Posted by: A. C. Cockerill | October 25, 2014

Superfood of the Week – Pineapple

Superfood of the Week – Pineapple

What is your favorite recipe that uses this food?

My two cents, but please share yours:

I’ve been playing with pineapple juice lately.

Take a single serving of your favorite dried spaghetti, break it in half and put it in a deep microwave-safe bowl. Add equal amounts of pineapple juice and broth (chicken or vegetable) until the spaghetti is just covered. Then add a sprinkle each of ginger powder, garlic powder, onion powder, agave nectar, and soy sauce. If you like cilantro, you can also add 4-5 leaves of this, too. Stir the pasta and seasoned liquid.

Next, microwave uncovered for about 7-8 minutes. The spaghetti should be al dente and the liquid should be mostly absorbed. At this point, you can top with your favorite Asian stir fry or sauce or salad, especially if the topping contains pineapple, and serve. Or you can even eat the spaghetti plain with a light drizzle of sesame oil. Enjoy.


  1. I like to eat canned pineapple chunks. No recipes, and no fresh pineapple. Although, my mother used to make pineapples upside-down cake, which I thought was good anytime she let me take it out of the oven early so there would be a little goo in the center.

    • Funny that you should mention pineapple upside-down cake, David. I haven’t had any in decades. Then a neighbor brought two servings over yesterday–a total and yummy surprise for my husband and me. Cheers, Ashley

      • Lucky you, Ashley.

      • Thank you, David. The timing was remarkable and fun. Cheers, Ashley

  2. Hi. It sounds interesting enough to give it a try. Thanks

    • Hope you enjoy it, Jay. Be sure to play with and tweak the proportions to suit your own tastes. Cheers, Ashley

  3. That sounds like an awesome recipe – definitely going to try it as I LOVE pineapple!

    • Hope you like it, CJ. As always, play with it until you love it. Cheers, Ashley

  4. I add pineapple to my gluten free muffins and it keeps the batter moist.

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