This is a highly technical (NOT) recipe in honor of a super hot day in the land of NATO meetings and of course, “Hawaiian” in honor of the new grandson. From: Vegetables, part of the Favorite Recipes of America series, 1966.
1 med fresh pineapple
1 pkg 8-in bamboo barbecue sticks
Peel pineapple; core and cut into 2 1/2 to 3-inch pieces thick enough to stay on stick. Put pieces on sticks. Line a cookie sheet with wax paper; place pineapple sticks on top-with waxed paper between layers. Freeze and serve: 8-100 servings. Mrs. Kenneth E Bauman, San Diego, Calif.