- 1/4 cup unsweetened shredded coconut
- 1/4 cup sliced almonds finely chopped or ground
- 1/2 fresh pineapple cored and cut into approximate 4 by 1-inch spears
- Toast the coconut and almonds in a small skillet over medium-low heat until lightly browned, about 3 minutes. Transfer to a plate and set aside to cool.
- Dip the spears into the coconut almond mixture and serve.