Looking for a cool and unique recipe to enjoy during your Cinco de Mayo celebrations? An Italian frozen dessert mixture may not typically be on the menu yet it makes a delicious and refreshing option. This pineapple granita recipe can be served to kids or enjoyed by adults at the bar during your Cinco de Mayo celebrations. Serve it in festive pineapple boat and add it to a glass along with your favorite margarita drink.
How to Make a Pineapple Boat
The inspiration for this recipe started as a guacamole recipe I saw served inside a pineapple boat. What’s a pineapple boat? As it may sound, it’s a whole pineapple that is shaped into a boat and used as a bowl for serving. After enjoying a coffee granita over the weekend, I decided a pineapple version would be the perfect use for this endeavor.
Step One: Clean & Dry the Pineapple
Use a vegetable brush and dish soap to scrub the skin and leaves of the pineapple. Rinse with water and use a kitchen towel to dry.
Step Two (optional): Play Hairdresser
If your pineapple’s leaves are very pointy or the tips have have turned brown, you may want to use kitchen scissors to remove them.
Step Three: Cut in Half
Lay the pineapple down on its side. Use a sharp knife to cut the entire pineapple in half lengthwise, from the base of the fruit up through its leaves. You can cut through the leaves to make 2 boats (what I did) or leave the leaves intact and cut off a section from one side of the pineapple to create 1 larger fruit boat.
Step Four: Score & Scoop
Work with one pineapple half at a time. Use a paring knife to make a border around the pineapple flesh. Cut through the pineapple flesh. Be careful not to pierce the skin. Then make horizontal cuts within the boarder you just created. Take a spoon and scoop out the pineapple flesh. Scoop out as much of the flash as possible without damaging the skin.
Save the Pineapple Flesh
Carving out a pineapple boat will leave you with pineapple pieces of varying sizes. Remove the hard core from these pieces before serving. Or just eat around it. Store the pineapple flesh in an airtight container or a bowl covered with saran wrap in the refrigerator.
The fresh fruit can be used to make a pineapple granita. This Italian frozen dessert resembles a slushie made with fresh fruit. I chose to use frozen pineapple tidbits in this pineapple granita recipe. However, fresh would have worked out just as well. Your choice.
Pineapple Granita
Ingredients
- 2 cups frozen pineapple tidbits
- 2 tablespoons sugar
Instructions
- In a small saucepan, combine the pineapple and sugar with 1 cup of water. Cover and bring to a boil over medium-high heat. Allow the mixture to boil for 2 minutes. It will get foamy. Make sure all of the sugar has dissolved.
- Remove the mixture from the heat and let it cool down for a few minutes. Use an immersion blender to puree the mixture until smooth and no pineapple tidbits remain.
- Transfer the mixture to a large sheet pan or 2 smaller ones. Freeze for approximately 30 minutes. The mixture should be frozen but not yet rock solid. Almost slushy like. Use a fork rake through the mixture.
- Return to the freezer for another 5 minutes, if some liquid still remains. Repeat the process of scraping with a utensil and refreezing until all of the mixture has frozen.
- Serve immediately in a pineapple boat or transfer to a sealed bag/container and store in the freezer.
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