Pineapple in Port with Fresh Chopped Mint: Ananas em Porto com Hortela Picada

1. 1

   Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel.

2. 2

   Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4-inch thick, making small fan-shaped pieces.

3. 3

   Place the pineapple fans in a large non-metallic bowl, add the Port, and toss to mix.

4. 4

   Cover and chill 3 to 4 hours.

5. 5

   Add the mint, toss again, and chill 30 minutes long.

6. 6

   To serve, spoon into stemmed goblets and if you like, sprig with fresh mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.