Pan Roasted Pineapple
Pineapples‘ nutritional benefits are as fascinating as their anatomy.
Fresh pineapple is an excellent source of antioxidant vitamin C. contains a proteolytic enzyme bromelain that digests food by breaking down protein. Bromelain also has anti-inflammatory, anti-clotting and anti-cancer properties. Pineapples are also rich in B-complex vitamins like folates, thiamin, pyridoxine, riboflavin and minerals like copper, manganese and potassium. Potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure. Copper is a helpful cofactor for red blood cell synthesis. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger.
The easiest way to core a pineapple is to quarter it and then slice off the tip of each wedge. Core and peel pineapple. Slice it lengthwise into eighths.
Roasted pineapple tastes delicious with silken vanilla tofu cream, homemade banana ice cream, drizzled with nuts or served over cold vanilla coconut yogurt.
- 1 pineapple, peeled, cored and cut in small pieces
- 1/2 tbsp coconut oil
- 1 tbsp honey
- Heat the coconut oil on medium heat in a non stick skillet.
- Add pineapple pieces and cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes until golden brown.
- Drizzle with honey and cook for 1 more minute.
- Serve cold or warm.