(skin and core removed, cut into 8 long wedges)
Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the cottage cheese.
Heat the olive oil and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon cottage cheese mix.