1/2 pineapple, cut into wedges, with the tops still on
1 tbsp olive oil
1/2 red chilli, diced
55 g (2 oz) caster sugar
1 tbsp olive oil
1/2 red chilli, diced
55 g (2 oz) caster sugar
For the syrup
55 g (2 oz) soft brown sugar
1-3 tbsp water
2 tbsp Greek-style yoghurt, to serve
1-3 tbsp water
2 tbsp Greek-style yoghurt, to serve
method
1. For the chilli pineapple, preheat the oven to 200C/400F/Gas 6.
2. Place the pineapple wedges into an ovenproof frying pan with the oil, diced chilli and the caster sugar, over a moderate heat, for 3-5 minutes. Turn often, to ensure an even colour.
3. Place into the preheated oven for 10-15 minutes to continue cooking.
4. For the syrup, place the sugar and the water into a small saucepan and simmer over a low-to-moderate heat for 3-5 minutes, to make the syrup.
5. Remove the pineapple from the oven, place onto a serving plate, spoon the syrup over the top, and serve with a spoonful of Greek-style yoghurt.
2. Place the pineapple wedges into an ovenproof frying pan with the oil, diced chilli and the caster sugar, over a moderate heat, for 3-5 minutes. Turn often, to ensure an even colour.
3. Place into the preheated oven for 10-15 minutes to continue cooking.
4. For the syrup, place the sugar and the water into a small saucepan and simmer over a low-to-moderate heat for 3-5 minutes, to make the syrup.
5. Remove the pineapple from the oven, place onto a serving plate, spoon the syrup over the top, and serve with a spoonful of Greek-style yoghurt.
serving amount
serves 2 - 3
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