Red Pineapple Carpaccio

  • Preparation 25 MIN
    Marinating 2 DAYS
  • Servings 8



  1. On a work surface, peel the pineapple and cut lengthwise into 4 long quarters. Remove and discard the pineapple core from the quarters. Place the quarters in a sealable plastic bag. Add the pomegranate juice. Seal the bag. Refrigerate for 6 to 48 hours.
  2. In a small bowl, combine the oil and vanilla. Set aside.
  3. Drain the pineapple and keep the juice aside. Cut the quarters into 1/4-inch (5 mm) thick slices. Divide among 8 serving plates or arrange on a large serving platter. Garnish with the raspberries and peanuts.
  4. Drizzle with a little of the reserved juice and a few drops of vanilla oil.


To colour the pineapple, fresh pomegranate juice gives a much better result than store-bought juice. For more information on how to extract the juice of this fruit, check out our video at

Red candied peanuts, also called burnt peanuts, are coated with a sugar mixture. For a healthier alternative, you can replace them with pomegranate seeds.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.