Shake things up and cook with pineapple. Here are 7 tips to get you started

Pineapple can instantly bring you to the tropics even if the area you're currently in is covered in two feet of snow. And that flavor that's a little bit sour and a whole lot sweet is something you'll get with nothing else. And not only is it a delectable tropical fruit, but it's good for so much more than just putting on pizza or eating raw. Not many people get to realize this about pineapple, whether it's because they're simply unaccustomed to it, or because they just don't see how delicious pineapple can be in many kinds of dishes.

But get out there and start swooping up all the pineapple you can find. There's literally so much that you can do with this ingredient that once you try a couple of ideas, you'll see it in a whole new way and may not be able to stop cooking with it. So let's get going to start your creative juices flowing!

1. Use it as a marinade

Pineapple is highly acidic, and due to the bromelain enzymes in it, it can break through even the toughest protein fibers and tissues. It's for this reason that workers in the field picking pineapple and working with it have to use special gloves so they don't injure their skin. And this is what makes pineapple so incredibly effective as a marinade.

To make a marinade with pineapple, start with one cup of crushed pineapple. Add in: 1/3 cup soy sauce, 1/3 cup honey, 1/4 cup cider vinegar, 2 minced garlic cloves, 1 teaspoon of powdered ginger, and 1/2 teaspoon of ground cloves. Stir the ingredients together and then use it to marinate pork or chicken for 2 - 8 hours.

2. Know when to use fresh pineapple, and when not to

Those same enzymes that are so effective at breaking down meat can also really wreck a dish. When added to dairy products, it can cause them to break down and curdle; and when added to gelatin dishes, such as Panna Cotta, it can prevent them from setting. To prevent these things from happening, you need to know when to use fresh pineapple and when to use canned.

Firstly, pineapple should just be kept separate from dairy products. Fresh or canned won't really matter here. If you absolutely have to use it, such as in an Ambrosia Salad, use canned pineapple. The enzymes break down when the pineapple is cooked; and all pineapple that is canned is cooked slightly in order to process it. For this reason, canned pineapple can also sometimes be used in gelatine dishes.

3. Stand the pineapple upside down before cutting

It's natural to want to cut the top off the pineapple and then just start slicing it up. But after you've gotten rid of the spikes and before you start cutting into it, turn that pineapple upside down. This will allow the natural juices to run right through the pineapple, as they tend to settle towards the bottom. Doing this will give you a juicer, sweeter pineapple than if you had sliced into it immediately.

4. Use it for presentation

Being served a cold salad or even hot vegetables gets a lot more beautiful when you serve it in a pineapple. In order to do it, first choose a dish that would be complemented by pineapple, such as a green salad. Then slice it right in half, spikes and all. Lay it on a work space so the cut side is up and hollow out the core, plus a little bit along the sides to provide more room for the dish to sit.

If you're going to serve a cold dish, such as the salad, you can leave it as is and just serve it like that. If the dish is going to be warm you can leave the pineapple out so it comes to room temperature or you can broil it for just a few minutes. This will bring out more of the natural sugars, urge those natural sugars to crisp up and get brown, and make it warm so that it doesn't cool down your dish. Then just fill it up just as you would a cold salad.

5. Make sweet and sour sauce

Whether it's going to be served with pork, chicken, beef, or even just vegetables, sweet and sour sauce is delicious! To make it place the following ingredients into a medium-sized saucepan: 3 tablespoons of water, 2 tablespoons of ketchup, 1 small can of pineapple pieces with juices, 1/2 tablespoon of rice vinegar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of minced garlic, and 1 teaspoon of minced fresh ginger. Set this over high heat and bring to a boil. Then reduce heat and simmer for about 15 minutes, or until the sauce is reduced.

6. Turn it into a cheese spread

Pineapple and cheese? Really?!? Well it may not sound like something you've ever heard of before but trust me, it's absolutely delicious! Start by beating 1 package of cream cheese in the bowl of a stand mixer until it's softened and nicely whipped. Add into this: 1 cup Cheddar cheese, finely grated; 1/2 green bell pepper, finely diced; 2 green onions, finely chopped; 1/2 crushed pineapple, with juices; 1/2 cup pimento, finely chopped; and 1 teaspoon of salt. Stir everything together and then set it into the fridge for about an hour before serving. This will definitely become your new go-to party dip!

7. Turn it into a slaw

This slaw can be served on its own as a delicious and nutritious side, or it can be used to top salmon, chicken, or anything else you think it would be great on. To make it place about 8 halved cherry tomatoes into a large bowl. Add 1 large carrot that's been cut in a julienne, 1 cup of chopped pineapple, 1 celery stalk, and one shallot diced finely.

In a separate bowl, mash 3 or 4 tomatoes together with 2 tablespoons of chopped pineapple. Try to extract as much juice as you can while doing so. Add 2 tablespoons of olive oil, the juice of one lemon, 2 tablespoons of honey, and a dash of salt and pepper. Whisk the mixture vigorously to fully incorporate all ingredients. Pour this mixture over all of the vegetables and stir to combine all ingredients. Taste, and adjust seasoning if necessary. Place in the fridge for at least 30 minutes, or up to two hours before seasoning.