Snack

Griddled Pineapple with Coconut Yogurt and Mint

Name: Griddled Pineapple with Coconut Yogurt and Mint
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 150 g Pineapple; 60 g Coconut yogurt; A squeeze Lime juice; A few leaves, shredded Fresh mint; A pinch, optional Chilli flakes

Pineapple slices charred in a dry pan, with coconut yogurt, lime and mint. No dairy. 165 kcal.

Calories: 165kcal
Protein: 1g
Fat: 9g
Carbs: 22g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Griddled Pineapple with Coconut Yogurt and Mint, plated and ready to serve. — The finished recipe. Griddled Pineapple with Coconut Yogurt and Mint

Ingredients 1 to 5 for griddled pineapple with coconut yogurt and mint arranged separately on a dark worktop. — Ingredients 1 to 5. 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

Griddled Pineapple with Coconut Yogurt and Mint, preparation step 1: Cut the pineapple into slices about a centimetre thick and pat them dry with kitchen paper. Wet fruit steams instead of charring. — Step 1. Cut the pineapple into slices about a centimetre thick and pat them dry with kitchen paper. Wet fruit steams instead of charring.

Griddled Pineapple with Coconut Yogurt and Mint, preparation step 2: Lay the slices in a hot dry griddle pan and leave them for three minutes a side, until marked dark and smelling caramelised. — Step 2. Lay the slices in a hot dry griddle pan and leave them for three minutes a side, until marked dark and smelling caramelised.

The finished griddled pineapple with coconut yogurt and mint. — Step 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.

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Ingredients

Pineapple150 g
Flesh only.
Coconut yogurt60 g
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.
Lime juiceA squeeze
Fresh mintA few leaves, shredded
Chilli flakesA pinch, optional

Method

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

Worth knowing

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.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.