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Pineapple Carpaccio with Thai Basil and Blueberries

May 13, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This 5-ingredient recipe uses Thai basil for its stronger anise notes than sweet basil, and it compliments fresh pineapple perfectly. (Other varieties of basil can still be used.) It’s a beautiful dish that packs a nutritional and flavorful punch. Serve it with brunch, as a snack, or for dessert; it’s a great nosh for any time of the day! Tip: pick a ripe pineapple by its color and smell. The more yellow the pineapple skin is, the riper it is. The same goes for how fragrant it smells. Smell the bottom of the pineapple to see if it’s ready to go. It should also give slightly to the touch.

Ingredients – Serves 4

  • 1 cup sugar or agave syrup
  • 1 cup loosely packed Thai Basil leaves

  • ½ pineapple, peeled and cored
  • 8 Thai basil leaves
  • ½ cup blueberries


1. To make syrup: combine sugar, ½ cup water, and basil in saucepan; bring to a boil; cook 1 minute, or until sugar dissolves. Remove from heat; let steep 5 minutes. Strain, and cool. Discard basil.

2. To make carpaccio: cut pineapple in half lengthwise, then slice crosswise very thinly, 3/8-inch or thinner.

3. Arrange pineapple slices on serving plates, slightly overlapping slices; sprinkle lightly with salt, then drizzle each serving with 1 tablespoon syrup.

4. Stack basil leaves, then roll lengthwise. Slice roll crosswise into thin strips. Garnish pineapple with basil and blueberries. Serve at room temperature or slightly chilled.

“Pineapple Carpaccio with Thai Basil and Blueberries.” Vegetarian Times Special: Fresh 5-ingredient Recipes. Cruz Bay Publishing, Inc. California. 2015.

Rhea Torreon
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