As the warmer weather approaches, we've created this refreshing pineapple dish with a Spanish twist!

Here's what you'll need:

Method:

1. Preheat oven to 450 F or 400 F in a convection oven
2. Clean pineapple of skin and core
3. Cut into large lengthwise pieces (you should end up with about 8 large divided pieces)
4. Season with light olive oil, salt and garlic
5. Place on a sheet tray with a baking rack or sheet tray lined with parchment paper
6. Bake in the oven for 30 mins, flipping 3 to 4 times total and ensure all sides are getting a golden colour (OPTIONAL: alternatively, you can grill these and finish in the oven)
7. Cool at room temperature and cut into small bite size chunks and refrigerate
8. Before serving, season the pineapple with a little bit of salt and a splash of pineapple habanero hot sauce

The final steps:

1. In a bowl combine: mixed greens, some Marcona almonds, some Serrano ham, a pinch of salt, a pinch of black pepper, light drizzle of the olive oil, light squeeze of lemon juice (or white wine vinegar), mix salad and set aside
2. Arrange some pineapple chunks (which has been seasoned with Pineapple Habanero Hot Sauce, refer to the 'Method' section above for instructions) and Serrano ham at the bottom of the plate 
3. Plate the salad over the pineapple chunks and Serrano ham
4. Garnish with Manchego cheese and more Marcona almonds and finish with a light drizzle of olive oil

Here are some other uses for our Roasted Pineapple with Pineapple Habanero Hot Sauce:

• You can eat this on it's own as a snack
• Add it to your salad
• Serve as a side with BBQ meats and seafood
• Garnish cocktails such as Caesars
• Chop fine and add to salsas or tacos