Welcome back to week two of the seemingly perpetual pineapple party that’s been rockin’ and rollin’ in The Smart Kitchen since I purchased six 99-cent pineapples from Kroger over the course of seven days.
But as anyone who’s anyone in elementary school knows from visits to the Kingdom of the Gallon, there are two cups in a pint.
And, as I mentioned before, this is week number two of my ride on the (non-narcotic) Pineapple Express. [And my conversion of Jenn‘s What I Ate Wednesday goal from April of last year into a May cup o’ fun. Or, in this case: TWO cups.]
Also there’s the whole addicted to alliteration thing.
Gallon of pineapple doesn’t work quite as well.
Even if it is closer to the truth.
But enough from the elementary school teacher turned pineapple princess.
Pineapple on pancakes is muchmore fun to talk about.
Especially when it happened not once…
And let’s not forget the pairing of pineapple with the perfect creamy tart counterpart* of Greek yogurt.
*Now I’m not just alliterating, but rhyming, too? Who AM I? (Miss Awesome. That’s who.)
Just when you think one pineapple plunge in a tubis enough…
…peanut butter puckers up to the pineapple prince.
Of course, sometimes plain is pretty perfect.
And sometimes it pleases to pH-balance what must be a base-bending stomach at breakfast.
I’m not sure how this became an alliteration challenge, but I presume it has something to do with my predilection with both language and pineapple.
I also have a preference for the peculiar.
Like plucking a piece of pineapple for putting into a runny egg yolk.
I also pushed some pineapple around a panwith some chili-lime spiced veggies.
And turned this pineapple party into a full-on fiesta with some tortillas and tofu-based Vegan Lime Crema.
Now, please excuse me. I’m going to let the bromelain abuse the roof of my mouth some more while listening to my new favorite CD.
Which is Golden.