Costco is a place that I can only be allowed in on occasion- I am known to come home with crates of clementines or avocados that can’t be eaten by two people, or some type of interesting looking freezer item that won’t actually fit in our tiny freezer. One of the best investments I have made at Costco is the giant bag of in-shell pistachio nuts, for snacking and several recipes. We keep a constant supply of these pistachios on the coffee table in our apartment, in a quart sized mason jar (way better for you than a candy bowl- I can’t be trusted with something like that). They are meaty and perfectly salty when the need to snack hits me. Noah and I are known for leaving a pile of shared shells next to my laptop while watching Netflix in the living room. When a sponsored opportunity from the Recipe Redux invited us to create a in-shell pistachio pairing, I knew I was up for the challenge of pairing the rich nuts with a few other waistline-friendly but indulgent treats.
I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.
A one-ounce serving of pistachios equals approximately 49 nuts, which is more nuts per serving than any other snack nut, and a reduced serving of about 30 pistachios is just about 100 calories. There have also been studies showing that in-shell pistachio eaters end up consuming less calories than pre-shelled pistachio eaters, as the empty shells act as a helpful visual cue to slow down snacking. Nuts are an important part of every diet, and I find pistachios to be an addicting snack (as long as I don’t get a stubborn shell!). This pairing, while seemingly indulgent with the chocolate and coconut, savory with the pistachio meat, and tropical flavor, will only set you back 350 calories – a skinny nut snack when you need some energy in the afternoon and want to satisfy your sweet tooth. Leave out the chocolate coating on the pineapple and you’re at 250 calories, and still getting plenty of satisfaction from cracking those pistachio shells. You can check out more pairing ideas on the Pistachio Health Institute’s website, or below from my Recipe Reduxers who will be submitting ideas throughout the week!
Pistachio Pairing with Toasted Coconut Chips and Chocolate Dipped Pineapple (serves 1)
- 1 serving of pistachios (49 nuts)
- 1/4 cup toasted coconut chips
- 2 pieces of chocolate dipped pineapple
- Sparkling water with lime
Put 1/4 to 1/2 cup of semi-sweet chocolate chips in the microwave until half melted (depending on how many servings you are making), and then take them out and stir until completely melted. Cut cored pineapple into half moon shapes and pat them dry on paper towels, and then dip them in the warm chocolate. Let them set on parchment paper in the fridge for 2 hours until completely firm.
In the meantime, bake coconut flakes (much larger pieces than shredded coconut) for 6 minutes at 325 degrees on a baking sheet. They should be toasted but watch them closely to avoid burning them. Let them cool completely and sprinkle with salt if you’d like.
Once the chocolate dipped pineapple rings have set, pour some sparkling water into a tall glass with lime slices. Measure out a serving of in-shell pistachios and enjoy your indulgent yet healthy treat!
Let’s get crackin. They’re addicting.