8 leaves fresh basil, chiffonade
2 tsp freshly ground black pepper
Peel pineapple and remove core. Shave pineapple into very thin pieces using a sharp carving knife or mandolin.
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 1/2 teaspoon black pepper.