I've never really liked pineapple. The syrupy sweetness seemed overwhelming and not very refreshing. Don't let me ruin it for you if you love pineapple-I do enjoy pina coladas. :) One of my kids loves pineapple and requested it recently. Thanks to the modern food industry, I found a little pineapple in Northern MN. I actually wanted to keep it on my counter as a decoration. It made me feel tropical when it was 15 degrees in March. But, alas, it was meant to be eaten, so I needed to figure out something to do with it. I went for a savory approach to balance to intense sweetness. Garlic galore and a nice coconut texture made this an awesome partner to eggs. Sweet, but satisfying. Bacon would have made it a perfect trio. Next time!
Garlicky Coconut Crusted Pineapple
10 min, serves 2
-1 T coconut oil
-2 garlic cloves, minced
-2 T minced red onion
-1 c chopped pineapple
-2 T coconut flakes
-1/4 t salt
-1/8 t paprika
1. Heat 1 T oil in skillet on medium heat and add garlic and onion. Let brown for about 1 minute, stirring frequently.
2. Add the pineapple, coconut flakes, and spices. Stir frequently for about 4 minutes.
3. Serve as a side dish to eggs for breakfast or with some grilled meat for lunch or dinner!