Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- One ripe pineapple
- Four heaping tablespoons sugar
- One handful fresh mint
- Plain yogurt, to serve (optional)
- =
Directions
Purchase a pineapple that smells fresh, with leaves that can easily be removed. Cut both ends off and peel skin with knife, removing any black bits.
Cut pineapple into quarters and remove the slightly less tasty core. Finely slice quarters lengthways, as thin as possible. Lay out flat in one or two layers on large plate. (Don't refrigerate.)
After dinner, take plate to table with a tub or bowl of yogurt. Put sugar in mortar and pestle and add mint leaves. "Bash the hell out of it" until you see the color of the sugar change.
If desired, drizzle the yogurt over the plate of pineapple, then sprinkle the mint sugar over the top.