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Roast honeyed pineapple with mint and chilli yoghurt

Recipe from: 2/12/2004 12:00:00 AM
Ingredients 5
Servings 12


  • 1
    large, ripe pineapple, peeled and thinly sliced
  • 60
  • 30
    boiling water
  • yoghurt
  • mint and chopped chillies to taste


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.

Read more on: roast  |  fruit

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