Delicious tropical tones of pineapple, richness and sweetness from the caramel sauce, plus a refreshing burst of mint. You’ll love this low FODMAP Caramelised Pineapple.
- 400g fresh pineapple, after trimming (I used a mini pineapple that weighed 690g before trimming)
- 1 tbsp Nuttelex (or butter if you can tolerate dairy)
- 1 tbsp (packed) brown sugar
- 10 large mint leaves, shredded finely
- To serve: coconut yoghurt, if desired
- Trim the pineapple by removing the skin with a sharp knife. Cut the pineapple into 8 wedges, lengthwise. Remove the core from each wedge and then cut into pieces.
- Melt the Nuttelex (or butter) in a frying pan over medium heat. Add the chopped pineapple and coat in the margarine/butter. Arrange in a single layer across the pan and cook for about 7 minutes, stirring occasionally, until the pineapple has softened and started to brown.
- Reduce the heat to low. Add the brown sugar and stir for 1 minute until the sugar dissolves and caramelises. Be careful with this step because the heat can cause the sugar to spit, and this will burn you if it touches your skin.
- Remove the pan from the heat and allow to cool for at least a few minutes. Mix in the shredded mint leaves. Divide into 4 portions and serve with a dollop or two of coconut yoghurt, if desired.
- This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
- This recipe is naturally gluten-free, dairy-free and nut-free. However, if you have an allergy to any of these items, or have coeliac disease, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
- When choosing a yoghurt, make sure that it doesn’t contain inulin or other high FODMAP ingredients. If you can tolerate dairy, you can use a lactose-free yoghurt instead of the coconut yoghurt.
Low FODMAP Portion
- Serving Size: 1/4 of the recipe