Wayne Boatwright wrote:
> On Sat 30 Jul 2005 03:01:08a, jmcquown wrote in rec.food.cooking:
>
>> nancree wrote:
>>> I forgot #6. Cut each piece loose from tough outer skin.
>>>
>>> Nancree
>>
>> I find it's easier if you score the cored pineapple down to the skin,
>> crosswise and lengthwise, then cut along the skin to release
>> pineapple chunks. The OP wants to make pina colada's so they'll
>> want the pineapple in chunks prior to tossing in the blender with
>> the other ingredients anyway.
>>
>> Jill
>
> That's a great idea, Jill. Never thought of doing it that way.

Had a party once where I used a halved pineapple, cored, as the
"container" for the pineapple chunks and other fruits with toothpicks stuck
in them. I set the pineapple half on a fairly deep plastic tray filled with
ice to keep it cool. I kept the pineapple otherwise whole (green leafy top
and all) and it looked pretty. Need more fruit? Bring out the other half!

Jill