Caramelized Pineapple Yogurt Bowls —-> before you scroll any further, you might wanna grab a bowl of this first.
It’ll make the upcoming slew of photos much easier to handle if you are scooping bite after bite of warm, caramelized pineapple with toasted coconut and cool, creamy yogurt into your mouth. Seriously, this is one breakfast bowl you don’t want to miss out on.
Now that we both have our yogurt bowls in hand, I feel like I have a responsibility to tell you how incredibly blown-away I was by Hawaii. After spending the past 10 days soaking up the sun in Maui, I can’t believe it took me 30 years to travel over there.
Cerulean blue water set against Jurassic Park-esque mountains, blush pink sunsets, and fresh pineapple stands on just about every corner. Um, if I ever get lost, you know where to find me.
When I say I ate my bodyweight in pineapple last week, that’s not an exaggeration. I’ve never been blown away by pineapple before, yet I was almost speechless after cutting into our first one. Most pineapple that I buy in the grocery store here is either so underripe that you can’t discern any flavor or sickenly-sweet overly ripe.
Maui had nothing but goldilocks perfect pineapple.
So, after arriving home on Monday, I was in serious pineapple withdrawal. Caramelized Pineapple Yogurt Bowls to the rescue.
It’s hard to imagine that you’re not eating dessert when you first try this recipe but the nutrition facts don’t lie. Each 200 calorie bowl contains a whopping 12g protein and 2/3rds of your daily Vitamin C recommendation. Who doesn’t want to feel like they’re eating dessert for breakfast?
To begin, you make a quick caramel sauce with coconut oil and brown sugar. Let that simmer together for 5 minutes or so until it gets thick and bubbly. Add in the fresh cut pineapple and let simmer until your house smells better than a Yankee Candle store.
If you have enough control not to eat all the pineapple right out of the skillet, spoon the filling onto bowls of Greek yogurt and top with coconut flakes and a smear of honey.
Dairy-free? No problem. Just substitute your favorite non-dairy yogurt. The coconut yogurt from Trader Joe’s is my favorite milk-free find.
To continue the #IwannamovetoHawaii celebration, I’ve included a smattering of vacation photos after the recipe. Let’s go back together! Or at the very least, make giant bowls of caramelized pineapple and sift through all the sunset photos together…
Have a great weekend!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Caramelized Pineapple Yogurt Bowls! You’ve gotta try these, so simple just 6 ingredients. Caramelized Coconut Pineapple over creamy yogurt.
- 1 tbsp. coconut oil (can sub butter)
- 1 tbsp. brown sugar
- 2 cups fresh pineapple, sliced into 1–2” chunks
- 1/2 tsp. ground cinnamon
- 2 cups non-fat plain Greek Yogurt
- 2 tbsp. honey, divided (optional)
- 4 tbsp. coconut flakes, divided
- Heat the coconut oil over medium heat in a large non-stick skillet. Once melted, add the brown sugar and cook for 5 minutes until thick and caramel like. Add the pineapple chunks, cinnamon and cook until soft, about 5 more minutes. Remove from heat and let cool slightly.
- Divide the yogurt into 4 dishes (1/2 cup each). Divide the pineapple mixture among the bowls. Drizzle each bowl with honey and 1 tbsp. coconut flakes.
Hawaii! I ♥ You.