How to Cut a Pineapple + Mango-Pineapple Whip


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Throughout college, I worked in one of the kitchens on campus preparing cold foods for catering events–salads, fruit platters, meat and cheese trays, etc.–and a task I was often assigned was washing and cutting fresh pineapple. There wouldn’t just be a case or two of pineapples waiting for me, but rather 10-12 cases. With 6 pineapples per case, I was chopping through at least 60 pineapples most days! If I were to list “cutting pineapple” as a skill on my resume, I’d give myself an “expert” rating.

But since there’s no current need for me list pineapple chopping abilities on my resume, I figured I’d share a quick, how-to video for all of you! *Note: this is not the actual speed at which I cut pineapple, but it’s pretty close :)

Thanks to Lauren of Bobbing for Apples for shooting and editing this video!

how to cut pineapple

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Are you ready to dive into a bowl of tropical paradise? Because this is it right here. Mango-Pineapple Whip

Earlier this year I was introduced to the Champion Juicer and soon learned that it’s capable of more than just juicing fruits and veggies! With the homogenizing body attachment, you can create delicious fruit whips that are perfect for an afternoon snack or dessert. Fellow dietitian, Melissa Halas-Liang has a great video on her site demonstrating how easy it is to make fruit whips (and how much kids love them!) and this recipe is one of my favorite combinations so far because it immediately transports me to paradise. Pure mango and pineapple goodness in a bowl!

how to cut a pineapple

Not only is this a tasty tropical treat, it’s also loaded with vitamin C for immune health and vitamin A for healthy skin, immune system and vision. Pineapple also contains bromelain, an enzyme which may help reduce inflammation and pain associated with arthritis.
Mango-Pineapple WhipThis recipe is similar to a smoothie bowl, but with a thicker consistency so it’s perfect for adding toppings. I found coconut strips at Trader Joe’s a while ago, so I sliced them fine and used as a topping for my Mango-Pineapple Whip to take the tropical experience to the next level!

What fruit and topping combinations would you like to try?

If you don’t have a Champion Juicer, but still want in on the tropical fun, just tweak this recipe slightly by adding just enough coconut milk to help blend the mango and pineapple. You’ll want to maintain the thick consistency so you can add toppings!

Mango-Pineapple Whip

Champion Juicer + Homogenizing Body attachment or food processor with

1 ripe mango
1 pineapple
Toppings: kiwi, strawberries, banana, coconut, hemp seeds, chia seeds or any other toppings you desire

1. Prepare mango by cutting it into chunks, skin removed, and cut pineapple into chunks as shown in video. Arrange mango and pineapple in a single layer on a parchment-lined baking sheet and place baking sheet in freezer for at least 4 hours.
2. With the homogenizing body attachment in place on your Champion Juicer and a bowl set under the tapered end to catch the fruit whip, begin feeding the frozen fruit into the machine.

Disclosure: I received a Champion Juicer + Homogenizing Body attachment earlier this year. I was not compensated for this post or for my time and all opinions are my own.

Peach Icebox Pie


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Thank heavens it’s peach season. What a glorious time of year. Perfectly peachy peaches–what could be better?


Maybe a slice of Peach Icebox Pie on a hot summer day. With a cool, creamy filling and nutty crust, this pie is simple to make and there’s no need to heat up the oven!

Peach Icebox Pie  Peach Icebox Pie

I’ve been wanting to make a nut-based pie crust for a while and this seemed like the perfect opportunity. Peaches and pecans. Two classically Southern ingredients that were just meant for each other, like collard greens & cornbread.

This is probably the easiest pie crust you could ever make. Just throw the ingredients into a food processor and once the mixture clumps together, you’re in business. I just love the color!

Peach Icebox Pie with Pecan Crust  Peach Icebox Pie with Pecan Crust

All of the Recipe Redux members are showing their love for pie this month, so if you like love pie (ummm who doesn’t?!) be sure to check out the entire collection of recipes by clicking on the button below!

Peach Icebox Pie


Crust (Adapted from Foodie with Family):
1 cup unsweetened coconut flakes
3/4 cup chopped pecans
8-20 pitted dates or prunes*

6 peaches, skin removed and roughly chopped
1 ripe avocado, diced
1/4 cup plain Greek yogurt
1 tablespoon + 1 teaspoon agave nectar
1 tablespoon lime juice
1 tablespoon chia seeds
7 mint leaves
pinch of salt

1. In a food processor fitted with metal blade, process the coconut flakes and pecans together until the texture is similar to bread crumbs. Add 6 dates or prunes to the food processor and process until completely ground. Add one date or prune at a time until you are able to clump a tablespoon of the mixture together in your hand. If the mixture falls apart, return it to the food processor and continue to add 1 date or prune at a time and processing completely.
2. Pour the mixture into a 9-inch deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Place the pie plate in the refrigerator to set while making the filing.
3. Clean the food processor bowl and blade to make filling. Process the peaches, avocado, and Greek yogurt together until smooth. Add the agave nectar, lime juice, chia seeds, mint, and salt and process until combined.
4. Pour filling into the prepared pie crust. Use the back of a spatula to smooth out the filling. Place pie plate in the freezer and allow pie to freeze for 2 hours, then cover surface of pie with plastic wrap.
5. Serve pie frozen and garnish with fresh mint if desired or even a small dollop of homemade whipped cream.

*Note: Because dates and prunes can vary in size and moisture content, the measurement is not exact. I used a combination of both dates and prunes (6 dates and 12 prunes) just to try something different but either fruit works well in this crust.


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