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Pineapple carpaccio

Pineapple carpaccio


  • 1 pineapple
  • 750g sugar
  • 1/2 Bourbon vanilla
  • Cointreau Cuisine


  • Step 1

    Peel and core a pineapple. Place it in the freezer for a while it so that it is easier to cut

  • Step 2

    Prepare a syrup in a saucepan with 10cl of water, sugar, the seeds from the vanilla pod and the Cointreau Cuisine

  • Step 3

    Use a mandolin or a very sharp knife to cut the pineapple into very thin slices

  • Step 4

    Serve and cover with the chilled syrup

  • Step 5

    The carpaccio can be served with a citrus sorbet or vanilla ice cream

  • Step 6

    Spray with Cointreau Cuisine