In this Pan-Fried Pineapple recipe by health chef, Lee Holmes, you’ll enjoy a simply luscious blend of caramelised sweetness and coconut yoghurt.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin coconut oil
- 6 pineapple wedges, skin removed
- Zest & juice 1 lime
- 1 cup coconut yoghurt
- Mint leaves, to garnish
Method
- Melt coconut oil in heavy-based frying pan over medium heat.
- Add pineapple, drizzle with lime juice and cook for 4–5 mins each side, or until golden brown.
- Serve warm with coconut yoghurt, garnished with mint and lime zest.
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