Pineapple Carpaccio

Written by 

The Canyon Ranch Kitchen

Editorial Policy

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.

See All