With each juicy mouthful of pineapple, you’re not just indulging in a tropical treat – you’re bathing your body in a vitamin-rich sanctuary! This sweet and tangy fruit can work magic on your immune system, digestion, and skin, making you feel like you’re on an exotic island getaway (minus the travel costs!).
Pineapples aren’t just for dessert; they’re your body’s spa day, a delicious treat that helps keep you healthy and vibrant.
Pumla Brook-Thomae, the Gqeberha-based cookbook author and chef, says her relationship with pineapples started when she was 13, embarking on a great journey with her father, stocking and selling them 100 km northeast of Gqeberha, in the Eastern Cape.
Savouring memories
She says they would fill a bakkie, return home, and she’d sort the pineapples by size before selling them.
“Selling was an adventure, as we’d head to the township, with me shouting ‘Pineapple Mommy!’ – moms being the designated cooks in most homes. All this happened with me at the back of the bakkie.”
She says the favourite part of this journey was cutting them lengthways into quarters, skewering them, and braaing them over coals. “The taste of burnt natural sugars from the pineapples evokes great childhood memories.”
Strengthening immunity and bone health
According to Shonisani Nephalama, a registered dietitian and the nutrition lead with The Heart and Stroke Foundation South Africa, pineapple is an excellent source of vitamin C, which serves as the body’s primary water-soluble antioxidant, protecting against free radicals that can damage normal cells.
“Diets rich in vitamin C can help prevent or reduce the severity of these conditions, strengthen the immune system, and help with the absorption of iron.”
Dietitian Shonisani Nephalama
“Vitamin C is important for supporting bone health and may reduce the risk of osteoporosis.”
Nephalama notes that vitamin C stimulates the production of bone-forming cells and protects bone cells from damage. Adequate intake of vitamin C has been linked to higher bone mass density and a reduced risk of osteoporosis and bone fractures.
“One cup (165 grams) of cubed pineapple provides 88% of the recommended daily allowance for vitamin C and 5% of the daily value for magnesium, which is also important for maintaining strong bones.”
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Full of B vitamins and fibre
Nephalama explains that pineapple is also a good source of several B vitamins, including vitamin B1 (thiamine), vitamin B6 (pyridoxine), and vitamin B9 (folate), which are key for the proper growth and development of the fetus.
“If you experience any allergic symptoms after eating pineapple, it is important to call your healthcare provider,” she advises.
Furthermore, pineapple also contains small amounts of iron, zinc, and calcium, all of which are important for a healthy pregnancy.
Additionally, pineapple is a rich source of manganese, a trace mineral essential for energy production and antioxidant defence. Manganese is vital for the growth of healthy bones and tissues.
“Pineapple is an effective remedy for constipation and irregular bowel movements, due to its high fibre content.”
Shonisani Nephalama
However, she notes that due to its high acidity, eating pineapple may increase heartburn or reflux symptoms in individuals with gastroesophageal reflux disease (GERD).
ALSO READ: How to grow the perfect pumpkins
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Asian chicken skewers by Pumla Brook-Thomae
Ingredients
- 125ml barbecue sauce
- 80ml soya sauce
- 2 tbsp white spirit vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced into a paste
- 10g ginger, minced into a paste
- 2 tbsp Pumla's food hot sweet chilli sauce
- 1 tbsp Pumla’s food shisanyama magic spice and pepper, for seasoning
- For the skewers:
- 4 boneless skinless chicken breasts, cubed
- 1/2 large pineapple, core removed
- 1 red pepper, deseeded and cubed
- 1 green bell pepper, deseeded and cubed
- For the sauce:
- 100ml water
- 50g butter
Instructions
In a large bowl, combine all the marinade ingredients to form a thick consistency. set aside.
Reserve half a cup of the marinade and pour the rest over the chicken and vegetables. mix well and assemble the skewers by alternating between chicken, pepper, pineapple, and onion.
Refrigerate for 1 hour.
Cook on a non-stick pan over high heat for about 5 minutes on each side, or until cooked through.
TO MAKE THE SAUCE:
Add water and butter to the reserved marinade. Microwave for 4 minutes then blend until smooth.
Serve the skewers drizzled with the sauce, accompanied by noodles and cucumber salad.
