If you want to use a fresh pineapple, it’s easy to freeze.
Peel the pineapple, quarter it and core it. Slice the quarters 1” thick, then cut the slices up into chunks.
Spread the pineapple chunks onto a cookie sheet in a single layer. Place in the freezer until the chunks are frozen solid.
Bag them in quart Ziplock freezer bags and return to the freezer to store for a rainy, or sunny, day.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.