Cheese Stuffed Pineapple
Yield
2 cupsPrep
15 minCook
0 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple
ripe |
|
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
cheddar cheese
well-aged |
*
|
| 1 | tablespoon |
chives
minced |
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
rum
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple
ripe |
|
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
cheddar cheese
well-aged |
*
|
| 15 | ml |
chives
minced |
|
| 1.3 | ml |
dry mustard
|
|
| 15 | ml |
rum
|
|
| 1.3 | ml |
salt
|
|
Directions
Cut off the top of the pineapple far enough down so that a wide rim is formed.
Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1½ cups of the chopped pineapple, mustard, rum, and salt.
Pile mixture into pineapple shell.
Serve with Triscuits, toast rounds or squares.
