Cinnamon-lime skillet pineapple with yogurt

Wash the pineapple exterior, remove peel and hard core, cut 300 g flesh into about 2 cm thick pieces and pat dry (about 6 min). Prepare 15 ml lime juice and keep yogurt chilled.

Melt 10 g butter in a nonstick skillet over medium heat. Spread pineapple in one layer, cook about 4 min, turn, and cook another 3–4 min until lightly browned on both sides.

Reduce heat to low and add 15 g honey, 0.5 g cinnamon and 15 ml lime juice. Toss 1–2 min until fruit is glossy and sauce forms a thin syrup; turn off heat before honey burns.

Divide warm pineapple between two plates; serve 75 g cold plain yogurt alongside each (150 g total). Serve promptly and take care with hot syrup.