Servings: 4 serving
Equipment
Ingredients
- 1 whole Fresh pineapple
- Ghee, 1 tablespoon, melted
- 1 tablespoon - Pure maple syrup
- 2 whole - Limes
- 1 tablespoon - Virgin coconut oil
- 2 teaspoons - Raw agave nectar
- 1/4 cup - Unsweetened shredded coconut
- Fresh mint leaves, a handful, thinly sliced
- Himalayan pink salt, a pinch optional
Instructions
- Preheat your grill to a medium-high heat, approximately 350-400 degrees Fahrenheit for direct grilling.
- Peel and core a fresh pineapple, then slice into 1/2 inch thick rings.
- In a small bowl, mix 1 tablespoon of melted ghee with 1 tablespoon of maple syrup, and brush this mixture onto both sides of the pineapple rings.
- Place pineapple rings onto the grill and cook for 2-3 minutes per side or until charred grill marks appear and the pineapple becomes fragrant.
- Once grilled, remove the pineapple from the grill and let it cool slightly. Slice the rings into bite-sized chunks and transfer to a mixing bowl.
- Zest and juice 2 limes, being careful to avoid the bitter white pith underneath the zest.
- In a separate bowl, whisk together the lime juice, 1 tablespoon of coconut oil, and 2 teaspoons of agave to create a dressing for the salad.
- Pour the dressing over the grilled pineapple chunks and gently toss to coat evenly.
- Toast 1/4 cup of unsweetened shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown, then remove from heat.
- Fold the toasted coconut into the pineapple mixture.
- Garnish the salad with lime zest and a handful of fresh mint leaves, thinly sliced.
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06/10/2024 12:05 pm GMT
