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Under 30 Minutes

Ginger Yogurt Sauce on Pineapple

  • Prep:
  • Total Time:
  • Servings: 4
Ginger Yogurt Sauce on Pineapple

Source: Everyday Food, March 2007


  • 1 tablespoon finely grated fresh ginger (from a 1-inch piece)
  • 1 cup plain low-fat yogurt
  • 3 tablespoons honey
  • 1 pineapple, pared, cored, and cut into wedges (see note, above)
  • 1/4 cup sliced toasted almonds (optional)


  1. Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.

  2. Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)

  3. To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.

Cook's Note

Prepping a Pineapple: Using a large serrated knife, slice off top and bottom of pineapple so it sits level on work surface. Working from top to bottom and following the fruit's curve, slice off skin; cut away remaining "eyes." Quarter fruit lengthwise; holding pieces upright, slice off and discard core. Cut each quarter lengthwise into three wedges.

Reviews (1)

  • carabau 17 Aug, 2008

    Spicy, sweet, crunchy..perfect!

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