Pineapple with Anise-Lime Syrup and Coconut

The stalk of pineapples contains an enzyme called bromelain which helps the body to digest protein which is why is often regarded as a digestive aid.


Serves 2
adults
143
Kcals
per serving

5 Mins
prep

5 Mins
cooking

Recipe
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Ingredients

1 x 300g can canned pineapple chunks in juice drained, juice reserved   (300g)
1 medium lime, juiced and zested  (50g)
1 star star anise  (1g)
2 heaped tbsp low fat Greek yoghurt  (90g)
1 tbsp dessicated coconut  (15g)

Method

  1. Put 2 tbsp of the juice from the pineapple in a small saucepan with the lime juice and zest and star anise.
  2. Bring to the boil and simmer for a few minutes until reduced a little. Turn off the heat and allow to infuse until cool.
  3. Put the pineapple in a bowl and add the cooled infused syrup and marinate in the fridge for 30 minutes.
  4. Toast the coconut by placing in a small frying pan over a low heat and moving around for about 5 minutes until golden.
  5. Serve the pineapple in small bowls with the yoghurt and sprinkle with the toasted coconut.
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Nutritional information per serving

143kCal, 601kJ
3.2g
4.8g
4.3g
22.3g
22.3g
2.4g
32mg

© The Vegetarian Society