This may possibly be the easiest and quickest dish you put together and with summer practically just peeking from around the corner, the timing couldn't be more perfect! My husband always grills steaks to perfection (but he'll gladly pass the reins to me when it comes to cast-iron steaks haha) which we pair with a roasted garlic mashed potato with mushroom gravy--so I thought I'd complement his culinary contribution with a fresh, fruity side dish.
I come from a tropical country where pineapples are sweet and plentiful, so you can bet your boots that I'm grabbing one or two if I ever come across it at the grocery store.
INGREDIENTS:
whole pineapple, cut into bite-size pieces, or slices (whatever you prefer)
2 TBS monk fruit (or your preferred sugar substitute)
handful of fresh mint leaves
DIRECTIONS
Once you've cut up your pineapples, place them in the fridge and chill them for at least 30 minutes. Take a mortar and pestle, pour in your sugar substitute and the mint leaves, and mash them up together until you get a lovely green consistency. You want the leaves to color the sweetener and you want that beautiful mint aroma to waft through the air. The oils of the leaves will get soaked up by the sweetener and take on the essence.
You can choose to plate your pineapples on a serving platter and sprinkle the mint sugar over it, or you can do what I did--which was toss the mint sugar and pineapples together in a bowl to make sure every one gets enough minty sweetness with every serving spoonful. Feel free to garnish with chopped mint leaves.
That's it! Easy peasy! You can use any leftovers for cocktails or refreshers--just toss in a blender and pulse!