Pineapple Spears with Almonds & Coconut


Yield: Serves 4


  • 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


  1. 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.
  2. Dip the spears into the coconut almond mixture and serve.