Grilled Pineapple

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.


kissing pineapple

Serves 6-10                                                        Time: 20 minutes

I love pineapples! And this is such an easy and delicious grilled dessert.

1 ripe pineapple, cut into half inch slices

3 tablespoons coconut sugar

1 tablespoon vanilla extract

¼ teaspoon cinnamon

2 tablespoons vegetable oil


1. Combine the coconut sugar, oil, vanilla, and cinnamon in a bowl, and toss the pineapple slices in it to coat thoroughly.

2. Grill on both sides until you see nice grill marks, about 3 to 4 minutes on each side.

Serve as is, or with  Coconut Whipped Crème Topping

Tip! The oil can be omitted if desired — just be sure to lightly brush the grill with oil or non-stick spray, or you may have to pry the pineapple slices off the grill.


I was watching the curried udon noodle recipe this afternoon on MPT2 with Miyoko Shinner and was wondering where I should buy my curry powder.  In the Northern VA area, (I live in Arlington), I buy curry powder, but it always has cayenne in it.  I'm used to using "sweet curry" powder.  Can't seem to find anything but plain tumeric in the stores.  Do you have a recipe  for making my own "sweet" curry powder.  I know the Chinese use both "sweet" and "hot: curry powder, but don't know where to get it or how to mix it myself.  

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