Recently I was the happy recipient of a fresh pineapple from Hawaii. The timing was perfect, as we were blessed with a week of unusually warm spring weather leading to many meals on the grill. Dinner that night was Mango, chipotle turkey burgers with fresh grilled pineapple. The leftover grilled pineapple seemed like the perfect base for muffins. Inspired by smittenkitchen.com, I recreated the muffins today, took some pics and wrote down the recipe for you to make some lazy Sunday morning. Check back next week for Cranberry White Chocolate muffins.
Marinade for pineapple
- 3 tbsp butter
- 1 tbsp honey
- 1 tsp lime juice
To prepare marinade, melt butter over medium heat until golden brown. Stir in honey and lime juice.
Set aside to cool slightly. Place sliced pineapple into gallon sized ziplock bag and pour marinade over top. Make sure all slices are well coated. Refrigerate at least 30 min, overnight or 24 hours is best.
Grill 3-4 minutes per side.
- 1 cup non fat vanilla yogurt (use greek if you have it)
- 2 eggs
- 2 tbsp vanilla extract (if you only have the good stuff, reduce to 2 tsp and add milk to make 2 tbsp
- 3/4 cup flour
- 2 cups Bisquick
- 1 tsp baking soda
- 1 tsp salt
- 3 tbsp reserved pineapple marinade
- 1 1/2 cup chopped grilled pineapple (1/2 cup for topping)
- 2 cups toasted coconut (1 cup for topping)
- 1/2 cup grilled pineapple
- 1 cup toasted coconut
- 1/4 cup brown sugar
Toast 2 cups coconut in a fry pan over medium heat until golden brown. Set aside to cool.
Beat eggs, yogurt, brown sugar and vanilla in Kitchen-aid until smooth. Add dry ingredients and mix until smooth. Fold in pineapple and coconut.
To prepare topping, combine reserved pineapple, coconut and brown sugar over low heat until brown sugar is melted. Set aside to cool slightly.
Prepare muffin pans, lightly grease or use liners, and fill tins 2/3 full. Place a tsp or so of topping on each muffin.
Bake at 425 degrees 10-18 min until golden brown and cake tester comes out clean.