Nitrate & Nitrite Free Pineapple Lime Popcorn
Tropical, tangy, and just a little addictive, this popcorn is the kind of snack that disappears faster than you'd expect. Freeze-dried pineapple gets blitzed into a fine, fragrant powder that clings to every kernel alongside bright lime zest and a drizzle of maple syrup — no artificial flavoring needed. For anyone navigating nitrate and nitrite concerns, snack time can feel like a minefield of processed seasonings and cured-meat-adjacent flavoring agents hiding in packaged options. This recipe sidesteps all of that entirely, relying on whole, recognizable ingredients like fresh citrus, coconut oil, and real fruit. The optional chili powder adds a gentle heat that plays beautifully against the sweet-tart pineapple, but it's completely delicious without it too. Popping the kernels in coconut oil gives the finished snack a subtle richness that makes it feel more indulgent than it has any right to be. Make it for movie night, a party spread, or honestly just a Tuesday afternoon — it's that good.
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Learn more →Ingredients
4 servings
- ½ cup popcorn kernels
- 2 tbsp coconut oil
- 1 oz freeze-dried pineapple (about 1 cup loosely packed)
- 2 tsp lime zest (from about 2 limes)
- 1 tbsp fresh lime juice
- 1 tbsp maple syrup
- ½ tsp fine sea salt
- ¼ tsp chili powder (optional)
Instructions
- 1
Pulse the freeze-dried pineapple in a spice grinder or small food processor until it becomes a fine, dusty powder with no large chunks remaining. Transfer to a small bowl and stir in the lime zest and fine sea salt (and chili powder, if using). Set aside.
- 2
Heat the coconut oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover with the lid, and wait until all 3 kernels pop — this signals the oil is hot enough. Add the remaining kernels in a single layer, cover, and shake the pot gently every 15–20 seconds. Cook until the popping slows to about 2 seconds between pops, then immediately remove from heat.
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