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Spiced Pineapple Dessert Taco
Makes 8


2 cups (500 mL) chopped fresh pineapple
1 tbsp (15 mL) barbecue sauce
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) granulated sugar, divided
8 taco shells
3 tbsp (45 mL) melted butter
1/2 tsp (2 mL) cinnamon
1/4 cup (60 mL) grated semi-sweet chocolate
3 tbsp (45 mL) vanilla Greek yogourt
1/3 cup (75 mL) toasted unsweetened desiccated coconut
2 tsp (10 mL) finely grated lime zest

Step 1

Crumple sheets of foil (8 x 11 in./20 x 28 cm) into an oval and fit inside each taco to keep taco from curling.

Step 2

Stir pineapple with barbecue sauce, lime juice and 1 tsp (5 mL) sugar; set aside. Stir butter with remaining sugar and cinnamon and brush mixture on the inside of each taco shell. Bake tacos, with foil balls in the centre, at 400°F (200°C) for 8 to 10 min.

Step 3

Discard foil, and fill each taco with some of the chocolate, pineapple, yogourt, coconut and lime zest. Serve immediately.


To toast coconut, bake it on a baking sheet alongside the taco shells.