Pineapple Carpaccio

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
25
protein 
0 g
sodium 
1 mg
carbohydrates 
6 g
fat 
0 g
fiber  
1 g
cholesterol 
0 mg
Servings 
4
Ingredients 

1 pineapple
8 leaves fresh basil, chiffonade
2 tsp freshly ground black pepper

Instructions 
  1. Peel pineapple and remove core. Shave pineapple into very thin pieces using a sharp carving knife or mandolin. 
  2. Arrange 3-ounces pineapple slices on a small plate in a fan shape. Evenly divide basil over the 4 plates and top each serving with ½ teaspoon black pepper.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.