Pineapple Carpaccio with Chilli Salt
Simple, unique & tasty with only 4 ingredients! This Pineapple Carpaccio is a perfect balance of sweet, sour, spicy & salty
Ingredients
- 1 medium to large ripe pineapple (NOTE 1)
- 2 tbsp sea salt flakes (NOTE 2)
- 2 tsp chilli flakes (or adjust to taste) (NOTE 3)
- 1 tbsp sugar
Optional garnish
- mint leaves
- edible flowers
Instructions
- For the chilli salt - Pound the salt, chilli and sugar in a mortar and pestle for 2 to 3 minutes. You could also use a food processor, blender or spice grinder to combine these ingredients together. Have a taste of the chilli salt, then adjust it to your liking. If the pineapple is very sour, you may wish to add more sugar.
- Slice 1 to 2cm from the bottom and top of the pineapple, then place the pineapple upright. Slice the skin of the pineapple, then place it on its side and remove the 'eyes' by slicing them out using a diagonal pattern.
- Use a very sharp knife to slice the pineapple as thinly as possible. There's no need to remove the core.
- Lightly sprinkle a small amount of chilli salt onto a large plate, then place a round layer of pineapple neatly over the salt. Sprinkle some more chilli salt onto the pineapple, then place another layer of pineapple on top, then finish with more chilli salt. Optional - Garnish with mint leaves and edible flowers. Serve immediately.
Notes
(NOTE 1) Pineapple - Choose a ripe medium to large pineapple. If they still have their crowns, pull one off from the centre. If it breaks off easily, the pineapple is ripe.
(NOTE 2) Sea salt - I used good quality sea salt flakes as they have a more delicate and natural taste. However, any kind of salt would work.
(NOTE 3) Chilli flakes - I used chilli flakes as they have a mild smoky flavour. Ground cayenne, ground chilli and fresh chillies would also work, but adjust the amount of chillies to your liking.
This recipe makes a small amount of chilli salt. However, you'll still have plenty left over. Store the remaining chilli salt in a small jar and leave it in your pantry. It should keep for a year.
Lightly dip or sprinkle the chilli salt on green apples, cherries, strawberries, green mango, and guava.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 ServingCalories: 127kcalCarbohydrates: 33gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 309mgPotassium: 266mgFiber: 4gSugar: 25gVitamin A: 428IUVitamin C: 108mgCalcium: 33mgIron: 1mg