Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 20grams butter, melted
- 1 pineapple, cut into wedges
- 1teaspoons ginger paste (or finely grated ginger)
- 1/4 cup mint leaves (to garnish)
- 1/4 cup maple syrup
- 1 cup Greek-style yoghurt
- 2teaspoons brown sugar
- 1/4 cup macadamia nuts, roughly chopped
Nutrition per serving
1470kJ / 350Cal
1470 Kilojoules or 350 Calories
17% of daily energy intake*
Protein
6.4grams
Fat
15.9grams
Carbs
42.8grams
Sugars
40.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line a flat tray with baking paper. Toast the macadamias in a small frying pan over medium-high heat until lightly browned. Add syrup. Cook, shaking pan constantly for 1-2 minutes or until coated and mixture is thickened slightly. Pour onto lined tray. Leave to cool and set. Break into small pieces.
Step 2 of 3
Stir sugar, ginger and yoghurt into a small bowl. Refrigerate until required.
Step 3 of 3
Preheat barbecue grill or chargrill pan over medium-high heat. Brush pineapple wedges with butter. Cook for 3-5 minutes or until golden. Serve pineapple with ginger yoghurt and topped with macadamias crunch and mint leaves.
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