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Caramelised pineapple with coconut yoghurt
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate seasonal pineapple with easy and delightful dessert skewers.
Ingredients:
  • 1.5kg pineapple
  • 82.50 ml fresh mint leaves, finely chopped
  • 70.95 gm demerara sugar
  • Fresh mint leaves, to serve
  • 250.00 ml Greek natural yoghurt
  • 16.00 gm brown sugar
  • 1 tsp coconut essence
Instructions:
  • Slice off the top and bottom of the pineapple, then cut it lengthwise to remove the skin. Quarter the pineapple lengthwise and remove the core. Cut each quarter in half and thread onto skewers lengthwise.
  • Prepare coconut yoghurt: Combine all ingredients in a bowl and mix until well blended.
  • Mix fresh mint leaves and sugar in a bowl until combined. Evenly sprinkle the minty sugar mixture over the pineapple, gently tossing to coat each piece.
  • Preheat a barbecue plate over medium-high heat. Grill pineapple, turning occasionally, for 8 to 10 minutes until caramelized. Serve skewers with yogurt.

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