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Note: I like to whip my coconut cream a few hours in advance and then cover and refrigerate it.
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This way it hardens up and doesnt melt as quickly one sandwiched between the warm pineapple.
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If you want to do this, do step 7 first.
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1.
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Rub your grill generously with coconut oil and preheat to medium/high heat.
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2.
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Lightly pat the pineapple rings dry and place them into a large bowl.
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Toss with 3 tablespoons of the coconut sugar until evenly coated.
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3.
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Place the pineapple onto the preheated grill and cook until lightly charred and caramelized, about 2 minutes.
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Flip and repeat again.
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Place grilled pineapple on a plate and set aside.
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Turn your grill down to medium heat.
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4.
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While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups size) and process until large crumbs form.
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Spread the crumbs into a large, sided plate.
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Place the egg whites into a medium bowl.
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5.
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Take one pineapple ring and dunk it into the egg whites, shaking off the excess.
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Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces.
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Youll need to lightly press the nuts on to adhere them to the pineapple.
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Place onto a separate plate and repeat with remaining pieces.
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6.
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Brush a little more coconut oil on the grill and place the pineapple back on it.
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Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side.
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Watch carefully so you dont burn them.
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Transfer to a plate and let them cool while you make the coconut cream.
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7.
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Turn your can of chilled coconut milk upside down and open.
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Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl.
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Add in the honey and beat with an electric hand mixer until light and fluffy (see note).
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8.
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Place one ring of pineapple down on your serving plate and spoon (or pipe, like I did) some coconut cream (about a heaping 1 1/2 tablespoons) onto the center.
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Top with another ring and repeat.
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Finish with one more piece of pineapple and a squeeze of coconut cream.
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Repeat with remaining rings.
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9.
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Garnish with mint, if desired, and devour immediately!
