Pine-apple carpaccio

Joined Oct 2, 2010
This is one of my favorite desserts in summertime; a pine-apple carpaccio.

Start by making a syrup with water and sugar 100/50 ratio is ok. Bring to a boil and let boil for a while. Then add as much fresh mint leaves as you can and remove from the heat as soon as all the leaves are stirred under the liquid. Please, use mint leaves only, no stalks or the syrup could turn very bitter and disgusting. Add juice of 1/2 lemon or more to taste. Cover and let cool entirely.

Slice bottom and head from a pine-apple. Remove skin and all remaining brown spots. Cut lenghtwise in 4. Now you can easily remove the too tough core. Slice the remaining fruit in the thinnest possible slices; you need a very sharp knife. Put all slices in a large plastic container.

Now, remove (and squeeze) the mint leaves from the syrup and bring the syrup to a boil again with another fresh load of mint leaves. As soon as it boils, remove these leaves too and pour the syrup boiling hot over the pine-apple slices a bit at a time. Meanwhile, shake the container so all slices get in contact with the syrup. Leave to cool and put in the fridge. This will preserve the pine-apple for at least 4 days!

When serving, you could make the green stripe I made; it's a handful of mint leaves crushed in a mortar with sugar. It doesn't bring anything more to this dessert than a visual interesting fact, the flavor is already in the pine-apple. So, absolutely no need to do it.

You could grill the pine-apple slices shortly on the BBQ!!

Serve with a scoop of icecream of your choice and a little of that divine syrup. I promise you an instant hit, haven't met anyone who didn't like this!  

Joined Jul 18, 2002
Chris - love the sound of this 

was wondering if you ever tried to make it cutting the pineapple into thin rings and leaving the core

although the core is woody it also has a nice taste and offers a different texture contrast.

and in many ways you might be able to cut the pineapple thinner than the photo you showed

of course we all have different skill levels and professional equipment available.  personally I am not great at thin slicing but my executive chef is nicknamed Chef Robot Coupe for his cutting and dicing skills, 

I am envisiioning the more traditional carpaccio look with the rounds - or even a huge platter of them overlapping.  Grilling also adds wonderful flavor and contrast to pineapple - although for grilling purposes you wouldn't want to go "as thin as possible"  just on the thinner side.

Pineapple is very pourous - so the hot syrup infusion should work even on a slightly thicker cut.

Since you like pineapple, I would like to share a recipe with you that is quite delicious too

grilled pineapple and corn salsa

grilled slices of pineapple - cut in similar method  as you suggested

grill fresh ears of corn and let cool.  cut the nibs off and discard the core.

   if corn is not in season use frozen nibblets - not canned

chop red onion

chop deseeded jalapeno or serrano pepper 

optional add chopped ripe tomato or quartered cherry tomato in off season

fresh lime juice

optional - fresh herbs such as thai basil - just A TOUCH

mix together and enjoy with chips, fish, chicken, whatever

even good with eggs.


optional add diced fresh (or frozen) mango
Joined Oct 2, 2010
Hi Tiger, nice suggestions!

You're right, I know my slices are a little thick. Pine-apple doesn't cooperate that much, even when I show them my razorsharp Japanese knives. Could be that we don't grow these fruits in my region. They are imported Costa Ricans so I would guess they have to ripen on their long trip to Europe. That's also why I remove the core, it's too tough to eat.
Joined Aug 6, 2011
maybe you could freeze the pineapple and cut it on a Japanese mandolin slicer. THey work for things like strawberries and other soft fruits. Personally i freeze in a Blast Chiller and slice the Quickly defrost the slices in cold water. (Stops the fruit going mushy)
Last edited:
Top Bottom