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Marinated Pineapple Dessert

Yield

Makes 4 servings

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*

*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.

Preparation

  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

Calories 167
Calories from Fat 13 %
Total Fat 3 g
Saturated Fat <1 g
Carbohydrate 38 g
Fiber 2 g
Protein 1 g
Sodium 14 mg

Dietary Exchange

Fruit 2-1/2
Fat 1/2

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