Baby Pineapples Filled with Pineapple Sherbet

Recipe from

Oxmoor House


6 baby pineapples*
1 1/2 quarts pineapple sherbet
Garnishes: lemon zest, nectarine slices, mango slices


Cut tops from pineapples; reserve for garnish. Cut and remove centers, leaving a 1-inch-thick shell. Fill with pineapple sherbet; garnish, if desired.

*You can order baby pineapples from Frieda's, 800/241-1771 or

Chef Gale Lecolley,

The Coastal Living Cookbook,

Oxmoor House

April 2004
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