Ann's own pineapple and salmon stir fry creation

Salmon stir fry with miso sesame dressing

Ingredients: 300g fresh salmon, cubed; 1 Tab oil; 1 onion, sliced; 2 cloves garlic, crushed; 1Tab grated ginger; 1 bok choy, sliced (or any other green veg); 1T sesame seeds, toasted; 2 rings pineapple, fresh or canned; Coriander or basil for garnish

Dressing: 1 Tab white (shiro) miso paste; 1 Tab soy sauce; 2 tsp rice wine vinegar; 1 Tab lemon or lime juice; Any juice from the ginger; 1 tsp sesame oil; 1 Tab oil

Method

Heat wok.

Mix dressing ingredients together and set aside.

Heat oil in wok

Stir fry onion, garlic and ginger

Add salmon then bok choy then pineapple

Turn off heat, toss with dressing, sprinkle with sesame seeds, garnish with fresh herbs and serve with steamed jasmine rice and lime or lemon wedges.

Pineapples of the Caribbean

The Caribbean: Central and South American Cookbook. Tropical cuisines steeped in history: All the ingredients and techniques and 150 sensational step-by-step recipes by Jenni Fleetwood and Marina Filippelli 2004 London

Fruits of the Tropics Salad

Serves 8

Ingredients: 1 large pineapple, peeled and cored; 300ml/1/2 pint/1 ¼ cups double (heavy) cream; 200ml/7 fl oz/ scant 1 cup crème fraiche; 60ml/4 tblspn icing (confectioners’) sugar, sifted; 10ml/2 tspn pure vanilla essence (extract); 30ml/2 tblspn white or coconut rum; 3 papayas (paw paw), peeled, seeded and chopped; 3 mangoes, peeled, stoned (pitted) and chopped; thinly pared rind and juice of 1 lime; 25g/1 oz/1/3 cup coarsely shredded or flaked coconut, toasted

Cut the pineapple into large chunks, place in a food processor or blender and process briefly until chopped. Tip into a sieve paced over a bowl and leave for 5 minutes so that most of the juice drains from the juice. 

Whip the double cream to soft peaks, then fold in the crème fraiche, sifted icing sugar, vanilla and rum.

Fold the drained chopped pineapple into the cream mixture. Place the chopped papaya and mangoes in a large bowl and pour over the lime juice. Gently stir the fruit mixture to combine. Shred the pared lime rind. Divide the fruit mixture and the pineapple cream among eight dessert plates. Decorate with the lime shreds, toasted coconut and a few small pineapple leaves, if you like, and serve at once.

Cook’s tip: It is important to let the pineapple juice drain thoroughly, otherwise, the pineapple cream will be watery. Don’t throw away the drained pineapple juice – mix it with fizzy mineral water for a refreshing drink.

Caribbean Spiced Rice Pudding

Serves 6

Ingredients: 25g butter; 1 cinnamon stick; ½ cup brown sugar; 2/3 cup ground rice; 5 cups milk; ½ tsp allspice; 1/3 cup sultanas; 75g mandarin oranges, chopped; 75g pineapple, chopped

1 Melt the butter in a non-stick pan. Add the cinnamon stick and sugar. Heat over a medium heat until the sugar just begins to caramelise. Remove from the heat.

2 Carefully stir in the rice and three-quarters of the milk. Slowly brig to the boil, stirring all the time, being careful not to let the milk burn. Reduce the heat and simmer gently for about 10 minutes, or until the rice is cooked, stirring constantly.

3 Add the remaining milk, the allspice and the sultanas. Leave to simmer for 5 minutes, stirring occasionally.

4 When the rice is thick and creamy, allow to cool slightly, then stir in the mandarin and pineapple pieces.

Pineapple with Black Grapes

Cooking with Yogurt, Beth Cockburn-Smith, 1980 United Kingdom

“Yogurt is a wonder food: high in vitamins, protein and calcium, low in calories. It is a versatile and invaluable food, easily digested by young and old, marvellous on its own or as a basic ingredient in countless recipes. Unless preaching to the converted, it is difficult to exaggerate the good qualities of yogurt – and what’s more it Tastes good too.” Beth Cockburn-Smith

Pineapple with Black Grapes

Serves 4

1 pineapple, peeled and cubed; 275g black grapes, halved and pips removed; 100g castor sugar; 3 tblsp Kirsch; 300ml yogurt

Combine all the ingredients and pile into a beautiful glass bowl to chill until serving time.

Pineapple and choko (chayote) jam

HBs Guide to ... Fruit Preserving - Jams, Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jean Bowring

“Any woman who makes her own preserves, jams and jellies, knows the convenience – and the economy! – of always having a good stock on hand to give variety to her meals.” Jean Bowring.

Jams: Choko and Pineapple

Ingredients: 8 chokoes; 1 small pineapple (grated); juice of 3 lemons; 1.5kg sugar; and extra cup of sugar for the syrup

Method:

Peel the chokoes and remove the centre seed. Cut the flesh as you would for melon jam. Peel and grate the pineapple and squeeze the juice from the lemons.

Combine the chokoes, grated pineapple and the lemon juice, place in a saucepan and cover with a layer of the sugar. Place the lemon skins and the pineapple skins and cores in a saucepan, add 1 cup of water and 1 cup pf sugar and bring to the boil. Simmer until the flavor has been extracted. Strain and pour over the fruit.

Allow to stand until the following day. Now bring to the boil and cook until tender. This will take about ½ hour. Warm the remainder of the sugar, add to the fruit and boil until the mixture gives the “jell” test when a little is cooled on a cold saucer. Bottle and seal.

Tasty pineapple from places starting with T

Cooking School Thai: Bring the flavours of Thailand to life in your own kitchen 2010, edited by Fiona Biggs (Love Food) Bath UK

Thailand - Chicken and Peanut Curry

Serves 4

1 tbsp vegetable oil or groundnut oil; 2 red onions, sliced; 2 tbsp Penang curry paste; 400ml / 14 fl oz coconut milk; 150ml / 5 fl oz chicken stock; 4 kaffir lime leaves, roughly torn; 1 lemon grass stem, finely chopped; 6 skinless, boneless chicken thighs, chopped; 1 tbsp Thai fish sauce; 2 tbsp Thai soy sauce; 1 tsp palm sugar or soft light brown sugar; 50g / 1 ¾ oz unsalted roasted peanuts, chopped, plus extra to serve; 175g / 6 oz fresh pineapple, coarsely chopped; 15 cm / 6 inch piece cucumber, peeled, deseeded and thickly sliced, plus extra to serve

1 Heat a wok over a medium-high heat, then add the oil. Add the onions and stir-fry for 1 minute. Add the curry paste and stir-fry for 1-2 minutes.

2 Pour in the coconut milk and stock. Add the lime leaves and lemon grass and simmer for 1 minute. Add the chicken and gradually bring to the boil. Simmer for 8-10 minutes until the chicken is tender.

3 Stir in the fish sauce, soy sauce and sugar and simmer for 1-2 minutes. Stir in the peanuts, pineapple and cucumber and cook for 30 seconds. Serve immediately with peanuts and cucumber on top.

The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

“The South Pacific conjures up visions of a paradise of waving coconut palms, coral reefs, white sands, and a tropical climate. It has all of those things, but it also has a wide geographical and cultural diversity and not the least of its splendours is its food.”

Tahiti and the Society Islands – Tropical Bean, Vegetable and Pineapple Salad

2 cups canned kidney beans (or mixed three-beans); ¼ cup green pepper, finely chopped; ½ cup young long beans, cooked; ½ cup butter beans, cooked (I substituted with baby corn and baby carrots, briefly steamed); ½ cup celery, diced; 1 cup pineapple, diced (fresh or canned); 1 large tomato; ¼ cup French dressing; salt and pepper

Drain canned beans and wash. Make sure cooked beans are cold. Section and remove the seeds from tomato then cut into fine strips.

Mix all ingredients together, season to taste.

Tonga – Pineapple Coconut Pie

Make a baked pie crust.

Filling: 2 cups milk; ½ cup flour; 1 cup sugar; ¼ tsp salt; 3 egg yolks, beaten; 1 tblsp butter; 1 cup coconut, grated; 1 ½ cups fresh pineapple, grated; 2 tblsp lemon juice

Mix a portion of the milk with the flour to a smooth paste. Heat remaining milk in a double saucepan, add paste gradually and stir until thick and smooth. Add sugar and salt. Pour into beaten egg yolks, return all to the double boiler and cook a further 3 minutes. Add remaining ingredients. Pour into a pie shell.

When cool, top with meringue.

Meringue topping: 3 egg whites; 4 tblsp sugar; ½ tsp vanilla (optional)

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add vanilla essence.

Bake pie at 180C for about 10 minutes.

Tanzania - Pineapple Salad

http://latechef.com/recipes.php?Simple-Quick=Tanzanian-Recipe/Tanzanian-Pineapple-Salad/1473

Ingredients:  3 large pineapples; 1/3 cup cashew nuts; ½ cup slivers coconut; 1 cup cream; 4 tblspn honey; 1 ¼ oz white rum

Method:

1 Cut pineapples into bite-sized cubes.

2 In a pan fry the nuts and coconut until golden brown.

3 In a separate bowl combine the rum, cream and honey. Then toss in the pineapple cubes.

4 Mix the cashew nut mixture into the bowl.

5 Let chill for 30 minutes in the refrigerator.

https://snapguide.com/guides/make-trinidad-pineapple-chow/

Trinidad - Pineapple Chow by Melissa Silverson

INGREDIENTS

1 cup ripe pineapple (or mango) ; 1 tablespoon cilantro (or chadon beni if available), chopped ; ¼ teaspoons garlic, chopped ; 2 red chilies (or 1/3 habanero), chopped  ; 1 salt, to taste ; ½ tablespoons calypso hot sauce (for extra heat, optional)

METHOD

1 Cube pineapple, chop hot peppers, garlic, & cilantro.

2 Add pineapple, hot peppers, garlic, salt, cilantro, & calypso hot sauce to bowl... Blend well.

3 Allow to sit for an hour for flavors to blend. Serve cool. 

Pineapple for breakfast or dessert

Thanks for this link Robyn, it was delicious!

https://www.foodiful.com.au/section/something-sweet/recipes/158890/pineapple-with-honeyed-yoghurt-and-granola?utm_source=Facebook&utm_medium=Social&utm_content=pineapple-with-honeyed-yoghurt-and-granola&utm_campaign=editorial

Pineapple with honeyed yoghurt and granola

Serves 4 

“This is the tropical dessert of champions!”

Ingredients: 150 g fat-free Greek yogurt; 1 Tbsp honey; 2 tsp canola oil; 4 x 1.5cm-thick slices fresh pineapple; ½ cup crunchy oat clusters cereal

Method:

Light firewood or charcoal and let fire burn down to medium-hot embers or coals. Top with a grill rack.

Whisk yoghurt and honey in a small bowl. Set aside.

Heat the oil in a large cast-iron frying pan over fire. Add the pineapple and cook for 8 minutes, turning once, or until lightly charred.

To serve, spoon the yoghurt mixture over the pineapple. Top with the Crunchola clusters and serve.

Pineapple and Pistachio Dip

Thanks for this link Cassie, it was delicious as a sweet dip and I think it would also make a great cake topping or filling mmmmm. I couldn't buy the Jello pistachio pudding in Australia and postage was too much . . . so I just had to wait til I visited a Walmart in Honolulu (that was tough)!! Anne

Pistachio Pineapple Dip

http://www.lemontreedwelling.com/2014/02/pistachio-pineapple-dip.html

“If you love dessert dips, this Pistachio Pineapple Dip is for you! It's a deliciously sweet, creamy dip made with just 5 ingredients. Perfect for dipping cookies, fruit, or whatever your heart desires!” Cathy Trochelman

Ingredients:

1 (8 oz.) package cream cheese, softened; 1 c. crushed pineapple with juice; ½ c. vanilla yogurt (Greek or regular); 1 (3 oz.) package pistachio pudding; ¼ c. toasted coconut, plus more to sprinkle on top

Instructions:

1.Combine cream cheese, crushed pineapple with juice, yogurt, and pistachio pudding mix in medium mixing bowl and blend on high speed until smooth and creamy (or I just thoroughly stirred mine together)

2.If dip is too thick, add more pineapple juice to desired consistency.

3.Stir in ¼ c. toasted coconut.

4.Spoon into serving bowl; top with additional toasted coconut.

5.Serve with fruit, crackers, or cookies.