Grilled Coconut French Toast With Pineapples

Die-hard grillers find every grilling recipe they can, including those for making delicious breakfasts. This is one grilled breakfast recipe that every family member will enjoy. After all, who does not love French toast? This recipe adds some flair to traditional French toast, allowing you to grill a version that includes coconuts and pineapples. Go tropical with this breakfast to make your entire day a winner!


  • 3 large eggs
  • 1 cup light coconut milk
  • ½ cup sweetened flake coconut
  • ¼ cup non-fat milk
  • ¼ cup sugar
  • 10 slices of skinless pineapple, each ¼-inch thick
  • 1 12-ounce loaf of French bread, cut to make 15 slices
  • Cooking spray
  • Shallow bowl or pan
  • Grill pan
  • Baking sheet

Step 1: Go sparingly with the charcoal briquettes and spread them in a single layer, with no briquettes touching each other. Spray a clean grill grate with the cooking spray and heat the grill to medium heat.

Step 2: Whisk to combine and stir the non-fat milk, coconut milk, eggs, and sugar in a shallow bowl or pan.

Step 3: Dip a slice of bread into the mixture so both sides are covered and allow it to soak for 1 minute. Place the bread on a baking sheet. Repeat for each piece of bread.

Step 4: Put the bread slices on the grill grates and check after 2 minutes of cooking. To prevent the bread from ripping, use a spatula instead of tongs. When the surface of the bread no longer appears wet and is golden-brown, flip the slice and cook until done on the other side. Move slices to an upper grill rack or put them on a clean baking sheet in a warm oven once they are cooked on both sides.

Step 5: Adjust grill heat to medium-high and heat the grill pan. Add the pineapple slices and grill until marks appear, approximately 2 minutes per side. Remove the pineapple from the grill and chop it into smaller pieces.

Step 6: Add several pineapple pieces to each serving of French toast and top with some flake coconut. Serve with syrup and butter, if desired.

Be Sociable, Share!


Comments are closed.