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Pineapple and Mint Sugar Recipe

Updated on July 17, 2012
A perfect breakfast, lunch or dessert after a spicy meal
A perfect breakfast, lunch or dessert after a spicy meal

Well it's absolutely pouring with rain outside my windows and the drumming noise on the conservatory roof just seems to say stay in bed but since I can't do that I'll do the next best thing and bring a spot of sunshine into my life in the form of breakfast.

This is the simplest and most luscious breakfast which I have Jamie Oliver to thank for, I found this recipe in his book Happy Days with the Naked Chef, (and if you can buy it at this ridiculous price grab it). Don't you think since he's the Naked Chef maybe he should get together with the Barefoot Contessa and find true happiness? Yes I can hear you all out there groaning, anyway he calls this Pukka Pineapple with Bashed-Up Mint Sugar, and no matter what you want to call it, it truly is wonderful and we love it so I'm passing it on to you.

Now every time I start to make this I have this niggling feeling in the back of my mind that I am over-hyping this dish, something in me thinks this can't possibly be as good as you remember it - but lo and behold every time it passes my lips and hits my tastebuds I am truly amazed by the sensational taste.

It's cold, it's fresh, it bursts in your mouth - you have to try it to believe it.


1 Ripe Sweet Organic Pineapple

4 heaped tablespoons of Caster Sugar

1 handful of Fresh Organic Mint

Buying a Pineapple

I have always worried about buying pineapples, they're hard, spiky, unwielding - so how do you tell if it's ready for eating? Easy peasy, it shouldn't be too brown, you don't want an old pineapple you want one that's just right for eating. There should be a slightly sweet smell and you should be able to pull out some of the leaves very easily - trust me it works.


I grow mint in my garden, it is truly the easiest herb to grow, in fact if you don't keep encased, either in a pot, or in little restricted plot, it will attempt to dominate the entire garden. I chop mine back every year to nearly nothing and by next Spring there it is trying to swallow the garden bin.

Note: Please do not use dried mint in this recipe it will NOT work.

Straight from the garden - now where did that bin go?
Straight from the garden - now where did that bin go?


  • Okay so get yourself a handful of freshly picked mint and finely.
  • Put it into a pestle and mortar with the 4 tablespoons of Caster Sugar, now here comes the therapeutic bit, pound it and grind them together until you have green sugar - this kids love this bit they think it's magical - green sugar who knew food could be fun.

My pestle and mortar is a small one and I would love to have a much bigger one, so if my husband's reading this, here is the one I need to cook you all the meals you love.

  • Using a sharp knife carefully cut the top and bottom off your pineapple, now slice the outsides off the pineapple.
  • Cut it into quarters and cut out the hard core.
  • Slice it up thinly with a either a sharp knife or if you have a good peeler then use that to pare the remaining pineapple into strips.
  • Place in a bowl and sprinkle the mint sugar all over the pineapple.
  • Leave it for at least 10 minutes so that the sugar will melt giving you the most wonderful minty-pineapple syrup with little green flecks of mint adorning your pineapple.

Every time I make this I think well it looks pretty and it's going to be nice ... and then I put some in my mouth and oh my goodness it is such a sensation you won't believe that something so easy is sooooo good - did I say that already?

I have this for breakfast and for lunch and one of the nicest things you can do for your friends is put out a huge bowl of this when you're having a barbecue or a party, it has to be huge because it will vanish so very, very quickly. I hope that you love this as much as I do.


Warning: you may need to eat this in a locked room because people appear holding forks every time I have a bowlful.
Warning: you may need to eat this in a locked room because people appear holding forks every time I have a bowlful.


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    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I'm looking forward to try this! I like the tip for choosing a ripe pineapple. Thank you!

    • sampupmoores profile image

      sampupmoores 6 years ago

      Yummy - this sounds fab - will try it very soon.

    • mikielikie profile image

      mikielikie 6 years ago from Texas

      great hub. I think i just might try this out this weekend.

    • Pinkchic18 profile image

      Sarah Carlsley 6 years ago from Minnesota

      Yum! I grew some mint and basil in my garden this year. I used the basil for pesto but wasn't sure what to do with the mint. Thanks for sharing this!!

    • thebluestar profile image

      Annette Donaldson 6 years ago from Northern Ireland

      My favourite fruit, but alas no sugar for a diabetic. I could try it for the rest of the family thou. x