COCONUT GRILLED PINEAPPLE with mint from your garden

Well, howdy friends! Did you know that April is sustainability month? Well, I totally forgot and felt bad about it (because, hey, we all need to care about caring for our planet, know what I mean?) so we decided to get a little more earth-friendly on today.

Living in a big urban city can make becoming more earth-friendly slightly more difficult. We take the train, recycle in our building, try to buy locally whenever possible, and try to be conscious about our water use – pretty good right? Well, I was at the store the other day & realized that I was buying spending $5 to buy herbs that I could I could easily grow in my own windowsill. So, with a little dirt and a pot, I started our urban herb garden. I was so pleased at our first bundle of mint, we whipped up these insanely delicious grilled pineapples. Craving warm weather – these are for you. Don’t have a grill – these are easily made in a grill pan. Want an excuse to eat something sweet without reaching for chocolate – eat a million of these, they are amazing. Earth friendly & well-fed, not bad for one recipe!


– 1 ripe pineapple

– 2 cups of Silk Original Coconut Milk

– Handful of mint leaves

– 1 cup of  granulated sugar

– 1 1/2 teaspoon of ground cinnamon


1. Cut off the top & the base of your pineapple so it stands up flat on a cutting board. Slice the fruit into 1/2 – 1 inch thick disks.

2. Grab two shallow dishes. In one, mix in your sugar & cinnamon and in the other pour in your Silk Coconut Milk.

3. Place one side of your pineapple slice in the coconut milk & then place that same side in your cinnamon-sugar mix. Flip & repeat so both sides are dredged. Once a slice is fully dredged, place over a grill pan (on medium heat) until golden brown & flip (about 5 minutes per side).

4. When ready to serve, chop up your mint leaves (maybe save a few for garnish, if you want!) and mix in to remaining coconut milk. Drizzle the mixture on top of your slices & sprinkle on some crushed nuts if desired. Or just serve it with a big scoop of vanilla ice cream – either works!

5. PRO TIP: I like to keep the sides of my pineapple uncut until I am ready to serve them up. The handle better on the grill & keep the slices from breaking or falling apart. Once you are ready to serve, slice of the sides & either eat around the tough center part, or cut that out as well. It’s really a matter of preference!


lauren and sylvia

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.