Pineapple with Toasted Coconut and Pink Peppercorns

Sara Dickerman

4 Servings

Ingredients

4 cups large fresh pineapple chunks (about ⅔ of a pineapple)

2 tablespoons toasted coconut flakes

Pinch of chopped pink peppercorns (optional)

Pinch of flaky sea salt

Serve pineapple topped with coconut flakes, pink peppercorns, and a pinch of flaky sea salt.