- 100g/3½oz caster sugar
- 2 limes, zest and juice
- ½ pineapple, peeled, cored and very finely sliced
- fresh mint sprig, to garnish
- 2 tbsp Greek-style yoghurt, to serve
- Place the sugar and lime zest and juice into a small pan and heat gently until the sugar has dissolved to make a syrup.
- Spread the pineapple slices over a serving plate and pour over the syrup. Place into the fridge to chill.
- To serve, garnish with mint and serve with a dollop of yoghurt.