Grilled Pineapple with Toasted Coconut, Mint & Thai Chilies



One – Pineapple, cleaned and quartered

¼ cup – Sweetened Coconut

1 Sprig – Fresh Mint

2 – Thai Chilies, sliced

Juice of One Lime Wedge (Optional)



Camp Buddy

Metal Tongs

1 Frying Pan



4 Servings



Step 1: Preheat your BakerStone grill to high heat.

Step 2: Add the pineapple and grill until the pineapple has a light char.

Step 3: In a frying pan on low heat, lightly toast the coconut until golden brown.

Step 4: Squeeze lime onto the grilled pineapple. Plate the beautiful dessert, add toasted coconut, Chilies and garnish with a lime wedge.

Step 5: Enjoy!