Spiced Pineapple

Emily Gaddis


I make this often, but it is a must for Valentine's Day. Star anise, vanilla, cinnamon and honey infuse pineapple slices into something more. If you get a underripe pineapple, this recipe transforms it. Pineapple is good for treating inflammation and aids in digestion. This makes it ideal to have after a rich meal. Traditionally, pineapple was served in the winter months, but nowadays it's year round. As you prepare this dish, save the rind to make fermented pineapple vinegar. If you live in a warmer climate, you can regrow a pineapple from the core and stem.

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15 Min
No-Cook or Other


ripe pineapple, organic fair trade preferably
star anise
vanilla bean
cinnamon stick
2 Tbsp
raw, local honey


1Wash the pineapple and reserve the rind for making pineapple peel vinegar or toss into compost pile. You can save the stem and leaves for regrowing your own pineapple if you have a green thumb!
2Slice the pineapple into 1/8" pieces and place in glass bowl with a leakproof lid.
3Add spices and honey.
4Shake up and let marinate in the refrigerator for at least 4 hours. At this point, you can toss the spices of you like but the longer they infuse the more flavorful it will be. The pineapple is good for up to 4 days in the refrigerator.
5Serve plain or as an accompaniment to plain whole milk or Greek yogurt, ice cream, cookies of an unfrosted cake. After all the pineapple is eaten. The remaining liquid can be drunk, its mostly juice! You can also use it in a smoothie, for delicious results add a banana and some yogurt. Whatever you do, don't throw away the liquid the pineapple marinates in.

About Spiced Pineapple

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Caribbean
Other Tags: Quick & Easy, Healthy, Heirloom
Hashtag: #zero-waste