On a pizza!
Tomato?
But they rock in fried rice! (raisins too!)
The most memorable and enjoyable part of the first cruise I went on several years ago: unlimited fresh, perfect pineapple. I ate it by the cupful, lounging in the sun, people watching or reading a book. It was heaven.
I’ve been on a couple of cruises since; one didn’t have any pineapple at all and on the other it was meh and very scarce.
mmm
I love pineapple, but have to have it canned, or my tongue suffers badly. I guess too many enzymes for me. My husband is not a real fan, but will tolerate it in sweet and sour type of dishes.
I always keep a few cans of tidbits and a few cans of juice around for cooking with, and when I can get a fresh one at a roadside stand I’ll pick one up.
Of course, all this talk about fresh-from-Hawaii pineapple is making me feel like a philistine, since I’ve never had one.
I LOVE pineapple on my shish kebabs. Beef, peppers, tomatoes, onions, mushrooms, and pineapple chunks. Mmmmmmmm… fresh off the grill pineapple is the best!
I’m making a list of everyone who would put pineapple on a pizza. I’m not gonna say what I’ll do with that list, but I’ll have it.
I adore pineapple! I made the peach/pineapple jam, too, I added a few maraschino cherries, too. Dannon makes pina colada yogurt I could eat every day. I’ve had fresh pineapple most memorably on a day cruise in Antigua, and in a killer pina colada in Puerto Rico. Pineapple goes with a lot of foods, it’s all good to me.
I’m surprised at all the posters who do like pineapple except not on pizza. It’s simply a good thing to have on a pizza. Or hamburgers.
Best pineapple I ever had was fresh, in Costa Rica. I’ve never been to Hawaii.
But I can’t eat mainland US fresh pineapple. As others have mentioned, it burns and blisters my mouth, and isn’t as sweet and tender. Probably due to the digestive enzymes (bromelaine, which digests protein).
Love it.
So much that I use chunks of fresh pineapple as turkey stuffing on Thanksgiving. The most tender and moist turkey I have ever tasted - something to do with proteolyic enzymes (like papaya). Killer gravy from the drippings as well.
I want to know who has tried my suggested FRESH squozen orange juice mixed with FRESH squozen lemonade. (Six oranges + 1/2 lemon.)
And on a related note: Who likes bromeliads?
I love pineapple. I made some strawberry pineapple jam that was great. I love pineapple in desserts or in main dishes - my mother made a chicken pineapple curry that was terrific. And once I made some pickled pineapple that was insanely good. Not all of it made it from the pot into the canning jars.
Unless it’s well hidden, I’m not a pineapple fan.
One of the best things to do with fresh pineapple is grill it. Peel it and slice it about three quarters of an inch thick, brush it with oil and put it on the grill over very hot coals. Leave it on long enough to get grill marks, flip it and let it cook all the way through. The process really intensifies the flavor, and the grilling caramelizes the surface sugars.
BTW, I have also seen jet-fresh pineapples from Hawaii at Monterey Market in Berkeley.
I do not generally have a great yen for pineapple. Every now and then, I’ll decide to pick up some at the grocery store, but it rarely makes me want to come back for more the next time around. There is a Mongolian grill that I like to eat at that offers pineapple as one of the toppings, and I’ll usually throw in a few chunks to add a little contrast to the rest of my selections.
There is a certain sector of humanity, myself included, that like pineapple, like pizza and its regular ingredients, but experience the combination of the two as a culinary wrong, a sensory evil, a flavour combination contrived by the devil. It doesn’t taste awful like say tar or some disgusting unmentionable, rather it tastes ‘wrong’ belonging in the uncanny valley of taste experience.
More on topic as a Canadian, most of the pineapple we get here is very acidic and nothing like the product you can get where it is grown. Fresh ripe pineapple I have had in Asia and Hawaii is amazing. The stuff I get here varies from meh to canker inducing acidity.
I like it in the form of pineapple upside down cake, and I like it in 5 cup salad. Don’t care for it otherwise, especially when it has hard spots. ICK!
Second this strenuously. Dollop of yogurt or creme fraishe. Wonderful.
I even use the rind to make vinagre, a Latino condiment which is great on many grilled items.