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James Carrier Photo by: James Carrier

Thai Sweet-Hot Pineapple Blossoms

Sunset SEPTEMBER 2002

  • Yield: Makes 8 to 10 appetizer servings


  • 1 pineapple (4 to 5 lb.)
  • 2 limes (3 to 4 oz. each)
  • 1 tablespoon salt
  • 1/4 teaspoon hot chili flakes
  • 1/4 teaspoon cayenne


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 in. 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. Cut limes into halves or wedges. Mix salt with chili flakes and cayenne. Squeeze lime over fruit and offer chili salt to add to taste.


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Thai Sweet-Hot Pineapple Blossoms recipe