Grilled pineapple skewers with minted yoghurt dipping sauce

By author photo Jenny Craig Team


A healthy way to enjoy the summer.


1/2 pineapple, peeled and cut into 4 pieces
1/3 cup plain fat-free yoghurt
1 tbsp fresh mint, chopped
Seeds and pulp of 2 passionfruit


1. Preheat a frypan or grill pan to high heat. Place the pineapple onto the hot pan and cook for approximately 5 minutes each side or until golden and caramelised.
Remove from heat.

2. Prepare the minted yoghurt by combining the plain fat-free yoghurt with the chopped mint leaves. Stir to combine.

3. To serve, drizzle the passionfruit pulp over the grilled pineapple and serve with the minted yoghurt as a dipping sauce.

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