P is for Pineapple
Pineapple is one of the most well-known and recognized tropical fruits you will ever find in your fruit salad. It can be fresh, frozen, or canned, and is equally nutritious either way. If you’re buying canned pineapple, be sure that it’s packed in pineapple juice and not heavy, sugary syrup! If you’re buying fresh pineapple, it was ripe when it was picked. It may just need a day or two on the counter to soften, but it will not get any more ripe.
Pineapple is a great source of vitamin C, which helps your body to fight infection and heal cuts. Vitamin C can help to shorten the length of a cold, as well! Pineapple is a sweet way to get your daily amount, and you can add it to lots of your favorite dishes.
Pineapple makes a great addition to yogurt and cottage cheese, any smoothie, and even salad and pizza (a great way to get little ones involved!) Grill pineapple rings and serve with chicken, pork, fish, or steak. Fresh pineapple contains an enzyme called bromelain that helps your body digest food, so it makes a great end to a meal as well. Grilled fresh pineapple is a great dessert all on its own!
Try this fun take on an old favorite, zucchini bread. Adding canned crushed pineapple is a great boost of nutrients and another serving of fruits and veggies! Little hands can help to measure, add, and mix ingredients. This recipe makes two loaves, so wrap one to freeze or share with a friend!
Zucchini-Pineapple Quick Bread (14 servings (slices) per loaf) recipe from myrecipes.com
Ingredients:
- 3 cups sifted all-purpose flour (about 13 1/2 ounces)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 2 cups sugar
- 2 cups grated zucchini (about 1 1/2 medium zucchini)
- 2/3 cup canola oil
- 1/2 cup egg substitute
- 2 teaspoons vanilla extract
- 2 (8-ounce) cans crushed pineapple in juice, drained
- Baking spray with flour
Directions:
-
Preheat oven to 325°.
-
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
-
Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.