Oatmeal with Brown Sugar and Pineapple
Simmer 1/2 cup oats with 1 cup water, stirring, until soft, 3 to 4 minutes. Transfer to a bowl and mix in 2 Tbsp Greek yogurt. Combine 2 Tbsp finely chopped pineapple with 2 tsp brown sugar and swirl into oatmeal. Top with 1 Tbsp pumpkin seeds.
Cod with Tropical Fennel Salsa
Stir together 1/4 cup each diced pineapple, fennel, and red bell pepper with 1 tsp lime juice and 1/4 to 1/2 tsp red pepper flakes. Heat 1 tsp olive oil in a skillet over medium heat and cook 4 oz cod until golden, about 3 minutes per side. Top with fennel salsa.
Pineapple Ham Tostada
Heat oven to 400°F. Toast tortilla until crisp, about 3 minutes. Top with 2 thin slices ham and 1/4 cup thinly sliced pineapple; sprinkle with 2 Tbsp cheddar cheese. Toast until cheese has melted, about 2 minutes.
Broiled Cod Skewers
Warm 1 Tbsp olive oil mixed with 1/4 tsp red pepper flakes. Cube 5 oz cod, 1/4 cup pineapple, and 1/2 bell pepper, and cut half a small bulb of fennel into wedges. Thread onto skewers and place on a baking sheet. Brush with warm oil and broil, turning, until browned and cooked through, 8 minutes. Serve skewers with 2 warm tortillas; squirt with lime.
Broiled Pineapple with Boozy Yogurt
Place 2 pineapple wedges on a baking sheet and top each with 1 tsp brown sugar. Broil until brown and bubbly, 6 minutes. Stir together 2 Tbsp Greek yogurt and 1 tsp rum. Serve pineapple topped with yogurt and a few mint leaves.
This article originally appeared on Women's Health.