2 cans crushed pineapple 2 T. lemon juice 2 T lime juice 1/3 c sugar1 1/2 c heavy cream How to make it Drain pineapple: reserve 2 Tjuice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour
I had this Baked Pineapple at a restaurant a few years ago, and it made me moan, it was so good. It's a baked pineapple, stuffed with coconut, crushed gingersnaps, macadamia nuts, sweetened condensed milk and a bit of rum. Tastes like Hawaii on a plate.