Warm, Tropical Pineapple Carpaccio with Honey & Ginger Sauce
When the weather isn’t playing ball, sometimes the only way to inject some sunshine into your day is with your food. A taste of the tropics is always a good way to start your morning so bring a bit of the Caribbean to your kitchen with this delicious tropical Pineapple Carpaccio.
It’s got all the flavours of your last sunny holiday with pineapple, coconut, honey and ginger and the bonus is that it’s warming too for those colder mornings! Making this took me back to my honeymoon in Zanzibar for a few minutes this morning – magical!
So how to make the recipe? Start by heating the water and honey together in a frying pan on a high heat until it begins to bubble. Next, you need to peel and grate the fresh ginger. Add the ginger to the pan and turn the heat down slightly but keep cooking so that the mixture reduces by half to make a syrup.
Meanwhile, remove the outer skin and thinly slice the pineapple into rounds, as thin as you can. Add the pineapple slices to the honey-ginger syrup and cook for about three minutes on each side.
While the pineapple slices are cooking, toast the coconut chips over a medium heat until they start to brown.
To serve, arrange the pineapple carpaccio slices on a plate and drizzle the rest of the sauce over the top. Sprinkle the toasted coconut over the top as well as a few mint leaves. I like to serve mine with some yoghurt and more fresh mint as I tend to eat it for breakfast. You could also use it to top porridge for a more filling option.
You can also serve this chilled as a delicious light, fresh, summertime dessert. Then you could serve it with cream or ice-cream if you prefer!
Warm, Tropical Pineapple Carpaccio with Honey & Ginger
Ingredients
- 1/2 pineapple
- 2 tbsps honey
- 6 tbsps water
- 2 tbsps coconut flakes
- 1 inch fresh ginger
- yoghurt and mint to serve
Instructions
- In a frying pan heat the water and honey together until it starts to bubble.
- Keep cooking to reduce the mixture by half to make a syrup.
- Peel & grate the ginger and add to the syrup.
- Remove the outer skin and thinly slice the pineapple into rounds, as thin as you can.
- Add the pineapple slices to the honey-ginger syrup and cook for about three minutes on each side.
- Meanwhile, toast the coconut chips over a medium heat until they start to brown.
- Arrange the pineapple carpaccio slices on a plate with the sauce and toasted coconut sprinkled over the top.
- Serve with some yoghurt and fresh mint.
Allergy & Dietary Information for Warm, Tropical Pineapple Carpaccio with Honey & Ginger Sauce
This recipe is Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free. It’s also suitable for SCD, Paleo, Low Carb, Vegan & Vegetarian Diets.
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