Call me a snob, but I wouldn’t normally buy produce at Walmart. It’s great for bargains, but I’m not looking for bargains on produce. I’m looking for freshness, flavor and a lack of chemicals – see my last post on King Family Farm and Market. But I’m still human, and one of my flaws is the inability to resist a good deal. When a pineapple is priced at $1.98, any rational, pineapple-loving person adds one to their cart. Pineapples usually cost double that if not more, and I had an inkling that they were on the Clean Fifteen, a list of non-organic fruits and vegetables that contain the least amount of pesticide residues. I was right. Not only are pineapples on the Clean Fifteen, they are Number Four on the list. Only sweet corn, avocados and onions beat them for having lower pesticide counts. Not bad for under two bucks, and it sure beats waiting two years for my plant to fruit.
Dirty Dozen and Clean Fifteen Lists
Of course, the two-dollar pineapple didn’t taste as good, but I planned ahead by picking up a bag of charcoal. Grilled pineapple always tastes sweeter; the high heat carmelizes its natural sugars. Dinner was delicious – grilled teriyaki chicken kabobs with pineapple, onions and bell peppers.
The ingredients listed below combine to make my favorite teriyaki marinade. When I first started cooking, this recipe was one I could always count on to turn out right, and the kabobs can be grilled or broiled. I didn’t grill back then…still don’t, but I have John now. Just mix everything together and marinate your choice of meat. Keep the meat marinating overnight for the most mouth-watering results.
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1/4 Cup brown sugar
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1/2 Cup soy sauce
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1/4 Cup oil
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1/4 Tsp. fresh ginger
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3 Cloves garlic
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1 Tbsp. lemon juice
