredded coconut

1/4 cup (35 g) macadamia nuts, roughly chopped

1 tbsp toasted pumpkin seeds

Optional Toppings

Fresh mint leaves

Lime wedges

Extra honey drizzle

Pomegranate arils

Edible flowers

Extra toasted coconut

Preheat an outdoor grill or grill pan to medium-high heat.

In a small bowl, whisk together the melted butter (or coconut oil), honey, vanilla extract, cinnamon, and flaky sea salt.

Brush both sides of the pineapple with the honey mixture.

Grill the pineapple for 3–4 minutes per side, until caramelized with deep golden grill marks.

Meanwhile, stir together the coconut yogurt, honey, vanilla extract, lime zest, and lime juice until smooth and creamy.

Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly until lightly golden. Stir in the chopped macadamia nuts and pumpkin seeds.

Spread the coconut yogurt onto a large serving platter or divide it among individual dessert plates.

Arrange the warm grilled pineapple over the yogurt.

Sprinkle generously with the toasted coconut crunch.

Drizzle with extra honey while the pineapple is still warm.

Garnish with fresh mint leaves, pomegranate arils, edible flowers, and additional toasted coconut if desired.

Serve immediately as a light tropical dessert or refreshing summer brunch treat.

Calories: 328

Protein: 5 g

Carbohydrates: 39 g

Fat: 18 g

Fiber: 4 g

Sugar: 31 g

Sodium: 108 mg