This is one of my favorite desserts in summertime; a pine-apple carpaccio.
Start by making a syrup with water and sugar 100/50 ratio is ok. Bring to a boil and let boil for a while. Then add as much fresh mint leaves as you can and remove from the heat as soon as all the leaves are stirred under the liquid. Please, use mint leaves only, no stalks or the syrup could turn very bitter and disgusting. Add juice of 1/2 lemon or more to taste. Cover and let cool entirely.
Slice bottom and head from a pine-apple. Remove skin and all remaining brown spots. Cut lenghtwise in 4. Now you can easily remove the too tough core. Slice the remaining fruit in the thinnest possible slices; you need a very sharp knife. Put all slices in a large plastic container.
Now, remove (and squeeze) the mint leaves from the syrup and bring the syrup to a boil again with another fresh load of mint leaves. As soon as it boils, remove these leaves too and pour the syrup boiling hot over the pine-apple slices a bit at a time. Meanwhile, shake the container so all slices get in contact with the syrup. Leave to cool and put in the fridge. This will preserve the pine-apple for at least 4 days!
When serving, you could make the green stripe I made; it's a handful of mint leaves crushed in a mortar with sugar. It doesn't bring anything more to this dessert than a visual interesting fact, the flavor is already in the pine-apple. So, absolutely no need to do it.
You could grill the pine-apple slices shortly on the BBQ!!
Serve with a scoop of icecream of your choice and a little of that divine syrup. I promise you an instant hit, haven't met anyone who didn't like this!