Preparation time40 Minutes
Cooking time20 Minutes
1Peel the pineapple and cut into 1 cm thick slices. Peel the pineapple and cut into 1 cm thick slices.
2Heat the sugar in a pan. Remove the pineapple slices from the bag and add to the sugar in the pan. Leave to caramelize and season with pepper. Sprinkle with the chopped mint
3For the basil granita, mix the yoghurt, basil, honey and sugar syrup. Pour into a flat container and place in the freezer for 3-4 hours. Stir with a fork every now and then until a crystal-like mixture forms and the granita is completely frozen.
4Pour the juice from the pan over the caramelized pineapple slices and place the basil granita on top. Decorate with a few fresh basil leaves if desired.
For best results, use a ripe, juicy pineapple.