I am all about some pineapple. I love it! It’s so sweet and tart and delicious. I used to eat it by the can when I was a kid, and top it off with the juice. Now I like to get fresh pineapples and cut them myself.

When they’re in season I buy several and cut them into chunks, keeping them in salt water in the fridge. They keep for over a week that way, and I can snack on them whenever I want! (Just need to rinse the salt water off first).

I also like to incorporate pineapple into savory recipes. It always adds an unexpected, exotic twist to any food, giving it that sweet-and-sour flair. Did you know that pineapples also contain an enzyme that helps with digestion?

Maybe that’s why I always crave them for dessert! I love this easy recipe for pineapple chicken because it’s a little bit sweet and a little bit spicy, and it is a great way to mix up your old chicken stand-by. Try it and let us know what you think!

Ingredients:

• 2 pounds of chicken (boneless is best, since you’ll be shredding it later, but I love to use a mix of both white and dark meat)
• 2 cups salsa (try making your own!)
• 1 small pineapple, in chunks
• 1 t cayenne pepper (flakes or powder)--optional

1. Add the chicken and salsa and cayenne to the VitaClay pot
2. Cook on “stew” for 1 to 1 1/2 hours
3. Shred the chicken in the pot
4. Add the pineapple and cook for another 10-20 minutes (if you want to leave the pineapple raw that’s cool too)
5. Serve over rice, tortillas or in tacos