(with green leaves)
or apple juice
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 gingerroot; spoon over pineapple.
Cover and refrigerate at least 4 hours.
Sprinkle with coconut.
Garnish with strawberries and mint leaves if desired.