Servings
1
Prep time
Cook time
Recipe
Ingredients
- 6 CORN THINS slices
- 1 tsp lime juice
- 2 tsp honey
- 2 slices pineapple from a tin
- 1 tbsp coconut flakes
- Extra-virgin olive oil
- 200g Greek yoghurt
Method
- In a small bowl, mix lime juice and honey.
- Brush each side of 2 slices of pineapple.
- Heat a grill to medium heat and spray with extra-virgin olive oil spray.
- Grill the pineapple slices for around 3 mins each side or until golden brown.
- Place the CORN THINS slices on a plate and transfer cooked pineapples onto the CORN THINS slices.
- Add a sprinkle of coconut flakes.
- Enjoy with a side of Greek yoghurt to make a complete meal.
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