Pineapple is delicious, and not as difficult to butcher as it looks. Once you’ve cut up your fruit, don’t toss the skins – you can use them to make a delicious infused tea in about an hour.
Combine the leftover pineapple skins with water, and a few broken up cinnamon sticks in a pot. Bring to a boil, then let it simmer together for an hour so those flavours combine. Add some black tea, and let that infuse for about 20 minutes. Remove the pineapple core, rinds, cinnamon and tea, and pour into a serving pitcher.
You can chill it right away, or service over ice, but either way you’ll end up with a refreshing drink to go along with whatever you use the pineapple flesh for. The video above shows the steps in greater detail.
Don’t Throw That Out: Summer Edition [Food Network]