PINEAPPLE-TILAPIA SPINACH SALAD W/ BOILED PLANTAINS

For Lunch I was in a rush to a 2pm class today so I needed to make sure I was eating something filling, healthy and fast to prepare. So I threw some spinach on a plate, sauteed a serving of tilapia with almost 1c diced pineapple in 1 tbsp Mike Lawry's Hawaiin Marinade, and boiled a ripe plantain. Took about 20 minutes to make (boiling the plantains took a bit), and was very very delicious

Pineapple-Tilapia Spinach Salad with boiled Plantains

Ingredients

1 medium ripe plantain (can be bought at almost any store)

4 cups dole spinach

4 oz frozen tilapia

1 cup dice fresh pineapples 

1tbsp Mike Lawry's Hawaiian Marinade

Pam Olive Oil Spray

Directions

1. Peel the Plantains, cut into 4 large pieces (as show in the picture), put in a small pot filled with water(water should graze the top of the plantains) and add about 1 tsp of salt, and let boil for about 15 minutes on medium heat. (Plantains are fully cooked when they are soft all the way to the core).

2. Spray a heated skillet with pam olive oil spray, place tilapia in skillet with the dice pineapple and Marinade, Mix together and be sure to flip the tilapia on the other side after about 3 minutes.

3. Put 2 cups of spinach on a plate, put  tilapia and pineapples on spinach, and enjoy with the plantains. 

4. For this I added 1tsp of Kraft sun-dried tomato dressing, but it can be eating without the dressing as there is enough flavoring in the pineapple and tilapia to act as a dressing. 

Calories: approximately 420 calories