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Pre-heat the oven to 175°C (350°F) and grease a loaf tin (or use a rectangular silicone mould).
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If using fresh or sliced pineapple, blitz it in a food processor until it is crushed. Remove and set aside.
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Using the processor (or an electric whisk), cream the butter and sugar and then add in the egg (and additional yolks) one at a time.
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Add the crushed pineapple, pineapple juice, oil and yoghurt and continue to whisk until smooth.
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Sift the flour, vanilla sugar, chia and baking soda together and then add to the wet ingredients, stirring really well.
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Pour into the prepared tin and bake for around 30-40 minutes until an inserted skewer comes out clean.
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Leave in the tin for a while, then turn out onto a wire rack and cool completely before adding your decoration/topping (if using). Enjoy!