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🍰 Grilled Pineapple with Frozen Piña-Colada Yogurt and Mint

310 kcal · 30 min · 4 servings

Ingredients

• Coco Pineapple Drink 150 ml
• Greek Style Cream Yogurt 200 g
• Oil 1 tsp
• Cashew Nuts 20 g
• Cardamom, ground pinch
• Sugar pinch
• Pineapple 0.5 pc.
• Brown Sugar 1 tbsp
• Mint, fresh 5 g

Instructions

1. 1. Stir the coconut-pineapple drink with the yogurt in a bowl.
2. 2. Store the mixture in the freezer until you need it.
3. 3. Heat 1 teaspoon of oil in a pan over medium heat.
4. 4. Roast the cashew nuts under stirring for about 2 to 3 minutes until golden brown.
5. 5. Add cardamom and sugar and mix everything well.
6. 6. Let the cashew nuts cool on kitchen paper.
7. 7. Roughly chop the cooled cashew nuts.
8. 8. Preheat the grill.
9. 9. Remove the core and the stem of the pineapple.
10. 10. Peel the skin with a knife.
11. 11. Cut the pineapple into slices about 2 cm thick.
12. 12. Punch out the solid inner part of the slices with a shot glass.
13. 13. Wash the mint.
14. 14. Pat the mint dry.
15. 15. Pluck the leaves from the stems.
16. 16. Finely chop the mint.
17. 17. Grill the pineapple slices on the hot grill for about 2 to 3 minutes on each side until golden brown.
18. 18. Sprinkle the grilled pineapple slices with some brown sugar.
19. 19. Arrange the pineapple on plates.
20. 20. Decorate the dish with the frozen Piña-Colada yogurt, the cashew nuts, and the mint.
21. 21. Serve the dish.

Nutrition per serving

• kcal: 310
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 43 g