Many people don’t buy fresh pineapple because they don’t know how in the world they would cut it. I prefer to slice the bottom and top off, stand up on its end and then cut down the sides with a carving knife to get most of the brown off, small bits do not bother me. I cut this in half lengthwise and each half in half again, then trim the middle core like an apple. The core is a bit woody, but has great flavor, so it is great for juicing and even smoothies. Throw them in the freezer if you don’t have immediate plans for them. If I am going for bite-sized pieces to snack on, I slice each quarter into four slices and dice into the common “tidbits.” For this recipe I slice each quarter into thirds, so it will make six kabobs.
1/2 batch coconut cream frosting
1 cup shredded coconut (toasting is optional)
Slide a skewer into each wedge. Pat the back of the wedge with a paper towel, spread with one tablespoon frosting and press into a bowl of shredded coconut. Repeat with each wedge and refrigerate until ready to serve.