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Celebrate International Pineapple Week at home with Executive Chef Marcus Tan's recipe for Warm Pineapple Samosas with Coconut Yogurt Sherbet and Pomegranate Molasses.


Pineapple Samosas


-          Large Ripe Pineapple

-          Fuelle de Brick Sheet

-          Powdered Sugar



  1. Trim one large ripe pineapple.
  2. Cut it into 1 ½” squares that are ¼” thick. Then cut the squares in half into triangles, saving the leftover scraps.
  3. Cut off rounded edges from one sheet of fuelle de brick to make an even square. Divide the fuelle de brick square into 5 equal strips.
  4. Starting at the bottom of each strip, place one pineapple triangle and work your way up, folding as you would a flag to form a triangle.
  5. Heat oil in deep frying pot to 160 degrees Celsius and add Samosas, turning continuously until golden brown. Remove samosas onto kitchen towel to absorb the excess oil.
  6. Dust with powdered sugar before serving.


Coconut Yogurt Sherbet


-          500 gm Plain Yogurt

-          250 gm Water

-          500 gm Coconut Milk

-          50 gm Desiccated Coconut

-          130 gm Glucose

-          20 gm Salt

-          1 pc Gelatin Sheet

-          15 gm Pectin



  1. Boil water, coconut milk, desiccated coconut, salt, pectin, and glucose.
  2. Remove from stove and add gelatin.
  3. Strain mixture over yogurt, mix well.
  4. Refrigerate overnight and spin.


Pineapple Compote


-          100 gm Pineapple Cubes

-          10 gm Sugar

-          0.5 pc Vanilla Pod

-          1 pc Cinnamon Stick

-          1 pc Star Anise

-          2 gm Sea Salt



  1. Cut pineapple scraps from samosas and into ¼” cubes.
  2. Cook in a medium sized sauce pot with sugar, cinnamon sticks, star anise, vanilla pod, and sea salt in low heat until soft and tender.
  3. Take off heat and drain in perforated pan.
  4. Cool and store in refrigerator.


Pineapple Chips


-          Ripe Pineapple

-          300 ml Water

-          150 gm Sugar



  1. Trim large ripe pineapple.
  2. Using a meat slicer, cut very thin, round slices.
  3. Pour hot simple syrup (sugar and water mixture) over pineapple slices and refrigerate overnight.
  4. Remove from refrigerator and strain.
  5. Place pineapple slices on silpat ensuring no air bubbles.
  6. Dry for several hours in oven on low heat.
  7. Store in an airtight container.


Pomegranate Molasses


-          500 gm Pomegranate Puree

-          100 gm Sugar

-          50 gm Lemon Juice

-          8 pcs Gelatin



  1. Pour all the ingredients into a small saucepan and bring to a rapid boil.
  2. Lower heat and simmer for about 60 minutes.
  3. The mixture would start to froth and bubble incessantly. At this point, add in the gelatin sheets.
  4. Turn off heat and allow the mixture to cool completely.

Pour the homemade pomegranate molasses into an air-tight bottle.

Once all the items are complete, plate creatively to taste and present to your loved ones.