AuthorJanella
1 pineapple, skin and core removed, cut into long wedges
cacao powder
1 tbsp raw palm sugar
1 tbsp kirsch/rum
mint leaves, shredded
safflower oil
dollop of yoghurt
1
On a hot pan, cook pineapple in safflower until golden brown.
3
Sprinkle palm sugar over pineapple as it cooks.
5
Drizzle kirsch/rum over pineapple as it sizzles.
7
Cook until syrup looks thick.
9
Once cooked, remove pineapple and sprinkle with mint, cacao powder.
11
Serve with yoghurt
Ingredients
1 pineapple, skin and core removed, cut into long wedges
cacao powder
1 tbsp raw palm sugar
1 tbsp kirsch/rum
mint leaves, shredded
safflower oil
dollop of yoghurt
Directions
1
On a hot pan, cook pineapple in safflower until golden brown.
3
Sprinkle palm sugar over pineapple as it cooks.
5
Drizzle kirsch/rum over pineapple as it sizzles.
7
Cook until syrup looks thick.
9
Once cooked, remove pineapple and sprinkle with mint, cacao powder.
11
Serve with yoghurt
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