Stuffed Pineapple
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This recipe is based on an old favorite I used to make in my pre-Paleo days, which involved baking a mixture of pineapple, walnuts, coconut shreds and rum into hollowed-out pineapple halves. I despaired of ever coming up with an autoimmune protocol-friendly version of that recipe…until I decided to also stuff it with everyone’s other favorite tropical fruit, banana! Bananas have a wonderful flavor when baked, which, combined with toasty coconut and a hint of cinnamon, complement pineapple perfectly. Enjoy!
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Stuffed Pineapple
Ingredients
- 1 medium pineapple halved
- 1 whole banana sliced
- 1/2 cup coconut milk
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsweetened shredded coconut
Equipment
Instructions
- Preheat the oven to 325 degrees F.
- With a melon baller, core the pineapple halves and then scoop the flesh out of the skin to make boats. Discard the core, then divide the edible flesh evenly between the two pineapple halves.
- Top with one of the sliced bananas and toss to combine with the pineapple. Lay the pineapple boats, cut side up, on a baking sheet.
- Puree the remaining banana with the coconut milk and cinnamon in a blender, then pour into the pineapples, dividing equally. Sprinkle the shredded coconut on top.
- Bake for 20-25 minutes or until golden brown on top.
It sounds delicious. I wonder if I can replace the bananas with other fruits. I could make this experiment. Stuffed pineapples with fried rice and shrimps is the only version I have tried to eat.
I have two autoimmune diseases too. I hope you feel okay despite your lack of health. Have a nice day and thank you for the inspiration. I m a Dane. Kind regards Emilie Vetli Hjorth Madsen
I’m sure strawberries would be good too! Anything that pairs well with coconut. Overripe plantain would also be an option. Wishing you all the best as well with your own health, Emilie!