May 12, 2017
Desserts, Fancy/Entertaining, Alcohol,
Fruit, Pineapple, Mexican, 5 Ingredients Or Less, 5-Minute Prep, Easy/Beginner Cooking, No-Cook, Cinco de Mayo, Entertaining, Summer, Refrigerator, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"This is out of my Mexican recipe cookbook...it say this light, chilled desert is a refreshing way to finish a Mexican spread. For a more collaborate dish, accompany the pineapple with a scoop of good-quality pineapple sherbet."
Using a sharp knife, cut off the top and bottom of the pineapple. Place upright on a board, then slice off the skin, cutting downward. Cut in half, remove the core if wished, then cut the flash into chunks.
Place the pineapple in a bowl and sprinkling with sugar, lemon juice, and tequila.
Toss the pineapple to coat well, then cover and chill until ready to serve.
To serve, arrange on a serving plate and sprinkling with the mint strips.
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Tasty way to serve pineapple! While I liked the hint of mint from the marinating process, I did not like the actual little pieces of mint. It wasn't hard to pick them out, though!