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Pineapple Jack O Lantern Recipe
Ash Tyrrell

Pineapple Jack O Lantern Recipe

I made this pineapple jack o lantern last October, and it instantly became the star of my snack table. I was tired of messy pumpkin guts, so I tried carving a pineapple instead. The smell alone was worth it, sweet, tropical and fresh.
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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 large fresh pineapple: Pick one that is firm golden and fragrant, since it becomes your bowl.
  • 1 tablespoon lemon juice: Brush it on cut edges to slow browning.
  • 2 cups extra fruit chunks grapes, berries or melon: Fill the carved shell with color and sweetness.
  • 1 flameless LED tealight optional: Pop it in for a glowing effect without any heat.
  • 8 to 10 toothpicks or fruit picks: Make grabbing a bite easy for guests.

Method
 

  1. Pick a pineapple that feels heavy and smells sweet at the base. Rinse it under cool water and pat it fully dry. A dry surface gives you a safer grip while you work.
  2. Lay the pineapple on its side on your cutting board. Cut across the top, leaving the green leaves attached to the lid. Set the lid aside, because it becomes your jack o lantern's crown.
  3. Use a washable marker to sketch two eyes, a small nose and a grinning mouth. Keep the shapes simple, since the skin is bumpy. Triangles and chunky lines are the easiest to cut.
  4. Hold your paring knife at a slight angle and cut along your lines. Go slowly and push gently through the rind. Pop each cut-out piece free, and save it as a snack.
  5. Cut around the inside edge of the skin, then scoop out the flesh with a large spoon. Leave about one inch of fruit on the walls so the shell stays strong. Remove the tough core and set the juicy chunks in a bowl.
  6. Turn the pineapple upside down on paper towels for a few minutes to drain extra juice. Then brush the cut edges lightly with lemon juice. This keeps the fruit looking bright and fresh.
  7. Cut the scooped pineapple into bite-size pieces, and discard any woody core bits. Toss them with grapes, berries or melon. Taste the mix, and add a squeeze of lemon if you want it zippier.
  8. Spoon the fruit mix into the shell, letting a few pieces peek out of the face. Switch on a flameless tealight and tuck it in, if you like. Set the leafy lid on top, and add toothpicks for easy serving.
  9. Move your pineapple jack o lantern to the fridge for about 30 minutes. Cold fruit tastes sweeter and holds its shape better. Bring it to the table just before your guests arrive

Notes

  • I always choose a pineapple with a flat bottom, because it sits steady on the table.
  • I sketch the face with a marker first, and I wipe off mistakes before I cut.
  • I keep the eyes and mouth fairly large, since small details get lost in the bumpy skin.
  • I leave the walls about one inch thick, so the shell never collapses.
  • I save the cut-out face pieces and the scooped chunks, so nothing goes to waste.
  • I chill the filled pineapple before the party, and the fruit tastes so much fresher.
  • I place a small plate under it, because a little juice always drips.