Macadamia Free Pineapple Lime Popcorn
Tropical, tangy, and just a little addictive, this popcorn is the kind of snack that disappears faster than you expect. Freeze-dried pineapple gets blitzed into a fine, fragrant powder that clings to every kernel, delivering an intense fruit flavor without any sogginess. A hit of fresh lime zest and juice keeps things bright, while maple syrup adds just enough sweetness to pull it all together. The optional chili powder gives it a subtle kick that makes the whole bowl feel a little more grown-up. Coconut oil is the cooking fat here, which means the base is completely free of tree nut oils — no swapping or substituting required. Everything comes together in one pot and one bowl, making cleanup as easy as the recipe itself. Serve it immediately for maximum crunch, and don't be surprised when people ask for the recipe before the bowl is empty.
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Learn more →Ingredients
4 servings
- ½ cup popcorn kernels
- 2 tbsp coconut oil
- 1 oz freeze-dried pineapple (about 1 cup loosely packed)
- 2 tsp lime zest (from about 2 limes)
- 1 tbsp fresh lime juice
- 1 tbsp maple syrup
- ½ tsp fine sea salt
- ¼ tsp chili powder (optional)
Instructions
- 1
Pulse the freeze-dried pineapple in a spice grinder or small food processor until it becomes a fine, dusty powder with no large chunks remaining. Transfer to a small bowl and stir in the lime zest and fine sea salt (and chili powder, if using). Set aside.
- 2
Heat the coconut oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover with the lid, and wait until all 3 kernels pop — this signals the oil is hot enough. Add the remaining kernels in a single layer, cover, and shake the pot gently every 15–20 seconds. Cook until the popping slows to about 2 seconds between pops, then immediately remove from heat.
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