Stuffed Pineapple
Do you like pineapple? Then you'll love this simple Spoonsparrow recipe for stuffed pineapple. Here light heat meets fruity sweetness.
Ingredients
- 4 baby pineapples
- 1 red chili pepper
- 1 untreated lime (juice and zest)
- 2 tbsp honey
- 2 tbsp sesame oil
- 50 g peanuts
- Salt
- 2 sprigs Mint
Instructions
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1.
Cut a lid off each pineapple and scoop out the flesh, leaving a thin rim. Dice the fruit; if the core is too hard, remove it. Wash, trim and slice the chili into fine rings. Mix the lime juice, zest, honey and sesame oil with the pineapple pieces, cover and refrigerate for about 30 minutes.
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2.
Roast the peanuts in a dry pan until golden brown, lightly salt them and let cool. Rinse the mint, shake off excess water and pluck the leaves. Reserve some leaves for garnish and finely chop the rest.
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3.
Add the chopped mint and roasted peanuts to the pineapple mixture, fill the hollowed pineapple halves with the filling, and serve garnished with mint leaves.
