Chili Pineapple Steaks

Mix chili flakes with honey, oil, and a pinch of curry. Drain the pineapple slices (make sure to save the juice – end tip 😊) and drizzle them with the marinade.

For the yogurt mint dip, pluck and finely chop the mint leaves, crush a garlic clove, and stir it together with the rest of the ingredients.

Grill the marinated pineapple slices over medium heat for about 1-2 minutes on each side.

Then season with a bit of coarse sea salt and serve with the fresh mint dip.

A final tip: if desired, you can fill an ice cube tray with the pineapple juice and freeze it. Top the pineapple ice cubes with soda water, add two or three mint leaves, and you have a fruity, summery drink.

© CHEZ_SIMONEMARIE

For 4 servings

8 canned pineapple slices
1/2 tsp dried chili flakes
1 tbsp honey
2 tbsp neutral oil, e.g., sunflower or canola oil
A pinch of curry
Coarse salt

For the Yogurt Mint Dip:

200ml natural yogurt
4 sprigs of fresh mint
1 garlic clove
1 tbsp lemon juice
Salt, pepper