Pineapple with Cilantro

5 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 4
Pineapple with Cilantro

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! My buddy, pastry chef Thomas Haas, introduced me to this flavour combination. It seemed a bit odd at first — until I tasted it. The assertive flavour of cilantro perfectly matches the sweet tartness of a ripe pineapple. It’s a match made in heaven — and in your kitchen!

Lunch, Fruit, No Cook, North American, Quick and Easy, Side, Vegetarian


1 ripe pineapple, trimmed and cut into thin wedges

A few handfuls of cilantro leaves, reserve a few for garnish

½ cup or so of white sugar

A generous sprinkle of shredded coconut


1. Toss the cilantro leaves and any stems into the bowl of a food processor. Add the sugar and begin pulsing the machine until they become a gritty, sandy, almost-puree.

2. Toss the pineapple with most of the sugar mixture reserving some to sprinkle on top of each portion. Serve in bowls topped with the remaining cilantro leaves and a sprinkle of grated coconut.

See more: Lunch, Fruit, No Cook, North American, Quick and Easy, Side, Vegetarian

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