Sweet, Sunshine Yellow, Delicious…...Pineapple

I really love the bright sweet taste of a fresh pineapple and there are so many ways to use them, but one of my favorite ways is to grill them, simply delicious!  The golden color and sweet flavor of pineapple work wonderfully in both desserts and savory dishes.  

 

Did you know?  Pineapple was discovered by explorer Christopher Columbus on Guadeloupe Island in the Caribbean in 1493 and he took it back to Europe.  Pineapples are also native to southern Brazil and Paraguay.  The pineapple spread throughout South America, the Caribbean, Central America and Mexico, where it was cultivated by the Mayas and the Aztecs. The word pineapple was recorded in 1398 to describe pine cones. It was not until 1694 that pine cones were first called pine cones. On arrival to the Americas, European explorers called the tropical fruit pineapples around 1664 because they resembled the pine cone.

American colonists regarded pineapples as a luxurious treat because of their rarity and cost. A pineapple is the result of many flowers whose fruitlets have joined around the core.  An individual pineapple can take over two years to grow, although they are usually picked slightly earlier than this. The most famous pineapple entrepreneur was James Dole who moved to Hawaii and started a pineapple plantation in 1900, just after John Kidwell first introduced a pineapple industry to Hawaii. Dole is still a major company in the pineapple industry today.  Historically, Hawaii was said to be the world's largest pineapple producer, but today the largest producers include the Philippines, Brazil and Costa Rica.

Pineapples contain bromelain, an enzyme that may help arthritis pain by easing inflammation. They are also a good source of vitamin C, which helps your immune system.    To make your pineapple softer and juicier, keep it at room temperature for 1 or 2 days before cutting.  You can eat pineapple without feeling guilty as one cup as about 70 to 85 calories.  

Pineapple flesh and juice is used in many cuisines throughout the world, it is often cooked, eaten raw or canned in its juices as chunks or cored slices. It is a commonly used fruit for fruit salads and eaten with dairy desserts such as ice cream and yogurt. It is also used in Asian stir fry such as sweet and sour pork or as a topping on pizzas such as the Hawaiian pizza. Most tropical countries sell pineapple on roadsides as a snack either whole or halved. Pineapple juice is also a popular tropical drink and it is the main ingredient in the Pina Colada cocktail. The skins, core and ends of a pineapple are not discarded in pineapple canneries but instead used to make a number of products such as vinegar, alcohol and animal food. 

Raw pineapple can be a great source of manganese and vitamin C. Also bromelain is an enzyme that breaks down protein and is present in raw pineapple making the fruit useful as a digestive aid and an effective anti-inflammatory. High bromelain content also makes raw pineapple juice helpful as a meat marinade and tenderizer.  Pineapple flesh and juice is used in many cuisines throughout the world, it is often cooked, eaten raw or canned in its juices as chunks or cored slices. 

What to look for when choosing a pineapple.  Because pineapple doesn't ripen further after being picked, select a ready-to-eat one. Look for fruit that's heavy for its size, with a rich, sweet fragrance. The leaves should be green and fresh-looking. If you can pull one from the center of the stem with only slight resistance, you'll know it's ripe.  Store ripe pineapple at room temperature for about two days and in the refrigerator (either in a plastic bag or in the crisper) for about four days. The flesh could develop dark spots from temperature changes, so refrigerate pineapple that was bought chilled.  To use fresh pineapple, slice away the spiky skin to reveal the juicy golden flesh, and cut it into chunks or rounds. Use raw pineapple in smoothies or salads, or bake in desserts. It's also wonderful for savory fare. An enzyme in pineapple breaks down protein molecules, making it a great meat tenderizer in marinades. Plus, it pairs well with fresh herbs, soy sauce, or chile peppers.

With all that interesting information you just read about pineapples, I think it's time to get on with the delicious recipes. Reminder, all eggs unless otherwise noted will be large.  Enjoy!

Pineapple Smoothie - my daughter Brittany gave this recipe to me

2 cups ice

1 cup vanilla Greek yogurt

1 cup canned pineapple in juice, undrained 

1/3 cup frozen orange juice concentrate, thawed

2 Tbl. honey

1 tsp. pure vanilla extract

Garnish; orange slices

Put all ingredients except orange slices into blender blending until smooth. Pour into glasses and garnish each with an orange slice.

Refreshing Pineapple Cocktail

5 ice cubes, divided
2 oz. Black Spiced Rum
4 Tbl. Pineapple Juice
1 oz. orange juice
1 oz. Cream of Coconut  

Into a cocktail shaker add 2 ice cubes. Add the remaining 3 to a short cocktail glass.  Into the cocktail shaker add the black rum, pineapple juice, orange juice and cream of coconut.  Shake vigorously for 1 minute and pour into your ice filled glass. 

Pineapple Quick Bread

1 3/4 cups all purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. fresh lime zest
8 Tbl. butter, softened
3/4 cup sugar
2 eggs
2 tsp. vanilla bean paste
1/2 cup whole milk
1/2 cup unsweetened coconut milk, divided
1 (8 oz.) can crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/2 cup macadamia nuts, chopped 
1/2 cup powdered sugar
3 Tbl. rum

Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with nonstick baking spray containing flour. Into a large bowl, whisk together flour, baking powder, salt, and lime zest.  Into the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add in eggs, beating after each addition. Add vanilla bean paste, milk, and 1/4 cup coconut milk. Beat again to incorporate. Fold in crushed pineapple, nuts and flaked coconut.  Scrape batter into prepared pan and bake for 60-70 minutes, until a tester inserted in the center of the bread comes out clean. If top begins to brown too quickly, cover lightly with foil.  Remove from oven and cool on wire rack in pan for one hour. Turn out bread onto wire rack to cool completely.  Glaze; into a small bowl, mix together remaining 1/4 cup coconut milk, powdered sugar and rum until no lumps remain. If needed, add more powdered sugar to thicken or add more rum to thin until desired consistency is reached. Drizzle glaze over cooled cake.

Pineapple Popsicles - I made these all the time when my daughter Brittany was young

3 ripe bananas, frozen
1 (14 oz.) can creme of coconut
1/2 cup shredded coconut, lightly toasted and divided
3/4 cup frozen pineapple chunks
3 Tbl. agave nectar
1/2 tsp. coconut extract
1 (8 oz.) can crushed pineapple, drained

To a blender; add bananas, coconut creme, 1/4 cup shredded coconut, frozen pineapple chunks, agave and extract, pulsing until smooth.  Add 1 tsp. toasted coconut to bottom of each popsicle mold.  Top with 2 tsp. of drained crushed pineapple and divide the banana mixture between molds.  Place into freeze to freeze solid.

Perfect Pineapple Muffins

2 cups all purpose flour

1/2 cup sugar

1 Tbl. baking powder

1/2 tsp. salt

1 (8 oz.) can crushed pineapple, juice reserved

1 egg

3/4 cup milk 

1/4 cup butter, melted

Topping

1/4 cup butter, melted

1/4 tsp. ground cinnamon

1/3 cup brown sugar, packed

1/2 cup all purpose flour

Preheat oven to 375 degrees.  Grease 12 muffin tins or line with paper liners.  Into a large bowl, whisk together flour, sugar, baking powder and salt. Drain pineapple (reserving 1/4 cup juice, also reserve about 2 Tbl. of the pineapple to add to the tops of the muffins). Add bulk of pineapple, reserved juice, egg, milk, and butter to the dry ingredients; stir just until combined.  Spoon batter into muffin tins and sprinkle a little bit of the reserved, crushed pineapple onto the tops of each one.  In a small bowl, combine topping ingredients. Sprinkle the crumbled topping onto each muffin. Bake 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Serve with a hot cup of coffee for a perfect morning treat.

Pineapple Glazed Chicken Wings

1 dozen Chicken Wings, raw

¼ cup Ponzu Sauce

1 Tbl. brown sugar

¼ cup pineapple juice

½ tsp. garlic powder

½ tsp. ginger 

1 Tbl. butter

1 Tbl. cornstarch

2 Tbl. water

Garnish; fresh cilantro, chopped

Preheat oven to 375 degrees.  Season wings with salt and pepper on a parchment lined baking sheet. Bake in the oven for 30 minutes.  Into a saucepan, combine ¼ cup ponzu sauce, brown sugar,  pineapple juice, garlic powder, ginger and butter,  bring to a boil.  Into a small bowl add the cornstarch and water whisking to combine.  Whisk this mixture into the wing sauce stirring to thicken.  Remove wings from oven and baste with sauce, return to oven for about 15 more minutes.  Pour remaining sauce into a bowl and whisk in 1 Tbl. butter.  Remove wings from baking sheet onto a platter and baste again with sauce, garnish with cilantro and serve.  An icy cold beer is great with these.

Grilled Pineapple with Feta and Lime Juice

1 fresh pineapple

Feta cheese, crumbled

Fresh cilantro, chopped

Fresh lime wedges

Cut the stem end off the pineapple and run a sharp knife down along the sides to strip off the rind. Make sure to cut off any remaining eyes.  Slice the pineapple into slices about 1/2-inch thick. Heat a grill pan over medium high heat until very hot, or use your outdoor grill. Put the slices on the hot grill and don't move them once you've placed them. Leave the slices for just a minute or so on each side, once they get a good char, they are done. Don't over grill them or they will be limp. Remove pineapple to a platter and crumble feta cheese over them, sprinkle with cilantro.  Serve right away with lime wedges on the side.

Pineapple and Ham Pasta Salad

12 oz. bow tie pasta

1 (14 oz.) can pineapple tidbits, juice reserved

1 large red bell pepper, seeded and diced

3 cups black forest ham, chopped

4 scallions, thinly sliced on diagonal including green part (more for garnish)

Dressing

2/3 cup mayonnaise

1/4 cup sour cream

1 Tbl. Dijon

2 tsp. fresh ginger, peeled and grated

1/3 cup pineapple juice

1 tsp. cider vinegar

1 tsp. honey

1/2 tsp. garlic powder

salt and freshly ground black pepper

Into a large pot of boiling salted water add pasta and cook al dente, drain and refresh in cold water, drain well and pat dry with paper towels.  Into a bowl add dressing ingredients and whisk to combine, taste and adjust flavorings.  Into a large bowl add chilled pasta, pineapple, red bell pepper, ham, and scallions.  Mix in dressing to combine, cover and chill for a couple of hours.  Garnish with extra scallions.

One of My Favorite Pizza's - Pineapple and Roasted Pork, mmmmm

Crust
3 1/2 cups all purpose flour or gluten free (which is what we do)
1 envelope rapid rise yeast
1 Tbl. sugar
1 1/2 tsp. Kosher salt
1 1/3 cup warm water (120 degrees)
1/3 cup canola oil
Topping
3/4 cup barbecue sauce (I like a sweet vinegary one)
1 1/4 cups cooked pork, shredded
1/2 small red onion, slivered
1/3 cup fresh pineapple, chopped (I like to grill it first, but you don't have to)
1/4 cup black olives, sliced
1 cup Mozzarella cheese, shredded
1/4 cup goat cheese, crumbled
2 Tbl. freshly grated Parmesan cheese
cornmeal - if desired on bottom of crust, but I love it

Preheat oven to 425 degrees.  Into a large bowl combine 2 cups flour, yeast, sugar and salt.  Add warm water and oil mixing to blend.  Gradually add remaining flour to achieve a soft dough.  The dough will form a ball, but still be slightly sticky.  Knead on floured work surface for about 4 minutes.   Divide dough in half and cover with clean kitchen towels. You don't have to allow this dough to rise.  Lightly spread cornmeal on bottom of each pan.  Pat each dough ball with floured hands into 12-inch round onto a pizza baking stone.  Spread on barbecue sauce, pork, onion, black olives, pineapple and cheeses.  Bake about 20 minutes, until hot, bubbly and browned.

Sweet and Sour Chicken with Pineapple

1 pound of boneless and skinless chicken breasts, cut into 1-inch chunks
1 egg white
salt and freshly ground black pepper
2 tsp. cornstarch
1 (10 oz) can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
2-3 Tbl. brown sugar
1 Tbl. sesame oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
2 tsp. fresh ginger, grated
2 garlic cloves, finely minced
4 scallions, thinly sliced on diagonal including green part (divided)
1 Tbl. sesame seeds, lightly toasted (garnish)
Cooked white rice

Into a bowl add add egg white and whisk, with salt, pepper and cornstarch.  Stir in chicken to coat evenly and let rest 15 minutes room temperature.  Sauce; into a bowl whisk the pineapple juice, vinegar, ketchup, and brown sugar.  Into a large deep sided saute pan or wok over high heat add sesame oil and swirl to coat.  Pan should be very hot.  Add chicken and spread around to one layer.  Let chicken fry about 1 minute, don't move it.  Flip over chicken and cook about 1 more minute.  Remove chicken to a plate and leave oil in pan, adding a touch more if needed.  Add bell peppers, ginger and garlic to pan and cook stir frying for about 1 minute.  Add half of the scallions.  Add sweet and sour sauce (whisking) and let simmer, add cooked chicken and pineapple chunks.  Turn to high and let simmer about 3 minutes, taste and adjust flavorings.  Pour onto a serving platter over cooked white rice if desired and scatter over remaining scallions and sesame seeds.

Tropical Refreshing Ceviche - love this

1 1/2 cups fresh lime juice 

1/2 cup fresh orange juice 

1 1/4 lbs. mahi mahi, skin removed, flesh cut into 1/2-inch dice

1 medium ripe mango, peeled, pitted, flesh cut into 1/2-inch pieces

1/4 small pineapple, peeled, cored, flesh cut into 1/2-inch pieces

1 cup grape or cherry tomatoes, quartered

1 small jalapeno chile seeded and minced

1/4 small red onion, finely diced

1/4 cup fresh cilantro, chopped

2 Tbl. extra-virgin olive oil

sea salt and freshly ground black pepper

Tortilla chips, for serving

Pour lime juice and orange juice through a sieve set over a large glass bowl. Add mahi mahi and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl. Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice. Serve with tortilla chips.

Salmon and Pineapple Skewers

Marinade

1/2 cup soy sauce

1/4 cup mirin or seasoned rice vinegar

1/4 cup brown sugar

2 garlic cloves, finely minced

2 Tbl. fresh ginger, minced

3 scallions, minced including green part

2 Tbl. vegetable oil

pinch of red pepper flakes

1 lb. salmon fillet, rinsed in cold water and cut into 2-inch cubes

1 lb. fresh pineapple, peeled and cut into 2-inch chunks

3 scallions, sliced into 1-inch pieces including green part

wooden skewers, soaked in cold water for 30 minutes

Into a large bowl whisk the marinade ingredients to combine and sugar is dissolved.  Add salmon cubes to bowl and turn to coat.  Cover and chill for 1 hour, turning occasionally.  Remove salmon and place marinade into a saucepan, bring to a boil simmering for 10 minutes.  Heat grill to high for direct heat.  Oil the grates with vegetable oil.  Thread salmon, pineapple and scallions onto skewers. Place skewers onto grill, cover and turn after about 4 minutes, basing with reserved cooked marinade.  Cook an additional 3 minutes, basting.  Remove from grill and place on serving platter, serving with your favorite sides.

Pineapple Vinaigrette - great on a spinach salad with some pecans, feta cheese, grilled chicken and grilled pineapple chunks

1/3 cup pineapple juice
1/4 cup white wine vinegar
1/3 cup olive oil

1/2 tsp. sugar or honey

pinch of red pepper flakes

salt and freshly ground black pepper

Place ingredients into a jar with lid and shake well to combine, taste and adjust flavorings.

Easy Pineapple Sauce - great on toast, grilled meats/seafood or ice cream

1 (8 oz.) can crushed pineapple with juice

2/3 cup brown sugar

Into a saucepan add ingredients and bring to a boil.  Boil for about 20 minutes stirring often to thicken.  Pour into a container with lid and store in refrigerator.

Pineapple and Mixed Fruit Salad

1 whole, fresh pineapple, peeled, and chopped

1 cup fresh cherries, pitted and stemmed

2 cups red grapes

1 large mango, peeled and chopped

2 bananas, peeled and sliced

2 cups fresh honeydew melon, chopped

Add fruit to a large bowl and squeeze over fresh lime juice, tossing gently to combine.  

Delicious Baked Smoked Ham with Pineapple

2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices

2 cups sugar

2 cups water

1/4 cup cup country style mustard

1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat

40 whole cloves

1 cup cup dry white wine

Glaze; into a large saucepan, bring pineapples, sugar, and water to a boil. Reduce heat and simmer, skimming off any foam that develops. Cook until pineapples are translucent and mixture has reduced to 4 cups, about 60 to 80 minutes. Transfer to a large bowl; let cool. Stir in mustard. (glaze will keep, covered and refrigerated, for 3 days.) Ham; preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.   Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze.  Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (tent bone with foil if it becomes too dark.) Transfer ham to a cutting board, let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. 

Pork Chops with Pineapple - my daughter gave this terrific recipe

4 boneless pork loin chops (1/2 inch thick)

1 bunch scallions, trimmed (leave whole)

2 Tbl. vegetable oil

salt and freshly ground black pepper

1/2 fresh pineapple, peeled, cored, and sliced into 1/2-inch-thick rounds

1/8 tsp. cayenne

2 tsp. fresh ginger peeled and minced

2 Tbl. fresh lime juice

Cooked white rice

Thai chiles, thinly sliced for garnish 

Preheat broiler with rack 4 inches from heating element. Place pork and scallions on a rimmed baking sheet and toss with 1 Tbl. oil and season with salt and pepper. Add pineapple to sheet, spreading all ingredients in a single layer. Combine cayenne and 1/2 tsp. salt in a bowl; sprinkle evenly over pineapple.  Broil until pork is just cooked through, 3 to 4 minutes. Transfer pork to a cutting board. Reserve accumulated juices in a bowl. Continue broiling scallions and pineapple until blistered in spots, 6 to 8 minutes (remove scallions earlier if blackening too much). Whisk ginger and lime juice into reserved juices. Slice pork; chop scallions and pineapple. Serve over rice with dressing and chiles. 

Beef with Pineapple Curry

1 Tbl. vegetable oil

1/4 cup red curry paste

1 lb. sirloin steak, trimmed and cut against the grain into very thin strips

1/2 pound green beans, trimmed and cut in half crosswise

2 cups fresh pineapple, peeled and cut into large dice 

1 1/2 cups chicken stock (good quality)

1 cup unsweetened coconut milk

Cooked jasmine rice, for serving

1/2 cup fresh basil leaves, torn

Into a large saute pan heat oil over medium high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, 1 minute. Add stock and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp tender, 8 minutes. Serve over rice, topped with basil.

Aloha Meatballs

1 1/2 lbs. ground pork

1 egg, whisked

Panko breadcrumbs

1 small red onion, minced

1/4 cup fresh cilantro, chopped and extra for garnish

salt and freshly ground black pepper

oil, for frying

1 cup fresh pineapple chunks

1 cup pineapple juice

2 tsp. cornstarch

2 Tbl. rice wine vinegar

pinch of red pepper flakes

Serrano pepper, sliced very thin (garnish)

Into a large bowl add the pork, onion, cilantro, salt, pepper and egg, mixing to combine, pour in enough Panko just to bind.  Form into meatballs and chill in refrigerator about 1 hour.  Into a large saute pan, add good drizzle of oil along with meatballs cooking and turning occasionally to browned all over.  Remove from pan.  Clean out pan.  Into a bowl whisk the pineapple juice, vinegar, cornstarch and red pepper flakes.  Add to hot pan and bring to a boil, return meatballs to pan with sauce and lower heat, cooking to reduce sauce slightly and cooking about 6 minutes.  Remove from heat and stir in pineapple chunks tossing to coat.  Pour onto serving platter and garnish with extra cilantro and sliced peppers. Serve with steamed rice if desired.

Pineapple Slaw

1 head cabbage, shredded

3 carrots, peeled and shredded

1/2 red onion, slivered

3 cups fresh pineapple, diced

2 jalapenos, seeds removed and minced

1/2 cup fresh cilantro, chopped

2 Tbl. fresh mint, chopped

1 1/4 cups whole cashews

Vinaigrette

1/4 cup vegetable oil

2 Tbl. honey

1 tsp. Dijon

2 tsp. fresh ginger, peeled and minced

1/3 cup fresh lime juice

salt and freshly ground black pepper

Vinaigrette; into a jar with lid add ingredients, shake well and adjust flavorings.  Into a bowl add slaw ingredients (except cashews) drizzle with dressing and toss to combine.  Cover and refrigerate for about 1 hour.  Remove from refrigerator add more dressing and toss, pour onto serving platter and garnish with cashews.

Grilled Hot Dogs with Pineapple Relish

1/4 lb. thick cut bacon

1 cup large red onion, chopped

2 cups fresh pineapple, peeled and finely chopped

1/2 red bell pepper, seeded and diced

1/2 green bell pepper, seeded and diced

1/2 bunch fresh cilantro, finely chopped

1 jalapeno, seeded and finely minced

2 oz. apple cider vinegar

2 oz. canola oil

1 Tbl. pineapple juice

hot dogs and buns

Into a saute pan add bacon and cook to browned, remove to paper towels, and finely chop.  Pour out all but 1 tsp. bacon fat.  Increase heat and add onion, bell peppers to pan cooking and stirring to soften, remove from heat.  Into a large bowl combine the cooked chopped bacon, cooked onion, bell peppers, and pineapple.  Into a bowl add the vinegar, pineapple juice and oil whisking to combine and pour over veggies in bowl tossing to combine, stir in jalapeno taste and adjust flavorings.  Place hog dogs onto grill and cook to nicely browned, butter buns and add to grill to warm.  Serve dogs with accompaniments and relish.

Grilled Pork Burgers - love these

2 lbs. ground pork

1/2 cup minced scallions, including green part

2 tsp. fresh ginger, peeled and minced

pinch of ground allspice

salt and freshly ground black pepper

pinch red pepper flakes

8 fresh pineapple rings

Accompaniments; barbecue sauce, Havarti cheese slices, burger buns, butter, lettuce, deli ham

Into a large bowl add pork, scallions, ginger, allspice, salt, pepper and red pepper flakes mixing to combine.  Form into patties and heat grill to medium high over direct heat.  Clean grill, rub oil on grill and cook patties to done, flipping once. Add pineapple rings to grill cooking about 3 minutes on one side, flip over and cook about 2 more minutes. Butter the buns and add to grill to warm.  Brush burgers with barbecue sauce and add cheese to melt.  Remove buns to serving platter, add burgers, top with grilled pineapple and accompaniments.

Pineapple Fluff - love this stuff

1 (3.4 oz.) vanilla (or coconut cream) instant pudding mix

1 (20 oz.) can crushed pineapple (do not drain)

1 (8 oz.) container Cool Whip, slightly thawed

2 cups mini marshmallows

1 cup shredded sweetened coconut

½ cup chopped pecans

In a large bowl, stir together pudding mix and the entire can of crushed pineapple with juice.  Gently stir in Cool Whip, marshmallows, coconut and nuts.   Cover bowl with plastic wrap and chill for a couple of hours before serving.

Macaroni, Pineapple and Ham Pasta Salad

2 cups whole milk, divided 

2 cups mayonnaise, divided

1 Tbl. brown sugar

salt and freshly ground black pepper 

1 lb. large elbow macaroni

1/4 cup cider vinegar

1/4 cup yellow onion, grated

2 carrots, peeled and shredded

3 stalks celery, finely chopped

1 medium red bell pepper, seeded and diced

1 medium green bell pepper seeded and diced

2 1/2 cups black forest ham, diced

1 (20 oz.) can pineapple chunks, drained

5 scallions, thinly sliced on diagonal including green part

Into a small mixing bowl, whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, salt and pepper.  Into a large pot of boiling salted water, add pasta and cook until al dente. Drain pasta and pour it back into the dried pasta pot. Pour vinegar over pasta and stir until it's evenly distributed and absorbed. Pour pasta into a large bowl and cool for 10 minutes. Add the milk and mayonnaise mixture and stir until evenly combined, cool completely.  Add the grated onions, carrots, celery, ham, pineapple and scallions with the remaining milk and mayonnaise to the pasta and mix until evenly distributed. Cover and refrigerate for at least 6 hours  Taste and adjust flavorings.

Teriyaki Chicken with Pineapple (love this)

Sauce

1 Tbl. cornstarch

1 Tbl. cold water

1/2 cup soy sauce

1/3 cup brown sugar

1/4 cup apple cider vinegar

1 Tbl. honey

2 cloves garlic, minced

2 tsp. fresh ginger, minced

pinch red pepper flakes

2 Tbl. canola oil

Chicken:

1 1/2 lbs. boneless skinless chicken breast, cut into chunks

2 Tbl. cornstarch

salt and freshly ground black pepper

1 1/2 cups pineapple chunks, canned or fresh

1 Tbl. sesame seeds, lightly toasted

4 scallions, thinly sliced on diagonal including green part

Cooked Rice, for serving

Into a small bowl mix together water and cornstarch.  Into a liquid measuring cup mix together soy sauce, brown sugar, vinegar, honey, garlic, ginger and pepper flakes. Whisk until smooth and well combined.  Toss chicken pieces with cornstarch until well coated.  Into a large saute pan heat oil over medium high heat. Add chicken and cook for 3-5 minutes until chicken is browned. Add pineapple, and saute for about 2 minutes.  Stir in cornstarch mixture with the sauce. Pour over chicken. Mix well, and cook about 5 minutes until sauce is thickened and chicken is fully cooked.  Pour onto serving platter, ssprinkle with sesame seeds and scallions. Serve over rice.

Black Beans with Pineapple Costa Rica Style - my husband loves these, he is after all known to family and friends as the Bean King or Bean Man!

Coconut Oil Cooking Spray, enough to coat the bottom of the slow cooker
2 cups coconut milk
1 cup orange juice
1 cup canned pineapple, diced with juice
1 cup boiling water
16 oz. dry black beans
1 fresh lime, zested
2 fresh limes juiced
1 jalapeno, seeded and diced or leave seeds in if desired
1 large white onion, diced
3/4 cup fresh cilantro, chopped, plus extra cilantro for garnish
2 Tbl. cumin
1 Tbl. coriander powder
4 garlic cloves
Agave Nectar, to taste, about 3 Tbl.
salt to taste

Place dried beans in a pot with water enough to cover and soak 8-12 hours.  Strain the water out of the beans into a colander.  Rinse with cold water and discard any beans that are broken or discolored.  Place ALL ingredients into your crock-pot.  Cover and cook on high for 6-8 hours.  After the 3rd hour, check beans and stir once per hour until your desired softness is reached.  Let the beans cool for about an 30 minutes.  Mash beans with a potato masher.  Serve warm, pour into a large bowl or serving platter and garnish with extra cilantro.  Serve with cooked white rice.  

Pineapple and Grilled Cheese Sandwiches

4 large Hawaiian bread rolls

8 slices Havarti cheese

4 slices Pineapple, I like to use fresh and grill first or you can use canned and drain well, pat dry with paper towels

Black Forest ham, sliced thinly

Chili Mayonnaise

1/4 cup mayonnaise

2 Tbl. Sambal Oelek ground fresh chili paste, I like lots

Butter, for spreading on bread

Heat a grill pan over medium heat.  Butter tops and bottoms of each bun with butter.  Place 4 roll bottoms, buttered side down. Top each with layers of thinly sliced ham, pineapple, cheese and smear on the mayo.  Grill each sandwich until golden and melty.  Serve.

Fresh Pineapple Salsa

2 cups chopped pineapple 

1/2 tsp. lime zest, plus 2 tsp. fresh lime juice

2 tsp.  jalapeno, minced and seeded if desired

1 garlic clove, finely minced

1 Tbl. honey

2 Tbl. fresh mint, shredded

Combine pineapple, lime zest and juice, jalapeno, garlic and honey in a food processor. Pulse until coarsely ground. Stir in mint and season with salt. Serve chilled or at room temperature.

Perfect Pineapple Salsa - great on grilled burgers, chicken, fish

2 cups fresh pineapple, cut into medium dice 
1 red bell pepper, seeded and chopped 
2 large jalapenos, seeded and minced
1/2 red onion, minced 
1/4 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
1/4 tsp. Ancho chili powder
salt to taste

Into a bowl add the pineapple, bell pepper, jalapeno, red onion, and cilantro.  Stir together the lime juice, chili powder, and salt in a separate bowl.  Pour on the dressing tossing to combine. Taste and adjust flavorings.  Cover and refrigerate for about 1 hour, stir again

Glazed Spicy Pork Skewers

2 cups pineapple juice

1/4 cup vegetable oil

2 to 4 Tbl. Sriracha sauce, depending how spicy you enjoy it

salt and freshly ground black pepper

1 1/2 pounds pork tenderloin, cut into 1 1/2-inch pieces

2 small red onions, sliced into 1-inch thick rings

1 fresh pineapple, cut into 1 1/2-inch pieces

In a saucepan add pineapple juice over medium high and reduce pineapple juice to 1/2 cup  Let cool.  Combine cooled pineapple juice, oil, Sriracha, and 1 tsp. salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a ziplock bag and add pork and tossing to coat. Refrigerate 8 hours or overnight. Heat your grill to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.  Remove skewers to a serving platter and garnish.  

Pineapple Bars

Crust

2 cups graham cracker crumbs

6 Tbl. butter, melted

Filling

1 can coconut milk

1/3 cup honey

8 Tbl. butter, divided

1 cup dried mango, diced

1 cup dried pineapple, diced

1 cup macadamia nuts, chopped

1/2 cup mango pineapple jam (I use St. Dalfour brand)

pinch of salt

1 cup dark chocolate chips

1 cup white chocolate chips

1 1/4 cup sweetened shredded coconut

Preheat oven to 325 degrees.  Into a saucepan add the coconut milk and honey stirring over medium heat to reduce to about 1 cup.  Let cool and transfer to a container with lid to cool in refrigerator for about 1 hour.  Crust; into a bowl add the crumbs and butter, mixing to combine.  Line the 9-inch square baking pan with foil and parchment paper overlapping the edges (for easy removal later) then press crust into pan.  Bake crust for about 8 minutes, remove to cooling rack.  Start layering ingredients, with diced pineapple and mango, nuts, drop spoonfuls of jam over top, sprinkle on some salt, add chocolate chips, white chips and drizzle over chilled coconut milk mixture so that it soaked in the layers.  Sprinkle on coconut and bake at 350 degrees for 25/30 minutes.  Run a sharp bladed knife around edges to loosen and let cool. Cut into squares.

My Pie My Sister Sandy Loves

1 (20 oz.) can crushed pineapple, drained well

1 (6 oz.) jar maraschino cherries, drained well and chopped

1/2 cup pecans, chopped

1 cup sweetened shredded coconut

1 (14 oz.) can sweetened condensed milk

1 (8 oz.) container Cool Whip, partially thawed

1 shortbread pie crust, homemade is best

Into a large bowl combine pineapple, cherries, pecans, coconut and sweetened condensed milk.  Fold in Cool Whip.  Spread onto crust.  Place in refrigerator to set up. Make 2 as they will be gone quick.

Delicious Pineapple Upside Down Cake

1 (10 -inch round cake pan non stick)

1 cup dark brown sugar, packed

1/2 cup unsalted butter

1 can (20 oz.) pineapple slices

Cake

1 1/2 cups all purpose flour

6 Tbl. cake flour

6 Tbl. ground almonds

3/4 tsp. baking powder

1/2 tsp. salt

1 3/4 cups sugar

2 sticks unsalted butter, soft

4 eggs

3/4 tsp. pure vanilla extract

3/4 cup sour cream

Topping; into a saucepan add brown sugar and butter to melt over medium to dissolve sugar and mixture is bubbly.  After sugar melts, don't stir.  Pour mixture into cake pan and arrange pineapple slices in single layer on sauce.  Preheat oven to 325 degrees.  Into a bowl whisk the flours, ground almonds, baking powder and salt.  Into another bowl beat with electric mixer the sugar and butter to light and fluffy.  Add eggs one at a time beating after each addition and beat in vanilla.  Add dry ingredients alternating with sour cream and beat after each addition.  Pour batter over pineapple.  Bake about 1 hour to 1 hour 15 minutes or tester comes out clean.  Remove cake to cooling rack to cool 10 minutes, turn out onto platter.   Tastes delicious served with rum flavored whipped cream you have added a touch of powdered sugar to and beat to almost stiff peaks.

Easy Breezy No Bake Pineapple Dessert

1 (8 oz.) package cream cheese, soft

1 cup powdered sugar

1 cup crushed pineapple, drained

1 (8 oz.) container Cool Whip

Crust

20 graham crackers, crushed

1/2 cup melted butter 

Topping

1/4 cup shredded coconut

1/4 cup diced pineapple, drained

Into a medium mixing bowl, beat the the cream cheese with an electric mixer until slightly fluffy.  Gradually add the powdered sugar, and mix until well combined.  Mix in the whipped topping, and beat until fluffy.  With a spatula, fold in the crushed pineapple, set aside.  Into a small mixing bowl, mix the crushed graham crackers and melted butter until well combined, pat mixture into a 9 x 9 baking pan.  Spoon the filling over the crust, and smooth with spatula until even.  Top with shredded coconut and diced pineapple, and refrigerate for 2 hours or until firm. 

Bon Appetit

"So as to walk in a manner worthy of the Lord, fully pleasing to him, bearing fruit in every good work and increasing in the knowledge of God." - Colossians 1:10

"Filled with the fruit of righteousness that comes through Jesus Christ, 

to the glory and praise of God." - Philippians 1:11

"Every branch in me that does not bear fruit he takes away, and every branch that does bear fruit he prunes, that it may bear more fruit." - John 15:2

"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness" - Galatians 5:22

“I am the true vine, and my Father is the vinedresser. Every branch in me that does not bear fruit he takes away, and every branch that does bear fruit he prunes, that it may bear more fruit. Already you are clean because of the word that I have spoken to you. Abide in me, and I in you. As the branch cannot bear fruit by itself, unless it abides in the vine, neither can you, unless you abide in me. I am the vine; you are the branches. Whoever abides in me and I in him, he it is that bears much fruit, for apart from me you can do nothing…" - John 15:1-17

“Beware of false prophets, who come to you in sheep's clothing but inwardly are ravenous wolves. You will recognize them by their fruits. Are grapes gathered from thornbushes, or figs from thistles? So, every healthy tree bears good fruit, but the diseased tree bears bad fruit. A healthy tree cannot bear bad fruit, nor can a diseased tree bear good fruit. 

Every tree that does not bear good fruit is cut down and thrown into the fire…" - 

Matthew 7:15-20

"For at one time you were darkness, but now you are light in the Lord. Walk as children of light (for the fruit of light is found in all that is good and right and true), and try to discern what is pleasing to the Lord. Take no part in the unfruitful works of darkness, but instead expose them." - Ephesians 5:8-11

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