Pineapple, Pineapple and more Pineapple
I don’t eat too much Pineapple because it’s pretty impossible to get fresh. Not living in a tropical climate can make it pretty tricky. Womp, womp.
I’d be lying to you if I told you Pineapples weren’t one of my favorite fruits. I picked up two pineapples early last week and I’ve been a cooking up a storm with them. I’ve made teriyaki pineapple chicken, I add chunks of them to my No-Oats-Meal every morning and of course they’ve been making their way into my blender.
Did you expect anything less?
If you like Pina Coladas, you’ll probably like this Cucumber Pineapple Smoothie Recipe: Tropical Paradise
- 1/2 Cucumber
- 2 Cups Pineapple
- 1/2 Banana
- 2 Cups Coconut Milk
- 2 Tbsp Shredded Unsweetened Coconut Flakes
Make sure you pick a good one! For Pineapples there are two tests I always use.
First pull on a stem. If it falls out without much effort it’s probably rancid. If you can’t pull a stem out, it’s got a ways to go before it’s ripe
Second, pretend you’re a dog for a minute and start sniffin’! If the Pineapple is ripe it’ll smell sweet. If it’s rancid, it’ll have a hint of vinegar. If it’s got no scent, it’s not ripe.
And of course, throw it all in a blender!
Pineapples are one of the world’s best naturally occurring anti-inflammatories. It’s also loaded with anti-oxidants, like Vitamin C to help you boost your immune system! If you do buy a fresh pineapple, make sure you have a plan to use it up. Once they’re sliced and diced they only keep for about a week.