Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Pineapple, with green leaves |
| ¼ cup | Dark rum or apple juice |
| 1 teaspoon | Ground ginger |
| ¼ cup | Shredded coconut, toasted if desired |
Cut pineapple lengthwise into fourths; remove core. Cut along curved edges to loosen pineapple from rind without cutting rind. Cut fruit in rind crosswise into ¾-inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and ginger; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut.
Garnish with strawberries and mint leaves if desired.
Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@...> on Mar 20, 1997