Charred Pineapple and Sumac Yogurt with Crispy Chickpea Granola

Name: Charred Pineapple and Sumac Yogurt with Crispy Chickpea Granola
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups (480 ml) Greek yogurt, plain, full-fat, at room temperature; 1½ tsp (4 g) sumac powder; 1 tbsp (20 ml) honey; ¼ tsp (1½ g) kosher salt; 1½ cups (135 g) rolled oats; 1 can (15 oz) (425 g) canned chickpeas, drained and patted dry, drained, rinsed, and thoroughly patted dry; 3 tbsp (45 ml) coconut oil, melted, melted; 2 tbsp (30 ml) maple syrup; ¾ tsp (2 g) ground cinnamon; ½ tsp (1 g) ground cumin; ½ tsp (3 g) kosher salt; ½ cup (60 g) roasted salted pistachios, roughly chopped, roughly chopped; ¼ cup (35 g) pumpkin seeds; 1 medium (about 3 lbs) (1350 g) fresh pineapple, peeled and cored, peeled, cored, and cut into ½-inch-thick rings or spears; 2 tbsp (30 g) unsalted butter; 2 tbsp (20 g) light brown sugar; 2 tsp (10 ml) fresh lime juice; ¼ cup (10 g) fresh mint leaves, loosely packed, whole or torn (optional)

From the MyKitchenBank Kitchen

A sophisticated breakfast bowl combining creamy, tangy sumac-infused yogurt with caramelized pineapple and a crunchy homemade granola studded with roasted chickpeas. The bright acidity of sumac complements the charred sweetness of pineapple, while toasted oats and crispy chickpeas add texture. This dish works equally well for breakfast, brunch, or a light dessert.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 bowls (with extra granola for storage)

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Ingredients

4 servings

For the sumac yogurt
2 cups (480 ml) Greek yogurt, plain, full-fat, at room temperature
1½ tsp (4 g) sumac powder
1 tbsp (20 ml) honey
¼ tsp (1.5 g) kosher salt
For the crispy chickpea granola
1½ cups (135 g) rolled oats
1 can (15 oz) (425 g) canned chickpeas, drained and patted dry, drained, rinsed, and thoroughly patted dry
3 tbsp (45 ml) coconut oil, melted, melted
2 tbsp (30 ml) maple syrup
¾ tsp (2 g) ground cinnamon
½ tsp (1 g) ground cumin
½ tsp (3 g) kosher salt
½ cup (60 g) roasted salted pistachios, roughly chopped, roughly chopped
¼ cup (35 g) pumpkin seeds
For the charred pineapple
1 medium (about 3 lbs) (1350 g) fresh pineapple, peeled and cored, peeled, cored, and cut into ½-inch-thick rings or spears
2 tbsp (30 g) unsalted butter
2 tbsp (20 g) light brown sugar
2 tsp (10 ml) fresh lime juice
For garnish
¼ cup (10 g) fresh mint leaves, loosely packed, whole or torn (optional)

Equipment (8)

Large rimmed baking sheet
Medium bowl
Large skillet (12-inch / 30 cm cast iron or stainless steel)
Small bowl
Whisk or fork
Measuring cups and spoons
Sharp knife
Wooden spoon or silicone spatula

Steps

Before you start

Drain canned chickpeas and pat very dry with paper towels—moisture prevents crispiness
Have all granola ingredients measured and ready before you begin toasting
Use a fresh pineapple or high-quality frozen; canned pineapple won't char effectively
Preheat your oven to 375°F (190°C) about 10 minutes before making the granola

1
Make the sumac yogurt
- In a small bowl, whisk together the Greek yogurt, sumac powder, honey, and kosher salt until smooth and evenly colored.
- The yogurt should be vibrant pale pink with a subtle tangy-warm sumac flavor.
- Taste and adjust honey or salt to your preference.
- Set aside.
- This can be made up to 1 day ahead.
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Ready when: Yogurt is smooth, evenly colored, and tasted for balance
Tip: Room-temperature yogurt whisks smoothly; cold yogurt may clump. If it does, warm the bowl briefly under hot water.
2
Toast and mix the granola baseOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the rolled oats, melted coconut oil, maple syrup, cinnamon, cumin, and 0.5 tsp salt.
- Stir until the oats are evenly coated and glistening.
- Spread in an even layer on a large rimmed baking sheet and set aside briefly.
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Ready when: Oats are fully coated in oil and spices
Tip: Using melted coconut oil instead of solid helps distribute the coating evenly without clumping.
3
Add chickpeas to the baking sheet
- Toss the drained, patted-dry chickpeas in a separate bowl with a light drizzle of coconut oil (about 0.5 tbsp / 8 ml) and a pinch of salt.
- Scatter them evenly over the oat mixture on the baking sheet, stirring gently to distribute.
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Ready when: Chickpeas are coated and mixed throughout the oat layer
Tip: Patting the chickpeas completely dry is essential—any moisture will steam them instead of crisping them.
4
Roast the granola mixtureOven 375°F / 190°C
- Transfer the baking sheet to the preheated 375°F (190°C) oven and roast for 15–18 minutes, stirring once about halfway through, until the oats are golden and the chickpeas are dried and beginning to crisp.
- The mixture should smell nutty and warm.
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Ready when: Oats are golden brown, chickpeas are dried and slightly darkened at the edges, and the mixture smells toasted
Tip: Stir at the halfway mark to prevent burning at the edges. The granola will continue to crisp as it cools.
5
Cool and add nuts and seeds
- Remove the baking sheet from the oven and let the granola cool for 5 minutes on the hot pan—this helps it crisp further.
- Stir in the chopped pistachios and pumpkin seeds, then spread back onto the sheet to cool completely, about 8–10 minutes.
- The granola should be completely crispy and crunchy before storing.
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Ready when: Granola is completely cool to the touch and snaps easily when broken
Tip: Don't skip the cooling step—granola sets and crisps as it cools. Adding nuts and seeds while still warm helps them stay crunchy.
6
Prepare the pineapple
- While the granola cools, peel and core the fresh pineapple.
- Cut it into ½-inch-thick rings or spears, about 8–12 pieces total depending on the pineapple's size.
- Pat the pineapple dry with paper towels—this helps it char instead of steam.
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Ready when: Pineapple pieces are cut evenly and completely dry on the surface
Tip: Rings or spears can both be charred well; choose whichever is easier to handle. Pat the cut surfaces dry for best charring.
7
Heat the skillet for charring
- Place a large 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat.
- Add the 2 tbsp (30 g) unsalted butter and let it melt, tilting the pan to coat evenly.
- The butter should foam and smell nutty, about 2 minutes.
- Sprinkle the brown sugar evenly over the butter.
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Ready when: Butter is melted, foaming, and smells nutty; brown sugar is distributed
Tip: Don't let the butter brown too much or it will taste burnt. Medium-high heat gives you time to prepare the pineapple without the butter smoking.
8
Char the pineapple
- Working in batches if needed, lay the pineapple pieces flat in the hot skillet.
- Do not move them for 3–4 minutes; the bottoms should develop dark golden-brown caramelized spots.
- Flip each piece and cook the other side for 2–3 minutes until charred.
- The pineapple should be warm, juicy, and spotted with dark caramel.
- Transfer to a plate as pieces finish cooking.
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Ready when: Both sides of the pineapple are spotted with dark golden-brown caramelization; the flesh is warm and juices are released
Tip: Resist the urge to move the pineapple early—it needs contact time with the hot pan to develop the caramel. If the pan dries out, add a splash of water between batches.
9
Deglaze and finish the pineapple
- Pour the fresh lime juice into the hot skillet, scraping up any brown bits stuck to the bottom with a wooden spoon.
- Let the liquid bubble and reduce for 30 seconds, then pour the pan sauce over the charred pineapple pieces on the plate.
- Toss gently to coat.
- Let cool for a few minutes before serving—the pineapple should be warm but not piping hot when assembled.
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Ready when: Pan sauce is reduced by half and glossy; pineapple is warm and coated
Tip: The acid in the lime juice brightens the caramelized pineapple and prevents it from becoming cloying.
10
Assemble the bowls
- Divide the sumac yogurt evenly among four serving bowls, spreading it gently across the base.
- Arrange 2–3 pieces of charred pineapple on top of each yogurt portion.
- Sprinkle a generous handful of the cooled crispy chickpea granola over and around the pineapple.
- Drizzle any remaining pan sauce from the plate over the top, and scatter fresh mint leaves if using.
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Ready when: Bowls are assembled with yogurt as the base, pineapple and granola visible, and sauce drizzled
Tip: Assemble just before serving so the granola stays crispy. If you need to wait, keep the granola separate until the last moment.

Good to know

Tips

The granola recipe makes more than needed for four bowls—store the extra in an airtight container for up to 5 days and use in other yogurt bowls, with granola, or even as a snack
For the deepest caramel on the pineapple, use a cast-iron skillet if you have one; it retains heat better than stainless steel and creates more even browning
Sumac can vary in potency by source; start with 1.5 tsp and taste before adding more, as too much can overpower
This bowl is equally delicious served chilled (prepare everything in advance and assemble with cold yogurt) or warm (serve immediately after assembly)

Make ahead

The sumac yogurt can be prepared up to 1 day in advance and refrigerated, covered. The crispy chickpea granola keeps in an airtight container at room temperature for up to 5 days. The pineapple is best charred fresh, but can be prepared up to 2 hours ahead and kept at room temperature—rewarm gently in the skillet for 1–2 minutes if needed before serving.

Storage & reheating

Sumac yogurt: Store in an airtight container in the refrigerator for up to 3 days. Crispy chickpea granola: Keep in an airtight container at room temperature for up to 5 days; it will soften if refrigerated or frozen. Charred pineapple: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving. Assembled bowls do not store well; assemble just before eating.

Substitutions

Greek yogurt, plain, full-fat → Turkish (labneh) or Icelandic (skyr) yogurt for a thicker, tangier base. Use the same volume; both are thicker than Greek yogurt so they'll have a creamier mouthfeel
canned chickpeas, drained and patted dry → Roasted chickpeas (store-bought), crushed into quarters, or large white beans. Use pre-roasted chickpeas if available to save time; white beans will be slightly milder but still delicious
fresh pineapple, peeled and cored → High-quality frozen pineapple chunks (thawed and patted dry), peaches, or apricots. Frozen pineapple works well; peaches or apricots will char similarly and offer different flavor profiles
sumac powder → Finely grated lemon or lime zest plus a tiny pinch of ground coriander. This won't replicate sumac's unique tartness exactly, but gives bright citrus and spice