Grilled Pineapple Kiwi Dessert Tacos

July 21, 2021 By: Comments

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Grilled Pineapple Kiwi Dessert Tacos on white serving dish garnished with lime wedges, fresh mint and sliced kiwis
Tagged: Fruit Fruit. Pineapple Pineapple. Kiwi Kiwi. Labor Day Labor Day. Grilled Grilled. Tacos Tacos. Desserts Desserts. Coconut Coconut.
Prep:
15 Minutes
Cook:
15 Minutes
Serves:
6
Tacos are typically a savory entrée filled with zesty seasoned meat, cheese and fresh toppings. However, this recipe is a sweet taco to be enjoyed as a dessert! Stuffed with grilled fruit, including kiwi and pineapple in baked tortillas sprinkled with cinnamon sugar, these handheld treats are fresh, easy to make and drizzled with a creamy, decadent yogurt sauce. These tacos are a truly tropical bite!

Ingredients

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Directions

  1. Preheat the oven to 400°F. Mix together the granulated sugar and cinnamon in a small bowl.
  2. Brush the flour tortillas with melted butter on both sides and sprinkle with the sugar mixture. Turn a muffin pan upside down and coat with nonstick cooking spray. Fold the tortillas into a taco shape. Place the folded tortillas between the pan grooves and bake for 15 minutes or until the shells hold their shape and are lightly golden brown. Transfer to a wire rack to cool.
    Tortillas folded into taco shapes using an upside down muffin pan
  3. Preheat the grill to medium. Mix together the pineapple, kiwi and brown sugar in a medium bowl. Allow to marinate for 10 minutes.
  4. Grease the grill grates with oil to prevent sticking. Grill the fruit 2-3 minutes per side until softened and charred. Allow to cool for 5 minutes.
    Pineapple and kiwi slices on grill pan with sear marks
  5. Chop the fruit into bite-sized pieces. Divide evenly between the taco shells.
  6. Whisk together the yogurt, lime juice and fresh mint. Top the fruit with the yogurt sauce and garnish with the toasted coconut. Serve immediately.
    Yogurt sauce in glass bowl. with wisk, white plate with pineapple and kiwi slices and fresh mint

Recipe Tip: Instead of fresh pineapple, substitute one 20 oz. can of pineapple slices (drained and patted dried). For an extra decadent treat, top the warm grilled fruit tacos with coconut ice cream.