Pineapples are consumed fresh, cooked, juiced and preserved and are found in a wide array of cuisines. In addition to consumption, in the Philippines the leaves are used to produce the textile fiber pina which is used as a component of wall paper and furnishings, as well as other uses.
The word pineapple in English was first recorded in 1398 when it was originally used to describe the reproductive organs of conifer trees (now called pine cones). It's amazing what useful information you can find when you do a little research. When European explorers discovered pineapple in the Americans, they called them pineapples because once again they thought they looked like pine cones.
The scientific name for the pineapple comes from the Tupi word nanas, meaning excellent fruit. Pollination is required for seed formation. In Hawaii, where pineapple is cultivated on an a rather large scale, importation of hummingbirds is prohibited and I also found out that certain bat-pollinated wild pineapples open their flowers only at night.
One of my favorite cocktails is the Pina Colada and of course pineapple is used as the main ingredient. A delicious recipe for that wonderful delightful beverage will be included in this post.
Raw pineapple is an excellent source of manganese and vitamin C. Mainly from the stem of the pineapple a proteolyutic enzyme, bromelain comes which breaks down protein. Raw pineapple juice can be used as a meat marinade and tenderizer. Pineapple enzymes can interfere with the preparation of some foods, such as jelly or other gelatin based desserts, but would be destroyed during cooking and canning.
The beautiful pineapple is indigenous to South America and is said to originate from the area between southern Brazil and Paraguay. The natives of southern Brazil and Paraguay spread the pineapple throughout South American and it eventually reached the Caribbean, Central America and Mexico, where it was cultivated by the Mayas and the Aztecs. Columbus - you know the famous Christopher Columbus, well he first encountered the pineapple in 1493 on the Leeward Island of Guadeloupe and brought it back with him to Europe. I would assume the only people who got to taste it then were the very wealthy, but then again I don't know that for sure, just an assumption. The Spanish introduced the pineapple into the Philippines. The first commercial plantation was developed in 1886 in Zimbabwe and Guam. The fruit was introduced to Hawaii when a Spanish ship brought it there in the 1500s. The fruit was cultivated successfully in European hothouses and pineapple pits beginning in 1720.
I hope hope you enjoy the recipes listed below and I think we will start off with a couple of delicious pineapple cocktails!
Pina Colada
2 cups fresh pineapple juice
3/4 cup of coconut cream (I like Coco Lopez) oh my gosh this stuff is good
1 cup light rum
3 cups crushed ice
4 pineapple spears, garnish
Into a blender add all ingredients except garnish and blend well. Pour into glass and garnish with pineapple spears.
Tropical Fruit Cocktail
2 ripe bananas
1 cup fresh pineapple
1 cup fresh pineapple juice
1/2 cup coconut milk
3 cups crushed ice
3/4 cup rum
In a blender add all except the rum blend well then stir in the rum. Pour into serving glasses and garnish if desired.
"He is the very pineapple of politeness!" - Richard Brinsley Sheridan (1751-1816)
3 1/2 cups all purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
10 Tbl. butter, melted and cooled
1 cup whole milk
1 cup sour cream
1 tsp. pure vanilla extract
2 eggs
1 egg yolk
1 1/2 cups fresh pineapple, rough chopped
1 cup dried sweetened coconut
Glaze
3 cups powdered sugar, sifted
6 Tbl. pineapple juice or more if required
Line 12 muffin cups with paper liners. In a large mixing bowl add flour, baking powder, baking soda and salt mixing well. In another bowl whisk the sugar, butter, milk, sour cream eggs, egg yolk, vanilla together. Combine wet ingredients into dry ingredients and fold together until just moistened, do not overmix or they will be tough. Into the batter add the pineapple and coconut and fold to combine.
Spoon batter into muffin cups evenly they will be slightly full, but you want that. Bake for about 30 to 35 minutes. Remove from oven and cool on rack. Whisk the glaze ingredients together and if desired you can add a little rum extract (I happen to like it that way) When muffins are cooled spoon on glaze, but here is that bad part you will have to wait about 20 minutes so it can dry onto the cupcakes. Have patience, make some coffee, sit back and wait. Just think how delicious they will taste when you can sink your teeth into one, or maybe two!
Pineapple Streusel Breakfast Cake (well you can eat it anytime, but it sure tastes great for breakfast with a hot cup of java)
Cake
1/2 cup macadamia nuts
1 cup sugar
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup butter, room temp
3 eggs
1 tsp. pure vanilla extract
1 1/2 cups fresh pineapple, cut into medium chunks (place on paper towels to drain)
Powdered sugar (for dusting on cake when cooled)
Streusel
6 Tbl. all purpose flour
6 Tbl. light brown sugar, packed
3 Tbl. butter
1/4 tsp. cinnamon
1/4 tsp. nutmeg (fresh grated is best)
Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan, bottom and sides. Process the macadamia nuts with 2 Tbl. sugar until finely ground. Sift the flour, baking powder and salt and pour the ground nut mixture into the dry ingredients. In bowl of electric mixer beat butter until creamy. Add the rest of the sugar and beat until light and fluffy. Scrape down sides and add eggs beating in one at a time. Add vanilla, then add flour mixture, being sure to scrape down sides. Spoon half of the batter into prepared pan and scatter half of the pineapple over batter gently pressing in. Add remaining batter over pineapple and scatter remaining pineapple over gently pressing in. Sprinkle the streusel over the top. For streusel; In a bowl, add all streusel ingredients and with your fingers mix together. It should hold together when pinched.
Bake for about 45 to 55 minutes. Remove pan from oven and cool on wire rack for about 10 minutes. Remove cake from springform pan, making sure the sides release easily. Cool completely and dust with powdered sugar.
Tom Yum Soup (I can't even tell you how much I love this soup)
1 stalk lemongrass, cut into 1-inch pieces
Fresh ginger, cut into slices (about a 2-inch piece)
1/2 white onion, cut into chunks
6 cups chicken stock (good quality it makes all the difference, I love Kitchen Basics)
2 jalapeno peppers, thinly sliced and seeds removed
4 Kaffir lime leaves or if you can't locate use (4) 2-inch strips lime peel
1 cup fresh pineapple, chopped small pieces
2 cups button mushrooms, sliced
1 tomato (firm, but ripe) chopped medium pieces
1large red bell pepper, seeded and cut into 1-inch cubes
2 Tbl. fish sauce
1 tsp. sugar
5 cups peeled and deveined raw shrimp
1/4 cup fresh lime juice
4 scallions, sliced on diagonal including green part
1/3 cup fresh cilantro, chopped
Smash the lemongrass and ginger on a cutting board with side of knife. Place into a large Dutch oven with chicken stock, jalapenos and lime leaves. Bring to a boil, the reduce to simmer; cover and simmer for 20 minutes. Strain the solids out and place stock back into Dutch oven. Add the pineapple, mushrooms, white onions, bell pepper, fish sauce and sugar. Bring to simmer and cook for about 15 minutes. Add shrimp and cook for about 3 minutes or until they turn pink. Remove from heat and stir in tomatoes, lime juice, scallions and cilantro. Serve in bowls. If you can't find these ingredients in your local grocer, you can always find in Asian grocery stores.
"The bittersweet of a white oak acorn which you nibble in a bleak November walk over the tawny earth is more to me than a slice of imported pineapple." -
Henry David Thoreau (1817 - 1862)
Fresh Tuna Salad with Pineapple
1 lb. fresh tuna steak
2 ripe mangos, peeled and sliced
3 kiwis, peeled and sliced
2 cups romaine lettuce, torn
2 cups mixed greens
1 jicama, peeled and sliced
1/2 cup macadamia nuts
1/2 yellow bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 large Haas avocado, peeled, seeded and sliced
2 scallions, sliced thinly on diagonal including green part
3 Tbl. fresh basil, thinly sliced
salt and freshly ground black pepper
Marinade for tuna
3 Tbl. frozen pineapple juice
1/4 cup water
2 Tbl. soy sauce
2 tsp. honey
pinch of red pepper flakes
Vinaigrette
4 Tbl. fresh lime juice
3 Tbl. frozen pineapple juice concentrate, thawed
1/4 cup vegetable oil
salt and freshly ground black pepper
In a shallow dish mix marinade ingredients and place tuna in bowl turning to coat. Cover and marinate about 40 minutes in refrigerator. Remove fish from marinade and pat dry with paper towels. In a saute pan, drizzle in a little oil and cook tuna to desired doneness, or you can place on an outdoor grill and grill which I like better. Remove from pan or grill when cooked and let rest for about 10 minutes. Slice the tuna into about 1/4-inch pieces. For vinaigrette; in a bowl whisk all ingredients together, taste and adjust seasonings. Salad; On a large platter, add lettuces, then arrange all other salad ingredient's on top laying the sliced tuna on last. Drizzle vinaigrette over top and enjoy.
Chicken and Pineapple Skewers
2 lbs. boneless skinless chicken breasts, slightly frozen which makes them easier to slice into 2-inch cubes
1 fresh pineapple, peeled, cored and cut into 2-inch cubes
2 bell peppers (green and red) seeded and cut into 2-inch cubes
Button mushrooms, left whole
tear drop tomatoes, left whole
Hot cooked rice, stir in chopped fresh cilantro, a few minced jalapenos and sliced scallions.
Marinade
1/2 cup soy sauce
1/2 cup fresh pineapple juice
1/4 cup vegetable oil
1 Tbl. brown sugar
2 garlic cloves, finely minced
1 -inch piece fresh ginger, peeled and minced
1 tsp. dry mustard
pinch of red pepper flakes
Heat your grill. Place the chicken pieces into a shallow dish. In a pan, add pineapple juice, soy sauce, oil, brown sugar, garlic, ginger, dry mustard and red pepper flakes, whisking to combine. Bring to a boil, then turn to a simmer cooking for about 10 minutes. Remove from heat and allow to cool. Pour over chicken and place covered in refrigerator for about 1 hour. Remove chicken from marinade and reserve marinade. Heat marinate back up and keep on simmer. On wooden skewers that have been soaked in water for about 30 minutes, skewer on chicken and vegetables. Grill skewers until chicken is done, basting with remaining marinade several times. To serve; place hot cooked rice on serving platter and arrange skewers on top.
South of the Border Shrimp and Pineapple Tacos (Delicious) or you can replace shrimp with cooked pork (my very favorite)
Fresh corn tortillas (you can't beat the homemade ones, or if you can't make your own find a restaurant that has them and purchase some (or you can use homemade flour tortillas)
50 large shrimp, peeled and cleaned
fresh pineapple, sliced in wedges
salt and freshly ground black pepper
oil
1/4 cup soy sauce
1/4 cup fresh pineapple juice
1 garlic clove, finely minced
1 lime, zested and juiced
Accompaniments; sliced avocado, iceberg lettuce (shredded) chopped tomatoes
Cooked Mexican rice
Cooked Black beans or refried beans
Heat outdoor grill and brush with oil. In a small bowl, add soy sauce, pineapple juice, minced garlic and lime zest/juice whisk to combine. Place shrimp on a plate and brush shrimp on both sides with soy mixture. Place shrimp on grill and cook about 8 minutes or until done, continually turning and brushing with soy mixture. Remove to a platter when cooked. Lightly brush pineapple wedges with a little oil and grill on both sides until you have nice grill marks and pineapple is caramelized. Remove to cutting board and cut into small pieces. While shrimp is cooking heat tortillas on grill and remove when warmed and place into foil so they stay warm. To serve; Add a couple pieces of grilled shrimp to taco shell, add grilled pineapple, avocado, lettuce and tomatoes. Simply delicious!
Halibut Sandwich with Pineapple Coleslaw
8 slices thick cut sourdough bread
1 1/2 lbs. Halibut fillet (without skin) cut into thick slices (or you can also use Salmon or Cod for this)
Fresh pineapple, cut into thin round slices
salt and freshly ground black pepper
1/4 cup cornmeal
2 tsp. lemon pepper seasoning
1 tsp. Cajun seasoning (I love Slap ya mama)
oil
butter, softened
Slaw
2 cups shredded cabbage, both white and a little purple
1/2 cup shredded carrots
2 scallions, thinly sliced including green part
3 Tbl. fresh cilantro, chopped
freshly ground black pepper
fresh lime zest
1 tsp. fresh lime juice
3 Tbl. mayonnaise
2 Tbl. sour cream
3 tsp. rice wine vinegar
pinch red pepper flakes
Pineapple; heat grill and lightly brush pineapple with oil. Grill until grill marks are on each side, remove to plate. Brush one side of each piece of bread with a little butter and grill bread. Note; you don't have to grill bread if you don't want to, but I happen to enjoy it that way.
For slaw; whisk mayonnaise, sour cream, lime zest, juice, red pepper flakes, and rice wine vinegar together. In a bowl add; cabbage, carrots, scallions, and cilantro, fold in dressing. Don't salt this slaw as we don't want it too wet for the sandwich.
Fish; place cornmeal into a plate. In a small bowl combine; salt, pepper, lemon pepper and Cajun seasoning. Season fish with seasoning mixture. Press the fish into the cornmeal on each side. In a large saute pan, add some oil and turn to medium high heat. Cook fish until nicely golden brown on each side. Toast the bread on or lightly butter one side of each piece and grill on grill.
To serve; lightly brush each piece of grilled bread (the non buttered side) with a small amount of mayonnaise. Top with fish, a piece of pineapple and slaw, add on top piece of bread. Serve with crisp french fries.
Gooey Grilled Ham, Cheese and Pineapple Salsa - so good! (I make these all the time because everyone loves them, especially my hubby)
8 slices good quality bread (I like rye or pumpernickel)
8 slices Havarti cheese with dill
8 slices sharp cheddar cheese
Goat cheese, softened and spreadable
butter, soft
Thin slices of black forest ham (you want to pile it on)
Pineapple Salsa (you will have extra so you can use with chips or over grilled fish or chicken)
2 cups Honey Dew melon, peeled and diced
1/2 small jalapeno, seeded and minced
1 tsp. fresh ginger, peeled and finely minced
1 cup fresh pineapple, diced
1/4 cup each; red bell pepper and green bell pepper, seeded and diced
1/4 cup red onion, diced
3 Tbl. rice wine vinegar
pinch of salt
1 Tbl. vegetable oil
Mix salsa ingredients together and adjust seasonings. Cover and refrigerate.
Place 8 pieces of bread on work surface, spread a good portion of goat cheese on each piece of bread, add a piece of Havarti on each side of bread. Remove salsa from refrigerator and with a slotted spoon place a small amount on one side of bread on top of the Havarti. Layer on thin slices of ham, mounding them up on salsa side. Add slices of cheddar cheese to each side of bread. Place each slice of bread with just the cheese on it on top of pieces with salsa and ham. Brush each side of bread with softened butter. Heat a large skillet and place sandwiches in pan on medium low heat. Cook on each side until nicely golden brown and cheese is melting and gooey.
Thai Fried Rice with Pineapple
4 cups steamed white rice
2 cups fresh pineapple, diced
3/4 cup coconut cream
4 scallions, thinly sliced on diagonal including green part (reserve a few for garnish)
1 small jalapeno, seeded and minced
1 small garlic clove, minced
1/4 cup golden raisins
1/2 cup salted cashews (whole)
2 Tbl. yellow curry paste
1 tsp. sugar
1 tsp. fish sauce
1/2 cup fresh cilantro, chopped, plus a little extra for garnish
vegetable oil
sesame oil
In a large saute pan or wok, heat small amount sesame oil and vegetable oil. Add jalapeno, garlic, scallions and curry. Stir fry for about 1 minute, add diced pineapple, rice, fish sauce, coconut cream, raisins and cashews and stir until coconut cream is absorbed. Add sugar and salt and mix in well. Add cilantro and mix to combine. Remove to serving bowl or platter and garnish with extra cilantro and scallions.
Asian Chicken Noodle Salad with Pineapple
1 1/2 lbs. boneless, skinless chicken breasts, partially frozen and sliced thinly
1 lb. rice noodles or you can use another pasta you like
sesame oil
1 large red bell pepper, seeded and sliced thinly
1 large green bell pepper, seeded and sliced thinly
2 cups Haricot vert (green beans)
salt and freshly ground black pepper
1/2 fresh pineapple, peeled, cored and sliced into chunks
1/2 cup macadamia nuts or cashews
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped (plus extra for garnish)
4 scallions, sliced including green part
1/2 cup fresh lime juice
1/4 cup soy sauce
1 Tbl. honey
In a pot of boiling water cook beans until crisp tender about 3 minutes. Remove beans to colander and rinse well in cold water to stop cooking, drain well again. In a pot of boiling water add rice noodles and cook about 5 minutes, drain well and rinse in cold water, drain again and place into bowl with the beans. Drizzle noodles with a little sesame oil and toss. In a saute pan, drizzle in some sesame oil and toss in green and red bell pepper, sauteing for a few minutes, remove from heat. In a saute pan, drizzle with a little oil and cook chicken until nicely browned, remove to a plate and continue cooking rest of chicken (don't overcrowd pan). In a bowl whisk together; lime juice, soy, and honey. Into the bowl with the cooked noodles, add sauteed peppers, beans, pineapple, mint, cilantro, scallions, nuts, and chicken. Toss with dressing, season with salt and pepper and place onto a serving platter. Garnish with extra nuts and cilantro.
Salmon with Refreshing Pineapple Salsa
6 salmon fillets about 8 oz. each
Salsa
1 1/2 cups fresh pineapple, diced
2 English cucumbers, diced (I like the peel left one)
3 scallions, thinly sliced including green part
1 jalapeno, seeded and finely diced
1/4 cup fresh basil, chopped
1 Tbl. honey
2 Tbl. vegetable oil
2 Tbl. fresh lime juice
Salt and freshly ground black pepper
red pepper flakes
In a bowl, whisk together the lime juice, honey, 1 Tbl. oil and add cucumbers, pineapple, scallions, jalapeno, basil and red pepper flakes. Season with salt and pepper.
Heat grill or you can use a saute pan on stove to cook salmon. Brush salmon with some vegetable oil and season well with salt and freshly ground black pepper. Place salmon onto grill brushed well with oil. Cook until cooked through, remove salmon to lettuce lined platter. Top each piece of salmon with salsa. Serve with a nice tossed salad, garlic bread and boiled red potatoes tossed with butter, and chopped parsley.
Northwest Asian Teriyaki Chicken with Pineapple
4 to 6 large boneless skinless chicken breasts
1/3 cup dry sherry
1/4 cup soy sauce
1/3 cup fresh pineapple juice
2 Tbl. brown sugar
1/4 cup pineapple preserves
4 to 6 (3/4-inch) fresh pineapple rings
oil
3 scallions, sliced on diagonal for garnish (you know I love these)
In a shallow bowl; whisk together the soy, 1/2 of the pineapple preserves, sherry, brown sugar and 1/3 cup fresh pineapple juice. Add chicken to this mixture, cover and refrigerate for about 30 minutes. Preheat your grill and rub grill well with oil. Remove chicken from marinade and pat dry. Rub grill with oil. Grill the chicken until beautiful and grilled on each side and inside is done. Lightly oil the pineapple and place on grill, grilling on each side to achieve grill marks, about 6 minutes each side. Brush chicken and pineapple with remaining pineapple preserves. Remove to serving platter and garnish with sliced scallions. Serve with sauteed pea pods sprinkled with toasted sesame seeds and steamed or stir fried rice.
Pineapple/Strawberry Frozen Delights - for kids or adults
3 cups fresh pineapple chunks
1/3 cup whole milk
1 cup Greek yogurt
2 cups fresh strawberries, hulled
1/4 cup sugar
In food processor combine ingredients and pulse until almost smooth, you want some chunks of pineapple. Pour half of the mixture into a glass bowl. Pulse remaining mixture until completely smooth, add this mixture to bowl. Divide evenly among molds and insert wooden sticks. Freeze solid at least 6 hours. Cover with plastic wrap.
Pineapple Upside Down Cake - a recipe from the past that my mom made - always loved it
3/4 cup butter, melted
3/4 cup dark brown sugar, packed
3/4 cup unsweetened pineapple juice
1 1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
3 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. rum extract
1 fresh pineapple, peeled, cored and cut into rings
Maraschino cherries - My mom always put one into each pineapple ring and they looked pretty
Preheat oven to 40 degrees. Brush some of the melted butter on the inside a 9-inch cake pan. Mix well 5 Tbl. of the butter with the dark brown sugar and 1/4 cup pineapple juice. Place this mixture into the bottom of the cake pan. Arrange the pineapple rings on the brown sugar and place a cheery into each ring.
In a bowl stir together the flour, salt, baking powder and sugar. Separate the eggs, beating the white until stiff, but not dry. Beat two of the eggs yolks. Stir in the remaining 1/2 cup pineapple juice, vanilla, rum extract and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over top of pineapple rings. Bake for about 30 minutes. Let cake cool on cooling rack for about 10 minutes then place a larger plate over pan and carefully flip over. Serve with vanilla ice cream or freshly whipped cream.
Grilled Pineapple with Ice Cream (so easy your guests or family will be amazed)
1 fresh pineapple, peeled and sliced
1/2 cup brown sugar
1 tsp. rum extract
melted butter
1/2 cup flaked coconut
Vanilla ice cream or Rum Raisin (I personally like Rum Raisin)
Fresh mint leaves (garnish)
In a bowl add brown sugar, rum extract and mix with a little melted butter. You don't want the sugar too dry, but you don't want it runny either. Place the pineapple pieces on a large baking sheet and brush on some of the butter/sugar mixture. Place baking sheet into oven about 6 inches below the broiler element. Broil for about 4 minutes, then remove with oven mitts and sprinkle on coconut. Place back in broiler and broil until coconut is lightly toasted. Remove and place on serving plates and serve with ice cream. Garnish with mint leaves.
Bon Appetit
"Since we have been made right in God's sight by faith, we have peace with God because of what Jesus Christ our Lord has done for us. Because of our faith, Christ has brought us into this place of undeserved privilege where we stand, and we confidently and joyfully look forward to sharing God's glory." - Romans 5:1-2
"Nothing in all creation will ever be able to separate us from the love of God that is revealed in Christ Jesus our Lord." - Romans 8:39
"I tell you the truth, anyone who believes has eternal life." - John 6:47
"Believe in the Lord Jesus and you will be saved." - Acts 16:31
