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I’ve noticed recently that I’m way more apt to finish something savory if it contains pineapple. Pizza, Thai curry, you name it. Something about the fruity acidity of pineapple, almost like it’s been pickled in sugar instead of salt, really livens up food — especially meat. I looked back on past lunches and came up with the following ways to incorporate it into your midday repast:

I know plenty of people, myself included, can be sensitive to pineapple’s unique sting. Get rid of it with a very hot pan-fry or quick grill and get a move on. 

More fruit in your lunch on Food Republic: