Summary

Ingredients

• 4 tablespoon lemon juice
• 6 tablespoon honey
• 0.5 teaspoon ½ cinnamon
• 400 g pineapple, cut into pieces
• 40 g nuts (pecans), rouhly chopped
• 1 tablespoon butter
• 400 g natural yourt, Greek

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Instructions

1. Mix the lemon juice with 4 tablespoons of honey and the cinnamon in a bowl, add the pineapple pieces, stir well and let rest for about half an hour.
2. Roast the chopped nuts in a pan without fat and leave to cool.
3. Drain the pineapple pieces, collect the sauce and fry them in the butter over medium heat until golden yellow until all the liquid has boiled down, allow to cool.
4. Mix the yogurt with the rest of the honey and the marinade.
5. Put the pineapple in 4 glasses and top up with the yogurt.
6. Chill in the refrigerator for at least 1 hour and garnish with the nuts before serving.
7. Tip: if you like, you can also sweeten the yogurt a little, e.g. with a little sugar