Tropical Grilled Pineapple Yogurt Bowl Recipe {Paleo, Vegan, Dairy Free, Grain Free}

Tropical Grilled Pineapple Yogurt Bowl Recipe {Paleo, Vegan, Dairy Free, Grain Free}

Oooooh do I wish I was somewhere tropical right now.... 


Actually, to be honest, I love winter. I love the pretty snow, the way the sun shines on the fresh snow and makes everything so bright. I love being cozy, going skiing (which I have yet to do this year) and coming home to a warm fire. I got lucky by growing up and living in New England (when I'm not in grey Scotland...) where beautiful, yet long and frigid, winters are typical, and I've learned to love it more and more each year. I'm bias, but New England really is the best place to live. Warm summers, colorful autumns, whimsical winters and blossoming springs, we really have it all. 

Okay, now let's get back to the tropical dream that was my breakfast this morning. I wanted to share this recipe with you all because I'm sure many of you are not winter lovers like me, and are dying for some warmth and palm trees. I can't give you that, but I can give you the recipe for this bowl that will make you feel like you're drinking a Pina Colada in a bathing suit on the beach in the Caribbean. Almost. 


This yogurt bowl is everything you could ask for. Dairy free, full of healthy fats, Omega3s, nutrient-dense carbohydrates, hormone balancing superfoods and flavor. Literally, everything. I've been experimenting with egg-free breakfasts, and have been bouncing back between savory and sweet. I feel more satisfied after a savory breakfast usually, but today, I just needed sweet! The key for satiety for me is protein, which you usually don't get enough of in sweet breakfasts. So, I added my favorite collagen peptides for 18g of protein and I feel full and energized for the day!


I used Forager's cashew milk yogurt, which was a new product for me, but you could use any yogurt your heart desires. I also love unsweetened plan almond milk yogurt from Kite Hill Foods as it is a bit thicker than this one and can hold up the toppings better. Because we got a lot of toppings....


What You Need:

Serves 1, Total Time: 15 minutes

1/2 c. Yogurt of choice (I chose Forager's Dairy Free Yogurt)

1 scoop Vital Proteins Collagen Peptides *(optional, but adds protein)

1 tbsp. ground flax seed

1 tbsp. chia seeds

1/2 tsp. maca powder 

1 tsp. cinnamon 

1 tbsp. almond butter

1/4 c. pineapple chunks

1 tbsp. unsweetened coconut shreds

1 tbsp. raw hemp hearts

What You Do:

  1. Grill* your pineapple: place the pineapple chunks on the grill plate (above high heat) and let grill for 10 minutes, flipping after 5 minutes or until grill marks form. 
  2. Toast your coconut: place coconut shreds and hemp hearts in a small saucepan over medium heat and watch carefully until they turn golden brown, tossing around occasionally. 
  3. Assemble your bowls: In a small serving bowl, mix together your yogurt, collagen, maca powder, chia seeds and flaxseeds until incorporated fully. 
  4. Top with your grilled pineapple, toasted coconut/hemp hearts, almond butter, and cinnamon! 

*I used the regular unflavored variety, but I'm sure the new coconut vanilla flavor would be amazing in this bowl. 

*If you don't have a grill plate, and grilling outdoors isn't possible, you can totally just sauté the pineapple in some ghee or coconut oil! 


Enjoy this tropical dream! I truly think the grilled pineapple & toasted coconut is KEY. It adds not only flavor, but warmth to the dish that is totally needed during these winters, especially in New England! 

Xo, Amylou 

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