Yogurt with Roasted Pineapple Sauce + Toasted Coconut

One of my father’s favorite lunchtime salads was pears and cottage cheese. Back in the late ’60s and ’70s, pears, lime Jello, and other Jello molds with fruit were all the rage. School lunches often featured Jello topped with mayonnaise! This recipe is a nostalgic nod to that classic snack, but with a twist. Fresh pineapple gets roasted before being pureed, enhancing its flavor and sweetness without extra sugar. Toasted coconut adds crunch and nuttiness. I layer these with Greek yogurt since I always have it on hand for breakfast for myself and my dogs, but you can use cottage cheese instead. I love full-fat cottage cheese! The pineapple sauce is versatile—perfect on ice cream, pancakes, waffles, in salad dressings, or as a dip for meat and chicken wings, like my pineapple habanero sauce. Roasted pineapple chunks are great in a chicken stir-fry dinner too. So many options, and roasting pineapple adds that extra flavor to elevate your dishes.

Robin Ward

Yogurt with Roasted Pineapple Sauce + Toasted Coconut

Enjoy a nostalgic twist with roasted pineapple and toasted coconut layered with Greek yogurt or cottage cheese for a sweet and nutty anytime treat.

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Course: #brunch, Breakfast, Snack

Cuisine: #MiddleEastern, American

Ingredients Equipment Method Notes

Ingredients

  

• 1 large ripe pineapple, peeled and cored and cut into bit-sized pieces (Or one 16oz package frozen pineapple, defrosted)
• ½ tsp kosher salt
• plain yogurt, whatever type and amount of fat you like, for serving (I prefer full fat Greek)
• cottage cheese, for serving (optional, instead of yogurt) (I prefer full fat)
• toasted unsweetened coconut flakes, for serving
• granola (Optional garnish)

Equipment

• 1 blender

Method

 

1. Preheat oven to 400℉ (200℃)
2. Place the pineapple in a baking dish, sprinkle with salt, and toss to coat. Roast for 30-35 minutes until softened and slightly browned. Let it cool to room temperature, then transfer to a blender or food processor. Puree until almost smooth, leaving some texture for added interest.
3. For serving, arrange layers of pineapple, yogurt (or substitute with cottage cheese if preferred), and toasted coconut in small bowls or glasses. Any remaining pineapple sauce can be preserved in a refrigerated container for up to one week.

Notes

Too much leftover? Make a flavor boosted pineapple habanero sauce to go with chicken wings!

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