What I Ate This Week | When Life Gives You Free Pineapple

By Kiersten | Last Updated: March 24, 2014

Coconut French Toast with Grilled Pineapple

There’s a grocery store here called Earth Fare and this week they had a coupon that got you two free pineapples if you spent $10. You cannot pass up free pineapple! You just can’t! So this week has been all about using pineapple. What can we do with pineapple?! Put it in French toast! Throw it in smoothies! Feed it to the cats!

Here’s what I ate this week:

Coconut French Toast with Grilled PineappleCoconut French Toast with Grilled Pineapple from Cooking Light // …and this was the first thing we did with all that pineapple. Chris made this recipe for dinner on Sunday. Coconut French Toast! Grilled Pineapple! It goes without saying that this was absolutely delicious, right?

Stout Mac & CheeseStout Mac and Cheese from Cooking Light // As soon as I saw this recipe, I knew I had to make it soon. Chris liked it more than I did–it was a little too much beer for me. But it was still pretty good. I used Field Roast Italian sausage in it, topped it with a little parm, and replaced the Velveeta with additional sharp cheddar.

Pineapple Tangerine Green SmoothiePineapple Tangerine Green Smoothie // More pineapple! I made this smoothie with two Honey Murcott tangerines (they are small!), about 1/4 cup of pineapple, vanilla coconut milk, a big handful of spinach, and a teaspoon of Natural Vitality’s Plant-Sourced Minerals (which I received a sample of this week). I always hit an afternoon wall of sleepiness and hunger and smoothies seem to really help me get past them.

Tabbouleh with Mint and PistachiosTabbouleh with Mint and Pistachios from Vegetarian Times // I had mint leaves to use up from a recipe I decided not to make and this tabbouleh recipe conveniently used all of them. I love tabbouleh and this is probably the best one I’ve ever had, thanks to the pistachios.

Roasted Sweet Potatoes and PineappleRoasted Sweet Potatoes and Pineapple from Everyday Food // This is a weird combination, yes, but it was so good. There’s cayenne in this, so it’s spicy too.

Rotini, Field Roast Italian Sausage, and Roasted BroccoliRotini, Field Roast Italian Sausage, and Roasted Broccoli // My favorite thrown together pasta meal with the addition of Field Roast sausage. Before I started food blogging, we probably had some variation of this pasta + roasted veggies thing once a week.

Asian Cabbage SlawAsian Cabbage Slaw from Everyday Food // We had leftover cabbage in the fridge, so we used it for this. Next time I make it, I think I’d use it as a topping for tofu sandwiches.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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I love pineapple. One of my favorite ways to have it is just throw it in a blender with mint and some ice. It tastes like a frozen treat that way.

That french toast looks soooo good! Too bad I’m allergic to pineapple :-(, well citric acid. With Nick’s egg allergy we don’t make french toast here anymore either. I think we need to go out to breakfast! Memo to me: don’t read food blogs before I’ve eaten ;-).

I got two free pineapples from Earth Fare too! I used one to make a hummingbird cake from here: -
It was so delicious!
I think I will use my other one for that french toast 🙂

Well, my husband really liked it, so you might too. 🙂 It was just a little strong for me. And yeah, if you do make it, don’t make it with Velveeta. 😉 I don’t know what that was about!

Free pineapple is amazing!! You definitely did it justice, all these things look amazing!! If you catch the cats wearing hula skirts you’ll know they were fans too!! 🙂

Ha! Somehow I suspect they wouldn’t be interested. 😉 They’ll lick each other’s butts, but even the smell of fruit usually makes them wince. Go figure.

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