Cut the top and bottom from a pineapple. Cut down the sides to remove peel and eyes. Cut the pineapple into quarters. Remove the core. Cut the quarters into cubes.

Or:

Use a handy pineapple slicer like the one I borrowed from my daughter. This tool cores and slices the pineapple all at once, and I will buy one the minute I find one. Remove the stack of sliced pineapple from the device and cut it into cubes.

Method:

Place the pineapple cubes in a medium-sized bowl. Mix the rum and brown sugar, stirring until the sugar dissolves. Pour rum mixture over the pineapple and stir to coat. Cover the bowl and refrigerate for at least 30 minutes or a few hours.

Serve the pineapple in chilled stemware and garnish with berries.

This simple fruit preparation is delicious on a warm day or after a robust meal. I have also served it over a slice of Chameleon Cake with a dollop of whipped cream. Yummy.

This recipe was adapted from Anne Lindsay’s The Lighthearted Cookbook. Healthy never tasted or smelled so good!!