Grilled Pineapple
with Coconut Sorbet
PersonalPoints™ per serving

Total Time: 17 min
Prep: 7 min
Cook: 10 min
Serves: 6
So sweet and satisfying. Just make sure the grill is super-clean before cooking the pineapple so that it doesn't pick up any flavors from your main course. Toasting the coconut enhances the flavor and gives it a crisper texture. It's a flavorful topping for a variety of desserts. We suggest microwaving the coconut so you don't have to heat up the kitchen. But you can toast the coconut on a sheet pan in the oven, stirring occasionally, at 300ºF, if desired. Or you can cook it in a nonstick skillet over medium heat, stirring occasionally, until lightly browned in spots.
Meal Items
  • 3 tbsp dried shredded and sweetened coconut meat
  • 6 slices pineapple, fresh, cored (about 1/2-inch-thick)*
  • 1 tbsp honey
  • 1½ cups sorbet, coconut

  1. Heat a grill or stove-top grill pan.
  2. Spread coconut evenly on a microwave-safe plate; microwave on high, tossing until lightly browned with some white shreds, checking after 30-second intervals.**
  3. Brush pineapple with honey; grill until pineapple is lightly charred and tender, about 3 to 4 minutes per side.
  4. To serve, place 1 pineapple slice on each of 6 plates; top each with 1/4 cup sorbet and sprinkle each with 1/2 tbsp coconut. Serve immediately.
  5. Serving Size: 1 piece pineapple, 1/4 cup sorbet, and 1/2 tbsp coconut!
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