Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Pineapple Boats
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 226
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 6 g
- Sugar
- 45 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 226
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 6 g
- Sugar
- 45 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
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.
