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Pineapple and Pickled Chilli Protein Pot

Recipe

Add a bit of spice to your lunch with this protein-packed lunch!

Serves: 4 people   |   Prep time: 5 minutes   |   Cooking time: 0 minutes

British   |   Main   |   Gluten Free   |   Vegetarian

  

Ingredients

  • 65g Nature’s Pick Red Chilli, sliced
  • 100ml The Deli White Wine Vinegar
  • 50g Caster Sugar
  • 450g Brooklea Plain Protein Yogurt
  • 300g Nature’s Pick Pineapple Chunks
  • 200g Snackrite Lightly Salted Tortilla Chips, to serve

  

Method

  1. Place the white wine vinegar and caster sugar into a small saucepan and bring to the boil.
  2. Add the sliced chillies, stir to combine, remove from the heat and allow to cool.
  3. Once cool, the chillies can be stored in the fridge in an airtight container for up to 2 weeks.
  4. Divide the yogurt between 4 serving bowls.
  5. Top with pineapple chunks and the pickled chillies.
  6. Serve with tortilla chips to dip.