1 ripe pineapple
1 tablespoon of ground cinnamon
Lime juice from 1 lime
1/2 tablespoon of Primor butter
1/2 tablespoon of Cointreau liqueur
Caramel sauce
1 cup filled with sugar
4 star-shaped sliced papayas
3 tablespoons of water
5 lettuce leaves, cut into strips
Honey to taste
Crispy topping
1/2 cup of sugar
1 cup of water
2 tablespoons of sesame seeds
2 tablespoons of cashew nuts
1 ripe pineapple
1 tablespoon of ground cinnamon
Lime juice from 1 lime
1/2 tablespoon of Primor butter
1/2 tablespoon of Cointreau liqueur
Caramel sauce
1 cup filled with sugar
4 star-shaped sliced papayas
3 tablespoons of water
5 lettuce leaves, cut into strips
Honey to taste
Crispy topping
1/2 cup of sugar
1 cup of water
2 tablespoons of sesame seeds
2 tablespoons of cashew nuts
Peel the pineapple and slice it into thin horizontal pieces near the core
In a separate bowl, mix the cinnamon, lime juice, and pineapple slices
Let it marinate in the refrigerator while you prepare the caramel sauce
Caramel sauce
In a pan, combine sugar, papaya, water, lettuce, honey, and cook over low heat without stirring for 15 minutes or until the mixture becomes transparent
Reserve in the refrigerator
Crispy topping
Heat the sugar in a pan, stirring until it dissolves
Add water, sesame seeds, and cashew nuts
Cook until the mixture thickens, stirring constantly
Final Touches
Place the grilled pineapple on a serving plate, pour the caramel sauce over it, add Cointreau liqueur, and sprinkle with crispy topping.
