The mellowest pineapples on earth are those grown on the Azores because they ripen in greenhouses under waftings of smoke. Most of the pineapple served in mainland Portugal comes from the Azores, the mid-Atlantic archipelago discovered and claimed for Portugal by Prince Henry-the-Navigators's captains early in the 15th century. This particular recipe couldn't be easier or more refreshing. It also proves that not all Portuguese desserts are desperately rich.
Recipe courtesy of Jean Anderson
Save Recipe Print
Total:
4 hr 42 min
Prep:
2 min
Inactive:
4 hr 30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel. Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4-inch thick, making small fan-shaped pieces. Place the pineapple fans in a large non-metallic bowl, add the Port, and toss to mix. Cover and chill 3 to 4 hours. Add the mint, toss again, and chill 30 minutes long. To serve, spoon into stemmed goblets and if you like, sprig with fresh mint.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Caribbean Roasted Pineapple

Recipe courtesy of Giada De Laurentiis

Pineapple Upside-Down Pancakes

Recipe courtesy of Food Network

Pineapple Upside-Down Cake

Recipe courtesy of Trisha Yearwood

Pan-Roasted Chicken with Port and Whole-Grain Mustard

Recipe courtesy of Wolfgang Puck

Grilled Salmon and Pineapple with Avocado Dressing

Recipe courtesy of Giada De Laurentiis

Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword