Your Next Summer Side: Pineapple with Olive Oil, Mint & Sea Salt
I can easily consume a whole pineapple in one sitting. Because of this tropical fruit's high glycemic index, I personally must be careful with how I prepare this sweet delight, or I'll be napping by my last bite. This is why I prefer pineapple as a side or topping. Here the pineapple is cut into pinwheels, drizzled with olive oil and sea salt, and sprinkled with mint to compliment any summer meal. The need to cut the pineapple allows you to savor its sweetness, and the olive oil helps balance out the amount of sugar that is entering your bloodstream. It's an easy fix when you may not have much inventory on hand for a full meal and can be refrigerated to enjoy a few slices of paradise for days to come.
How to make:
Slice entire pineapple into 1/2 inch pinwheels. Drizzle olive oil over dish. Evenly disperse mint, and sprinkle sea salt to taste.
1 tablespoon of olive oil
5-10 leaves of mint, finely chopped
Sea salt to taste