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Recipe

Nutella pineapple, banana and coconut pitta pockets

Easy
17 min
Nutella pineapple, banana coconut pitta pockets | Nutella®

INGREDIENTS for 4 portions

  • 480g pineapple fingers, each cut in half lengthways

  • 2 bananas, peeled and cut in half lengthways

  • 2 limes, zested and juiced

  • 4 tbsp fortified coconut milk yogurt

  • 20g toasted coconut chips finely chopped

  • 6 mint leaves, shredded

  • 4 wholemeal pitta breads

  • 60g Nutella (one heaped teaspoon (15g) per portion

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

  • Preheat a griddle pan over a high heat for 4-5 minutes.

  • Place the pittas into the griddle pan and toast for 3-4 minutes until char marks appear, turn over and cook the other side, set aside.

  • Brush each side of the pineapple and banana with the lime juice and zest.

  • Place the pineapple and banana flat side down into the griddle pan and cook or 3-4 minutes each side until charred evenly on both sides, remove from the pan and set aside.

  • Split the pitta pocket lengthways and fill with two slices of the pineapple and 1 slice of banana.  Spoon over 1 tablespoon of coconut milk yogurt, sprinkle with the toasted coconut a few mint leaves and 1 heaped teaspoon (15g) of Nutella per pitta pocket. 

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All the cocoa we buy comes from Rainforest Alliance Certified farms.

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Wondering what to do with your empty Nutella® jar? You can upcycle it! 

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