Danny Kim
With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.
Recipe information
Yield
4 Servings
Ingredients
4
cups large fresh pineapple chunks (about ⅔ of a pineapple)
2
tablespoons toasted coconut flakes
Pinch of chopped pink peppercorns (optional)
Pinch of flaky sea salt
Need to make a substitution?
Preparation
Serve pineapple topped with coconut flakes, pink peppercorns, and a pinch of flaky sea salt.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 2 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g)21 Dietary Fiber (g) 2 Total Sugars (g) 19 Protein (g) 1 Sodium (mg) 35