Pineapple, Mango & Feta Skewers with Chili Lime Honey
Ingredients
For the Pineapple Boats:
* 1 whole ripe pineapple, halved lengthwise
* 8 oz burrata cheese
* 2 cups diced fresh pineapple
* 1 tbsp extra virgin olive oil
* 1/4 tsp flaky sea salt
* 1/4 tsp freshly ground black pepper
### For the Lime Basil Syrup:
* 1/4 cup honey
* 2 tbsp fresh lime juice
* 1 tsp lime zest
* 2 tbsp finely chopped fresh basil
* 1 tbsp water
### For the Crunch Topping:
* 1/3 cup toasted pistachios, roughly chopped
* 2 tbsp toasted coconut flakes
* 1/4 tsp flaky sea salt
### For Garnish (optional):
* Fresh basil leaves
* Lime wedges
Instructions
1. Slice the pineapple in half lengthwise and carefully hollow out the center, leaving a sturdy shell.
2. Dice the removed pineapple into bite-sized pieces.
3. In a small saucepan, combine the honey, lime juice, lime zest, and water.
4. Simmer over low heat for 2–3 minutes, then remove from the heat and stir in the chopped basil.
5. Fill each pineapple boat with the diced pineapple.
6. Tear the burrata into large pieces and arrange over the pineapple.
7. Drizzle with the olive oil and season with flaky sea salt and black pepper.
8. Spoon the lime basil syrup evenly over the top.
9. Sprinkle with the toasted pistachios and toasted coconut flakes.
10. Garnish with fresh basil leaves and lime wedges.
11. Serve immediately while chilled and fresh.
## Nutritional Info (per serving, serves 4)