Recipe courtesy of Laura Calder

Pineapple Boats

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 to 4 servings
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Ingredients

Directions

  1. 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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