Pineapples are tropical plants with fruits are edible and can be consumed fresh, juiced or cooked. Most of us know that Pineapples are good source of Vitamin C and fiber that keep us healthy and fit.
Listed below are additional benefits and other vitamins and minerals that you’ll get when pineapples are consumed at the right amount.
– Vitamin A
– Vitamin B-6
– Pantothenic Acid
*Bromelain, as of today, it can only be found in pineapples that are used for medical purposes such as:
– to reduce swelling or inflammation
– treat ulcer and bowel condition
– used for hay fever
– prevents water to gather in the lungs
– prevents cancer
– improves the absorption of medicines
– helps body to burn fats.
Here’s one good recipe for our special fruit Pineapple.
Grilled Pineapple Mojito Chicken Quinoa Bowls
FOR THE MARINADE:
2 Large Juiced Limes
1 Tablespoon Roughly ChoppedFresh Mint
1 Tablespoon of Honey
2 pounds of Small Boneless and Skinless Chicken Breasts
FOR THE BOWL:
1 teaspoon of Coconut Oil
½ cup of Uncooked Quinoa
1 cup of Water
½ Onion, Cut in Thick Rings
4 Pineapple Rings from A Can
3 Tablespoons of Roughly Chopped Cilantro,
2 teaspoons of Fresh Mint, Diced
2 Tablespoons of Toasted Coconut Flakes
2 Tablespoons of Pineapple Juice
½ Avocado, Peeled, Pitted and Sliced
2 Tablespoons of Toasted Macadamia Nuts,
1st – In a medium-sized bowl, combine the lime juice, mint and honey. Add the chicken and flip them a couple of times to coat with the marinade. Cover and refrigerate for at least 2 hours or up to overnight.
2nd – To make the quinoa:
3rd – Heat the coconut oil on medium-high heat in a medium pan. Toast the uncooked quinoa until lightly golden and nutty smelling, about 2-3 minutes.
4th – Pour the toasted quinoa into a large pot and combine with water. Bring to a boil on high heat, and then cover and turn to low heat. Cook until the water is absorbed, about 15 minutes.
5th – Heat your grill up to medium/high heat. When hot add your chicken and cook until it is no longer pink throughout, about 4-6 minutes a side depending on how hot your grill is. Remove chicken from the grill to a plate. Cover the chicken with some foil and set aside to let it rest.
6th – Turn the heat up on your grill to high heat, and add the sliced onions and pineapple rings. Cook until they have a nice char, about 1-2 minutes per side. Set aside and turn off the grill.
7th – In a large bowl, combine the cooked quinoa, chopped cilantro, mint, coconut flakes, and pineapple juice. Toss until well mixed.
8th – Divide the quinoa between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
9th – Serve it warm!
Notes: If you’re not sure how to to toast coconut flakes and macadamia nuts, I put them in a 400 F oven onto separate tin foil lined pans. Coconut flakes only take 2-3 minutes to go lightly golden, macadamia nuts take closer to 10 minutes. Be sure to watch closely so you don’t burn them.