1. Wash the mint thoroughly, pat dry, and pluck the leaves from the stems. Then finely chop the leaves and mix with cane sugar, then arrange on a plate.
2. Peel the pineapple and cut into long slices, about finger-width thick. Leave out the hard core. Cut the slices into pieces about 10 cm long and 4 cm wide and thread onto wooden skewers.
3. Roast the pineapple skewers on the grill for about 3 minutes per side. Then roll the smoked pineapple in the mint-sugar mixture and serve together with chocolate ice cream. Enjoy your meal! Note: The pineapple can also be prepared in a grill pan.
Nutrition per serving
kcal: 230
Protein: 3 g · Fett/Fat: 9 g · Carbs: 36 g
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