- 1 tsp. canola or peanut oil
- 1 whole pineapple, peeled, cored and cut into chunks
- 2 Tbsp. turbinado sugar
- 2 Tbsp. lemon juice
- 2 tsp. parsley flakes
- 1/4 tsp. sea salt
- 2 Tbsp. chopped peanuts
- Heat oil in medium skillet over high heat. Add pineapple, turbinado sugar, lemon juice, parsley and salt. Stir-fry for a few minutes.
- The pineapple will become a little darker when ready. Turn onto serving plate and sprinkle with peanuts.