Print Recipe

Thai Sweet-Hot Pineapple Blossoms


  • 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.

Makes 8 to 10 appetizer servings.

Source: Sunset - September 2002

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.