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Prep Time

Prep Time

30 min

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Total Time

35 min

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Calories per serving


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Ingredients (9)
  • 1 can (20 oz.) DOLE® Pineapple Slices
  • 3/4 cup plus 2 tablespoons packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 12 wonton wrappers
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 cup cream of coconut
  • 1/4 cup toasted macadamia nuts, coarsely chopped
  • 2 tablespoons butter or margarine
  • 1/4 cup flaked coconut, toasted
  1. Drain pineapple slices; reserve 1/4 cup juice.
  2. Combine 1/4 cup brown sugar and cinnamon in small bowl. Spray both sides of wonton wrappers with cooking spray then dredge in sugar-cinnamon mixture; place on baking sheet.  Bake at 350ºF 3 minutes each side or until edges are golden brown; let cool.
  3. Beat cream cheese, cream of coconut and 2 tablespoons brown sugar in medium bowl until smooth. Stir in nuts; set aside 4 tablespoons cream cheese mixture. Dredge 8 pineapple slices in remaining 1/2 cup brown sugar.  Cut remaining 2 pineapple slices into chunks.
  4. Cook pineapple slices in large nonstick skillet over high heat turning, until lightly browned on both sides; 30 to 60 seconds per side. Remove from pan. Add any remaining sugar and butter to pan and melt.
  5. Stir pineapple chunks and reserved juice into skillet. Heat to boiling and cook 2 to 3 minutes or until slightly thickened.
  6. Place one wonton wrapper on 4 dessert plates. Top each with pineapple slice and some of the glaze. Spoon 1/8 cream cheese mixture in center of slice. Repeat, layering once. Place remaining wonton wrapper on top; spoon reserved cream cheese mixture on top. Sprinkle with toasted coconut; spoon pineapple chunks around napoleons and serve.