Bright and sweet. Tangy and creamy. A little crunch. Kind of the perfect summer treat if you ask me. It looks like a much bigger production than it really is, promise.
1 small medium-ripe pineapple
1 /3 cup roasted pistachios
torn fresh mint leaves
cashew cream (It’s All Easy)
- Preheat the oven to 450.
- Peel and core the pineapple. Slice into 2″ rough pieces, roughly 1/2” thick.
- Place the pineapple slices on a parchment lined baking sheet, spacing them apart evenly. Roast for 15 minutes, flip when pineapple is slightly brown, and continue roasting for an additional 15 minutes.
- Divide roasted pineapple slices among plates, spoon cashew cream, and garnish with pistachios and mint.
Adapted from Bon Appetit