Stuffed Pineapple

8/19/2015 | BY Christina Feindel

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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
 
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Serves: 8 servings
Ingredients
Instructions
  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.
  4. Puree the remaining banana with the coconut milk and cinnamon in a blender, then pour into the pineapples, dividing equally.
  5. Sprinkle the shredded coconut on top.
  6. Bake for 20-25 minutes or until golden brown on top.
  7. Serve warm.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

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