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1 medium pineapple (with green
leaves)
1/4 cup dark rum or apple juice
2 teaspoons finely chopped gingerroot
or
1 teaspoon ground ginger
1/4 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 3/4-inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and gingerroot; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut. Garnish with strawberries and mint leaves if desired. 4 servings
leaves)
1/4 cup dark rum or apple juice
2 teaspoons finely chopped gingerroot
or
1 teaspoon ground ginger
1/4 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 3/4-inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and gingerroot; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut. Garnish with strawberries and mint leaves if desired. 4 servings
