Marinated Pineapple Dessert
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YIELD Makes 4 servings
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INGREDIENTS
| 1 | can (20 ounces) pineapple chunks in juice, undrained |
| 2 | tablespoons honey |
| 1 | stick cinnamon, broken in pieces |
| 1 | tablespoon lemon juice |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon grated lemon peel |
| 1‑1/2 | cups strawberries, cut into halves, or blueberries |
| 1/4 | cup toasted flaked coconut* |
PREPARATION:
- Combine pineapple with juice, honey, cinnamon, lemon juice, vanilla and lemon peel in small saucepan. Bring to a boil over medium-high heat. Pour mixture into medium bowl; refrigerate, covered, at least 4 hours or up to 24 hours.
- Drain pineapple mixture; reserve liquid. Remove cinnamon pieces. Arrange pineapple and strawberries in four dessert dishes. Pour reserved liquid over fruit. Sprinkle with coconut before serving.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
| Fiber | 2 g |
| Carbohydrate | 38 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 13 % |
| Calories | 167 |
| Protein | 1 g |
| Sodium | 14 mg |
DIETARY EXCHANGE:
| Fruit | 2-1/2 |
| Fat | 1/2 |
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