Ingredients

Steps

• Preheat the oven to 200°C.
• Stud the pineapple with five cloves.
• Heat the butter and sugar in a small ovenproof frying pan over high heat.
• Add the pineapple, lemon juice, vanilla seeds, and pod to the pan.
• Coat the pineapple in the mixture and bake in the oven for ten minutes.
• Simmer coconut milk, honey, and balsamic vinegar in a saucepan until reduced by half.
• Serve the pineapple on a warm plate drizzled with the coconut mousseline.