This is supposed to work (but if it were me, I'd roast it with some butter and brown sugar)...
The issue: It’s too acidic The solution: For one thing, when you’re slicing the pineapple, cut around the core (the light yellow strip that runs down the fruit lengthwise), which is the most acidic part. Place your slices or chunks into a bowl with a tablespoon of salt and let them sit for about 30 minutes. The salt counteracts the pH of the pineapple, making it less acidic without affecting the taste. - See more at: http://blog.zocdoc.com/the-best-pineapple-tricks-you-havent-heard/#sthash.NLERi5Wc.dpuf
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