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Hot Chillied Pineapple

1. Cut both ends off the pineapple and with a knife cut away the skin, then quarter and remove the core from each wedge. Cut each wedge in half giving 8 wedges in total.

2. Place the pineapple wedges in a bowl add the chilli, honey and orange juice Toss well and set aside for 10 minutes to marinate.

3. Heat a griddle pan over a medium heat. Remove the pineapple wedges from the marinade, reserving the liquid, and add to the pan. Cook for 2-3 minutes each side or until lightly charred. Arrange onto 4 serving plates.

4. Pour the reserved marinade into the pan and allow to bubble of the heat for a few seconds. Drizzle the hot dressing over the pineapple wedges and sprinkle over the coconut. Serve with Greek yoghurt.
Skills Covered
1 Pineapple
1 red chilli, halved, deseeded and finely chopped
30ml/2tbsp runny honey
2 oranges, juice only
2 tablespoons desiccated coconut, toasted
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