Can’t recall the last time I ate pineapple; never cook with it really. Coconut too is never on the shopping list, although I did use coconut milk for an Indonesian dish (that I recall was rather tasty!). But that is the point of me participating in Waiter (a food bloggers event hugly popular at the time of writing this 2008), to push my culinary-world out from the risotto/roast chicken cul-de-sac and explore… This edition of Waiter has Pineapple as the theme.
Recipe for Honey Roasted Pineapple with Coconut Yogurt
Honey Roasted Pineapple with Coconut Yogurt
- 6 slices pineapple
- 1 vanilla bean split lenghtways
- warmed honey
- 1 cinnamon stick
- 1 handful handful of roasted nuts pistachios or hazelnuts
- 45 g desiccated coconut toasted in the oven
- 1 cup plain yoghurt
- 1 tbsp caster sugar
- 2 tsp vanilla extract
For the Pineapple
Place pineapple in a single layer in a shallow dish. Scrape vanilla bean seeds into honey and add the bean and cinnamon stick – I used thick honey so melted it gently until runny. Pour hiney mixture over pineapple and roast at 180C for 10 minutes. Turn slices over and roast for a further 10-15 minutes until soft.
Allow to cool. Flavours are hugly improved if left in the fridge overnight.
For the Coconut Yoghurt
Combine all the ingredients and mix well. Refrigerate covered until required.
Serve the pineapple slices with a spoonful or two of the yoghurt and a handful of roasted nuts