1 pineapple

1/2 cup (125 ml) freshly squeezed pomegranate juice (about 2 pomegranates)

1 tbsp (15 ml) canola oil

1/4 tsp (1 ml) vanilla extract

1 1/2 cups (170 g) fresh raspberries

1/3 cup (62 g) whole red candied peanuts

On a work surface, peel the pineapple and cut lengthwise into 4 long quarters. Remove and discard the pineapple core from the quarters. Place the quarters in a sealable plastic bag. Add the pomegranate juice. Seal the bag. Refrigerate for 6 to 48 hours.

In a small bowl, combine the oil and vanilla. Set aside.

Drain the pineapple and keep the juice aside. Cut the quarters into 1/4-inch (5 mm) thick slices. Divide among 8 serving plates or arrange on a large serving platter. Garnish with the raspberries and peanuts.

Drizzle with a little of the reserved juice and a few drops of vanilla oil.

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