Whole, Fresh Pineapples are on sale at most stores this week:  Albertsons, $0.99-$1.29/lb, Raleys $1.57 each, Safeway $1.99 each!

How to pick a fresh pineapple:

The best way to pick a good pineapple is to smell it’s butt!  Avoid brown spots or soft spots.  Once a pineapple is picked, it will not ripen.  So turn your pineapples upside down and give them a sniff, what you smell is what you get!

by Menina Aprons

One half pineapple, cut into long spears
1 TBPS butter
1/2 cup brown sugar
1 Tsp. cinnamon, in all
lemon juice

Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.
In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.
Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occaisionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.

by Health Magazine

1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
1/8 teaspoon ground red pepper
Cooking spray
4 (6-ounce) salmon fillets (about 1/2-inch thick)
1/2 teaspoon salt


Combine first 5 ingredients (through pepper) in a bowl; set aside.

Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.

by Genius Cook

Wash pineapple well and pat dry with paper towels.
Cut it in half and scoop out flesh.
Dice pineapple flesh.
Peel kiwi and cut into medium pieces.
Wash strawberry, remove stems and cut in half.
Peel orange and remove membranes. Cut as you wish.
In a large bowl, combine all the ingredients, pour honey over, add gin and sprinkle with lemon juice.
Fill pineapple shells with the dessert.

By Rachel Ray

One 7-1/2-to 9-pound fully cooked ham
1/2 cup brown sugar
1/2 cup maple syrup
1 tablespoon Dijon mustard
4 canned pineapple rings, thinly sliced

Preheat the oven to 275°. Place the ham facedown in a roasting pan. Cover tightly with foil and bake for 1 1/2 hours.
Meanwhile, in a medium saucepan, combine the brown sugar, maple syrup and mustard and bring to a boil over medium-high heat, stirring constantly. Cook until reduced slightly, about 2 minutes; set aside.
Brush the baked ham with the glaze, then top with the pineapple rings, securing them with toothpicks. Return the ham to the oven and bake uncovered until heated through, 25 to 30 minutes.