James Tanner's sticky maple pineapple with granola and yoghurt
James cooks up a breakfast sweet treat.
Sticky maple pineapple with granola and yoghurt
Prep: 5 minutes
Cook: 5 minutes
1 small pineapple
1 tbsp olive oil
2 tbsp maple syrup
4 tbsp full fat Greek Yogurt
150g mixed nut and seed granola,
8 mint leaf
Pre heat the BBQ. Top and tale the pineapple then remove the outside skin, cut into 6 wedges and remove the core, brush the pineapple wedges with a little oil and lay onto the hot BBQ bars or BBQ flat plate (you can cook this recipe at home using a non stick frying plan on the hob).
Colour and cook the pineapple for around 2 minutes each to slightly soften then brush with half the maple syrup and cook for a further minute so sticky then remove and arrange on serving plates.
Spoon over the yoghurt onto the hot pineapple then sprinkle granola, blueberries and mint leaf, drizzle over remaining maple syrup.