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Pineapple Upside-Down Yogurt - A Bright, Dessert-Inspired Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Plain Greek yogurt (or regular/plain yogurt; dairy-free works too)
  • Pineapple (fresh spears or rings; canned in juice is fine; frozen works in a pinch)
  • Brown sugar or maple syrup (for that caramelized flavor)
  • Butter or coconut oil (a small amount for sautéing)
  • Vanilla extract
  • Cinnamon and a pinch of salt
  • Maraschino cherries (optional, for that classic upside-down cake touch)
  • Crunchy topping: Granola, toasted coconut, or chopped pecans
  • Lemon or lime (zest and a squeeze of juice brighten everything)
  • Honey (optional, for drizzling)

Method
 

  1. Prep the pineapple: Cut into bite-size chunks or thin half-moons. If using canned, drain well. If using frozen, don’t thaw—just cook a touch longer.
  2. Warm your pan: Add 1 teaspoon butter or coconut oil over medium heat. Sprinkle in 1–2 teaspoons brown sugar or a drizzle of maple syrup.
  3. Caramelize: Add the pineapple with a pinch of salt and a light dusting of cinnamon. Cook 3–5 minutes, stirring, until the edges turn golden and glossy. If it looks dry, add a splash of pineapple juice or water.
  4. Add aroma: Stir in 1/4 teaspoon vanilla off the heat. If you like, toss in a few halved maraschino cherries for color and nostalgia.
  5. Yogurt base: In a bowl, add 3/4 to 1 cup plain Greek yogurt. Stir in a tiny pinch of salt, a few drops of vanilla, and a little lemon or lime zest. Taste. If you want sweeter, add a touch of honey.
  6. Assemble: Spoon the warm pineapple over the cool yogurt. Let the juices drizzle on top—that’s your “upside-down” effect.
  7. Finish with crunch: Scatter granola, toasted coconut flakes, or chopped pecans. A final squeeze of citrus wakes up the whole bowl.
  8. Optional flair: Add a cherry or two, a dusting of cinnamon, and a thin honey drizzle for a dessert-like finish.