Recipe courtesy of Laura Calder
Total:
10 min
Prep:
10 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.

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