Cooking Spree: Pork and Pineapple Sliders

This week I scored a coup at the grocery store. Spring has definitely sprung, because in addition to the inch-thick layer of pollen on my car, my sniffly nose and the unexpected, stifling heat (in March!), fruits and vegetables are becoming plentiful again!

Here’s another confession: until this week I had never in my life purchased or cut a fresh pineapple. I know, it’s a little shocking. But maybe I was intimidated by that thick, ugly, prickly outer layer, or maybe I just never wanted to bother with all the peeling, chopping and coring. But, oh, it is worth it for a taste of that sweet, juicy, freshly cut fruit.

Pineapples are not usually the cheapest fruit option in the produce section, and that’s probably another reason I’ve resisted buying them. This week, though, they were on sale 2 for 1, which allowed me to practice my pineapple excavation skills and to experiment with how to use up all of that good fruit. One person can eat only so much pineapple, you know.

In the freezer, I already had one of those packaged, marinated pork loins. And I discovered that a slather of ready-made barbecue sauce on soft bread with slices of pork and pineapple creates a few small bites of heaven.


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