Terra’s Kitchen Food Blog | Terra’s Kitchen

“Polished in a Pinch:” Pineapple 3 Ways

Written by Libbie Summers | Thu, May 4, '17

If you’re like me, cutting up a fresh pineapple never seems to happen. Sure, I buy them and then promptly place them on the end of my counter where they sit proudly until, like buzzards hovering over road kill, the fruit flies start to circle. To stop the food waste AND fruit flies, I now utilize fresh-prepped ingredients like the 20-ounce package of pineapple spears from Terra’s Kitchen. One package of pre-cut TK pineapple, peppered with a little kitchen ingenuity and I have the inspiration for breakfast, lunch AND dessert.

Welcome to “Polished in a Pinch,” our new weekly lifestyle series with Creative Culinary Director, Libbie Summers. Each week, Libbie will share a new hack, tip, or recipe to take things to the next level in a short amount of time. Welcome to “Polished in a Pinch!”


Charred Pineapple Spears

Charring and caramelizing the pineapple spears is a game changer. The smoky flavor and unique sweetness is an added layer of goodness to any recipe.

What to do: Preheat oven to broil. Line a baking sheet with foil and spray lightly with a non-stick spray. Spread the 20-ounce package of pineapple spears out onto the baking sheet in an even layer and broil until lightly charred on the edges (about 20 minutes). Allow to spears to cool before using.

*For an added kick of heat, rub with a little canola oil and sprinkle lightly with crushed red pepper before broiling.


Charred Pineapple Protein Shake
Makes 2
What you need:
7 ounces charred pineapple spears
2 frozen bananas
4 scoops vanilla protein powder
Almond milk
What to do:
In a blender, add the pineapple, bananas and protein powder. Add just enough milk to reach desired consistency. Serve immediately through a cute straw.

Charred Pineapple Rice Salad with Grilled Chicken Breasts
Serves 2
What you need:
2 cups cooked rice (leftovers are great here!)
¼ jalapeno, finely diced
½ small red onion, finely diced
1/3 cup cilantro leaves, roughly chopped
2 limes (1 juiced and 1 cut into wedges for serving)
6.5 ounces charred pineapple spears, chopped
Flake salt
Coarsely ground black pepper
2 chicken breasts
Canola oil
What to do:
Make Rice Salad: In a medium mixing bowl, stir together the rice, jalapeno, red onion, cilantro
and lime juice. Fold in pineapple. Salt and pepper to taste. Set aside.

Cook Chicken: Generously salt and pepper chicken. Rub a grill or grill pan lightly with oil and heat to high. Add chicken to grill and cook until browned well on one side, turn and cook until juices run clear (about 5-6 minutes per side). Remove to a plate to rest for 5-10 minutes (reserving any juices)

To Serve: Slice chicken. Divide pineapple rice salad between two bowls and top each with sliced chicken. Drizzle with any juices rendered in the plate and lime wedges on the side.


Charred Pineapple Splits
Makes 2
What you need:
6.5 ounces charred pineapple
2 small scoops raspberry sorbet
2 small scoops lime sorbet
Whipping cream (optional)
Mini dark chocolate chips (optional)
What to do:
Line two dishes with pineapple. Top each with one scoop each of raspberry and lime sorbet. If desired (and I always desire) top with whipping cream and sprinkle with chocolate chips.


Order pre-cut pineapple spears from Terra’s Kitchen to save time and enjoy a pineapple filled menu!