Warmed Pineapple with Orange & Basil

Recipe Image

This is a great recipe for using up a ripe pineapple.  In the original Pure Package recipe we slow-roast the fruit, but this quick version is just as effective at giving your taste-buds a sun-drenched hit.

Serves 4

Prep Time: 10 minutes

Cooking Time: 5 minutes


Wheat Free, Gluten Free, Vegetarian


  • 125ml natural yoghurt
  • 25g  basil, very finely chopped
  • 1 fresh pineapple, peeled
  • Juice and zest of 1 orange
  • Juice and zest of 1 lime

To serve:

  • Handful coconut flakes

Jennifers Tips

I prefer this recipe warmed through, as above, but it also tastes wonderful if left to chill. If you have leftovers, leave them to marinade in the sauce overnight, giving you a quick and easy cold treat the next day.

Photo and recipe taken from The Balance Diet Cookbook.

  • First make the yoghurt dressing.  Mix together and set aside.
  • Half the pineapple from top to bottom;  remove the woody middle, then turn each half down onto its cut side and slice into 1-inch slices (each slice should look like the letter “C”).
  • Place the pineapple slices and any juices into a deep non-stick pan.  Add the orange and lime juices and zests and set the pan over a medium flame with the lid on.
  • When it starts to bubble, reduce the heat and leave to simmer for 3 minutes, or until the juice has reduced by about half.
  • Meanwhile, toast the coconut flakes by dry frying them in a small non-stick frying pan over a medium heat until golden.
  • Divide the pineapple between warmed serving plates and pour over some of the warmed juice.
  • Top with a tablespoon of the basil yoghurt and a scattering of toasted coconut flakes. Serve immediately.