Method:
1. Slice the pineapple lengthways into 2cm- thick rectangular slices.
2. Melt butter in a large frying pan over high heat, add brown sugar, shredded lime leaf and saffron, shake the pan to combine. Add pineapple slices and simmer for 2-3 minutes, turning or until caramelized on both sides.
3. For the coconut rice, cook rice following packet directions, place in a bowl and stir through the coconut cream and shredded lime leaf.
4. Place caramelized pineapple slices on serving plates, spoon over rice, serve with a dollop of yoghurt.