Summer Pineapple Salad

by Shef’s Fiery Kitchen

• 1 Pineapple
• 1 tbsp Soft Light Brown Sugar
• 2 Cardamom Pods
• 3 tbsp Lime Juice
• A Few Shreds of Lime Rind

Cut the pineapple into long slices.

Crush the cardamom pods with a mortar and pestle and place them in the pan with half of the lime rind and 4 tablespoons of water.

Heat until boiling and then simmer for 30 seconds.

Remove from the heat and add sugar. Cover and leave to infuse for 5 minutes.

Stir the mixture to make sure the sugar is dissolved and add lime juice.

Strain the syrup over the slice pineapple and chill for 30 minutes.

Arrange the pineapple on a serving dish with the syrup and garnish it with the lime rind.