Of all the things that went on the grill this holiday weekend, I think it was the pineapple that took the prize. Having bought an already peeled and cored pineapple I cut half of it into long slices, (the first night) sprayed with a little olive oil and placed on the grill for about 6-8 minutes each side and then drizzled a little agave nectar (could use honey, syrup or nothing, really) over them. OMG! It is probably one of the most ridiculously delicious foods I have ever eaten. The next night, I chunked up some of the leftover pineapple and put it on skewers, alternating with fresh strawberries. Though I bought my fruit up at The Boys, in Del Ray, I have to add that growing pineapples in Florida is about as easy as growing weeds. Simply twist of the top of the pineapple and stick it in the ground. The end. It will take a few years, but all of a sudden, one day, an “as beautiful as any store bought pineapple” will be sitting inside the top of the plant. Pineapples are bromeliads and grow exactly the same as the flowering type. They make great borders and will keep away pests planted between more fragile things in a garden. Nutritionally speaking, these are gems, chock full of bromelain which is not only a great digestive aid, but also an anti-inflammatory the pineapple is also loaded with vitamins C and B1, minerals copper and manganese and like most fruits, high in fiber.
From a weight loss standard, you can’t beat fruit. Weight Watchers has even gone as far as to change fruit from 1 or 2 points to ZERO points, encouraging participants to eat fruit often and a lot. Based on the results of the Transformation Nation I would say they are onto something! If you have never tried grilled pineapple (or other fruits) what are you waiting for? Give it a try and let me know what you think. Be prepared for a serious explosion of flavor!
Related articles
- Pineapple on the Grill (nutritionbyte.wordpress.com)
- 8 Healthy Facts About Pineapple (webmd.com)
I finally made the zucc-asta this weekend sans the tomato sauce. It was scrumptious. I added some leftover edamame, olive oil, garlic and mushrooms. I was very satisfied with the yummy flavor. Thanks for the idea, Bonni!!! BTW…….Ted and I attended a bbq yesterday and one of the guests grilled zucchini and mushrooms…….it was to die for!!!!!