Grilled Pineapple with Rum, Cinnamon and Yogurt
The pineapple is an all-round talent and this is mainly due to the enzyme bromelain: it helps symptoms such as bruises, bruising, sprains or pulled muscles to subside more quickly. The enzyme also makes protein-rich meals easier to digest and therefore more digestible. The blood-thinning effect helps to prevent thromboses, heart attacks and strokes.
For the vegan variant, the honey can be replaced by maple syrup. You can replace the yoghurt dip with a vegetable yoghurt alternative, for example on soya basis.
- For the pineapple
- 3 tablespoons
rum (or non-alcoholic rum)
- ½ teaspoon
Honey (for brushing)
- For the lime yoghurt
- 300 grams
- 1 tablespoon
Vanilla bean (seeds of)
- 2 tablespoons
Quarter the pineapple lengthwise, and cut into 1 cm (approximately 1/2 inch) thick slices.
Mix the rum with the cinnamon. Brush the pineapple slices with honey. Cook the pineapple on a hot grill until caramelized on both sides. Drizzle occasionally with the rum mixture.
Mix together the yogurt, lime juice, vanilla, and sugar. Arrange the grilled pineapple on plates, top with a dollop of the lime yogurt, and garnish with the lime zest.