Gingered Pineapple
Yield
1 servingPrep
15 minCook
?Ready
4 hrsLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
pineapple
(with green leaves) |
*
|
| ¼ | cup |
dark rum
or apple juice |
* |
| 2 | teaspoons |
ginger root
finely chopped |
|
| 1 | teaspoon |
ginger
ground |
|
| ¼ | cup |
coconut
toasted if desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
pineapple
(with green leaves) |
*
|
| 59 | ml |
dark rum
or apple juice |
* |
| 1E+1 | ml |
ginger root
finely chopped |
|
| 5 | ml |
ginger
ground |
|
| 59 | ml |
coconut
toasted if desired |
*
|
Directions
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 gingerroot; spoon over pineapple.
Cover and refrigerate at least 4 hours.
Sprinkle with coconut.
Garnish with strawberries and mint leaves if desired.
