Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: easy
PAM® Coconut Oil No-Stick Cooking Spray
1/2 cup flaked sweetened coconut
1 medium fresh pineapple, peeled, cut in half lengthwise, cored (1 pineapple = 4 pounds)
3 tablespoons Fleischmann's® Original-stick
3/4 cup firmly packed brown sugar
Reddi-wip® Original Dairy Whipped Topping
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 43 mg | 4% |
| Carbohydrate | 52 g | 17% |
| Cholesterol | 3 mg | 1% |
| Total Fat | 8 g | 13% |
| Iron | 1 mg | 3% |
| Calories | 273 kcal | 14% |
| Sodium | 83 mg | 3% |
| Protein | 1 g | 2% |
| Saturated Fat | 4 g | 19% |
| Sugars | 46 g | 5% |
| Dietary Fiber | 3 g | 11% |
| Vitamin C | 87 mg | 145% |
| Vitamin A | 338 iu | 7% |
Spray 12-inch skillet with cooking spray; heat over medium heat. Add coconut; cook about 5 minutes or until toasted and golden brown, stirring frequently. Remove from skillet; set aside.
Cut each pineapple half into 12 slices. Melt Fleischmann's in same skillet over medium-high heat. Add brown sugar; cook and stir until combined. Place half of pineapple in single layer in skillet; cook 1 to 2 minutes on each side or until tender and browned lightly. Remove and keep warm. Repeat with remaining pineapple.
Cook remaining liquid about 2 minutes or until thickened and syrupy. Divide pineapple between serving bowls. Top each serving evenly with syrup, toasted coconut and Reddi-wip. Serve immediately.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Caramelized Pineapple with Toasted Coconut
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