For Pineapple Lovers

Pineapple is enjoyed the world over in salads, sides, desserts and more. Here are our favorite ways to serve up pineapple.

Grilled Pineapple with Balsamic Glaze

Personally, I am a pineapple person. I have wonderful memories from my trip to Hawaii — especially those tropical plates of fresh island pineapples surrounded by gorgeous pikake flowers. Pure heaven!Although it is a tropical fruit, pineapple is popular the world over. Fresh pineapple is often served as a side dish or dessert to grilled meats, pork or seafood. It contains bromelain, an enzyme that helps digest proteins. In marinades, it acts as a meat tenderizer. Canned versions are often used, but the natural enzymes are destroyed by cooking and canning, so when possible, choose fresh pineapple — it makes a delicious addition to vegetable salads, fruit salads, smoothies, grain dishes, salsas and more.  

Here are my recipes and tips for other pineapple lovers:

To cut fresh pineapple, first chop off the crown and base with a sharp, serrated knife. Then slice off the skin in a downward motion, making sure to cut deeply enough to remove the eyes, following the fruit’s curvature. Dig out any remaining eyes or woody bits. Next slice the pineapple in half lengthwise and trim away the tough center core. Use the remaining flesh. 
Pineapples are perishable. Once cut from the plant, they don’t continue to ripen. Look for a soft orange color, fresh-looking green leaves and a small compact crown. The bottom should smell fragrantly sweet. Keep whole pineapple on your kitchen counter for up to 2-3 days. Once cut, store in the fridge for up to 5 days, or freeze cut pineapple in juice for up to 6 months.  

Are you a pineapple lover? Got a favorite recipe? Let me know.

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