- 6 cup(s) pineapple, fresh, cut into chunks
- 2 Tbsp sugar
- 2 tsp lime zest, freshly grated
- 1 Tbsp fresh lime juice
- 1 tsp ginger root, fresh, grated
- 2 Tbsp mint leaves, fresh, slivered (plus extra sprigs for garnish)
In a large bowl, toss together all ingredients; refrigerate, tossing occasionally, until sugar dissolves and mixture is well-chilled, about 15 minutes.
To serve, spoon 1 cup of pineapple salad into each of four glasses or dessert bowls; garnish with mint sprigs. Yields 1 cup per serving.