Marinated Pineapple Dessert


Makes 4 servings


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*

*To toast coconut, spread evenly on ungreased cookie sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally until light golden brown.


  1. 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.
  2. 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.

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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