2 Serves
16 Mins
Peel and dice the fresh pineapple into bite-sized chunks using a chef's knife on a cutting board.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
33 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
295 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
24 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Finely mince the fresh ginger root using a grater.
Heat the olive oil in a frying pan over medium heat.
Add the pineapple chunks and minced ginger to the pan, sautéing until the fruit is lightly caramelized.
Season the mixture with a pinch of salt and pepper, then serve immediately while warm.
25
g95
g20
g
Yemeni
