I’ll always remember a few things about meeting Paul – he wore these super cute tennis shoes, could recite movie lines like nobody’s business, loved dill pickle potato chips more than life itself, and could eat a pineapple like it was the last one ever to be grown on earth.
Not much has changed 10 years later.
I never used to buy pineapple that much. I think I always had it in my head that it’s just too much of a pain to deal with. And too expensive to buy already cut up. Until the OXO ratcheting pineapple slicer came into my life.
Now I buy it all the time. It’s one of my favorite fruits to include in recipes as seen in my Grilled Hawaiian Chicken Sandwiches, Hawaiian Pork Sliders, Thai Chicken Curry Wraps, Pineapple and Coconut Rice, Pineapple Nilla Dip, and …there’s just so many.
But I’ve also loved cutting it up and freezing the pieces for smoothies this summer.
Paul is happy happy.
Prep time: 5 minutes
• 1 cup light coconut milk
• 2 cups low fat vanilla frozen yogurt
• 1 cup frozen pineapple chunks
Place all ingredients in a blender and blend until smooth.
Check out the entire series!
Week 1: Strawberries and Cream Smoothie
Week 2: Carrot Cake Smoothie
Week 3: Skinny Root Beer Smoothie
Week 4: Apple Pie Smoothie
Week 5: Red, White, Blue Smoothies
Week 6: Mango-Orange Smoothie
Week 7: Cookies and Cream Smoothie
Week 8: Watermelon Slushie