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Pineapple Delite

  • Yield: 2 servings


  • 1 large pineapple, halved lengthwise and hollowed out (leave the leaves on)
  • Pineapple chunks from the center of the fruit
  • 2 cups vanilla ice cream
  • 1 tablespoon dark rum
  • 1/4 cup toasted coconut
  • 6 plantain chips, cut 1/2-inch thick and smashed until very thin
  • 1 teaspoon sugar mixed with 1/4 teaspoon cinnamon


  • Preheat the fryer. In a large bowl stir together pineapple, ice cream, rum, and coconut. Fill the cavity of the pineapple halves with the mixture and freeze for 2 hours. Deep fry the plantain chips, toss with the cinnamon sugar mixture, and garnish the pineapple.