Yield: 4 Servings
|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