Step 1: Prepare the pineapple. Carefully cut off the top and bottom of the pineapple. Stand it upright and slice away the skin in downward strips, following the curve of the fruit. Remove any remaining “eyes” by making V-shaped cuts.
Step 2: Quarter the pineapple lengthwise, then cut out the fibrous core from each quarter. Slice the quarters into spears or bite-sized chunks, depending on your preference. Aim for pieces that are about 1 to 1.5 inches thick for good flavor absorption.
Step 3: In a large bowl or a resealable plastic bag, combine the unsweetened Kool-Aid powder packets and the granulated sugar. Stir or shake well to ensure the sugar and powder are thoroughly mixed.
Step 4: Add the prepared pineapple spears or chunks to the bowl or bag with the Kool-Aid mixture. If using a bowl, toss gently to coat every piece of pineapple evenly. If using a bag, seal it and shake gently until all the pineapple is coated.
Step 5: Transfer the coated pineapple to a clean, airtight container. Make sure there’s enough space for the pineapple to sit comfortably.
Step 6: Refrigerate the Koolaid Pineapple Spears for at least 4 hours, or preferably overnight. The longer the pineapple sits, the more vibrant the color will become, and the deeper the flavor will penetrate. Gently shake or toss the container once or twice during chilling to redistribute the liquid.
Step 7: Once chilled and fully infused, your Koolaid Pineapple Spears are ready to serve! Enjoy them cold as a refreshing snack or a fun dessert.