1 fresh pineapple
1 cup sugar
1/2 cup water
red pepper, chilies
1 vanilla pod
juice of 1 orange
1 cup of (fat greek) yoghurt
1 tablespoon sugar powder
1-2 teaspoon ground cardamom

Peel the pineapple, cut out the stem and divide into 4 chunks.
Melt the sugar in a pan until caramelised, stir and add some water.
Remove the seeds from the chili and cut into fine pieces.
Cut the vanilla pod in halve, length wise with a paring knife.
Put the pineapple chunks, chili and the vanilla pod by scraping out all of the oily seeds from the inside into the caramelised sugar. Add the orange juice. Keep the mixture in the pan boiling at low temperature 10-15 minutes.

Mix Yoghurt with sugar powder and cardamom.

Serve the pineapple with the cardamom yoghurt cold or tepid.