Pan-Fried Pineapple & Coconut Brioche

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Yearning for a beach vacation? Satisfy a bit of that travel itch with tropical flavours like pineapple and coconut featured in this dessert.

  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 4 servings



In bowl, combine sugar and 1 tsp cinnamon. Set aside. In large skillet, melt 2 tbsp butter over medium heat. Cook brioche slices, turning once, until golden, about 4 minutes. Place on rack and sprinkle with reserved cinnamon-sugar mixture.

In same skillet, melt remaining butter over medium heat. Stir in brown sugar, 2 tbsp water, star anise and remaining cinnamon until brown sugar is dissolved, 2 minutes. Add pineapple and cook, stirring occasionally, until golden and caramelized on all sides, about 8 minutes. Remove skillet from heat and discard star anise.

Place one brioche slice on each plate. Spoon caramelized pineapple and ice cream over brioche. Drizzle with any juices left in skillet; sprinkle with coconut.

Nutritional facts PER SERVING: about

  • Iron 1 mg
  • Fibre 4 g
  • Sodium 95 mg
  • Sugars 42 g
  • Calories 460
  • Total fat 27 g
  • Cholesterol 60 mg
  • Saturated fat 17 g
  • Total carbohydrate 51 g
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Baking & Desserts

Pan-Fried Pineapple & Coconut Brioche