Using a large sharp knife, slice the pineapple in half with leaves intact. To do this, place the pineapple on a cutting board with the bottom facing you. Start the knife in the center of the pineapple and cut toward the bottom. Remove the knife, spin the cutting board around, so that the leaves are facing you. Start at the center and work your way towards the top of the leaves, until the pineapple is split in half. Cut the core from each pineapple half and discard. Using a smaller sharp knife, cut the remaining pineapple out of the shell, into 1-inch cubes. Using a spoon, spoon out the cubes the best you can.
It doesn’t have to be perfect and if it comes out that way, let me know how you did it because I would like to know.
Every time I see a macadamia nut, it reminds me of my daddy. According to my mama, on their first trip to Hawaii, my daddy was bending over to pick up some macadamia nuts off the ground from a macadamia tree. As he bent over, he split his pants open in the back. He had to walk around the rest of the afternoon with her jacket tied around his waist so that he wouldn’t expose his drawers to all of Hawaii. I can only imagine how funny that was and I giggle every time I see a macadamia nut.
My daddy was a mess!
Making this recipe, I found out that I’m not that big a fan of macadamia nuts. I am not so sure the ones David bought from the store were as fresh as they should have been even though the date on the package was ok. David, mama and I all agreed that PECANS should be used next time this is made. It may not be the nut of choice in Hawaii, but we all three agreed that this dessert would be better using pecans instead. (Plus pecans are cheaper than macadamia nuts.)