I love pineapples. They remind me of summer and the beach. I heard when pregnant that eating pineapples could help start labor and that was all the permission I needed to eat a whole one a day. I don’t think it really helped one way or another, but it was fun and satisfying. Michael has inherited the love of pineapple and eats them as fast as I cut them. We only buy fresh, but it is a pain to peel, slice and core them while trying to do 50 other things. I would eat them more often and cook with them more if I could cut those steps out without sacrificing freshness.
I saw a Facebook friend post about a nifty corer/peeler/slicer and immediately wanted one. Then I promptly forgot until I came across the AliJane pineapple tool looking for reviews and jumped at the chance. I was mildly annoyed when it arrived and only had a cocktail recipe book but not instructions (you have to go online) then annoyed again at the instructions being a video (I have a “thing” against instructional videos) but once I got over those tiny flaws I was in love. It was a breeze to snap together, then all I had to do was line up the corer with the core, make a few clockwise twists and then pull, and BAM I had pineapple rings. To make slices I pushed down the slicer and Michael had snacks.
We ate the whole pineapple. The plan had been to make cupcakes but we ate it. I bought a second pineapple, and used restraint to not eat it all again. Aside from the ease of use, I am in love with the ability to put the slices back into the pineapple shell. I really cannot wait until spring and summer barbecues to wow my guests with fruit salads in pineapple shells thanks to the Peeler Slicer & Cutter! The selling point for my husband? There is a lifetime guarantee so if I break it (like I tend to do… RIP my spiralizer) I can get a new one free of charge.
- 1 cup sugar
- 1 stick butter (softened)
- 3 tablespoons pureed pineapple
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 ¾ teaspoons baking powder
- ¼ cup coconut milk
- ½ cup fresh pineapple (chopped)
- Preheat oven to 350F. Line a muffin pan and set aside.
- Cream together the butter and sugar, and slowly add in the pureed pineapple, eggs, and vanilla extract. Mix on low for 5 minutes.
- Pour the flour and baking powder into the mix and stir until just combined. Hand mix in the coconut milk and fresh pineapple.
- Fill cupcake liners ⅔ full and bake for 30-35 minutes until lightly golden on top and a toothpick comes out clean.
- Once cupcakes are cool, top with your favorite icing and a piece of pineapple for garnish. Enjoy!