AIP baked stuffed pineapple - pineapple boats filled with banana, coconut milk, and cinnamon

Elimination gets hardest at the table with other people, when everyone else has dessert and you're doing the math on whether anything in front of you is safe. Bringing your own is the fix, and pineapple halves stuffed with banana and coconut milk look like something worth bringing, no explanation required. Nobody at that table needs to know what you left out to make it.

Pineapple is a source of manganese, which plays a role in how your body builds and maintains connective tissue, useful territory when your gut lining is part of what's under repair. The banana gives it sweetness and body without any added sugar, and a little ground cinnamon, fully permitted on AIP, is what makes the whole dish taste finished rather than plain. Keep the framing modest here. This is baked fruit, not medicine, and it doesn't need to pretend otherwise.

Halved and golden on top, this is genuinely pretty on a table. Set it down whole and let people serve themselves. A dessert that looks intentional does more for the room than an explanation would.

Ingredients

• 1 medium pineapple, halved lengthwise
• About 2 bananas, sliced (the source lists 1 but the method uses a second for the puree; verify)
• 1/2 cup coconut milk
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsweetened shredded coconut

Method

Heat the oven to 325F.

Using a melon baller, core each pineapple half and scoop out the flesh to leave two boats. Discard the tough core and return the scooped flesh to the boats.

Toss most of the sliced banana with the pineapple flesh inside the boats. Set the boats cut-side up on a baking sheet.

Blend the remaining banana with the coconut milk and cinnamon until smooth. Pour this over the boats, then scatter the shredded coconut on top.

Bake 20 to 25 minutes, until the top is golden.

For a fruit swap, the source suggests strawberries or overripe plantain in place of some of the banana.

Air fryer variation

For smaller halves or quarters that fit the basket, air fry at about 325 to 350F for 10 to 15 minutes, until the top is golden and the fruit is soft. Watch the shredded coconut so it browns rather than burns, and tent loosely with foil if it colors too fast. This conversion is untested, so treat the time and temperature as a starting point and adjust to your machine.

An Instant Pot version is not sensible here; this dish wants dry, golden oven or air fryer heat, not steam.

*Adapted from acleanplate.com*