Pineapple ice cream

 

From the Fruit IQ facebook page

450g can pineapple pieces, drained and frozen; ½ cup Greek yogurt; 1 tablespoon honey; ¼ cup coconut milk; 1 teaspoon vanilla extract

Add 1 cup frozen pineapple chunks into blender.

Add ½ cup Greek yogurt and 1 tablespoon honey.

Add ¼ cup coconut milk and 1 teaspoon vanilla extract.

Blend until smooth and creamy.

Pour into container, freeze for about 4 hours, then scoop and serve.

Victoria's golden pineapple cake

This sounded so good I made two!! Anne

Adapted from https://www.weightwatchers.com/au/recipe/victorias-golden-pineapple-cake/ 

1 medium egg; 150g unsweetened 99% fat-free, plain or natural yoghurt; ½ cup (75g) white self-raising flour;  ¼ tsp bicarbonate of soda; 1 tsp ground cinnamon; ½ cup (45g) dry rolled oats; 55g brown sugar; 1/3 cup (25g) shredded or desiccated coconut; 440g canned crushed pineapple in natural juice, drained

Preheat oven to 160°C. Lightly spray a 10 cm x 20 cm loaf tin with oil and line base and sides with baking paper.

Whisk egg and yoghurt in a large bowl until smooth. Sift flour, bicarbonate of soda and cinnamon over yoghurt mixture, then add oats, sugar, coconut and pineapple. Stir until combined.

Spoon mixture into prepared tin. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before transferring to a wire rack to cool. Cut into 12 slices to serve.

Pineapple Jalapeño Chicken Crunchy Bites

Adapted from the Tasty Bites facebook page

2 chicken breasts, cubed; 1 cup crushed cornflakes; 1/2 cup flour; 2 eggs, beaten; 1/2 cup pineapple puree; 1 jalapeño, finely minced; 2 tbsp honey; 1 tsp paprika; salt and pepper; oil for frying

Season chicken cubes with salt, pepper, and paprika.

Dip in flour, then egg, then coat with crushed cornflakes.

Fry in hot oil until golden and cooked through. Drain.

In a saucepan, combine pineapple puree, jalapeño, and honey. Simmer 3–4 minutes.

Drizzle sauce over chicken bites before serving.

Pineapple Jalapeño Chicken Stuffed Capsicums

Adapted from Tasty Bites facebook page

4 large capsicums, halved & seeded; 2 cups cooked diced or shredded chicken; 1 cup pineapple pieces; 1 jalapeño, chopped; ¾ cup cooked rice; ½ cup BBQ sauce or sweet chili sauce; 1 cup shredded cheese; ½ tsp smoked paprika; salt & pepper; 1 tbsp olive oil

Preheat oven to 190°C. Lightly oil a baking dish.

Brush capsicums with olive oil & pre-bake 10 minutes to soften.

In a bowl, combine chicken, pineapple, jalapeño, rice, sauce, paprika, salt & pepper.

Fill each pepper generously with the mixture. Top with shredded cheese.

Bake 18–22 minutes until peppers are tender & cheese melts.

Let rest 5 minutes before serving.

Pineapple and Cheese Quiches

From Easy & Delicious Recipes facebook page. Thanks for the link Leila, they made a delicious breakfast and would also be great for lunch! Anne

2 sheets frozen shortcrust pastry, thawed; 1 cup crushed pineapple, well drained; 1 1/2 cups grated tasty cheese; 4 eggs; 1 cup thickened cream; 1/4 tsp salt; 1/4 tsp white pepper

Preheat oven to 180°C fan forced.

Lightly grease a 12 hole muffin tin. Cut pastry into rounds and line the muffin holes (I used small quiche tins), pressing gently into the sides. Prick bases lightly with a fork.

In a bowl, whisk the eggs and thickened cream until well combined. Stir in the grated tasty cheese, crushed pineapple, salt, and white pepper. Spoon the filling evenly into the pastry cases.

Bake for 20 to 25 minutes, until set and lightly golden on top. Remove from oven and allow to cool slightly before removing from the tin.

Serve warm or at room temperature.

Pineapple, the key ingredient to delicious juices!

 

Tropical jam with pineapple

Adapted from Simply Delicious facebook page

2 cups diced mango; 1 cup diced pineapple; 1/2 cup passion fruit pulp (or orange juice as substitute); 3/4 cup sugar (adjust to taste); 1 tablespoon lime juice; 1 small red chili, finely minced (remove seeds for less heat); 1/2 teaspoon grated fresh ginger; Pinch of salt

Add mango, pineapple, passion fruit pulp, sugar, lime juice, chili, ginger, and salt to a saucepan over medium heat.

Bring to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes, stirring often, until thick and jammy.

Lightly mash the fruit for a chunky texture or blend briefly for smoother jam.

In a small bowl, whisk coconut cream, powdered sugar, and vanilla until smooth.

Optional: Coconut Cream Swirl: 1/2 cup full-fat coconut cream; 1 tablespoon powdered sugar; 1/4 teaspoon vanilla extract. Spoon jam into a jar and swirl coconut cream gently through the top, or mix in lightly for a marbled effect.

Let cool, then refrigerate until set.

Most delicious jam I've ever made! Anne

Grilled Pineapple Chicken Avocado Boats with Smoky Jalapeño Lime Swirl

From the Tasty Bites facebook page

2 avocados, halved and pitted; 2 cups grilled chicken, chopped; 1 cup grilled pineapple; 1 jalapeño diced; 1 tbsp lime juice; ½ tsp smoked paprika; Salt and pepper; ¼ cup sour cream

Mix chicken, pineapple, jalapeño, lime juice, paprika, salt, and pepper.

Spoon into avocado halves. Swirl sour cream on top. Serve immediately.

Chicken Dhansak Recipe

https://www.kitchensanctuary.com/chicken-dhansak/

2 tbsp vegetable oil or ghee; 1 large onion peeled and finely chopped; 3 chicken breasts chopped into large chunks (this is about 525g or 18.5oz); 2 tbsp mild curry powder replace with medium or hot if you like it hotter; 1 tsp turmeric; 1 tsp garam masala; 1 tsp cumin; 2 tsp ground coriander; ¼ tsp hot chilli powder; 1 tsp ground fenugreek; ½ tsp salt; 2 garlic cloves minced; 2 tsp minced ginger; 2 tbsp tomato puree; 1 tbsp honey; 100 g (1/2 cup) red lentils; 400 ml (1 2/3 cups) passata; 480 ml (2 cups) chicken stock; 435 g (15 oz) tinned pineapple chunks in juice

To serve: basmati rice; fresh coriander (cilantro)

Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat. Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.

Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger. Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.

Stir in the tomato puree and honey, then add the lentils, passata, chicken stock, and ½ cup (120ml) of the juice from the tinned pineapple. Stir everything together, then bring to the boil.

Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.

Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.

Serve with basmati rice and top with freshly chopped coriander.

Pineapple toor dal kesari

Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice by Sapna Punjabi 2025

Thanks for sharing this delicious recipe with us Kat, Anne

½ cup toor dal (yellow split peas); 3 cups water; 1/4 tsp fine sea salt; ¼ ground turmeric; 1 cup sugar; 1 cup water; 6-8 saffron strands; ½ tsp ground cardamon; 1 cup almond flour; 1 tblsp ghee or unsalted butter, melted; 1//4 cup crushed pineapple, fresh or canned; Garnish – 2 tblsp coconut flakes, sweetened or unsweetened; 2 tblsp slivered almonds

Rinse the toor dal in a fine mesh sieve under cold running water until the water runs clear, about a minute. Transfer to a medium bowl, add water to cover by 5 cm and soak for 30-60 minutes. Drain.

In a 3 litre heavy bottomed pot, combine the dal, water, salt and turmeric. Partially cover and cook over medium heat, skimming any foam, until dal is soft and mushy, about 40 minutes. Drain in a fine mesh sieve and set aside.

In the same pot, combine the sugar, water, saffron strands and cardamon. Bring to the boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook until syrup reaches the thread stage, about 5 minutes. To test press a drop of syrup between the backs of 2 metal spoons and pull them apart; if the syrup is ready a thin thread will form. Exercise caution in this step as the syrup is hot.

Add the cooked dal, almond flour and ghee to the syrup and stir constantly for 5 minutes over medium-low heat until all the liquid is cooked off. Add the pineapple and mix well for an additional minute or so.  

Serve warm and garnish with coconut flakes and slivered almonds.

Pineapple Curry Rice Salad

Thanks Leila, for this recipe from the Easy Aussie recipes facebook page

Ingredients:

Salad Base: 3 cups cooked long-grain rice, cooled; 1 cup pineapple pieces (fresh or tinned), drained; ½ cup celery, finely diced; ½ cup red capsicum, finely diced; ¼ cup spring onion, sliced; ¼ cup sultanas; ¼ cup roasted cashews or almonds (optional; 2 tbsp chopped parsley

Curry Dressing: 1 cup whole-egg mayonnaise; 2 tbsp mango chutney (or apricot jam); 1–2 tbsp mild curry powder; 1 tbsp lemon juice; 1 tsp turmeric (optional for colour); Salt + pepper, to taste

Optional Add-Ins: ½ cup cooked peas; ½ cup corn kernels; ¼ cup shredded coconut (lightly toasted)

Directions:

Cook rice. Spread on a tray and cool completely (important - prevents mushiness).

Whisk mayonnaise, chutney, curry powder, lemon juice, turmeric, salt and pepper until smooth. Taste and adjust - add extra curry for heat or chutney for sweetness.

In a large bowl, combine cooled rice, pineapple, celery, capsicum, spring onion, sultanas and parsley. Add nuts and peas/corn if using.

Pour curry dressing over salad and mix gently until everything is coated.

Refrigerate 1–2 hours to chill and let flavours develop.