Blueberry Coconut Pancakes with Caramelized Pineapple

Steps

1. Prep first: cut the pineapple into small chunks, melt the butter and let it cool slightly, and beat the egg.
2. In a large bowl, whisk the flour, shredded coconut, granulated sugar, baking powder, baking soda and salt.
3. In a second bowl, stir the milk and lime juice together and let stand 5 minutes to thicken slightly, then whisk in the egg, melted butter and vanilla.
4. Pour the wet mixture into the flour mixture and stir just until no dry streaks remain; a few lumps keep the pancakes fluffy. Let the batter rest 5 minutes, then gently fold in the blueberries.
5. Heat a large nonstick skillet over medium heat and brush it with about one quarter of the canola oil. Pour in about 1/3 cup of batter per pancake and cook until bubbles form and the edges look set, 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden and the centers spring back. Brush the skillet with another quarter of the canola oil for the second batch and cook the remaining batter the same way (half of the oil in all), keeping cooked pancakes warm on a plate.
6. Wipe the skillet, add the remaining half of the canola oil over medium-high heat, and add the pineapple. Sprinkle with the brown sugar and cinnamon and cook, stirring occasionally, until the pineapple is golden and glossy, 4 to 5 minutes.
7. Stack the pancakes on plates, spoon the Greek yogurt over each stack and top with the warm caramelized pineapple.