Instructions: Cut pineapple lengthwise into fourths; remove core. Cut along curved edges to loosen pineapple from rind without cutting rind. Cut fruit in rind crosswise into 3/4-inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and ginger; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut.

Garnish with strawberries and mint leaves if desired.

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