For as long as I can remember, pineapple has been one of my favorite fruits… probably because it feels tropical and I am all about that!! I remember being intimidated by the idea of cutting a pineapple. I mean, come on- they are big and pokey and have pointy death leaves. In case you are like I was, I wanted to create a little guide to help you feel safer around pineapples!!

First, let’s talk about how to pick a pineapple…

My best advice is to pick the innermost leaf and if it comes out easily, it is ready to eat. Yes, I do test about 8 different pineapples at the store to get the perfect leaf pull and I advise you to do the same.

Here is a guide to help you cut your pineapple:

Beside eating it as is, I think it is really fun to add pineapple to a savory meal. Here is a great one to try:

Blackened Chicken Bowl with Pineapple Blackbean Salsa

Ingredients:

For the rice:

• 1 1/2 cup uncooked brown rice

• 1 can lite coconut milk

• 1 cup water

• 1/4 cup green onions, sliced

• 1/4 cup cilantro, sliced

• 1/4 tsp salt

For the Chicken

• 1 1/2 lb uncooked chicken breast

• 2 tsp thyme

• 1 tsp allspice

• 1/2 tsp garlic powder

• 1/4 tsp cinnamon

• 1/4 tsp cayenne

• salt and pepper to taste

For the Salsa

• 2 cups chopped pineapple

• 1 can low sodium black beans, rinsed

• 1/4 cup green onions, chopped

• 1/4 cup cilantro, chopped

• 2 TBSP lime juice

• salt and pepper to taste

How to:

1. Place rice in a saucepan with coconut milk and water. Bring to a boil. Cover and reduce heat and cook until liquid is absorbed. Once cooked, add green onion, cilantro and salt.

2. Mix spices for chicken together and cover the surface of the chicken with the spices. Cook on the grill, on a low enough heat that the spices don’t burn.

3. In a bowl, combine salsa ingredients.

4. Serve rice with chicken and salsa. Enjoy with fresh vegetables on the side!