Right now pineapples are in season, so not only are they cheap and readily available but also sweet and delicious.I love fresh fruit of any kind but right now I could eat fresh pineapple everyday.While, sadly, my family and I have eaten the last bites of pineapple only last night, I will be picking another up today!
Pick a Peck of Perfect Pineapple
There is more one can do with pineapple than just cutting it up and eating it, although that is what I enjoy most.Before you are ready to eat you need to select the perfect fruit.There are competing thoughts as to how to pick out the perfect pineapple, but the fact is that pineapples does not continue to ripen off of the vine.The fruit that you bought at the store is already at its peak and should be eaten right away.There are several different varieties of pineapple and the color changes from green to bright yellow.Buying a pineapple soley based on its color is not enough but rely mostly on your nose; a sweet smell along with a medium feel to the pulp (not too firm and not too soft).Avoid pineapples with brown leaves, brown spots on the skin, and soft spots. At home, store your pineapple at room temperature for up to 3 days or cut up in the fridge in an air-tight container.
Chill and Grill
Now that you have the perfect pineapple at your fingertips it’s time to make a great meal.Cut 1 inch pieces of pineapple, onion, green and red peppers and place in a bowl.Mix together olive oil, paprika, lime juice, minced garlic, parsley, and salt to make a marinade.Marinade peeled raw shrimp for at least an hour in the fridge and coat fruit and veggies right before cooking, alternate on skewers and grill.This dish is great with rice and a pineapple margarita on the side!
Kellyn’s Pineapple Margarita
1 1/2 cups lime juice
2 cups triple sec
2 cups Gold Tequila
2 1/2 cups Pineapple Juice (fresh squeezed is best)
For a little something extra I like to dry caramelize sugar, let cool on a SilPat and then pulse in a food processor.Add this to the rim of your glass for the perfect accent to your drink.
We can’t forget dessert either!Cut the pineapple vertically to make long strips (like you would an apple).Coat the strips with brown sugar and cinnamon and let sit until the brown sugar has been saturated by the juice of the fruit.Grill (place on skewers for easier handling) or place on parchment paper under your ovens broiler.Cook until browning begins or pineapple starts to become semi-transparent.Enjoy with vanilla ice cream or a sugar cookie.