INGREDIENTS: 1 (1.5kg) fresh pineapple 1/3 cup fresh mint leaves, finely chopped 1/3 cup demerara sugar Fresh mint leaves, to serve COCONUT YOGURT:
Cut top and bottom from pineapple. Slice lengthways down pineapple to remove skin. Cut pineapple lengthways into quarters. Remove core. Cut each quarter in half. Thread onto skewers lengthways. Make coconut yoghurt: Place all ingredients in a bowl. Stir until combined. Combine mint and sugar in a bowl. Sprinkle mixture over pineapple, turning to coat. Heat a barbecue plate on medium-high heat. Cook pineapple, turning occasionally, for 8 to 10 minutes or until caramelised. Serve skewers with yoghurt. (Source: Australia's Super Food Ideas February 2013)
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