Pineapple is among the most popular of the tropical produce available in U.S markets. Beyond their tangy, mouth-watering flavor, a cup of pineapple is a source of 79mg of vitamin C, fulfilling the daily amount needed for most adults. It is no secret that vitamin C is an important antioxidant.

Pineapple also contains trace minerals copper and manganese. In one cup of pineapple are 181mg of copper (~20% of the daily recommended amount) and 1.5mg of manganese (~75% of the daily recommended amount).

Copper is an essential mineral that helps enzymes do their job, such as cytochrome c oxidase, an enzyme that helps us make energy. It also is part of the process of making quality connective tissue and allows iron to travel correctly throughout the body.

Manganese wears many hats by acting as a key antioxidant enzyme and activating other enzymes to metabolize proteins, carbohydrates, and cholesterol.

Chef Tips

Pineapples are available fresh, frozen, and canned. Look for brands without that are packed in water or pure fruit juice, not syrup. The easiest method to test a pineapple’s ripeness is to try to pluck a leaf from the top away — if it comes off easily then the pineapple is ripe.

An uncut pineapple will ripen at room temperature on the countertop. Fresh cut pineapple can be stored in your refrigerator for up to five days.

Cut the stem and flower end of the pineapple and cut away the skin.  Quarter the whole fruit lengthwise and cut away the woody center. Slice and serve.

Use fresh pineapple to make our Pineapple Upside-Down Cake, Pineapple Fried Rice, or simply roasted.