Wait!   Before you say, “I don’t much care for pineapple,” (and I’d have to agree with you), take a look at this:

Ha! Did you think it was a big plate of prosciutto? That’s what we thought when our friend Adriana presented it at the end of a lavish luncheon last week. Imagine our surprise when we learned it was pineapple. I approached it with some caution, but it was so delicious I went back for seconds twice (I’m on a diet; there are no thirds).

The recipe is so simple you don’t have to go to a separate recipe page; I’m just going to tell you how to do it right now.  Note: you’ll want to either have candied orange peel on hand or make it ahead of time.

First, squeeze a bunch of blood oranges (2, 3…) and reserve a few skins to make candied peel (below).

Second, peel and cut a pineapple into impossibly thin slices (Adriana used a meat slicer; I think a mandolin would work well, or any tool for shaving food).

Third, pour the blood orange juice over the pineapple and garnish with the candied orange peel.

I really don’t see how it could be any easier. Or tastier. The bitterness of the candied peel cuts the cloying pineapple sweetness, and the juice gives just the right amount of acidity.

Here’s how to candy the peel.  Use a vegetable peeler to peel strips of the orange part of the skin (or yellow, if you’re doing lemon). Cut the peel into very thin slices.  Briefly boil in three changes of water to take out the bitter oils.  Then make a heavy sugar syrup – I used about 1/4 cup sugar in about 3/4 cup water.  Toss in the peels and boil them til the water has evaporated.  Remove the somewhat sticky peels and roll them around in granulated sugar.  Set out on waxed paper to dry.  It keeps very well for quite a while, better in the refrigerator.