• 1 pineapple, chilled
  • 200 g raspberries, fresh
  • 100 g unsalted pistachios, shelled, toasted and chopped
  • 2 tbsp maple syrup, to drizzle
  • 1 slice of seeded bread, toasted, to serve


  1. 1

    Using a sharp knife, remove the outer skin of the pineapple, then slice into thin rounds.

  2. 2

    Spread the pineapple slices out on a large plate, spoon over the raspberries and nuts, then drizzle with maple syrup.

  3. 3

    Serve the pineapple carpaccio with the slice of toasted seeded bread.

Nutritional Details

Each serving provides
  • Energy 867kj 207kcal 10%
  • Fat 8.8g 13%
  • Saturates 1.2g 6%
  • Sugars 19.6g 22%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 398kj/95kcal

Each serving provides

23.1g carbohydrate 6.9g fibre 5.4g protein

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