Chile Lime Pineapple

Pineapples seem to most people like a lot of work, but they are great once you figure out the trick to slicing them. Our recipe for Chile Lime Pineapple is a great appetizer for hot summer days, but it can also be used to make Chile Lime Rum Punch.

One whole pineapple
2 tbsp Chile Lime Saltburst

1. Set the pineapple on a cutting board.
2. Cut the leafy top off the pineapple to make it easier to handle.
3. Hold the pineapple in place and slice the rind off of one side.
4. Turn the pineapple a bit and slice another side. Repeat two more times until the pineapple has four square-ish sides. Try to slice off JUST the skin so you waste as little of the edible part of the pineapple as possible.
5. Trim off the excess skin on the outside of the pineapple.
6. Notice there is a hard core to the pineapple? You don't want to eat that part, so cut down the middle of the pineapple on all four sides around the core.
7. Once you've got four big chunks of the pineapple cut away from the core and skin, chop the pineapple into bite-size peices.
8. Put the pineapple chunks in a bowl and add the Chile Lime Saltburst.
9. Stir well and serve.

Serves 6.