Grilled Pineapple With Vanilla Yogurt
Prep Time
5 min
Cook Time
5 min
4 servings


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


  1. 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.
  2. Heat pineapple juice, butter and brown sugar in a small saucepan set over medium heat. Bring to a simmer, cooking until sugar dissolves.
  3. 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.
  4. Divide pineapple among 4 plates. Add dollop of yogurt. Garnish with almonds.