Pineapple Ginger Beer Mocktail

1/2 cup pineapple juice; 2 tablespoons freshly squeezed lime juice; 3 tablespoons orange juice; ½ cup ginger beer; ice

Add the pineapple, orange, and lime juices to a tumbler or lowball glass. Stir, then add a handful of ice. Top with the ginger beer.

Garnish the glass with a pineapple wedge and lime slice if desired.

Pineapple and macadamia Christmas cake

                           Seasons greetings and best wishes for a peaceful 2026! 

                                   

                                     

https://www.taste.com.au/recipes/pineapple-macadamia-christmas-cake/0deee994-8919-4356-a61c-5028a79d8486

2 cups mixed dried fruit; 1/3 cup brandy; 185g unsalted butter, softened; 1/2 cup brown sugar; 3 eggs; 3/4 cup canned crushed pineapple, drained; 1 cup roughly chopped macadamias; 1 cup plain flour, sifted; 1 cup self-raising flour, sifted; 1/3 cup milk; 440g can pineapple rings, drained, to serve; whole macadamias, to serve; Glace cherries, to serve; ready-made caramel sauce, to serve, if desired

Place the mixed dried fruit in a large non-metallic bowl. Add the brandy, stir then cover and stand overnight.

Preheat oven to 160°C. Grease and double line a deep 20cm round cake pan.

Fold a couple of layers of newspaper around the outside of the pan and tie with string (this will insulate the cake and prevent it cooking too fast and burning).

Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Fold through the soaked dried fruit, crushed pineapple and macadamias.

Fold through the flour, alternating with the milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.

Place the pan on several layers of newspaper and place in the oven. Bake for 1 3/4 hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. To serve, top with pineapple rings, macadamias and cherries and a drizzle of caramel sauce if desired.

Pineapple and orange ambrosia

Adapted from https://www.southernliving.com/recipes/best-ambrosia-ever

Ingredients

1 cup plain whole-milk Greek yogurt; 2 tablespoons honey, plus more for drizzling; 1 teaspoon vanilla essence; ¼ teaspoon  salt; 1 medium oranges; 1/2 fresh medium pineapple, peeled and cored; ½ cup shredded coconut

Directions

Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla essence, and salt in a medium bowl until smooth.

Cut peel and pith from orange; cut orange into slices, then quaters. Cut pineapple lengthwise into 1cm thick planks; cut planks into 3cm pieces.

To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with shredded coconut and serve.

Mini pineapple and condensed coconut milk cheesecakes

https://www.taste.com.au/recipes/mini-pineapple-condensed-coconut-milk-cheesecakes-recipe

180g plain sweet biscuits (such as Nice, Granita or Milk Arrowroot); ½ tsp ground cinnamon; 90g unsalted butter, melted; 85g pkt pineapple flavoured jelly; 125ml (1/2 cup) boiling water; 160ml (2/3 cup) cold water; 250g pkt cream cheese, at room temperature; 125ml (1/2 cup) sweetened condensed coconut milk; 150g (1/2 cup) well-drained crushed pineapple; 250ml (1 cup) thickened cream

Lightly spray twelve 80ml (1/3 cup) silicone muffin pans with oil spray. Line each pan with a small strip of baking paper, extending paper 2cm over sides of each hole.

Place biscuits and cinnamon in a food processor and process until fine crumbs form. Add the butter and process to combine. Divide biscuit mixture among the prepared pans. Use a flat-bottomed glass to press the biscuit down firmly over the base of each hole to flatten. Place in the fridge.

Meanwhile, place jelly crystals in a heatproof bowl. Pour in boiling water. Stir until dissolved. Stir in 160ml (2/3 cup) cold water. Set aside until cool but not set.

Use an electric beater to beat the cream cheese and condensed milk in a bowl until smooth. Add the jelly and stir until smooth. Stir in the pineapple.

Use clean electric beaters to beat 125ml (1/2 cup) thickened cream in a bowl until soft peaks form. Fold the cream into pineapple mixture. Spoon the mixture evenly among the pans over the biscuit layer. Tap pans gently on the bench to remove any air bubbles. Smooth the surface. Place in the fridge for 6 hours, or overnight, until firm.

Run a knife around the side of each cheesecake to help loosen. Using baking paper strips, lift cheesecakes from pans. Discard baking paper. Beat the remaining 125ml (1/2 cup) thickened cream in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm round fluted nozzle. Pipe a swirled cream peak on top of each cheesecake, to serve (I used freeze dried strawberries)

Stuffed eggplant with pineapple

The Presbyterian Cookery Book of Good and Tried Recipes: compiled for the Presbyterian Women’s Missionary Union first edition 1950 Sydney

Ingredients: Egg plant; 1 cup breadcrumbs; 3/4 cup drained crushed pineapple; 2 tblsp butter; ½ tsp nutmeg; 1 beaten egg; a little rich milk; salt; pepper; buttered breadcrumbs

Method: Soak an egg plant in cold salted water for 1 hour, then parboil it for 20 minutes. Scoop out the pulp, keeping away from rind. Drain and dry through a sieve. Mix pulp with breadcrumbs, pineapple, butter, nutmeg, egg, and just enough rich milk to make a good stuffing consistency. Season this mixture with salt and pepper. Stuff egg plant shells, cover top with buttered breadcrumbs, and bake for about 20 minutes in a moderate oven.

Orange and pineapple cake

Adapted from https://www.tasteofhome.com/recipes/pineapple-orange-cake/#RecipeCard

1 package butter cake mix: 1 X 310g can mandarin oranges, undrained; 3 large egg whites, room temperature; 1 small can crushed pineapple; icing or frosting of your choice

In a large bowl, beat the cake mix, oranges & egg whites on low speed for 2 minutes. Pour into a 33x22cm baking dish coated with cooking spray.

Bake at 180°C for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.

Top with your favourite icing or frosting mixed with 2 tblspn crushed pineapple. Spread over cake. Refrigerate for at least 1 hour before serving.

Pineapple green smoothies

The Green Smoothie Bible, Kristine Miles 2012

1 cup pineapple with core; 1 banana; 1½ cups water; 3 or 4 mint leaves - blend

1½ cups pineapple with core; 1 1/2 cups coconut water; a small sprig of fennel tops - blend

 

1 cup pineapple with core; ½ grapefruit; ½ avocado; 1 ½ cups water; a handful of chopped greens ie spinach, chard - blend

Green-a-colada: 1 cup pineapple pieces; 1 large ripe banana; 1 ½ cups spring water or coconut water; handful spinach; 5 mint leaves; juice of ½ lime; 1 pitted date; 1 tsp vanilla essence - blend

1 cup mango; 1 cup pineapple; 1 cup papaya; 1 1/2 cupscoconut water; 1cm fresh ginger; juice of 1 lemon or lime; handful of greens - blend

Asian layered rice salad

Adapted from https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored & sliced; 3 baby pak choy, shredded; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh parsley

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Meanwhile, make chilli & lime dressing: Combine all ingredients in a small bowl.

Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with carrot, cucumber & remaining pineapple. Drizzle with remaining dressing.

Sprinkle with noodles, peanuts & parsley. Serve.

Pineapple Coffee Cake

115g butter or margarine; 1 cup sugar; 2 cups flour; 2 tspns baking powder; 1  tblsp coffee powder; 1 egg; 1 cup milk; 425g can crushed pineapple, drained

Topping – 3/4 cup flour; 3/4 cup brown sugar; 100g butter or margarine; 1 tsp cinnamon

Cream sugar with butter.

Sift flour, baking powder and coffee powder.

Add to creamed mixture alternately with egg/milk mixture (place egg in cup and add milk to make 1 cup).

Spread in 22x33cm pan.

Cover with well-drained pineapple.

Mix topping ingredients till crumbly and sprinkle over pineapple.

Bake at 180°C for 1 hour.

Pineapple salmon

Marinade: 1 cup canned pineapple pieces; ½ tsp sesame oil; 1 tblsp melted butter; 1 tblsp lemon juice; 1 tblsp honey; 1 cup pineapple juice from the can; ¼ tsp paprika; salt and pepper

Mix marinade ingredients together in a bowl, add 4 salmon fillets and sit in the refrigerator for 30 minutes.

Remove salmon from the marinade and cook in air fryer 10 minutes. Pour the marinade into a saucepan and heat until boiling add 1 tblsp cornflour mixed with a cup of water. Stir well until sauce thickens.

Serve salmon with rice, marinade sauce and salad.

Pineapple, white chocolate and macadamia slice

 

Adapted from https://everydaygourmet.tv/recipes/white-chocolate-pineapple-and-coconut-slice

1½ cups self raising flour; ¾ cup sugar; 1 tsp cinnamon; 125g butter, melted and cooled slightly; 2 eggs, beaten; ½ cup white chocolate, chopped; 440g can pineapple pieces in juice, well drained; ½ cup macadamia nuts, chopped

Combine the flour, sugar and cinnamon in a bowl. Stir in the butter and eggs until just combined, then stir through the chocolate and pineapple. Spoon into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan), and scatter the nuts over the top.

Bake in a moderate oven 180°C for 35-40 minutes or until cooked and golden. Cool on a wire rack. Store in an airtight container until required. Cut into pieces and serve.

Pineapple & Coconut Bread & Butter Pudding

 

Adapted from Cooking Lovers facebook page

Serves 6-8

8 slices brioche or white sandwich bread, lightly toasted; 50 g unsalted butter, softened; 395 g can sweetened condensed milk; 1 1/2 cups (375 ml) coconut milk; 3 eggs; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1 cup (150 g) crushed pineapple, drained; 1/3 cup (25 g) shredded coconut; 1 tbsp raw sugar (for topping)

Preheat oven to 180°C (160°C fan-forced). Lightly grease a medium baking dish (1.5L capacity).

Spread each slice with softened butter. Cut into triangles or cubes and layer in the dish, scattering crushed pineapple and shredded coconut between layers.

Whisk together condensed milk, coconut milk, eggs, vanilla, and cinnamon.

Pour custard over the bread. Press gently so bread absorbs liquid. Let sit for 10–15 minutes to soak thoroughly.

Sprinkle with raw sugar. Bake for 35–40 minutes, or until golden and set with a gentle wobble in the middle.

Serve warm, topped with coconut yoghurt, whipped cream, or vanilla ice cream.

Teriyaki chicken salad with pineapple

Thanks for the link to this delicious recipe Leila.

https://theorganisedhousewife.com.au/recipes/salad/teriyaki-chicken-salad-with-pineapple/

1/2 cup teriyaki sauce; 4 chicken breasts; 1 cos lettuce, broken into pieces; 1 punnet cherry tomatoes, halved; 2 avocados, sliced; 1/3 continental cucumber; 50g pineapple slices, drained (reserve juices)

Dressing: 1/2 cup teriyaki sauce; 1/3 cup rice wine vinegar; 1/3 cup olive oil; reserved pineapple juice

Using a mallet pound chicken breast to a thin even thickness. Place chicken into a container.

In a jug add teriyaki sauce and half of the reserved pineapple juice, stir to combine.

Pour marinade over chicken, cover with lid and chill in the refrigerator for 15 minutes or until you’re ready to cook.

In a jar add all dressing ingredients with remaining pineapple juice, seal with lid and shake to combine. Set aside.

Meanwhile, prepare salad. Add lettuce, tomatoes, onions, avocado, cucumber to salad bowl.

Preheat BBQ. Cook chicken for 5-10 minutes until browned and cooked through. Discarding the marinade.

Cook pineapple slices on BBQ until heated through.

Slice chicken into bite-sized pieces and add on top of salad along with pineapple slices. Drizzle over the dressing and serve.

Sweet & Sour Chicken Meatballs

Adapted from https://www.woolworths.com.au/shop/recipes/sweet-and-sour-chicken-meatballs

440g can pineapple pieces in natural juice; 1 tbs cornflour; 1 small green capsicum, deseeded, finely chopped; 1  small red capsicum, deseeded, finely chopped; 3 cm piece ginger, grated; 1 tbs tomato sauce; 2 tbs white wine vinegar; 1 tbs soy sauce; 2 tbs oil; 1 cup panko breadcrumbs; 500g chicken mince; 1 tbs brown sugar; 2 cups rice, steamed (to serve)

Combine mince and breadcrumbs in a bowl. Season with salt and pepper. Roll mixture into balls and place on a large plate.

Heat oil in a large, deep frypan over medium heat. Add meatballs and cook, in batches, for 6 minutes, shaking pan often, until meatballs are evenly browned. Transfer to a plate.

In a large saucepan combine pineapple pieces with juice, capsicum, vinegar, cornflour, sugar, sauces and ginger, stir. Bring to the boil over medium heat. Return meatballs to pan. Cover and cook for 5 minutes or until meatballs are cooked through and sauce has thickened. Serve with rice.

Pineapple Cream Cheese Cobbler

Adapted from the Food Yummy facebook page                                    

Breakfast in the garden, but not quite cooked enough ... had to be patient ... and put it back in the oven
                                        

A difficult dish to photograph but very delicious 

For the cobbler base: ½ cup (1 stick / 113g) unsalted butter, melted; 1 cup all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; pinch of salt; 1 cup milk (whole milk preferred); 1 tsp vanilla extract

For the filling: 1 can (20 oz / 565g) crushed pineapple in juice (NOT drained); 120g (4 oz) cream cheese, cut into small cubes; ¼ cup brown sugar (for topping); optional: ½ tsp cinnamon or nutmeg

Preheat oven to 350°F (175°C).

Prepare the pan: Pour the melted butter into the bottom of a 9×13 baking dish. Do not stir — the butter forms the base layer.

Mix the batter: In a bowl, whisk together flour, sugar, baking powder, salt, milk, and vanilla until smooth. Pour this batter evenly over the melted butter. Do not stir — the batter will rise up around the filling as it bakes.

Add the filling: Spoon the crushed pineapple (with juice) evenly over the batter. Scatter the cream cheese cubes across the top. Sprinkle with brown sugar and optional cinnamon/nutmeg.

Bake for 40–45 minutes, or until golden brown and bubbly around the edges. The top should be golden and slightly crisp, with gooey pineapple and cream cheese underneath.

Cool slightly before serving: Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Option: Make it mini: Bake in ramekins for individual cobblers — reduce baking time slightly.

Pineapple hedgehog

1 pineapple; 150g cheddar, cut into cubes; 60g cabanossi, cut into ten 2.5cm pieces; cubes of pineapple; 8 mini tomatoes, halved; olives; grapes; pickled onions; anything else you fancy; your favourite dip or just sweet chilli cream cheese

Use a sharp knife to cut the top off the pineapple, scoop out fruit.

Thread cubes of cheese and your other decorative ingredients onto toothpicks and poke them around the sides of the pineapple.

Place the pineapple on a serving plate. Spoon the dip into the centre to serve. Time to party!

Sometimes these are called sputniks. Play with different possibilities! Anne

Thai-style noodles with cashews & pineapple

Adapted from China Study Cookbook 2017 USA according to the ingredients I already had. It was delicious. I love the curry/pineapple combo, Anne

Serves 4-6

450g whole grain linguine; 2 tblsp arrowroot powder; 1 cup low sodium vegetable broth; 1 ½ cups canned lite coconut milk; 3 tblsp tamari, to taste; 1 tblsp Thai red curry paste; 1 tblsp curry powder; grated zest & juice 1 lime; 2 tsp crushed red pepper flakes; 1 medium yellow onion, thinly sliced; 1 red bell pepper, seeded & cut into 3 cm squares; 3 cups sliced bok choy; 3 garlic cloves, minced; 1 ½ cups coarsely chopped fresh pineapple; ½ cup toasted cashews for garnish; ¼ cup finely chopped fresh basil for garnish; ¼ cup finely chopped fresh cilantro for garnish; 3 tblsp finely chopped fresh mint for garnish

Cook the whole grain linguine according to the package instructions, then drain & rinse under cold water until cool. Set aside.

While the linguine is cooking, in a medium bowl whisk the arrowroot powder into the vegetable broth. Whisk in the coconut milk, tamari, curry paste & curry powder, lime zest & juice, & red pepper flakes. Set aside.

Sauté the onion & bell pepper in a large skillet over medium heat until the onion turns translucent & starts to brown, about 5 minutes. Add water 1 to 2 tblsp at a time to keep the vegetables from sticking. Add the bok choy & garlic & cook for another minute.

Stir in the red curry paste mixture, pineapple & cooked linguine, & cook until heated through. Serve, garnished with cashews & chopped fresh herbs.

 

Pineapple Kiwi Soda

Adapted from The GREAT Savor PH facebook page

Ingredients

½ cup fresh pineapple, chopped; 1 kiwi, peeled and coarsely chopped; 4 tbsp sugar; 1 medium lime, juiced; ice cubes; cold sparkling water

Instructions

In a blender, combine the pineapple, kiwi, sugar, and lime juice. Blend until smooth.

Fill a glass with ice cubes. Pour half of the fruit syrup into the glass, then top with cold sparkling water.

Stir gently to mix. Serve immediately, optionally garnished with a slice of kiwi or pineapple on the rim.

Pineapple Butternut Crumble

Adapted from https://www.cookist.com/butternut-pineapple-crumble/

Ingredients

1 medium butternut pumpkin peeled & cubed; 1 can (250g/8 ounces) unsweetened crushed pineapple, drained;  1 carton (250g/8 ounces) spreadable cream cheese; 2 tbls melted butter; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 10 coarsely crushed shortbread biscuits (I didn’t have shortbread in the pantry so I used choc chip biscuits – nobody complained!); 1/4 cup melted butter; 1 tbls sugar; 3/4 cup sliced almonds

Instructions

Preheat oven to 350F/160C fan/gas mark 4.

Place squash chunks in a large saucepan, add water to cover. Bring to the boil. Cover & cook until tender,15-20 minutes.

Drain; leave to cool slightly. When cooler, process in a food processor until only slightly chunky.

Add pineapple, cream cheese, butter, cinnamon & nutmeg – blitz until smooth. Transfer mixture to a greased 8-in. square baking dish (I used 4 individual ramekins)

For the topping:

Combine the crushed cookies, butter, and sugar together until well mixed.

Sprinkle evenly over the surface of the pineapple and squash mixture. Top with the sliced almonds.

Bake, uncovered, until edges are lightly browned, and almonds are golden brown, around 35-40 minutes. Serve with cream, ice cream or yoghurt mmmm.

Pineapple lime jelly

 Adapted from a few different websites . . . Thanks for the idea Ky, Anne

1 packet pineapple jelly crystals; 1 packet lime jelly crystals; 1 small can pineapple pieces; 250ml premade custard; 2 tblsp shredded coconut

Step 1: Make up one of the 2 jelly packets and when cool but not set pour into glasses of your choice. Sit the glasses in a bowl at a tilt. Pack around the glasses with tissue paper to hold them in place.

Step 2: When the jelly is set make up the 2nd jelly packet and when cool pour into the same glasses and tilt at a different angle.

Step 3: When the 2nd jelly has set pour in some custard, add some pineapple pieces and top with shredded coconut.