Pineapple Bruschetta

by Edward Daniel
Caption of Pineapple Bruschetta. Image by Edward Daniel (c).

Pineapple Bruschetta came about as I was getting very peckish working on my blog and wanted to use pineapple as ingredient. I was also dying to use my spiralizer. Yet, I wanted to have the pineapple in a raw form. I wanted the taste of some ciabatta too. So, I came up with this bruschetta. It worked out to be a great snack too.

Caption of Pineapple Bruschetta. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 medium pineapple
  • 1tbs olive oil
  • 1tbs white wine vinegar
  • 1tsp paprika powder
  • 2 shallots, chopped
  • 1 clove of garlic, minced
  • Pinch of salt
  • few basil leaves
  • Some ciabatta or bread


  1. Peel the skin off the pineapple. (Note – I have a recipe for Tepache, a probiotic made from pineapple rind – which please check out). Place the pineapple in a Spiralizer. Use the ribbon cut blade. Spiral the pineapple.
  2. Place the spiralled pineapple on a tray in a dehydrator for about an hour.
  3. Chop the shallots, and mix with the, oil, vinegar, garlic, paprika and salt.
  4. Slice the ciabatta or bread into strips.
  5. Place the pineapple in a bowl and mix in the shallot mixture.
  6. Place the pineapple mixture onto some bread.
  7. Garnish with fresh basil leaves.


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