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Pan Seared Pineapple

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Snacks around here can get interesting.  I rarely buy prepackaged food.  Allergy friendly snack foods are quite expensive, so I save most of them for special occasions.

Here is a run down of snack ideas off the top of my head:

Fresh fruit – 90% of the time
Veggies with hummus
Fire ants on a log (Texas style – use Craisins instead of raisins)
Sweet potato fries
Kale chips
Dried fruit
Nuts
Roasted pumpkin seeds
Muffins
toast
homemade popsicles
smoothies
Vitamix “ice cream” – frozen fruits and nut milk
snow cones with concentrated fruit juice in the place of dyed syrup
rice pudding
fermented vegetables
random scraps of leftovers

We ate leftovers for dinner, so I didn’t have much to write.  Then I realized that I had some fresh pineapples from this week’s produce basket that I was avoiding.  I didn’t really want to eat cold pineapple during this chilly week, so we tried something new.  It turned out so well that it is worthy of it’s own post.

Pan Seared Pineapple

Pan Seared Pineapple

1 fresh pineapple cut into spears
Drizzle with agave nectar, maple syrup, or honey
Add light dusting of allspice (or cinnamon if you aren’t allergic)

Heat a cast iron skillet over medium heat.  Toss the pineapple spears with the other ingredients.

Pan sear the pineapple until golden brown.  Drizzle with a bit more agave and serve.

Confession:
We liked this so well that the five of us consumed three whole pineapples tonight.  I guess it’s good that we didn’t let them go bad, right?

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