Serving suggestion. Nutrition is approximate.
Equipment
- Lidded two-zone grill
- tongs
- kitchen scale.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use thick unsweetened soy yogurt instead of Greek yogurt; nutrition and allergens change.
Make it work
- Clean the grate before cooking dessert. Honey belongs in the cool sauce, not over flames.
Prep 15 min · Cook 8 min · Waiting 2 min
Serves 4 / Prep 15 min / Cook 8 min / Rest 2 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 600 g / 21.2 oz Pineapple, peeled and cored
- 240 g / 8.5 oz Plain Greek yogurt, 2% fat
- 25 g / 0.9 oz Honey
- 20 ml / 0.7 US fl oz Lime juice
- 3 g / 0.1 oz Lime zest
- 8 ml / 0.3 US fl oz Sunflower oil
Step-by-step method
- Cut the fruit
Peel pineapple deeply enough to remove tough eyes, remove the woody core and cut flesh into eight long spears about 3/4 inch (2 cm) thick. The listed weight is prepared edible fruit, not a whole unpeeled pineapple. - Mix the yogurt
Stir yogurt, honey, lime juice and zest in a clean bowl. Refrigerate until serving. Honey is added to the yogurt rather than the grill, where it can burn quickly. - Heat and brush
Preheat a clean grill to medium, about 375 F (190 C). Brush spears lightly with the measured oil. Keep a cooler zone available; use a clean grate without meat residue. - Grill surfaces
Cook pineapple 3-4 minutes per side until marked and hot through. Turn with tongs and avoid squeezing. Move away from flames if juice causes flare-ups. - Check the texture
Fruit should soften slightly while holding its shape. Grill marks alone are not a reason to keep cooking until the fruit becomes mushy. Let stand 2 minutes off the grill. - Serve
Put two spears on each plate with a quarter of the cold yogurt. Serve warm fruit with cool sauce immediately. Keep any yogurt leftovers chilled separately.
Cook’s notes
Clean the grate before cooking dessert. Honey belongs in the cool sauce, not over flames.
Storage & reheating
- Cool fruit or baked desserts promptly and refrigerate in covered containers within 2 hours (1 hour above 90 F / 32 C). Use within 2 days. Keep dairy toppings refrigerated separately. Fruit desserts are best freshly made. Serve chilled or gently warm the fruit or baked component separately; do not heat yogurt, mascarpone or whipped cream.
Allergens
Contains milk. Check packaged products for additional allergens and cross-contact.
Approximate nutrition
Per serving: 156 kcal · Protein 7 g · Carbohydrates 28 g · Fat 3 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
