Coconut Rum Spiked Pineapple Chunks





Introduction: Coconut Rum Spiked Pineapple Chunks

After cutting up the pineapple put in 2 cups of coconut Rum. refrigerate for 6 hours, stirring every one to two hours.

Step 1: Cutting Up the Pineapple

Use a large serrated knife and cut off the top and bottom. Save the top. it helps with the presentation.

Step 2: Rough Cut

A pineapple haste rough exterior that I cut off in two parts. this first one is easy, just the basic octagon shape once you set it on its end.

Step 3: Cleaning Up Any Pits

The second step is just for shaving off all the little pits. I tend to eat them. They're a little rough, but I hate to waste any of the fruit.

Step 4: Remove the Core

The core has a diameter of about an inch. Just cut off in forths. Knaw on core like a dog

Step 5: Cut Into Chunks

This is also when you add the liquor. 2 cups and stir hourly. This is awesome but will sneak up on you

Step 6: Presentation

I throw the top in. That part is completely up to you. Enjoy!!!



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    Do not throw the shells and core in the trash, wash before peeling off the pineapple. Leave the skins soak in clean water for 1 hour in the refrigerator, then hit everything in a blender and strain, gives a delicious juice.