- 2 tablespoons extra virgin coconut oil
- 6 pineapple wedges, skin removed
- zest and juice of 1 lime
- 250g coconut yoghurt
- mint leaves, to garnish
- Melt the coconut oil in a heavy-based frying pan over medium heat.
- Add the pineapple, drizzle with the lime juice and cook for 4-5 minutes on each side, or until golden brown.
- Serve warm, with coconut yoghurt, garnished with the mint and lime zest.