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Ingredients
Method
- 1 medium pineapple
- 1 tbsp veg oil
- 100g sugar
- 2 limes, juice and zest
- 1⁄2 vanilla pod, halved and seeds scooped out
- 1 cinnamon stick
- 1 red chilli, finely chopped
- Coconut milk yoghurt, to serve
- Preheat the oven to 220C. Cut off both ends of the pineapple, and slice away the skin. Cut in half, and then slice into 8 thick wedges. Trim away the core, then put the wedges on a baking tray and toss in the oil. Roast for 30 minutes until softened and browned.
- While the fruit is cooking, put the sugar in a small saucepan and add 2 tbsp of water, the lime juice, vanilla seeds, and cinnamon. Simmer to dissolve the sugar, then add the chilli and lime zest and take off the heat. Divide the roast pineapple between plates, and spoon over the chilli syrup. Serve with vegan yoghurt, and enjoy!
30 mins
4 serving
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