Peel the pineapple all around and then quarter it, cut the stalk out in the middle and cut the quarter lengthways into thin slices. Arrange the pineapple slices side by side on a platter. Pluck the mint leaves from the stems and pound them with the sugar in a bowl / mortar to create a kind of crumbly pesto. Sprinkle this mixture over the pineapple.
Very simple and refreshing light dessert. Perfect for the summer. Also delicious as a dessert at the next barbecue evening.
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