Fresh fruit marinated in alcohol is perfect for topping baked desserts, ice cream, adding to cocktails or simply enjoying on its own. Pineapple is an ideal candidate for marinating thanks to its sweet, firm flesh. Select a pineapple with green leaves and skin that gives slightly to pressure. Choose your favourite alcohol and the pineapple will absorb its flavour. Vodka, rum, flavoured liquors and liqueurs all pair well with pineapple.
Cut off the top and bottom of the pineapple. Slice off the skin in large strips, then shave off any remaining "eyes" with a paring knife.
Cut the pineapple into quarters vertically. Taste a piece of the pineapple's core. If it is soft and sweet, leave the pineapple as is. If it is tough, slice the core off of each quarter. Slice the pineapple quarters horizontally into 1/2-inch to 3/4-inch pieces.
Transfer the pineapple to a large glass bowl. Pour enough liquor into the bowl to cover the fruit. Add 1/2 tbsp granulated sugar for every 1 cup of pineapple used.
Cover with cling film, and marinate at least two hours, but you can soak it for up to 24 hours, if desired. The longer the pineapple marinates, the more infused with alcohol it becomes.
Do not let children consume any fruit that has been marinated in alcohol. Soaking the pineapple for more than 24 hours will cause the flesh to get too soft.