One of my kids favorite things to eat is grilled pineapple. Recently, I made this Grilled Fruit Salad, and it was devoured before I could turn around. This is an ideal healthy dessert option for Memorial Day, Father’s Day, baby or wedding showers, brunches or a light snack or dessert. Adding the coconut gives it a new twist similar to ambrosia, an old Southern favorite. Tune in as I’ll be on WMJJ Magic 96.5 FM Radio on Thursday at 5:40 a.m and 8:50 a.m and Monday at 5:20 a.m and 8:10 a.m talking about how to make this Memorial day healthier so tune in.
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 pound pineapple, cut into 1-inch pieces about (31/2 cups)
4 medium oranges, peeled and sliced (21/2 cups)
4 kiwi, peeled, halved and sliced (11/2 cups)
Shredded coconut and maraschino cherries (optional)
2. Whisk together honey, orange juice, lime juice and lime zest in a small bowl; set aside.
3. Grill pineapple 2 minutes on each side or until lightly browned. Remove and let cool.
4. Combine pineapple, oranges and kiwi in a large bowl. Drizzle with lime mixture, tossing gently. Top with coconut and cherries, if desired.
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