|2 cups||(500 ml)||vanilla 2% Greek Yogurt|
|1/4 cup||(60 ml)||pineapple juice|
|2 tbsp||(30 ml)||butter|
|2 tbsp||(30 ml)||brown sugar|
|8||(about 1/2-inch/13mm thick)||fresh pineapple rings|
|2 tbsp||(30 ml)||slivered almonds, toasted|
- Line a medium sieve with cheesecloth or 2 large coffee filters. Place the sieve over a bowl. Add yogurt. Let strain, loosely covered, in refrigerator for at least 4 hours.
- Heat pineapple juice, butter and brown sugar in a small saucepan set over medium heat. Bring to a simmer, cooking until sugar dissolves.
- Meanwhile, preheat grill to medium-high; grease grate well. Cook pineapple rings for 1 to 2 minutes per side or until grill marked. Reduce heat to medium. Continue to cook for 2 to 3 minutes, basting and turning with brown sugar glaze until golden brown.
- Divide pineapple among 4 plates. Add dollop of yogurt. Garnish with almonds.