Recipe: Hawaii pineapple carpaccio

Quick facts – The pineapple isn’t a single fruit — it’s actually the fruits of dozens of flowers, merging on the plant spike as they grow.If the pineapple you’re eating tastes too acidic, sprinkle a little salt or lime juice on it to sweeten it.

A pineapple recipe which can serves 4.


1 fresh pineapple (Peel, remove core, slice thinly and arrange on a plate.)

½ c. water

Vanilla mint syrup
½ c. sugar

½ tsp. vanilla extract

½ tsp. vanilla powder

50 mint leaves

Take a plate or bowl combine all ingredients and simmer on medium heat for 10 minutes. Strain, cool and reserve syrup.

Candied macadamia nuts
1 c. sugar

4 Tbsp. water

½ cup macadamia nuts, coarsely chopped

Combine sugar and water in a saucepan and cook it until it has a nice golden brown tint. Add macadamia nuts to the caramel and stir until well combined. Spread on a sheet pan and let cool. Once cool, break caramel nuts apart as needed and reserve for plating.

Drizzle vanilla mint syrup over the pineapple on a plate. Sprinkle with candied macadamias. Garnish with mint leaves and a scoop of your favorite tropical sorbet.

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