Pineapple and yoghurt dip
Serve with sliced fruit for a refreshing morning or afternoon tea.
V
Vegetarian
SF
Soy free
NF
Nut free
GF
Gluten free
FS
Fish and shellfish free
EF
Egg free
Baby friendly
Breakfast
Snack
Ingredients
Serves
people
Method
- Drain pineapple well to remove all liquid.
- Combine pineapple and yoghurt and mix well.
Allergy information
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
Recipe tip
- For a smoother texture, blend the dip in a food processor.
- Serve with sliced fruit to increase the amount of fruit on the menu.
- Pineapple can be substituted with other tinned fruit (e.g. peaches).
Menu planning for halal meals
Allergies & intolerances
Menu planning for kosher-style meals
Allergies & intolerances
Menu planning for vegetarian and vegan diets
Allergies & intolerances
Food Allergies and Intolerances Case Study – Sherbrooke Family and Children’s Care
Allergies & intolerances
+1
Allergy Case Study Goodstart Hampton Park – Coral Drive
Allergies & intolerances
Mini Professional Development 3: Managing fussy eating
Health promoter resources
+1
Early childhood services
OSHC
Main meal
+1
DF
SF
NF
LF
GF
FS
+1
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.