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.