Source: Rachael Ray
1 large pineapple (buy one with a nice top)
½ cup sugar
4 tsp. coarse salt
1 tsp. finely chopped hot fresh chile, such as habanero
Combine the sugar, salt and chile and place in decorative bowls. Cut the top off the pineapple and place on a platter. Remove the inner fronds and place a tall candle in the center of the pineapple top. Cut the pineapple base into 1-inch pieces and scatter around the platter. Set out bowls of dip and toothpicks.
© Barbara Deitch 2020