Griddled Pineapple with Coconut Yogurt and Mint
Makes 1 serving

INGREDIENTS
150 g Pineapple (Flesh only.)
60 g Coconut yogurt (Coconut yogurt is 150 kcal per 100 g, nearly three times a dairy Greek yogurt, and has almost no protein. Sixty grams is a spoonful, not a bowl.)
A squeeze Lime juice
A few leaves, shredded Fresh mint
A pinch, optional Chilli flakes

METHOD
1. Cut the pineapple into slices about a centimetre thick and pat them dry with kitchen paper. Wet fruit steams instead of charring.
2. Lay the slices in a hot dry griddle pan and leave them for three minutes a side, until marked dark and smelling caramelised.
3. Arrange them on a plate, spoon the coconut yogurt alongside, squeeze the lime over the fruit and scatter the mint and chilli on top.

Check ingredient packaging for allergen information.

RECIPE NOTES
The dairy is left out here, and the coconut yogurt is the price of that: the whole plate is under 170 kcal, but almost none of it is protein. A 0% Greek yogurt in its place at 100 g would bring 10 g of protein for fewer calories.
Fresh pineapple only. Tinned rings are too wet to take colour in the pan.

Full recipe: https://www.getfuel8.com/recipes/griddled-pineapple-coconut-yogurt
