• 1 medium fresh pineapple
  • 1 tsp olive oil
  • 14 g fresh mint, washed, leaves picked and chopped
  • 4 tsp Fairtrade sugar
  • 4 tbsp fromage frais


  1. 1

    Slice the top and bottom off the pineapple. Stand it upright on a chopping board and slice away all the skin and the little brown ‘eyes’.

  2. 2

    Quarter lengthways so you have 4 long wedges, then cut each in half. Slice away the woody cores from each wedge, then brush with the oil.

  3. 3

    Cook the pineapple wedges on a preheated barbecue, or in a hot griddle pan, for 10 minutes, turning halfway through.

  4. 4

    Meanwhile, using a pestle and mortar, pound the chopped mint leaves with the sugar.

  5. 5

    Serve the pineapple topped with a sprinkling of the minted sugar and a little pot or dollop of fromage frais on the side.

Nutritional Details

Each serving provides
  • Energy 1231kj 294kcal 15%
  • Fat 5.4g 8%
  • Saturates 2.6g 13%
  • Sugars 53.5g 59%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 222kj/53kcal

Each serving provides

53.8g carbohydrate 6.0g fibre 4.7g protein

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