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Glazed Pineapple with Prosciutto & Pomegranate
SERVES: 6 • TOTAL TIME: 40 MINUTES
Ingredients:
1 large pineapple
½ cup honey
½ cup olive oil
2 tbsp lemon juice
1 tbsp gluten free soy sauce
3 cups rocket or watercress
100g prosciutto, torn into pieces
⅓ cup pomegranate arils
¼ cup mint leaves, torn
½ tsp black pepper
Directions:
Preheat oven to 210ºC.
Use a sharp knife to remove the peel from the pineapple. Cut a diamond pattern over the pineapple flesh, cutting to a depth of about 2.5 centimetres or through to the core.
Combine honey, olive oil, lemon juice and soy sauce in a small bowl.
Brush pineapple with a couple of tablespoons of the mixture and place in the oven. Continue to brush with glaze every 10 minutes while cooking for 25-30 minutes. Turn oven grill on and grill pineapple for 2 minutes or until caramelised and lightly charred. Remove from oven and set aside for 5 minutes to allow the glaze to “set”.
To serve, scatter rocket on a serving platter, then add pineapple and prosciutto. Use any remaining glaze to pour over the pineapple, then sprinkle the platter with pomegranate arils.