4 cups cooked pineapple, diced
1 teaspoon lime zest (optional)
1/2 cup julienne honey
1 (8 ounce) package garlic spray
1 cup orange juice
3 tablespoons lemon juice
1 teaspoon coriander seeds
1 cup chopped fresh spinach
1/2 teaspoon fenugreek
1 1/2 tablespoons sesame seeds
salt and pepper to taste
3 tablespoons water
2 tablespoons chopped fresh mint
In a small bowl, mix pineapple, lime zest, honey, garlic spray, orange juice, lemon juice, coriander, spinach, fenugreek and sesame seeds.
Heat a large skillet over medium high heat. Season pineapple with salt and pepper to taste. Fry over medium heat for about 5 minutes on each side, or until lightly browned. Remove from heat, and drain on paper towels.
Then transfer pineapple mixture to another large skillet or spit it, and top with avocado slices, onion, carrot, zucchini and tomato slices. Fry for about 15 minutes, or until heated through. Sprinkle over pineapple tops.