Pineapple Carpaccio Recipe: A Refreshing and Easy Dessert Idea for a Light Delight

Indulge your taste buds with our Pineapple Carpaccio recipe – a delightful, refreshing, and effortlessly easy dessert that’s perfect for any occasion.

This tropical treat features thinly sliced pineapple adorned with a medley of vibrant flavors.

The succulent pineapple slices are artfully arranged to create a visually appealing dish that not only looks impressive but also bursts with the natural sweetness of the fruit.

With minimal preparation and maximum satisfaction, our Pineapple Carpaccio is a must-try for those seeking a light and revitalizing dessert experience.

Elevate your culinary repertoire with this simple yet sophisticated recipe that promises to leave a lasting impression on your palate.

• • Preparation time: 20 minutes

• • total time: 20 minutes

• • rations:8

• • Category: dessert

• • type of cuisine: international

• • Calories per serving (kcal):86

Pineapple carpaccio ingredients for 8 people

• • 1 natural pineapple

• • 40 g of fresh blueberries

• • 40 g of pomegranate seeds

• • 40 g of pine nuts

• • A few mint leaves

How to make pineapple carpaccio

The first thing we have to do is remove the skin from the pineapple, cutting the upper part where the crown is located, and then all the outer rind from top to bottom.

Cut the base of the pineapple and remove any possible remains of skin that might have remained.

Once we have the pineapple completely clean, we will proceed to cut it into slices as thin as possible. For this we will use a very sharp knife. If you have the possibility of using a mandolin or a slicer, the result will be even better.

At this point we would remove the central trunk since it is usually the most fibrous part of the pineapple. I have dispensed with doing it because the pineapple that I have used was quite ripe and the texture in the mouth was not unpleasant at all. Arrange the slices on the plates where we are going to present them.

Finally, we add 40 g of blueberries cut in half, 40 g of pomegranate seeds, 40 g of pine nuts and a few mint leaves.

We can refrigerate it to have it prepared in advance or serve it freshly prepared.

Easy preparation summary

1. 1. Peel the pineapple by cutting the crown and removing the skin from top to bottom

1. 1. Cut the base and remove the remains of skin

1. 1. Cut the pineapple into slices as thin as possible

1. 1. Remove the central log and arrange the slices on presentation plates

1. 1. Add the cut blueberries, the pomegranate seeds, the pine nuts and the mint leaves.

1. 1. Refrigerate until consumption or serve immediately