Fresh coconut water, pineapple juice, and rum = a delicious skinny piña colada! This month’s cocktail is light, tasty, and perfect to make if you’re looking to use up some fresh coconuts! (which by the way, are quite a task to open!) You can make it strong or add some extra pineapple juice if you’re a lightweight like me. Either way, you’ll feel like you’re sipping a drink on a tropical vacation without the usual calories!
1.5 ounces rum
2 ounce pineapple juice
4 ounces coconut water (fresh or bought)
Lime for garnish
Yield: 1 drink
Fill a cocktail shaker with ice. Combine the rum and pineapple juice and shake vigorously. Pour coconut water into a glass and top with pineapple-rum mixture. Garnish with a lime or however you like and enjoy!
Source: Everyday Maven
This is definitely one of those quick go-to meals in our house when we have a limited time to cook and eat. (It could even be taken on the go if needed!) Take a simple chicken quesadilla, add some pineapple, and it’s taken to a whole other level. If you have fresh pineapple, go for it, and if you have time, grill it before adding to the dish! If not, the cute little canned pineapple tidbits work perfectly too. This is another dish you can personalize to your liking – add some black beans, skip the cilantro, dip in some salsa, etc…
Here’s another version that looks mighty tasty: The Pioneer Woman’s Grilled Chicken and Pineapple Quesadillas
Chicken Pineapple Quesadilla
2 chicken breasts, cooked and cut into pieces
2 cups of shredded cheese
2/3 cups pineapple tidbits
1/3 cups fresh cilantro, chopped
Heat a pan on the stovetop over medium heat. When hot, put a tortilla in the pan and top it with some chicken, pineapple, cilantro, and cheese. Heat it for 1-2 minutes, until cheese starts to melt and tortilla starts to get crispy. Then fold the quesadilla in half and cook another minute until cheese is melted all the way. Serve whole or cut into smaller pieces. Makes 4 quesadillas.
Source: A Beckster Original
When I saw this recipe, it was a MUST make on my list! Some of my favorite ingredients all combined into one magnificent salsa – yes please! This is such a fresh and flavorful dish that can be used as a snack with a handful of chips or used to top off all kinds of different dishes. The sweet/spicy contrast is amazing and is a nice change from the usual tomato based salsa. My salsa turned out a bit too pureed rather than a crushed pineapple texture, (try not to over blend!) but whether you like it chunky or smooth, this flavor combo rocks!
2 cups chopped fresh pineapple (1/4-inch dice)
Juice of 1 lime
1 handful cilantro, chopped
1 jalapeno, chopped
Place all ingredients in a food processor and pulse 2 or 3 times. This will give you the crushed pineapple texture. For a chunkier salsa, stir all ingredients together and salt to taste. Chill in the fridge until ready to serve.
Source: Confections of a Foodie Bride