Glazed Pineapple with Prosciutto & Pomegranate
TOTAL TIME: 40 MINUTES
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
100 g prosciutto, torn into pieces
⅓ cup pomegranate arils
¼ cup mint leaves, torn
½ tsp black pepper
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 to 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.