Serve these alongside holiday ham. Recipe can be split into 3 batches of pineapple ribbons to refill ham platter as required. For each batch, slice 1/3 of the pineapple into 12 ribbons, cutting from top to bottom in thin strips about ¼-in. (5-mm) thick.
Sprinkle 1 tbsp (15 mL) chopped dried ginger and 1 tbsp (15 mL) pomegranate seeds onto pineapple. Drizzle with 1 tbsp (15 mL) honey just before serving. Use remaining ingredients to make 2 additional batches as needed.