Piña Inopia

• 1/4 of a Pineapple
• 3 tbsp Molasses
• zest from 1/2 a lime

• Cut the pinneaple in quarters leaving the green part on

• Remove the center heart

• Cut along the skin of the one of the quarters, seperating the meat from the skin. Leaving the meat in the skin, cut in 8 slices

• Arrange the slices as shown in the picture

• Plate the pinneaple

• Drizzle with molasses

• Use a microplane to zest the lime over the pineapple