If you’re feeling sad that summer’s almost over, we’ve got just the thing to perk you up. With three totally tropical pineapple recipes – and a mouth-watering recipe video – we’re bringing you a taste of summer, no matter what the weather decides to do.
Gammon and pineapple skewers
makes 4
½ Syn per skewer
ready in 25 minutes
What you need:
250g gammon steak, visible fat removed, cut into chunks
100g fresh pineapple chunks (see our video for how to prep a whole pineapple)
4 small mushrooms
1 small courgette, sliced
1 red pepper, deseeded and cut into chunks
low-calorie cooking spray
What you do:
1. Thread the gammon, pineapple, mushrooms, courgette and pepper alternately onto 4 skewers.
2. Place a large non-stick griddle pan or frying pan over a medium heat. Spray the kebabs with low-calorie cooking spray and fry for 15 minutes or until everything is cooked through, turning frequently.
Top tip: If the sun has got its hat on, you can throw these on the barbie for a great chargrilled taste!
MORE ON THE BLOG: Turn a meal into a feast with this Slimming World BBQ pulled pork recipe
Spicy chicken, rice and pineapple salad
serves 2
FREE
ready in 20 minutes
What you need:
200g fat-free natural yogurt
1 tbsp curry powder
1 tsp ground coriander
1 tbsp white wine vinegar
2 skinless and boneless chicken breasts, cooked, cut into chunks
180g dried basmati rice, cooked
1 orange pepper, deseeded and chopped
3 celery stalks, chopped
½ small red onion or 3 spring onions, chopped
100g fresh pineapple chunks (see our video for how to prep a whole pineapple)
1 green chilli, deseeded and chopped, to serve
What you do:
1. In a large bowl, stir together the yogurt, curry powder, coriander and white wine vinegar.
2. Add the chicken breast chunks to another bowl, pour over half the spicy yogurt mixture and stir to coat.
3. Pour the cooked rice into a large bowl and add the chopped pepper, celery stalks, onion, pineapple and the chicken mixture.
4. Stir to combine, then tip into a serving dish (or divide between 4 plates). Top with the remaining spicy yogurt mix and a sprinkling of chilli before serving.
Pineapple, banana and coconut yogurt lollies
makes 5
1½ Syns per lolly
ready in 10 minutes plus freezing
What you need:
180g fresh pineapple chunks (see our video for how to prep a whole pineapple)
120g pot Mullerlight Greek-style Coconut with a hint of Vanilla Yogurt
1 banana, chopped
juice of ½ lime
What you do:
1. Add the pineapple, yogurt, banana and lime juice to a blender and blend until smooth.
2. Divide the mixture equally between 5 lolly moulds, then pop in the freezer for at least 3 hours.
3. Remove from the moulds when you’re ready to enjoy your lolly.
Top tip: If you only have four lolly moulds, you can pour the fifth portion into any freezable mould (and top with extra pineapple chunks and lime zest) to make a tasty dessert.
MORE ON THE BLOG: Try Victor’s peanut butter and cinnamon ice cream
These pineapple recipes are perfect for keeping those summer vibes alive a little longer. And if fabulously fruity dishes float your boat, Slimming World members will find lots of fresh ideas on the member website, including zesty key lime pie, our sunshine fruit pavlova, and churrasco steak served with a colourful fruit salsa. Let us know what you’ve been making by emailing or sharing on social using #theSlimmingWorldblog.
If you’re not yet a member, you can find out more about joining your local Slimming World group or Slimming World Online here.