Makes 4 servings
|1||can (20 ounces) pineapple chunks in juice, undrained|
|1||stick cinnamon, broken in pieces|
|1||tablespoon lemon juice|
|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.
- 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.
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||13 %|
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