Coconut Pan-Fried Pineapple Recipe [Paleo, AIP]
I’m a huge fan of simple desserts, and it doesn’t get much simpler than some fresh fruits! If you have trouble finding fresh pineapple, then you can find canned pineapple slices in many stores (just drain them before using). You can also use frozen pineapple chunks instead of the slices for a different look.
This simple dessert is both Paleo and AIP (Paleo autoimmune protocol), although if you have blood sugar issues then you may want to limit your sugary fruit consumption.
Step-By-Step Instructions For Coconut Pan-Fried Pineapple Recipe [Paleo, AIP]
Cut the pineapple into slices (remove the skin and core if they haven’t been removed already).
Place some coconut oil into a frying pan. Alternatively, you can grill the pineapple on a hot grill.
Place the pineapple slices into the frying pan and fry on high heat for 2-minutes on each side so that they’re browned.
Serve with some lime and sea salt – this really helps to enhance the flavors! If you think adding salt and lime juice onto fruit is odd, then think again. This is actually highly popular in Mexico as a way of enhancing the flavors in the fruit. They also often add chili powder to the mix, although you should avoid chili powder if you’re on AIP.
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- 2–4 pineapple slices
- 2 Tablespoons coconut oil
- Sea salt to taste (optional)
- 1/2 lime (optional)
- Cut off the pineapple skin and slice the pineapple into 1/2-inch to 1-inch thick round slices and remove the core.
- Place the coconut oil into a frying pan on high heat (or you can grill the pineapple).
- Place the pineapple slices into the frying pan and fry for 2 minutes on each side.
- Put each pineapple slice on a plate and squeeze a bit of lime juice and sprinkle some sea salt on top for extra flavor.