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Pineapple Carpaccio
![Thinly sliced pineapple on plate.](https://assets.canyonranch.com/system/uploads/fae/image/asset/1621/xs_pineapple-carpaccio-blog-recipes-canyon-ranch.jpg 320w,https://assets.canyonranch.com/system/uploads/fae/image/asset/1621/sm_pineapple-carpaccio-blog-recipes-canyon-ranch.jpg 640w,https://assets.canyonranch.com/system/uploads/fae/image/asset/1621/md_pineapple-carpaccio-blog-recipes-canyon-ranch.jpg 1024w,https://assets.canyonranch.com/system/uploads/fae/image/asset/1621/lg_pineapple-carpaccio-blog-recipes-canyon-ranch.jpg 1400w,https://assets.canyonranch.com/system/uploads/fae/image/asset/1621/xl_pineapple-carpaccio-blog-recipes-canyon-ranch.jpg 1800w,https://assets.canyonranch.com/system/uploads/fae/image/asset/1621/xxl_pineapple-carpaccio-blog-recipes-canyon-ranch.jpg 2400w)
Ingredients
1 pineapple
8 leaves fresh basil, chiffonade
2 tsp freshly ground black pepper
Instructions
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.
Nutrition
Calories | 25 |
Protein | 0g |
Sodium | 1mg |
Carbohydrates | 6g |
Fat | 0g |
Fiber | 1g |
Cholesterol | 0mg |
Servings | 4 |