The Powers of Pineapple

Working a gorgeous tropical fruit like pineapple into recipes injects instant sunshine into life, and it couldn’t be easier to use. Pineapples can be eaten raw in salads and salsas or sprinkled with chili flakes and lime zest for a Latin-inspired treat. The high acid and sugar content of pineapples makes for perfect marinades and tenderizers for meat. It can even cook fish for ceviche!

Whether added to a favorite barbecue sauce recipe, or muddled with oil, garlic, onion, and herbs, these fruits transform grilled, roasted, fried, or broiled proteins. Fresh pineapples are also sturdy enough for end-of-summer grilling. One of my favorite interpretations is smoky, chipotle-glazed pineapple as a filling for grilled fish tacos.

Pineapple is also totally classic in American and Asian barbecues and stir fries. The natural sweetness compliments grilled and smoked meats beautifully, and the natural acids also work as a great tenderizer. Of course, we can’t forget about the pina colada. Try elevating your poolside drink by blending roasted, deeply caramelized into it. That burnt sugar taste is the absolutely perfect accompaniment to rum! Or, you know, just pour a blender full of pineapple margaritas into a hollowed-out pineapple, and call it a day.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.