Roasted Pineapple-Coconut Yogurt with Macadamia Nut Brittle Granola

Name: Roasted Pineapple-Coconut Yogurt with Macadamia Nut Brittle Granola
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Hawaiian-American
Ingredients: 1 medium (about 4 lbs) (1800 g) fresh pineapple, peeled, cored, and cut into 1-inch spears, peeled, cored, and cut into 1-inch spears; 2 tablespoons (30 ml) virgin coconut oil, melted; 3 tablespoons (38 g) light brown sugar; 1 whole lime, zest only, zested (about 1 teaspoon); ¼ teaspoon (1½ g) sea salt; 2 cups (200 g) old-fashioned rolled oats; 1 cup (140 g) raw macadamia nuts, roughly chopped, roughly chopped; ¾ cup (60 g) unsweetened coconut flakes; ½ cup (170 ml) raw honey; 3 tablespoons (45 ml) virgin coconut oil, melted; ¼ cup (50 g) light brown sugar; 1 teaspoon (5 ml) vanilla extract; ½ teaspoon (3 g) sea salt; ¼ teaspoon (½ g) ground ginger; 2 cups (480 ml) unsweetened coconut yogurt, chilled, chilled; 1 tablespoon (15 ml) fresh lime juice (optional); ¼ cup (6 g) fresh mint leaves, roughly torn (optional)

From the MyKitchenBank Kitchen

A tropical breakfast bowl combining creamy coconut yogurt with caramelized roasted pineapple and a crunchy homemade granola studded with macadamia nuts and a brittle-like toffee coating. The warm, sweet pineapple contrasts beautifully with cool yogurt and shattering brittle granola clusters.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (makes about 2 cups granola)

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Ingredients

4 servings

For the roasted pineapple
1 medium (about 4 lbs) (1800 g) fresh pineapple, peeled, cored, and cut into 1-inch spears, peeled, cored, and cut into 1-inch spears
2 tablespoons (30 ml) virgin coconut oil, melted
3 tablespoons (38 g) light brown sugar
1 whole lime, zest only, zested (about 1 teaspoon)
¼ teaspoon (1.5 g) sea salt
For the macadamia nut brittle granola
2 cups (200 g) old-fashioned rolled oats
1 cup (140 g) raw macadamia nuts, roughly chopped, roughly chopped
¾ cup (60 g) unsweetened coconut flakes
½ cup (170 ml) raw honey
3 tablespoons (45 ml) virgin coconut oil, melted
¼ cup (50 g) light brown sugar
1 teaspoon (5 ml) vanilla extract
½ teaspoon (3 g) sea salt
¼ teaspoon (0.5 g) ground ginger
For serving
2 cups (480 ml) unsweetened coconut yogurt, chilled, chilled
1 tablespoon (15 ml) fresh lime juice (optional)
¼ cup (6 g) fresh mint leaves, roughly torn (optional)

Equipment (8)

9×13-inch (23×33 cm) baking sheet
Small baking sheet or cake pan
Large mixing bowl
Small saucepan
Wooden spoon
Measuring cups and spoons
Sharp knife and cutting board
Instant-read thermometer (optional)

Steps

Before you start

Preheat your oven to 400°F (200°C) for the pineapple roasting
Have all granola ingredients prepped and measured before you begin baking
Use a fresh, ripe pineapple or high-quality canned pineapple in juice (not syrup)
Ensure your oven has at least two racks available

1
Start the granolaOven 325°F / 165°C
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, combine the rolled oats, chopped macadamia nuts, coconut flakes, melted coconut oil, honey, brown sugar, vanilla extract, salt, and ground ginger.
- Stir until every oat is coated and the mixture is evenly combined.
- Spread onto a 9×13-inch (23×33 cm) baking sheet in a thin, even layer.
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Ready when: mixture is evenly combined and coats all ingredients
Tip: Spread the mixture thin so it toasts evenly rather than clumping in the center—this creates better brittle clusters.
2
Roast granola low and slowOven 325°F / 165°C
- Bake the granola on the middle oven rack for 20–25 minutes, stirring every 5 minutes.
- The granola will brown gradually; you want deep golden color and for the honey-sugar coating to caramelize and become crisp-looking.
- Stop when it smells toasty and fragrant.
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Ready when: granola is deep golden brown, fragrant, and the coating looks dry and crispy
Tip: Stir frequently to prevent burning the edges while the center stays pale. Watch closely in minutes 20–25.
3
Cool granola to set brittle
- Spread the hot granola on a clean baking sheet or cutting board in a single layer.
- Let it cool at room temperature for 8–10 minutes without stirring.
- As it cools, the honey-sugar coating will harden and create crispy, shattering clusters.
- Once cool, break into bite-sized clusters and set aside.
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Ready when: granola is room temperature and clusters feel hard and crispy when tapped
Tip: Do not stir while cooling, or you'll break up the brittle clusters. The granola will continue to crisp as it cools.
4
Prep pineapple for roasting
- While granola cools, prepare the pineapple.
- Pat the spears dry with a clean towel.
- In a small bowl, mix together the melted coconut oil, brown sugar, lime zest, and sea salt.
- Arrange pineapple spears on a 9×13-inch (23×33 cm) baking sheet in a single layer, spacing them apart.
- Drizzle the coconut oil mixture over the spears, turning to coat all sides.
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Ready when: pineapple spears are evenly coated and spaced apart
Tip: Dry the pineapple well so the coconut oil mixture adheres instead of beading up on the surface.
5
Roast pineapple until caramelizedOven 400°F / 205°C
- Increase oven temperature to 400°F (200°C).
- Place the baking sheet with pineapple on the upper oven rack and roast for 15–18 minutes.
- The edges and cut surfaces should brown and caramelize, and the pineapple will release juices into the pan.
- The fruit should be fork-tender but still hold its shape.
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Ready when: pineapple edges are deeply caramelized and browned, spears are fork-tender, pan has caramelized juices
Tip: If your oven runs cool, rotate the pan halfway through. Caramelization happens fast at 400°F—don't walk away in the last few minutes.
6
Cool and flavor yogurt
- Remove pineapple from the oven and let rest on the baking sheet for 5 minutes.
- Meanwhile, place the chilled coconut yogurt in a bowl.
- If desired, stir in the fresh lime juice for brightness.
- Divide the yogurt among four bowls or serving glasses.
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Ready when: pineapple is warm and spears hold their shape
Tip: Adding lime juice to the yogurt brightens the tropical flavor and ties the dish together.
7
Assemble the bowls
- Top each bowl of yogurt with 3–4 warm pineapple spears and a generous spoonful of the pan juices.
- Scatter a handful of macadamia nut brittle granola clusters over each bowl.
- If using, scatter fresh mint leaves on top.
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Ready when: bowls are assembled with yogurt, warm pineapple, pan juices, granola, and mint
Tip: Serve immediately while the pineapple is still warm and the granola is crispy. The temperature contrast is part of the appeal.

Good to know

Tips

The brittle effect in the granola comes from the honey-sugar mixture caramelizing; high heat briefly would burn it, so a low 325°F roast with frequent stirring creates the perfect crunchy clusters.
For deepest pineapple flavor, choose a fragrant, ripe pineapple with a sweet smell at the crown—peak ripeness gives better caramelization.
If your granola isn't crispy enough after 10 minutes of cooling, return it to a 300°F oven for 3–5 minutes, then cool again without stirring.
This dish is best served immediately while the pineapple is warm and the yogurt is cold—the temperature contrast and textural interplay is the highlight.

Make ahead

The macadamia nut brittle granola can be made up to 5 days ahead and stored in an airtight container at room temperature. The pineapple can be prepped and arranged on the baking sheet up to 4 hours ahead and refrigerated; add 2–3 minutes to the roasting time if cooking from cold. Assemble the bowls just before serving for the best contrast of warm fruit and cool yogurt.

Storage & reheating

Leftover granola keeps at room temperature in an airtight container for up to 5 days; it will gradually soften but remains delicious. Leftover roasted pineapple and its juices can be refrigerated in an airtight container for 3 days and reheated gently on the stovetop or in a 300°F oven for 5–8 minutes. Do not freeze the assembled bowls, but granola and pineapple freeze separately (granola up to 1 month, pineapple up to 2 months). Thaw at room temperature or gently reheat.

Substitutions

raw macadamia nuts, roughly chopped → Roasted cashews or toasted macadamia nut pieces (if whole nuts are unavailable). Macadamias have a buttery, rich flavor that's central to the Hawaiian theme, but cashews offer a similar creamy sweetness and texture.
unsweetened coconut yogurt, chilled → Greek yogurt or plain yogurt (non-coconut). The dish works well with any unsweetened yogurt, though coconut provides extra tropical flavor. Use full-fat for best creaminess.
raw honey → Maple syrup or coconut sugar syrup (in equal amount). Any liquid sweetener works; maple will add a subtle earthiness, while coconut syrup keeps the tropical theme.
fresh pineapple, peeled, cored, and cut into 1-inch spears → High-quality canned pineapple in juice (not syrup), drained and patted dry. Fresh is best, but drained canned pineapple can be roasted; reduce roasting time to 8–10 minutes since it's already soft.