Pineapple crunch

  • 30 mins cooking
  • Serves 4
  • Print


Pineapple crunch
  • 840 gram canned crushed pineapple, drained
  • 2 nashi pears (430g), chopped coarsely
  • 1 tablespoon coconut-flavoured liqueur
  • 1 cup (50g) just right cereal
  • 1 tablespoon pepitas (dried pumpkin seeds)
  • 1 tablespoon sunflower seeds
  • 2 tablespoon low-fat yoghurt
  • 1 tablespoon honey


Pineapple crunch
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Grease four 1-cup (250ml) ovenproof dishes; place on an oven tray.
  • 3
    Combine pineapple, pear and liqueur in a medium bowl; divide among dishes.
  • 4
    Combine cereal, seeds, yoghurt and honey in the same bowl. Divide mixture among dishes; bake, uncovered, about 20 minutes or until browned lightly.


You can substitute chopped, drained canned peaches or apricots for the pineapple in this recipe. We used Just Right breakfast cereal in this recipe but you can use any flaked and dried fruit cereal, even a muesli or granola-like product. We used Malibu liqueur but you can use your favourite brand.

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