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1
Peel, core and cube the pineapple.
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2
Peel the ginger and grate into the pineapple.
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3
Discard the fibrous bits.
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4
Add the chopped chilli.
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5
Cover and marinate in the fridge overnight.
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6
Bring to room temperature to serve.
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7
Cold destroys the flavour so this is an important step.
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8
Variations:.
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9
Add kirsch or a liqueur of your choice.
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10
Substitute 1 tablespoon of fresh chopped mint for the chilli.
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11
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12
Directions for chopping up pineapple:.
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13
Chop the leaves off the top and take a slice off the bottom of the pineapple so that it can stand up.
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14
Slice off the skin starting at the top and taking 1 inch wide slices to the bottom.
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15
This will leave the flower buds (the spiky brown bits) but not remove too much of the sweetest flesh which is near the skin.
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16
Lay the pineapple on its side and you will notice that the flower buds are in a spiral pattern around the pineapple.
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17
Cut out the buds with a v-groove, following the diagonal pattern of the buds.
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18
Make a shallow cut one side and then complete the v-groove by cutting the other side.
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19
A flick with the knife will remove the buds without too much of the flesh.
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20
Once all the buds have been cut out, slice the pineapple into 1-2cm slices.
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21
Take a slice and, holding it over a bowl to catch all the juice, make two cuts into the slice from the edge to the core, about 1-2cm apart.
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22
Snap out the wedge from the core.
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23
It will break naturally at the edge of the tough bit, a bit like snapping the ends off asparagus.
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24
Continue cutting wedges and snapping them from the core until all you are left with is the core.
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25
The cook gets to suck on the cores!
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26
Repeat for the other slices.
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27
All the pineapple in the bowl will be succulent, juicy and ready to pop in your mouth or your lovers mouth, if this a romantic dinner for two.
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28
;).
