Pineapple Boat Fruit Salad

Cut the pineapple in half lengthwise, keeping the crown leaves attached for presentation. Scoop out the flesh carefully with a melon baller or spoon, leaving a thin shell intact, and chop the pineapple flesh into bite-sized cubes.

Prepare all remaining fruits: slice the strawberries in half, add the banana slices, arrange the kiwi slices, and drain the mandarin oranges while reserving the juice.

Combine honey, lime juice, and 3 tablespoons of reserved mandarin orange juice in a small bowl and whisk until smooth.

In a large mixing bowl, gently combine the pineapple cubes, strawberries, bananas, kiwi slices, and mandarin oranges.

Pour the honey-lime dressing over the fruit mixture and toss gently to coat all ingredients evenly without crushing the delicate fruits.

Spoon the dressed fruit salad into the hollowed pineapple boat halves, dividing the mixture evenly between the two halves.

Sprinkle coconut flakes over the top of each pineapple boat and garnish with fresh mint leaves.

Serve immediately at room temperature or chill for up to 2 hours before serving.