Name: Caramelised pineapple & rum slices
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Carribean
Ingredients: 1 quantity Pineapple halved length ways; 3 tablespoons Rum dark rum; 3 tablespoons Groovy Food Co. Agave Nectar Light Amber & Mild; 1 tablespoons Low Fat Spread; 300 g Muller Light Vanilla Fat Free Yogurt; 300 g 0% fat natural Greek yogurt; 2 medium Lime(s) zest of; 20 ml Lime Juice, Fresh

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Ingredients

Pineapple

1 quantity, halved length ways

Rum

3 tablespoons, dark rum

Groovy Food Co. Agave Nectar Light Amber & Mild

3 tablespoons

Low Fat Spread

1 tablespoons

Muller Light Vanilla Fat Free Yogurt

300 g

0% fat natural Greek yogurt

300 g

Lime(s)

2 medium, zest of

Lime Juice, Fresh

20 ml

Instructions

Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the rum, agave syrup and low-fat spread in a small pan and set over a medium heat. Bring to the boil and simmer for 2 minutes.
Cut each pineapple half into 3 chunky wedges, then cut away the woody core from each wedge. Put each wedge skin-side down on a chopping board and make criss-cross cuts into the flesh, then transfer to a roasting tin. Brush the syrup over the cut sides of the pineapple wedges – you can leave to marinate in the fridge for up to 24 hours, if you have time.
Roast the pineapple for 15 minutes until golden. Meanwhile fold together the vanilla yogurt, Greek yogurt, lime juice and zest in a small bowl.
Serve the pineapple warm with the lime yogurt.

Caramelised pineapple & rum slices

Ingredients

Instructions

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