• 1/2 cup salt
  • 1/4 cup sugar granulated
  • 1 large pineapple
  • 1/2 cup honey
  • 1/2 cup CannaOil
  • 2 tbsp fresh lemon juice
  • 1 tbsp soy sauce
  • 3 cups baby arugula
  • 3 oz thinly sliced prosciutto, torn into pieces
  • 1/3 cup pomegranate arils
  • 1/4 cup loosely packed torn fresh mint
  • 1/2 teaspoon black pepper


  1. Combine salt and sugar in a dish.
  2. Place pineapple on a cutting board standing upright. Using a sharp knife, remove peel from pineapple. Cut a deep (about 1-inch-deep or all the way to the core if you can) diamond pattern over the surface area of the pineapple. Place pineapple in a shallow dish. Rub salt-sugar mixture all over pineapple making sure to get it down in the cracks and crevasses. Refrigerate, uncovered, overnight. Remove pineapple from pan and at dry with paper towels.
  3. Preheat oven to 425°.
  4. Whisk together honey, CannaOil, juice, and soy sauce in a small bowl until combined; brush pineapple evenly with about 2 tablespoons honey mixture. Roast pineapple at 425° until lightly caramelized, about 25 to 30 minutes, brushing with glaze every 10 minutes. Turn broiler on high; broil pineapple 2 to 3 minutes or until caramelized and lightly charred. Remove from oven. Let stand until glaze is set, about 5 minutes.
  5. Scatter watercress or arugula on a platter. Place pineapple on platter; arrange prosciutto around pineapple. Spoon any remaining glaze over pineapple. Sprinkle pineapple platter with pomegranate, mint, and pepper.