INGREDIENTS

• 2 tablespoons extra virgin coconut oil
• 6 pineapple wedges, skin removed
• zest and juice of 1 lime
• 250g coconut yoghurt
• mint leaves, to garnish

METHOD

1. Melt the coconut oil in a heavy-based frying pan over medium heat.
2. Add the pineapple, drizzle with the lime juice and cook for 4-5 minutes on each side, or until golden brown.
3. Serve warm, with coconut yoghurt, garnished with the mint and lime zest.

Recipe by Lee Holmes | www.superchargedfood.com | @leesupercharged