Ingredients
Scale
- 1 large ripe pineapple, cut into bite-sized pieces, or one 16-oz package of frozen pineapple, defrosted
- 1/2 teaspoon kosher salt
- Yogurt – can use plain or vanilla
- Toasted coconut flakes, for serving
Instructions
- Pre-heat the oven to 400ºF
- Place the pineapple in a baking dish and sprinkle with salt, tossing to coat
- Roast until softened and browned in spots, about 30 minutes.
- Let the pineapple cool to room temperature.
- Transfer the pineapple to a blender or food processor and puree until crushed – don’t let it get too smooth, as some texture is nice.
- To serve, layer the yogurt with the pineapple and top with toasted coconut.
Notes
Pineapple sauce can be stored in an airtight container in the fridge for up to a week.
