Caramelized pineapple breakfast bowl with Medjool dates

Ingredients

• 1 whole pineapple, about 900 g, peeled, cored and cut lengthwise into 8 wedges
• 14 g (1 tbsp) unflavoured coconut oil (or butter or olive oil)
• 120 ml (½ cup) fresh orange juice + the zest of 1 orange
• 21 g (1 tbsp) honey
• 5 ml (1 tsp) vanilla extract (optional)
• 8 Medjool dates (about 160 g), pitted and halved
• 375 g (1½ cups) full-fat Greek yoghurt
• 60 g (⅔ cup) toasted coconut flakes
• Fresh mint leaves, to garnish

Method

1. 1

   Cut the pineapple: peel, remove the hard core and cut lengthwise into 8 wedges; pat dry with kitchen paper so it sears instead of steaming.

2. 2

   Heat the coconut oil in a wide pan over medium-high heat until it shimmers, then arrange the wedges in a single layer.

3. 3

   Sear each side for 2–3 minutes until golden-brown caramelised stripes form; flip only once, then transfer to a plate.

4. 4

   Add the orange juice, zest, vanilla and honey to the same pan and simmer over medium heat for 3–4 minutes, until the syrup thickens enough to coat a spoon and reduces to about two-thirds.

5. 5

   Add the date halves to the syrup and roll for 1–2 minutes until fully coated and slightly softened at the surface, then lift them out with the syrup.

6. 6

   Toast the coconut flakes in a dry pan over medium heat for 2–3 minutes, stirring constantly, until the edges turn golden and fragrant; move them straight away so they don't burn.

7. 7

   Spoon the yoghurt into 4 bowls (about 90 g each) and top each with two warm pineapple wedges.

8. 8

   Spoon the dates and syrup over the pineapple, scatter the coconut flakes and mint, and serve immediately — warm and cold together.

9. 9

   Store the pineapple, syrup and yoghurt in separate airtight containers in the fridge at 4°C or below for up to 2 days; the syrup keeps up to 3 days in a jar — rewarm gently before serving.