Grilled Pineapple with Coconut Sorbet PersonalPoints™ per serving Total Time: 17 min Prep: 7 min Cook: 10 min Serves: 6 Easy

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

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