Ingredients:
-sliced and cored pineapple
-1-2 tablespoon coconut butter/spread (you can use regular butter if you like...)
-teaspoon cinnamon
-1-2 tablespoons agave nectar
-1 cup Greek yogurt (I prefer Greek Gods honey vanilla)
In a frying pan begin to melt the butter on medium-low heat, then add the slices of pineapple careful not to overlap them (they should all have full surface contact with the pan). Sprinkle the cinnamon on top. Drizzle the agave nectar on top of the cinnamon. Cover and let cook for 5-10 minutes (checking frequently to prevent burning). Then flip each piece of pineapple and let cook for 5-10 more minutes or until tender and golden brown.
Serve in a bowl with a dollop of greek yogurt on top and garnish with fresh mint if desired.
*You can also soak the pineapple in coconut rum for 30 minutes before cooking for added flavor!
