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Nutella pineapple, banana coconut pitta pockets

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

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

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


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

  2. 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.

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

  4. 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.

  5. 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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Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

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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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