Biting into a juicy, sweet and mildly tart piece of pineapple just might have you dreaming of a tropical vacation. Though its peel is nothing short of exotic, pineapple’s bright yellow interior still has a delicious familiarity that makes this fruit desired year-round. Pineapple is versatile in both sweet and savory recipes, and it can be enjoyed raw, baked or — especially in these summer months — grilled. And while fresh pineapple certainly holds its own in recipes such as Tyler Florence’s Chicken and Pineapple Skewers, the canned variety has its starring moments too. Keep reading below for more ways to use pineapple, and check out Food Network Magazine’s five-step guide to cutting and peeling this delicious fruit.
Pineapple Upside-Down Cake — Just as delicious to eat as it is beautiful to look at, Ree’s Pineapple Upside-Down Cake for Food Network Magazine is definitely a crowd-pleasing dessert (pictured above). Not only does canned pineapple give this cake a convenience factor, it also moistens and naturally sweetens the batter. Add maraschino cherries for a beautiful contrast in color and a fruity garnish.