Recently, a few friends gathered together for a pot luck and to watch ‘Blue Hawaii’.We were asked to bring something tropical to compliment the theme of the evening. I needed something that was quick and easy, so I choose tropical couscous. After making it, I had some pineapple left over and decided to turn it into a low fat dessert. Roasting pineapple brings out the sweetness in pineapple and when paired with yogurt or creme fraiche makes a low fat alternative to cannoli cream or coconut bread pudding (but go ahead and try those anyway).
Here’s a shot of the couscous. This was so easy I won’t even tell you the recipe. Basically, it’s anything goes. I put raisins, red pepper, cilantro, red onion and pineapple in it. I also picked up some mangos but they were way too under ripe to use.
I’m hungry. See ya’ later!
- 1 ripe pineapple
- 1/4 cup packed brown sugar (dark is preferred but I used light because that’s all I had)
- 2 tablespoons honey
- 1/4 cup orange juice
- Lightly toasted coconut
- Yogurt or creme fraiche
- Preheat oven to 450
- Combine sugar, honey and juice and whisk until combined. Cut pineapple into wedges and place in a baking pan. Pour marinade over the pineapple and let it sit for at least 10 minutes.
- Place a piece of parchment paper on a baking sheet. Put pineapple pieces flat side down and place in oven for 15 minutes. Turn pineapple over, baste with marinade and continue roasting for another 15 minutes.
- Remove from oven and place in leftover marinade. Let cool. When cooled, arrange on serving plate and garnish with toasted coconut or nuts if desired.
- Place about 1 tablespoon of remaining marinade in yogurt and mix well. Serve along with the pineapple.