Sandia Loca with pineapple

 Crazy pineapple and watermelon salad!!

Scoop out a watermelon half, chop the flesh and combine with chopped pineapple, cucumber (and whatever other fruit you may have), soya chips, Japanese peanuts or other cruchy nuts. Sprinkle with lime juice and enjoy straight away.

Pineapple Strawberry Pound Cake

From Mama's Flavorful Recipes facebook page, thanks for the link Leila!

Cake Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup sour cream or Greek yogurt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ½ cup crushed pineapple (drained well); 1 cup fresh strawberries, sliced (plus a few extra for top)

Lemon-Pineapple Glaze: 1 ½ cups powdered sugar; 2 tbsp pineapple juice; 1 tbsp lemon juice; ½ tsp vanilla extract (optional); Pinch of salt

Preheat oven to 325°F (163°C). Grease and flour a bundt or deep round cake pan. Line the bottom with parchment if needed.

In a large bowl, cream butter and sugar until light and fluffy (4–5 mins). Beat in eggs, one at a time. Stir in vanilla extract.

In another bowl, whisk flour, baking powder, and salt.

Gradually add dry ingredients to the wet, alternating with the sour cream. Mix until just combined. Gently fold in drained pineapple and most of the sliced strawberries (reserve a few slices for top).

Pour batter into the prepared pan. Arrange a layer of sliced strawberries on top (which will caramelize beautifully as shown in the image).

Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 10–15 minutes, then invert onto a wire rack or cake plate. Let cool completely before glazing.

Glaze: In a bowl, whisk together powdered sugar, pineapple juice, lemon juice, and a pinch of salt until smooth.

Adjust consistency with more juice or sugar as needed.

Drizzle generously over the cooled cake, letting it drip down the sides like in the photo.

Tips: For more pineapple punch, brush the cake lightly with reserved pineapple juice before glazing.

Optional: Add ½ tsp lemon zest or coconut flakes into the batter for extra flavor.

Store at room temp for 2 days or in the fridge up to 5 days.

Candied Pineapple

Lana Recipes on facebook

Ingredients: 

2 (20-ounce) cans sliced pineapple rounds in heavy syrup; 3 cups granulated sugar; 1/4 cup light corn syrup

Instructions: 

Drain the pineapple, reserving 1 1/2 cups of the juice. Add water if needed to reach 1 1/2 cups of liquid

In a large skillet, combine the reserved juice, 2 1/2 cups sugar, and corn syrup. Cook over medium heat, stirring until sugar dissolves and mixture boils gently for 4 minutes

Reduce heat to low. Add pineapple rings, arranging in a single layer if possible.  Simmer, turning frequently, until pineapple is translucent (about 45 minutes)

Remove pineapple from syrup and place on a wire rack to dry.  (Discard or save syrup)

For faster drying in humid climates, place the rack in a 200°F oven for 30 minutes, or until pineapple is no longer sticky

Let cool completely. Roll in remaining 1/2 cup sugar

Store in an airtight container at room temperature for up to one week

I think the best way to use this candied pineapple is chopped up in fruitcake or biscuits etc, Anne