when we do charters and I am chief cook and bottle-washer...I often use the pineapple skins for numerous things...for eg.... I cut them into halves or 1/4s and then take the 'meat' out.
In half skins serve salad as if they were a bowl.
Corination chicken, a salsa, curried pork tenderloin, the shrimp and orzo salad I love so much etc.
Or, if I cut the fruit into 1/4s, then I grill the wedges I cut from those 1/4s (sometimes cut into 1/8s) but the resultant 1/4 skin slices I set about a tray holding olives or quail eggs or something, nestled into beds of lettuce...sometimes I turn them upside down and set them in the center and spill bouganvilla flowers about the center piece.
OK, on a yacht this sort of thing looks quite good and it's fun.
Just some ideas!!!!
In half skins serve salad as if they were a bowl.
Corination chicken, a salsa, curried pork tenderloin, the shrimp and orzo salad I love so much etc.
Or, if I cut the fruit into 1/4s, then I grill the wedges I cut from those 1/4s (sometimes cut into 1/8s) but the resultant 1/4 skin slices I set about a tray holding olives or quail eggs or something, nestled into beds of lettuce...sometimes I turn them upside down and set them in the center and spill bouganvilla flowers about the center piece.
OK, on a yacht this sort of thing looks quite good and it's fun.
Just some ideas!!!!