Serves: 6
Total Calories: 145
Cut the pineapple in half lengthwise. Scoop out the center leaving a 1-inch shell. Remove the core and cut the rest into cubes. Chill the pineapple shell. Combine pineapple cubes with strawberries, melon balls, and liqueur and let stand at room temperature for 1 hour. Chill for at least 4 hours.
To serve, spoon fruit and marinade into the pineapple shells.
This Pineapple Cup recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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