Nutella pineapple, banana coconut pitta pockets
INGREDIENTS for 4 portion
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480g pineapple fingers, each cut in half lengthways
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2 bananas, peeled and cut in half lengthways
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2 limes, zested and juiced
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4 tbsp fortified coconut milk yogurt
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20g toasted coconut chips finely chopped
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6 mint leaves, shredded
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4 wholemeal pitta breads
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60g Nutella (one heaped teaspoon (15g) per portion
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Preheat a griddle pan over a high heat for 4-5 minutes.
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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.
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Brush each side of the pineapple and banana with the lime juice and zest.
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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.
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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.
