Pineapple with Mint Coconut Flakes

Ingredients

• 3 peppercorns
• 30 g coconut flakes (4 tbsp)
• 2 sprigs Mint
• 1 kg pineapple (1 whole pineapple)
• 250 g strawberries
• 8 skewers

Instructions

1. 1.

   Crush the peppercorns in a mortar and mix with coconut flakes. Toast the pepper‑coconut mixture in a pan over medium heat without oil. Transfer to a plate and let cool.

2. 2.

   Wash the mint, pat dry, remove leaves, finely chop, and fold into the coconut mixture.

3. 3.

   Peel the pineapple, quarter it, and cut out the core. Slice the pineapple quarters into 2 cm thick pieces, skewer them, and brush with honey. Grill the pineapple skewers on a preheated grill for 2–3 minutes per side.

4. 4.

   Meanwhile, clean, wash, and halve the strawberries. Arrange the grilled pineapple slices and strawberries on a plate and sprinkle with mint coconut flakes.