Pan-Fried Pineapple Recipe

written by Lee Holmes

lee holmes Vegan and Gluten-free Pan-Fried Pineapple Dessert Recipe

Credit: Lee Holmes

In this Pan-Fried Pineapple recipe by health chef, Lee Holmes, you’ll enjoy a simply luscious blend of caramelised sweetness and coconut yoghurt.

Serves: 4

Ingredients

Method

  • 2 tbsp extra-virgin coconut oil
  • 6 pineapple wedges, skin removed
  • Zest & juice 1 lime
  • 1 cup coconut yoghurt
  • Mint leaves, to garnish
  1. Melt coconut oil in heavy-based frying pan over medium heat.
  2. Add pineapple, drizzle with lime juice and cook for 4–5 mins each side, or until golden brown.
  3. Serve warm with coconut yoghurt, garnished with mint and lime zest.


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Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.