Serves: 6
Total Calories: 140
Cut top and bottom away from pineapple, cutting into flesh about 1/2 inch. Cut into four wedges lengthwise. With sharp knife, cut along both sides of wedge inside of shell to loosen fruit. Core and dice fruit chill until serving time. Beat honey with electric mixer until foamy, about 1 minute. Stir in lime juice chill. Whip cream until stiff. Fold into chilled honey mixture. cover and refrigerate. When ready to serve, stir nuts into whipped cream mixture (cashews or toasted almonds can substitute for macadamias) serve atop pineapple chunks.
This Honey-Sauced Fresh Pineapple recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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