Doling Out a Dose of Summer with Pineapple

by Jen Wanous

It’s a bit premature to be anticipating warm and sunny skies, but taking a bite of pineapple can sure have you believing in the promise of summer. Below is a video on how to tackle the task of cutting up a pineapple, including how to tell when they are ripe. Go ahead, pick up that regal fruit, there is a lot of sunshine in each sweet bite.

Beef Teriyaki with Broccoli and Bell Pepper

This is a recipe from Vivian Sicherman, it is one of her family’s favorites. The meat is marinated and then broiled, imparting a nice charred flavor. Of course, if you have a barbeque, now would be a good time to use it. In light of my current focus on pineapple, I went ahead and added some of the sweet n’ tangy fruit to her recipe. More specifically, I pureed the tough and chewy center – which would normally be tossed and composted – to the marinade.

The enzyme in the core, bromelain, is a natural meat tenderizer. This quality is what makes it a great addition to a steak marinade, breaking down the chewiness of skirt steak. However, if eaten on it own and in great quantities, it will also start work it’s magic on the inside of your mouth. The lesson here, kids, is to take caution when idly gnawing on the woody center of your freshly cut pineapple! The powerful enzyme is concentrated in the core – so, though it might leave your hunger for protein-eviscerating enzymes sated, it will probably leave your mouth feeling like the bio-hazard bin outside of one of Dexter’s charming ‘workspaces.’ Simply put, having a technique for taking it out is key when preparing.

You can use the marinade on planks of extra firm tofu too for a vegetarian version. Serve with rice. Serves 3-4.


2 lbs skirt steak

1 lb broccoli, chopped

1 red bell pepper, sliced

½ cup pineapple, large dice

2 tablespoons olive oil

For the Marinade

Core of a pineapple, pureed

¼ cup soy sauce

3 tablespoons brown sugar

¾ teaspoon ground ginger

1 ½ teaspoon garlic powder

2 tablespoons white vinegar (apple cider or rice vinegar is fine)

3/4 cup olive oil or vegetable oil


1. Preheat oven to 350°. Combine all ingredients for the marinade in a small dish or large Ziploc bag. Add the steak, coat well. Marinade in the refrigerator for at least 30 minutes and up to 3 hours.

*If you don’t have a food processor to puree the pineapple core, you can combine all marinade ingredients in a blender.

2. Toss the broccoli, bell pepper, and pineapple with olive oil (or sesame oil if you have it), salt and pepper. Bake 30 minutes, flipping half way.

3. Turn your broiler on high (that part of your oven, on the bottom, that you hardly ever use). On a rimmed baking sheet, place the pieces of meat (retain extra marinade). Broil for 12-15 minutes, flipping half way, until you get some black charring.

4. Pour the extra marinade in a small saucepan. On high heat, bring to a boil, reduce heat to low and simmer for 10 minutes.

5. Cut meat, combine with vegetables, and pine apple, top with marinade reduction and serve with rice.

One Comment to “Doling Out a Dose of Summer with Pineapple”

  1. This is great, if you could use a mango in the next series that would be awesome – I’m TERRIBLE at mangos!

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