Sunday, January 2, 2011

the Sunday Special - Pineapple Stack

Pineapples were on sale so we snagged one. Some of my favorite pineapple combos are pork, poultry, or fruit salad. Often up for trying something new, I did something a little different with the pineapple this time. You know those free recipe cards at the grocery store? Well, I snagged one of those too and used it as inspiration. It is titled "Pineapple Stack with Blueberries and Coconut Cream". Not wanting to purchase any extra ingredients, I used what we had on hand already and improvised the rest. So here's what I did.

Pineapple Stack with Yogurt n' Blueberries

1 Pineapple
about 72 Blueberries
6 tablespoons Greek Yogurt
1 teaspoon Sugar (next time I'm gonna try Honey)
Splash of Vanilla Extract (called for Coconut, but didn't have it on hand)
about 1 tablespoon Milk
Dab of butter
6 tablespoons Peanut Butter

To cook the Pineapple, you could grill it. With no access to a grill, the stove works just fine. Turn the burner on to medium high. In a small frying pan, use a little butter so it doesn't stick to the pan, and cover while searing both sides of the pineapple slice. You should get some pretty 'grill' lines like this.

While the pineapple is searing, mix the yogurt, vanilla (or any other extract), sugar (or honey), cinnamon and milk. Chill the mixture til ready to add. After the pineapple is seared and still warm, smear with peanut butter and allow to melt/soften. Add an inner ring of yogurt. Arrange blueberries and sprinkle with cinnamon.


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