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Dessert
4 - 6 servings
15 minutes
30 minutes
Chef Christina Pirello
1 pineapple, peeled, cored and cut into 1/2 inch thick slices
2 tablespoons light olive oil or avocado oil
2 tablespoons brown rice syrup
1 organic lemon grated zest
2/3 cup vanilla soy milk
2/3 tablespoons brown rice syrup
1/2 teaspoon pure vanilla extract
1 teaspoon arrowroot powder, dissolved in small amount of water (for thickening)
Prepare and slice the pineapple. Place the oil and rice syrup in a hot skillet and turn the heat to medium. When the mixture begins to bubble, add salt and lemon zest.
Lay the pineapple slices in the skillet and cook until golden on one side, turning once to ensure even browning.
While the pineapple cooks, place the soymilk, rice syrup, vanilla extract, and salt in a small saucepan and cook over low heat until warmed through. Stir in dissolved arrowroot and continue stirring until the mixture has thickened slightly.
To serve place pineapple slices on individual dessert plates and spoon sauce over top. Serve hot.
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