Pineapple and date loaf

 Australian Women's Weekly Cakes and Slices Cookbook, original edition 1987

I served this sliced and buttered, Ann

Pineapple Zucchini Cake

 

From Recipes by Lisa on Facebook

For the Cake: 2 cups all-purpose flour; 1 1/2 cups grated zucchini, gently squeezed; 1 cup crushed pineapple, drained; 2 large eggs; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup chopped pecans or walnuts, optional

For the Creamy Frosting: 8 oz cream cheese, softened; 1/2 cup butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp milk or cream, if needed; pineapple pieces or chopped pecans, optional for topping

Preheat oven to 175°C. Grease a 22X33cm baking pan or line it with parchment paper.

Grate the zucchini, then gently squeeze out extra moisture with a clean towel. Drain the crushed pineapple well.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil or melted butter, and vanilla extract until smooth. Stir in the grated zucchini and drained crushed pineapple.

In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.

Add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped pecans or walnuts if using.

Spread the batter evenly into the prepared baking pan. Bake for 30–35 minutes, until the centre is set and a toothpick inserted into the cake comes out clean. Let the cake cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, then mix until fluffy. Add a little milk or cream if needed to make the frosting spreadable.

Spread the frosting evenly over the cooled cake. Top with pineapple pieces or chopped pecans if desired. Slice and serve.

Air Fryer Pineapple

Adapted from https://thishealthykitchen.com/air-fryer-pineapple/

2 heaping cups sliced pineapple from approx. ½ small pineapple; 1 tablespoon vegan  butter or margarine melted, optional; 2 tablespoons maple syrup; 1 teaspoon cinnamon

Optional Chili Lime Dip: 3 tablespoons cashew cream or vegan mayo; 1 tablespoon lime juice approx. half a lime; ½ teaspoon chili powder

Peel, core and slice your pineapple and place in a mixing bowl.

Combine the melted butter, maple syrup and cinnamon in a small bowl, then pour it over your pineapple slices. Mix gently to even coat the slices.

Then place them in a single layer (slightly overlapping is fine) in your fryer basket and air fry at 190˚C for 12-15 minutes, or until caramelized. Flip the pineapple once at the halfway point.

Enjoy warm or cold, as a side dish or dessert.

Pineapple Coconut Scones

Adapted from https://www.theconsciousplantkitchen.com/pineapple-coconut-scones

3 ¾ cups Self-Rising Flour; 1 X 400g can Coconut Cream; 1 X 225g can crushed pineapple, undrained; ½ cup desiccated coconut; 3 tablespoons raw sugar; 1 teaspoon vanilla extract

Preheat the oven to 220°C. Line a large baking sheet with parchment paper. Lightly oil the paper with oil spray. Set aside.

Open the can of coconut cream, stir well.

In a large mixing bowl, add self-rising flour, sugar and desiccated coconut. Whisk to combine evenly.

Add the coconut cream, crushed pineapple and vanilla.

Use a rubber spatula to stir and form a moist sticky scone dough.

Scoop some of the batter with a tablespoon and drop it on the baking sheet. It will form imperfect dollops of dough.

Sprinkle extra desiccated coconut on top of each scone if you like.

Bake for 18-25 minutes at 220°C until golden brown on top, and a toothpick inserted in the centre comes out clean.

Let them cool down on the baking sheet for 10 minutes at room temperature, then transfer to a cooling rack for 1 hour.

Delicious served with butter or yoghurt, Anne.

Pineapple Elvis Presley Cake (Jailhouse Rock Cake)

 Adapted from Grandma's kitchen facebook page

1 packet vanilla cake mix (plus ingredients listed on the box)

Pineapple Glaze: 1 440g can crushed pineapple with juice; 1 cup granulated sugar; ½ tsp vanilla extract

Cream Cheese Frosting: 250g cream cheese, softened; ½ cup butter, softened; 3-4 cups icing sugar; ½ tsp vanilla extract

Prepare cake mix according to package instructions and bake in a 22×33cm pan.

While the cake is still hot, simmer crushed pineapple with juice, granulated sugar, and ½ tsp vanilla for 3-5 minutes, creating a glossy pineapple glaze.

Poke warm cake all over with a fork or skewer, then pour pineapple glaze evenly over the surface, letting it soak deeply into the cake.

For frosting, beat softened cream cheese and butter until creamy. Add powdered sugar gradually until thick, fluffy, and spreadable. Mix in ½ tsp vanilla.

Once cake is fully cool, spread frosting in a thick, creamy layer. Chill at least 1 hour before slicing — it gets even better as it sits! 

Crispy Pineapple Chicken Jalapeño Tostadas with Chili Lime Cream

From Tasty Bites facebook page

6 tostada shells; 300 g cooked chicken (I used chicken mince); 150 g pineapple (I used canned pineapple pieces); 1 jalapeño; 100 g sour cream; 1 lime; chili flakes

Mix chicken, pineapple, jalapeño.

Spread mixture on tostadas.

Bake 10 min at 200°C.

Mix sour cream, lime, chili; drizzle.

                                             

Thanks to Yuka's family for these fun pineapple gifts from Japan ! Anne

Sweet Pineapple Jalapeño Chicken Muffins

1 cup cooked shredded chicken; ½ cup diced pineapple; 1 jalapeño, finely chopped; 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; ½ tsp salt; 1 egg; 1 cup milk; ¼ cup melted butter; ½ cup shredded cheddar

Preheat oven to 375°F.

Mix cornmeal, flour, sugar, baking powder, and salt. Whisk egg, milk, and melted butter; combine with dry ingredients. Fold in chicken, pineapple, jalapeño and cheddar.

Spoon batter into greased muffin tin.

Bake 18–22 minutes until golden. Cool slightly before serving.

These were delicious hot and served with yoghurt, Anne

Pineapple Beef Curry

1989 Hastings Valley Summer Cookbook, Port Macquarie News NSW

Main course: Pineapple Beef Curry, contributed by Lorraine Searl

Ingredients: 1 onion; 1 carrot; 1 apple; 2 tblsp butter; salt & pepper; ½ lemon; 1½ lb (680g) mince steak; 3 tblsp plain flour; 2 cups water; 1½ dstsp curry powder; 2 beef stock cubes; 15 oz (425g) can pineapple pieces; ¼ cup sultanas (optional)

Method: Chop onion, grate carrot, peel core and chop apple. Melt butter in frypan, add onion and fry until transparent. Add carrot, apple and meat, stir until meat is brown and separated. Pour off any surplus fat. Stir in flour and curry powder, cook further 1 minute, remove from heat, gradually add water in which stock cubes have been dissolved. Cook stirring until the mixture boils and thickens. Add sultanas, drained pineapple and lemon juice. Place in saucepan, lid on and simmer slowly 1 hour; add salt and pepper to taste; serve with boiled rice and/or vegetables.

Pineapple kick

Adapted from a Nutri Ninja recipe/instruction manual                                                                  (Thanks for the recipe Ky and Yuka, it has quite a bite!!), Anne

250g pineapple chunks; ½ small jalapeno pepper, seeds removed; 3cm piece fresh ginger, peeled; 1 lime, peeled, cut in half; 1 med navel orange, peeled, cut in quarters; 4 ice cubes

   Place all ingredients into a blender, pulp, enjoy.

And also, thank you Yuka and Ky for these yummy Taiwanese Pineapple Shortcakes!!

Another Queesland pineapple story

Story and photos from Wynnum Manly Lota Gumdale old photos, Hendrik Gout on facebook

There are some who say that the best way to enjoy pineapple is to add its juice to two ounces of dark rum. Fortunately Wynnum-Manly produced both. We had pineapple farms and sugarcane plantations along Manly Rd, the pineapples often going to Hargreaves cannery and the cane to William Gibson's sugar mill on, yes, Gibson Island as early as 1869.

Hargraves also sourced pineapples from Redlands, Nudgee and even Glasshouse Mountains until Golden Circle naughtily opened its rival cannery at Northgate in 1947.

The Queenslander reported in 1922 all the pineapple canning machinery at Hargreaves was invented and built by Charles Hargreave himself. He exported to England and, said the Queenslander, “the company anticipates packing, for the overseas market, 25,000 cases of pines during the present season."

*And the dark rum? That was distilled from a sugar mill byproduct, molasses, in an illicit still aboard the river steamboat Walrus - the same still later used to make Beenleigh Rum.

Manly Road in the 1930s. Pineapples, strawberries, bananas and market gardens.

                      Pineapple farm and factory owned by John Hargreaves. Manly 1925.

                                          Arrows Pineapple plantation Nudgee 1897.

Hargreaves also sourced pineapples from Arrows.

Pineapple farm Redlands 1934

Soldiers’ settlement 1918

If you worked at Hargreaves you got a free courtesy bus to and from home from the cannery, the bus being an open flatbed truck with seats screwed to the deck. 

Hargreaves was a huge employer. Hundreds of local jobs.

Women working on the production line, Hargreaves pineapple factory 1951.

A Golden Circle Pineapple story

Photos and story from Carolyn Lawrie’s facebook page

Long before Golden Circle became a household name across Australia, its roots were firmly planted in Northgate. In 1947, the suburb welcomed the opening of the company’s first canning factory, an event that would forever etch Golden Circle’s name in the records of Queensland’s pineapple industry and the nation’s food heritage.

The grand opening of the Northgate facility on 28 October 1947, was a significant event, attended by 1,500 people, including 500 fruit growers from the Sunshine Coast who arrived on a special train.

The then Premier of Queensland, the Hon Edward Hanlon, officially inaugurated the factory, which was initially named ‘Queensland Tropical Fruit Products,’ with ‘Golden Circle’ serving as their brand name.

Since its inception, the Northgate factory has been the heart of Golden Circle’s operations, processing and canning a wide range of fruits and vegetables, from iconic pineapples to an array of other produce.

Over the years, the company’s product line has diversified, now encompassing fruit cordials, juices, carbonated beverages, and baby food, but the Northgate facility remains the company’s main production hub.

Golden Circle, once one of the few remaining Australian-owned food companies, was acquired by international corporations. In 2007, Coca-Cola Amatil made a conditional bid to acquire 100 percent of the company’s shares.

However, in 2008, Heinz launched a competing takeover bid, offering $1.65 per share, totaling $288 million. This bid was deemed attractive by Golden Circle’s chairman, Phillip Cave, especially given the challenging economic conditions at the time.

Ultimately, Heinz’s takeover bid succeeded, and the acquisition was finalised on 19 December 19 2008, marking Golden Circle’s transition from an Australian farmer-owned company to an international ownership.

Whilst Golden Circle’s ownership has changed hands over the years, most recently acquired by Heinz in 2008, the brand’s connection to Northgate remains a point of pride for the company and the local community. The factory’s presence has been a constant in the area, providing employment opportunities and contributing to the suburb’s identity.

In 2023, Golden Circle revived its Pineapple Pantry at Earnshaw Road, offering locals a unique opportunity to purchase select products from the company’s extensive range at discounted prices. The in-store offerings vary weekly, featuring items nearing their best-before date, product lines discontinued from supermarkets, or surplus inventory.

Today, Golden Circle’s Northgate facility stands as a testament to the company’s rich history and its deep-rooted ties to Brisbane. As the brand continues to evolve and expand its reach, the Northgate canning factory remains a cherished landmark, reminding Australians of the company’s humble beginnings and its commitment to quality and innovation.

Photos SLQ and BCC.

Vegan upside down pineapple cake

 

                                                       

1000 Vegetarian Recipes from around the world 2003, London

¼ cup vegan margarine, cut into small pieces, plus extra for greasing; 425g canned unsweetened pineapple pieces, drained, juice reserved; 4 tsp cornflour; ¼ cup brown sugar; ½ cup water; zest of 1 lemon

Sponge cake: 4 tablespoons sunflower oil; ½ cup brown sugar; 2/3 cup water; 1 ¼ cup plain flour; 2 tsp baking powder; 1 tsp ground cinnamon

Grease a deep 18cm cake pan with a little vegan margarine.

Mix the reserved pineapple juice with the cornflour to a smooth paste. Put the paste in a pan with the sugar, margarine and water and stir over low heat until the sugar has dissolved. Bring to a boil and simmer for 2-3 minutes until thickened. Let cool slightly.

To make the sponge cake heat the oil, sugar, and water in a pan until the sugar has dissolved. Sift the flour, baking powder, and ground cinnamon into a bowl. Pour in the cool sugar syrup and beat well to form a batter.

Place the pineapple pieces and lemon zest on the bottom of the prepared pan and pour over 4 tablespoons of the pineapple syrup. Spoon the sponge batter on top, levelling the surface.

Bake in a preheated oven 180˚C for 35-40 minutes until set and a toothpick inserted into the centre comes out clean. Invert onto a plate, let stand for 5 minutes, then remove the pan. Serve with the remaining syrup.

Soft pineapple biscuits

From the Fuel Inside facebook page

3/4 cup crushed pineapple;1/2 cup sugar; 1 egg; 1 cup flour; 1/4 cup oil; 1/4 tsp baking soda

Mix all ingredients until well combined. Scoop onto a lined baking tray. Bake at 180C for 15-20 minutes.

Pineapple and strawberry muffins

From Fruit IQ facebook page

½ cup chopped strawberries; ⅓ cup condensed milk; 1 egg; 1 cup flour; 1 teaspoon baking powder; ½ cup crushed pineapple

Mix all ingredients, spoon into a greased 6 X muffin tray, bake 180˚C about 20 minutes until golden.

Tropical Pineapple Coconut Loaf Cake

 

What a perfect gift, thanks Donna, this cake was delicious and moist, Anne

https://recipesfinds.com/tropical-pineapple-coconut-loaf-cake

2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup crushed pineapple, drained; 1/2 cup coconut milk; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted

Preheat oven to 175°C. Grease a 22X12cm loaf pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, beat the eggs. Add the crushed pineapple (with any excess liquid drained), coconut milk, melted butter, and vanilla extract. Mix until fully combined.

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Fold in the shredded coconut until evenly distributed throughout the batter.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.

Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

And I love this travel cup too.

Pickled pineapple

Recipe from https://blogs.sydneylivingmuseums.com.au/cook/recipe/pickled-pineapple/index.html

2 cups cider vinegar; 2 teaspoons whole allspice berries; 1 teaspoon whole cloves; 1 teaspoon whole black peppercorns; 2 cm knob fresh ginger, peeled and sliced; 2 teaspoons sea salt; 1/2 cup sugar, or to taste; 1 pineapple

Combine the vinegar with the spices, ginger, salt, sugar and 1 cup of water in a saucepan. Bring the mixture to the boil and simmer for a few minutes until the sugar has dissolved. Remove the pan from the heat and allow the mixture to steep for several hours or overnight.

When you are ready to bottle the pineapple, sterilise two 500 ml preserving jars. Meanwhile, peel and trim the eyes from the pineapple. Cut the fruit in half vertically, then slice the halves horizontally into ½ cm slices. Cut each slice into wedges, removing the core if it is tough.

Measure the vinegar mixture. Ideally you will have 3 cups of pickling solution – top up with boiling water if more liquid is required. Return the solution to the boil and simmer for a minute or two.

Pack the pineapple pieces into the jars leaving 1cm of space between the surface of the fruit and the top of the jar. Be careful not to crush them. Remove the spices and ginger slices from the pickling solution and divide them equally between the jars. Shake the jars to distribute the spices between the pineapple pieces. Pour the pickling solution over the fruit to the fill line, ensuring that the pieces are covered. (If the liquid does not cover the fruit, boil additional vinegar and water: one part vinegar to a quarter part water.) Seal the jars while the liquid is hot.

The pickled pineapple will be ready to eat in two weeks, and will keep for six months in a cool dark pantry or cupboard.

Store in the refrigerator after opening.

Pineapple Pie

Thanks for the link Leila. This was easy and so delicious! Anne

From the Nannabea facebook page

1 ready made pie crust; 1 can (400 g) crushed pineapple, drained; 3 eggs; 1 cup granulated sugar; ½ cup unsalted butter, melted; 2 tbsp plain flour; 1 tsp vanilla extract; ¼ tsp salt

Preheat the oven to 180°C and place the prepared pie crust into a pie dish.

In a bowl, whisk together 3 eggs, 1 cup sugar, ½ cup melted butter, flour, vanilla extract and salt until smooth.

Stir in the drained crushed pineapple and mix well.

Pour the pineapple filling into the pie crust and spread evenly.

Bake for 40–45 minutes until the filling is set and the top turns lightly golden.

When cool sprinkle evenly with icing sugar.

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.