SERVES 4–6 V D P C Q
1 fresh pineapple
canola oil, for brushing
⅔ cup low-fat Greek-style yogurt
¾ cup hazelnuts, skinned and coarsely chopped
1. Cut off the leaf top from the pineapple and discard. Cut the pineapple into slices ¾ inches/2 cm thick. Using a sharp knife, cut off the skin from each slice, then, holding the slices on their sides, cut out and discard the “eyes.” Stamp out the core with an apple corer or cookie cutter and cut each slice in half.
2. Brush the broiler rack with oil and preheat the broiler to high. Mix the yogurt and hazelnuts together in a bowl and set aside until needed.
3. Arrange the pineapple slices on the broiler rack and cook under the preheated broiler for 3–5 minutes, until golden. Serve with the nutty yogurt.