Recipe - Gingered Pineapple

1 md Pineapple, with green leaves
One fourth cup Dark rum or apple juice
1 teaspoon Ground ginger
One fourth cup Shredded coconut, 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 3/4inch slices; then cut lengthwise down center of slices,
leaving the cut fruit in the rind shell. Mix rum and ginger; spoon over
pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut.
Garnish with strawberries and mint leaves if desired.

Recipe by: Betty Crocker Posted to MCRecipe Digest V1 #527 by Daphne
djoyce@voyager.net on Mar 20, 1997