Poppin Pineapple

By ChrisSallee

How can you improve on fresh-cut pineapple to make an appetizer that people will fight over? Start with a really ripe pineapple and then zest it up

Ingredients

• One really ripe pineapple. A really ripe pineapple should be golden in color, yield slightly when pressed, and have a rich aroma. Costa Rican Gold is a great variety if you can fine it but any really ripe pineapple will do.
• Two fresh limes
• Real maple syrup

Details

Servings 6
Preparation time 5mins
Cooking time 5mins

Preparation

Step 1

Using a chef's knife, peel and core the pineapple by first cutting off the top and then the bottom. This will make it easier to hold the pineapple while you remove the skin. After removing the skin, cut the pineapple in half, vertically, bisecting the core, and then cut each half in half, again through the core. It should now be easy to remove the core from each of the pineapple quarters by slicing vertically between the core and the fruit. You really want to err on the side of cutting a little into the fruit because it is better to lose a little fruit than leave any of the core. Slice each quarter length-wise two or three times and then cut crosswise, creating bite-sized chunks and place the chunks in a serving bowl. Zest both of the limes over the pineapple chunks, tossing occasionally to distribute the zest (reserve the zested limes for another use). Drizzle a tablespoon of maple syrup over the chunks and toss one more time. Serve pineapple chunks immediately with tooth picks for spearing and popping pineapple chunks into grateful mouths.