Roast honeyed pineapple with mint and chilli yoghurt

Name: Roast honeyed pineapple with mint and chilli yoghurt
Yield: 12 servings
Cuisine: Cocktails
Ingredients: 1.00 pineapple wedges; 60.00 ml honey; 30.00 ml water boiled; 0.00 yoghurt; 0.00 fresh mint and fresh chillies

12 servings

Rate this recipe

Fruit

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (5)

1.00	pineapple — wedges
60.00 ml	honey
30.00 ml	water — boiled
0.00	yoghurt
0.00	fresh mint — and fresh chillies

Tap for ingredients

Method:

Line a baking sheet with baking paper and arrange the pineapple slices on top.
Dilute the honey with the boiling water and pour over the pineapple slices.
Roast at 200 °C until caramelised.
Blend yoghurt with freshly chopped mint and chopped chillies to taste.
Spoon over the pineapple and serve.