Go on a backyard vacation with my easy pineapple yogurt bowls!

I am missing my beloved Caribbean terribly today and was inspired to take a little vacation in my own backyard with a tropical breakfast: pineapple yogurt bowls. My dog Gabby was into it.

My longtime readers know that I adore pineapple. It’s one of my favorite fruits, particularly because it doubles as a serving bowl and, well, my mom never taught me to not play with my food! I have numerous times eaten pineapple until the acid kills my tastebuds. It’s one of the few things I will overindulge in.

While this breakfast is beautiful, it’s not hard. It took me about five minutes to cut the pineapple, toast the coconut, and assemble the bowl. It just makes you smile to look at and really, who doesn’t want to start their day smiling lovingly at their whimsical breakfast?

Pineapples are not hard to cut. Don’t be afraid. Insert a knife in the center and bring it down to the cutting board, flip, and do the same on the other side to safely cut in half lengthwise.

The bowl actually flavors the yogurt here. I used healthy plain Greek Gods yogurt that’s then naturally sweetened by the juice that is released from the pineapple and all the little pineapple bits you scrape from the bowl. It’s just delicious! Toast some coconut and toss some granola on and you have yourself a vacation-worthy breakfast. I hope you enjoy this as much as I did!

Note: I just made one for myself and chopped up the other half of the pineapple for a fruit salad.

Pineapple Yogurt Bowl
Serves 2
1 pineapple
1 cup plain Greek yogurt (I use Greek Gods)
2 Tbsp coconut, toasted
2 Tbsp granola

1. Set pineapple on cutting board and carefully insert chef’s knife in the top center and work down one side. Flip pineapple around and do the same thing, splitting the green top in half.
2. For each bowl, use a smaller knife to cut the center out of the pineapple leaving a 1/2 inch side around the bowl. I like to cut the middle into three sections lengthwise to cleanly remove it. Discard the core. Cut the other two center sections into small bites and reserve. Use a fork to scrap the bottom of the bowl, releasing some of the juices and even scraping up some bits of pineapple.
3. Spoon about 1/2 a cup of plain Greek yogurt into each pineapple bowl, stirring the released juices and pineapple bites into the yogurt to naturally sweetened it. Top with reserved pineapple bites, toasted coconut, and granola.

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Stay fruity,

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