#pineapple tea

Pineapple Tea – What It Is, Benefits and How to Use

Pineapple Tea – What it is, Benefits and How to Use the properties of this pineapple tea recipe. In addition, scientifically called Sanguisorba minor, pimpinela, which can also be called burnet, pimpinella, pimpenelle, pimpinela hortense or pimpinela minor is a plant widely used as a natural treatment, mainly to control bleeding.

Benefits of Pimpernel:

Pineapple is used in alternative medicine as…

After a year and a half of not having it, my partner bought me Teavana.

I had it before with some old friends but never had enough money to justify spending so much on so little, but he’s too sweet and purchased it for me. 

the basic recipe requires only three ingredients:  boned, skin-on or skin-off chicken thighs, cracked black pepper and a ripe pineapple. the rest of the ingredients are improvised and up to you, the master home cooker. 

to make the tea:

as i've posted before, break down a pineapple and steep the skins, cores and extras in water with sugar, pinch of salt, cardamom pods. (any spice can be added to the tea, your choice.) it's cooling down this week in chicago, so i wanted the warmth of cardamom in my tea. let steep til flavorful and reduced. remove solids; reserve the tea. 

let's cook:

i had mexican zucchini and leeks, and a serrano pepper to use up, so i prepped those into big batons, so they wouldn't fall apart in the braise. i roasted them off in oil, browning all sides. remove. add the chicken thighs that have been dredged in rice flower, seasoning and herb mix of choice. more cracked pepper. let each side brown. put the veggies back into the saute pan, couple of garlic cloves & a couple bay leaves. into the pan add the pineapple tea, squeeze of lemon juice and more cracked pepper if needed, reduce. when reduced, add in chix stock til about half way up the chicken & veg; throw the saute pan into a preheated oven at 350, uncovered. cook for 25-30 min or so, 'til chicken is cooked through.