Nutella pineapple, banana coconut pitta pockets
INGREDIENTS for 4 portion
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 nutella – an ingredient to prepare this delicious recipe](/uk/brands/nutella20/themes/custom/nutella20_theme/assets/images/icons/recipe-portion-img-plant-based.png?t=1721992353)
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.