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With pineapple being is season from March – June I (Monica) am taking full advantage of it.  I used to think pineapple was intimidating to cut, but after a mission trip to Costa Rica a couple of years ago it was served for breakfast every morning and I made it a priority to learn how to cut it.  I recently found this dessert recipe here and we had it a couple of times since, the hardest part is cutting the pineapple, but it is well worth it, the recipe calls for flaked coconut, brown sugar, and served with vanilla ice-cream, yum! It is served in Japanese steakhouses and in Hawaii.
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