International Recipes

Thai Sweet-Hot Pineapple Blossoms

No Photo

Yield: 8 to 10 appetizer servings


  • 1 (4 to 5 pound) pineapple
  • 2 (3 to 4 ounce) limes
  • 1 tablespoon salt
  • 1/4 teaspoon hot chili flakes
  • 1/4 teaspoon cayenne


  1. Cut 1/2 inch off the top and bottom of pineapple. Slice off rind about 1/4 inch deep, from top to bottom. To remove eyes and make decorative notched edges, use a small knife to cut continuous, parallel, wedge-shaped rows (1/2 inch deep) into the sides of pineapple, following the spiral pattern of the eyes and working from top to bottom. Cut fruit crosswise into 1/4 to 1/2 inch thick slices; arrange on a platter or plates.
  2. Cut limes into halves or wedges.
  3. Mix salt with chili flakes and cayenne.
  4. Squeeze lime over fruit and offer chili salt to add to taste.


Sunset magazine | September 2002

Follow Us

God's Rainbow - Noahic Covenant