A big step towards eating healthy is getting away from all the sugar that’s found everywhere in the Standard American Diet, but that doesn’t mean we can’t enjoy a few sweets now and then.
I’m a huge fan of snacking on a whole piece of fruit (think apples or pears smeared with almond butter or just a hand full of berries) but if you’re looking to serve a Paleo dessert that’s a bit more fancy than sliced bananas, I think you’ll enjoy this caramelized treat.
Pineapple is one of the sweeter fruits available to us, but it’s also a nutrient-dense plant. It’s an excellent source of vitamin C as well as some powerful anti-inflammatory properties.
Coconut sugar is an excellent option when you want to sweeten things up a little because it’s low on the glycemic index and it’s full of vitamins, minerals, and amino acids.
Pineapple and coconut sugar are both from tropical climates, so it only makes sense that they would go together. All that’s needed is a little fat to bring it all together.
You can use coconut oil if you want to stick with the tropical theme and/or if you’re dairy free. I just love using butter and I think browning it a little in the skillet with the coconut sugar provides a deep richness to this dish that can’t be beat.
If you’re making these ahead of time, you can store them in the fridge and reheat them right before serving. They make an excellent addition to a potluck or finishing touch for brunch.
Lick The Pan Clean
Don’t get rid of that leftover sugar and butter in the pan. You can save the leftover caramelized pieces and use them on top of ice cream or just as a little special treat on top of your pineapple.