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Roasted Pineapple with Jalapeño Dressing + Berries
Roasted Pineapple with Jalapeño Dressing + Berries
Roasted Pineapple with Jalapeño Dressing + Berries
100 g soft dark brown sugar
120 ml orangeade
5 tbsp honey
1 pineapple
50 g coconut flakes
1 tsp cider vinegar
1 tbsp coconut oil , melted
1 jalapeño
1 cantaloupe melon
100 g raspberries
200 g strawberries
75 g blueberries
  1. Preheat the oven to 230°C. Line a baking tray with baking paper. Tip the sugar into a baking dish, pour in the orangeade and squeeze in 3 tbsp of the honey. Stir to dissolve the honey.
  2. Top and tail the pineapple then cut off all of the skin. Slice around the core to get 4 wedges. Lay the pineapple into the sugar marinade and leave it for 10 minutes before turning and leaving for another 10 minutes.
  3. Place the pineapple onto the prepared baking tray and roast in the oven for 15 minutes. Turn, baste and roast for another 15 minutes. Put a frying pan over a medium-high heat. Tip the coconut flakes into the pan and toast for 2-3 minutes, tossing regularly, until they begin to turn a deep brown around the edges.
  4. Pour the vinegar, remaining 2 tbsp of honey and coconut oil into a bowl and whisk to combine. De-seed and finely dice the jalapeño then stir it through the dressing. Keep the dressing warm so that the coconut oil stays liquid.
  5. Cut the melon in half and scoop out the seeds. Use a melon baller to scoop out the melon flesh (or dice into cubes). Spoon the melon with all of the berries into the dressing and coat them. Place a slice of pineapple on each of your serving plates and arrange the other fruit around it. Drizzle the dressing over the pineapple, scatter over the coconut flakes and serve.
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