white part, or pith, is bitter-tasting). Stir the lime zest and sugar
together* until well combined.
Prepare the pineapple by slicing it vertically through the stem
and leaves, leaving everything intact. Slice each half vertically again
so the pineapple is quartered. With a boning knife, cut out the core
on top of each pineapple segment. Then slide the boning knife
between the pineapple and the skin in one fluid motion, so you
can easily lift the pineapple meat out. Finally, cut the pineapple
into 10 even pieces and, keeping them all together, place them back
in the pineapple skin. Place each quarter on its own plate.
Sprinkle the pineapple quarters with the lime sugar (you
probably won’t use all of it). Pour the syrup over the parts that
aren’t dressed with lime sugar. Sprinkle with pomegranate seeds
and serve.
* I found it much more effective to pinch it together with my
fingers instead of using a spoon.