- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300Â°F to 350Â°F). For coconut cream, in a medium bowl combine sour cream, honey and coconut extract; mix well. Gently stir in whipped topping; cover and chill.
- Meanwhile, grill pineapple slices, covered, 5 to 7 minutes per side or until slightly softened and lightly charred. Remove from grill and cool slightly.
- Place two pineapple slices on each of 4 plates. Top each with 1/4 cup blueberries and 1/4 cup coconut cream, sprinkle with coconut flakes (if desired), and serve.
View all nutritional information
Calories 169, Calories Fat 3, Total Fat 0g, Saturated Fat 0g, Cholesterol 2mg, Sodium 24mg, Carbohydrate 41g, Protein 1g
|Calories (fat) extra||1|
|Total Fat (extra)||1|
|Vitamin A (extra)||4|
|Vitamin C (extra)||109|