Pineapple & Coconut Carpaccio
- Total time
- 15 minutes
- Preparation time
- 15 minutes
- Calories
- 72
- Portions
- 4
Directions
1. Lay pineapple slices in overlapping pattern on a large serving platter; sprinkle with coconut chips, mint and hazelnuts.
2. Drizzle platter with syrup and sprinkle with salt just before serving; garnish with lime wedges and mint sprigs, if desired.
Chef Tip(s):
To toast hazelnuts: In small skillet, toast hazelnuts over medium heat 5 minutes or until lightly browned, stirring occasionally; transfer to plate to cool.
To crush hazelnuts: Place hazelnuts in a large zip-top plastic bag; seal bag, pressing out excess air. With a rolling pin or smooth side of a meat mallet, crush hazelnuts.
Ingredients
1/4 medium DOLE® Colada Royale Pineapple, peeled, cored and sliced about 1/8-inch thick crosswise (about 24 slices)
1/4 cup toasted coconut chips
1 tablespoon chopped fresh mint plus additional sprigs for garnish (optional)
1 tablespoon crushed toasted hazelnuts
1 tablespoon maple syrup
1/4 teaspoon flaky sea salt
1 DOLE® Lime, cut into 4 wedges
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 1/4 platter |
| Calories | 72 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (3 g) | 3% |
| Saturated Fat (1 g) | 7% |
| Monounsaturated (1 g) | |
| Sodium (134 mg) | 6% |
| Total Carbohydrate (14 g) | 5% |
| Soluble Fiber (2 g) | 6% |
| Total Sugars (9 g) | |
| Included Added Sugars (4 g) | |
| Protein (1 g) | 2% |
| Calcium | 2% |
| Iron | 2% |
| Magnesium | 2% |
| Manganese | 30% |
| Phosphorus | 2% |
| Potassium (102 mg) | 2% |
| Thiamin | 4% |
| Vitamin B6 | 4% |
| Vitamin C | 30% |
| Vitamin E | 2% |