Easy Marinated Pineapple Dessert Recipe | Sweet & Tangy Treat

INGREDIENTS

1 can (20 ounces) pineapple chunks in juice, undrained 2 tablespoons honey 1 stick cinnamon, broken in pieces 1 tablespoon lemon juice 1 teaspoon vanilla 1/2 teaspoon grated lemon peel 1‑1/2 cups strawberries, cut into halves, or blueberries 1/4 cup toasted flaked coconut* *To toast coconut, spread evenly on ungreased cookie sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally until light golden brown.

PREPARATION:

1. Combine pineapple with juice, honey, cinnamon, lemon juice, vanilla and lemon peel in small saucepan. Bring to a boil over medium-high heat. Pour mixture into medium bowl; refrigerate, covered, at least 4 hours or up to 24 hours.
2. Drain pineapple mixture; reserve liquid. Remove cinnamon pieces. Arrange pineapple and strawberries in four dessert dishes. Pour reserved liquid over fruit. Sprinkle with coconut before serving.

This recipe appears in: Island NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 38 g Saturated Fat <1 g Total Fat 3 g Calories from Fat 13 % Calories 167 Protein 1 g Sodium 14 mg DIETARY EXCHANGE: Fruit 2-1/2 Fat 1/2