Pineapple and tofu kebabs

8 bamboo skewers; 24 fresh pieapple pieces; 16 pieces of firm tofu; 1 tblsp soya sauce; 1 tblsp maple syrup or honey; 1/2 tsp chili flakes; 1 tblspn olive oil; 

Simply toss the fresh pineapple and firm tofu pieces into a marinade of olive oil, soya sauce, chili flakes and honey or maple syrup for 1 hour. Thread alternate pineapple and tofu pieces onto the bamboo skewers (3 pineapple and 2 tofu onto each skewer) then cook on a barbecue or grill.

Tropical Sot Suppe

Norwegian Sweet Soup (Sot Suppe)

https://www.cheaprecipeblog.com/2015/11/norwegian-sweet-soup-sot-suppe/

Ingredients:

5 cups water; 1/4 cup pearl tapioca; 1 cup chopped prunes; 1/2 cup raisins; 1 cup mixed dried fruit, chopped (I used dried pineapple, mango and apricots); 3/4 cup sugar; 1 teaspoon cinnamon; zest from 1 lemon; 1 tablespoon lemon juice

Instructions:

Soak tapioca in water overnight. In the morning, add fruit, sugar, cinnamon, and lemon zest.

Cook over medium-high heat in a large, heavy-bottomed saucepan until tapioca is clear and the fruit is tender, about 10 minutes. Remove from heat and add lemon juice. Allow to cool. Store in refrigerator for up to 1 week.

Pineapple fruit cake

Ingredients

250g Brazil nuts; 125g raw cashews; 125g raw almonds; 125g glace apricots; 125g glace pineapple; 125g glace cherries; 125g dates; ¾ cup caster sugar; ¾ cup plain flour; ½ tsp baking powder; ½ tsp favourite spices mix ie cinnamon, nutmeg; 3 eggs; 1 tsp vanilla essence; 

Method

Chop all fruit and combine with the nuts.

Add dry ingredients and mix well.

Beat eggs till light and fluffy, then add vanilla and stir well into mixture.

Line a bar tin with greased foil or baking paper. Spread batter evenly in tin.

Bake for 2 hours at 165°C.

Cool on a wire rack and slice very thinly to serve.

Highly recommended, Anne.

Caribbean pork with pineapple rice salad

https://www.taste.com.au/recipes/caribbean-pork-pineapple-rice-salad-recipe/t318v875

Ingredients

250g (1 1/4 cups) white long grain rice; 1 small pineapple, peeled, quartered and cored; 1 red onion, finely chopped; 1/3 cup shredded mint, plus extra to serve; 1 Lebanese cucumber, sliced; 1 red capsicum, chopped; 80ml (1/3 cup) lime juice 2 tbsp peanut oil; 500g pork mince; 2 tsp ground allspice; 2 tsp dried thyme; 1/4 tsp cayenne pepper; 2 tsp brown sugar; 250g cherry tomatoes, halved; 2 tbsp chopped salted roasted peanuts

Method

Cook rice for 8 minutes or until just tender (don't overcook). Drain in a large colander and cool slightly, separating the grains with a fork to release the heat. Meanwhile, chop 3/4 of the pineapple and finely dice remaining 1/4. Combine the finely diced pineapple, 1/4 of the onion and 1 tbs of the mint in a small bowl and set aside.

Combine the remaining pineapple, onion, mint, cucumber and capsicum in a large bowl. Drizzle with lime juice and 1/2 the oil, and season with salt and freshly ground black pepper. Use a large metal spoon to gently fold mixture together.

Heat remaining oil in a large frying pan over medium-high heat. Add pork. Cook, using a wooden spoon to break up into bite-sized lumps, for about 5 minutes or until pork changes colour and most of the liquid evaporates. Reduce heat to medium. Add the spices and sugar and cook, stirring, for 1 minute. Add tomato and cook, stirring, for 3 minutes or until tomato has softened slightly. Season with salt.

Mix the rice with the pineapple and capsicum mixture. Spread rice salad onto a large platter or shallow bowl. Pile the mince mixture on top, then scatter with the pineapple salsa and peanuts. Serve immediately.

Pineapple and lemon crush

https://www.taste.com.au/recipes/pineapple-lemon-crush/2ce1cfed-1a79-4368-8774-8877172a40b0

                                                   

Ingredients

2 tbsp flaked almonds; 1 x 450g can crushed pineapple in syrup, drained; 660g lemon-flavoured yoghurt

Heat a small non-stick frying pan over medium heat. Add the almonds and cook, stirring, for 2-3 minutes or until toasted (see microwave tip). Remove from heat.

Spoon half the pineapple among 4 serving glasses. Top with half the lemon yoghurt. Continue layering with the remaining pineapple and lemon cream. Sprinkle with toasted almonds and serve immediately.

A delightful children's storybook with an all-star heroine "Pineapple Princess" 

written & illustrated by Sabina Hahn !

Easy cake mix pineapple cake

https://www.taste.com.au/recipes/easy-pineapple-cake-cake-mix-recipe/3syjdkqg

Cake: 340g pkt golden butter cake mix; 2 eggs, lightly whisked; 60g butter, at room temperature; 125ml (1/2 cup) sweetened condensed coconut milk; 440g can crushed pineapple in juice, drained

Finely grated lime rind, to decorate

Coconut cream frosting: 400g can coconut cream, chilled overnight: 2 tbsp sweetened condensed coconut milk; 2 tsp fresh lime juice

Step 1    Preheat oven to 180C/160C fan forced. Grease a 20cm square cake pan. Line base and sides with baking paper.

Step 2    Use electric beaters to beat the cake mix, eggs , butter and condensed milk in a bowl for 2 minutes or until pale and creamy. Add the pineapple and stir until well combined. Spoon mixture into the prepared pan. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan 5 minutes before transferring to a wire cake rack to cool completely.

Step 3    To make the coconut cream frosting, use a spoon to transfer the coconut cream solids from the top of the can to a large bowl. (Save the liquid for another use). Add condensed milk and lime juice . Use electric beaters to beat until softened and combined. Whisk for a further 2 minutes until pale and creamy.

Step 4    Spread the top of the cake with the frosting. Place in the fridge for 30 minutes or until firm. Sprinkle with lime rind to serve.

Pineapple & Green Chilli Chutney

Thanks for the link Leila.

https://www.ruchikrandhap.com/pineapple-green-chilli-chutney/#recipe

“Pineapple & green chilli chutney is a sweet, spicy & tangy condiment that can be enjoyed as a spread for bread or chapathis, a dip for chips, served with rice or added to marinades” Shireen Sequeira

Ingredients:

250 grams (1-1/2 cups) finely chopped fresh pineapple rings (about 5 medium sized rings) * see notes; 3/4 cup white granulated sugar (adjust according to the sweetness of the pineapple); 1/2 medium sized onion finely chopped; 1-2 green chillies, minced (deseed to reduce spice); 1 level teaspoon of finely minced or grated ginger; 3-4 cloves; 1/2 inch stick of cinnamon or cassia bark; a few strands of saffron, add more if you want some colour; 1/2 cup water (approx) * see notes; 2-3 drops lime juice; a pinch of lime zest; 1 teaspoon vegetable oil; a tiny pinch of salt

Instructions:

Finely chop the pineapple rings (as chunky as you want your chutney to be) and keep aside.

Heat oil in non stick pan/kadhai and lightly saute the chopped onions until the raw smell vanishes - about 2-3 minutes. Take care to see that they don't turn brown.

Add the rest of the ingredients except the sugar - pineapple chunks, chillies, ginger, cloves, cinnamon, saffron, salt and the water and bring the mixture to a boil. Reduce heat and simmer for 5-7 minutes stirring every now and then.

When the pineapple pieces appear to have softened a bit, add the sugar and the salt and mix well. Cook on a medium low heat for approx 8-10 minutes until the mixture begins to leave the sides of the pan but is still has some liquid (not watery but more like thin sugar syrup with some stickiness). Do a quick taste check and adjust the sugar and pinch of salt to balance the flavours. Add the drops of lime juice and zest, mix well. By now the mixture would be frothing (tiny bubbles begin to appear) - Do not over cook after this point

Remove the pan from the heat and let it cool for a minute. Then spoon the mixture into clean, dry glass jars and leave the lids unfastened. Let the chutney cool down completely before fastening the lids. Refrigerate for a longer shelf life.

Serve as a dip to grilled chicken or as a spread on chapathis or bread.

Notes:  "I prepared this with fresh pineapple that was not too sweet. If you are using canned pineapple then use the one stored in unsweetened juice. Reserve the juice and use instead of the water. Adjust sugar accordingly" Shireen Sequeira

Pineapple Charlotte

85g pkt pineapple jelly crystals; 250ml (1 cup) boiling water; 300g pkt Savoiardi (sponge finger biscuits); 750ml (3 cups) thickened cream; 130g (1/2 cup) lemon curd – I used the Monkey Butter I made recently (recipe about 3 blog posts back) Anne

Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir to dissolve the crystals. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled.

Meanwhile, line the base of a 20cm springform pan with baking paper. Trim 13 biscuits so they reach 1cm over the rim of the pan (reserve offcuts). Place trimmed biscuits, side by side, around the edge of the pan to fit snuggly. Arrange remaining biscuits and some of the offcuts over the base of the pan to cover.

Use electric beaters to beat 450ml (1 3/4 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat).

Spread half the lemon cream mixture over the biscuit base. Top with half the lemon curd. Use a skewer to create a swirled effect. Top with remaining lemon cream mixture. Place in the fridge for 6 hours, or overnight, until set.

Carefully remove the charlotte from pan and transfer to a serving plate. Use electric beaters to beat the remaining cream in a large bowl until soft peaks form. Use a piping bag fitted with a 2.5cm star nozzle to pipe cream over the top of charlotte and drizzle with the remaining lemon curd.

Use a hot knife to cut into wedges to serve.

Hawaiian Meatloaf

https://www.tastesoflizzyt.com/hawaiian-meatloaf/ 

 Serves 8

Ingredients:

For the meatloaf:

70g/1 1/2 pounds ground chuck; 1/4 cup minced onion; 1 large egg; 1/2 cup dry bread crumbs; 1 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup chili sauce

For the topping:

1/4 cup crushed pineapple (drained); 1/4 cup chili sauce

Instructions:

Preheat the oven to 180°C/350°F. Spray a shallow baking dish (at least 7x11"). Make sure the baking dish has sides to catch juices.

In a bowl, combine the beef, onion, egg, breadcrumbs, salt, pepper and chili sauce. Mix until combined.

Shape the meat into a loaf and place into the prepared baking pan.

Bake for 55-60 minutes or until the internal temperature reaches 70°C/160ºF  

In a small bowl, mix together the crushed pineapple and chili sauce. Brush this sauce over the meatloaf and return to the oven for an additional 15 minutes.

Allow the meatloaf to rest 5 minutes before slicing and serving.

Chicken Chimichangas with Avocado Pineapple Salsa

Adapted from https://www.rockrecipes.com/pork-chimichangas/

Ingredients

For the Chimichangas:

4 flour tortillas, 20cm in diameter; 226g shredded cheese; 3 cups cooked chicken, very thinly sliced and roughly chopped; 2 roma tomatoes, de-seeded and diced small; 1 tsp chili flakes; 1/4 tsp cumin; 1 tbsp olive oil; 1/4 tsp black pepper; pinch salt; canola oil for frying

For the Avocado Pineapple Salsa:

1 ½ cups fresh golden pineapple, diced small; 1 tbsp lemon juice; 1 tbsp finely chopped jalapeño pepper; 1 tsp salt; ½ tsp coarse ground black pepper; 1 tsp ground cumin; 1 tbsp brown sugar; ¼ cup chopped fresh cilantro; ½ red pepper diced small; 1 large avocado diced

Instructions

To prepare the chimichangas:

Toss together the tomatoes, olive oil, chili flakes, cumin, salt and pepper. Add the chopped chicken and toss together well.

Place the cheese in the centre of the tortillas. Add 1/4 of the chicken mixture beside the cheese. Bring two opposite sides of the tortilla toward the centre, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 160°C in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

To prepare the salsa:

Toss all ingredients together well in a glass bowl.

Let stand for about 2 hours before serving, stirring occasionally.

Serve at room temperature.

Moa Samoa Sauce

Adapted from https://www.nzherald.co.nz/eatwell/recipes/moa-samoa-sauce/HGXDTRKYZOBY745ALDXK6ZFGKA/

Ingredients:

Sauce - 4 spring onions, chopped; 4 cups pineapple juice; 1 cup passionfruit pulp, unsweetened; 3 oranges, juiced and zested; 3 limes, juiced and zested; 3 cups soy sauce; 3 cups raw sugar; 7 cm fresh ginger, sliced; 8 star anise (I used 4 leaves of anise myrtle) Anne

10 chicken drumsticks

Directions:

Put sauce ingredients into a pot and reduce until almost as thick and dark as a treacle. Thin with 1 cup of water.

Trim excess skin from chicken drumsticks or thighs. Take off all the skin if you are weight watching. Place in a roasting pan, add a tablespoon of coconut oil and pour over the thinned Moa Samoa.

Roast in a medium oven, basting the chicken until it has cooked and the Moa Samoa has reduced to a glaze.

Pineapple Tizana

https://www.donpolo.com/blog-post/venezuela-tizana-recipe

Venezuelan Tizana Recipe

Ingredients:

Pineapple; cantelope; watermelon; grapes (cut in half or quarters); mango; red and green apples; banana ... (any other fruit that you would like to add)

Red creaming soda or grenadine.

Peel and cut all the fruit into tiny pieces (about 1cm). Start with the fruit that won’t discolour like cantaloupe, watermelon, and pineapple. Use the pineapple juice or lemon juice to keep the apples and bananas from browning.

Mix all the fruit except the banana in a large bowl or pitcher. Add the banana right before serving.

Add red creaming soda to the drink and serve. Only add the drink to the fruit that you can eat that day. Save the rest of the fruit for later and add soda when you want to eat it. You could serve fruit to individual cups and let people add soda individually as well.

Pinapalia - beginning and ending with cocktails!

The Whale Watcher, made here by Faith on the Alaskan Dream ship the Baranof - pineapple juice, Bacardi Rum, Blue Curacao and a cherry!

This is a collection of pineapple marvels, many of which were shared with us by family and friends.

My cousin Jenny enjoyed a pineapple gelato on a Mediterranean cruise!

Catherine T spotted this pineapple cart in Porto, Portugal!

Lyndall enjoyed this delicious juice in Hawaii!

Catherine K spotted these fabulous shoes in Tokyo! I hope she bought herself a pair!

Many thanks to Phyl and Greg for these magnificent earrings!!! Modelled by Ella!

Ann's knifty bottle opener!

Roadside pineapples !

Beautiful mural at the Haymarket, Sydney!

Delicious Chili and Pineapple Sauce from the Dungog markets. Thanks Sue! 

Jelly from Iran!

Pineapple and Cinnamon Mood Tea! 

Tasty Pineapple and Mountain Pepper Sauce. Thanks Ella!

The Mary Pickford cocktail

60ml white rum; 40ml pineapple juice; 1 teaspoon Maraschino liqueur; 2 teaspoons grenadine; cherry for garnish

Place the rum, pineapple juice, Maraschino liqueur and grenadine in a cocktail shaker. Add 2 handfuls of ice and shake until cold.

Strain the drink into a cocktail glass. Garnish with a cherry if desired.

Pineapple truffles

https://www.facebook.com/GoldenCircle/

Ingredients:

250g block cream cheese; 1/3 cup sweet coconut condensed milk; 440g can Golden Circle Australian Pineapple Pieces in Juice, well drained; 1 ¾ cups unsweetened desiccated coconut; 375g white chocolate, chopped; ¼ cup toasted coconut flakes, to garnish (I used toasted shredded coconut)

Method:

Place a baking paper lined tray in the freezer to chill.

Add the cream cheese and condensed milk to the bowl of a food processor. Blend until smooth. Add the well-drained Golden Circle Pineapple Pieces and desiccated coconut. Pulse to combine, ensuring there are some small pineapple pieces remaining. Transfer mixture to a bowl and refrigerate for 1 hour, to firm up slightly.

Add the chocolate to a heatproof bowl. Microwave in 30 second bursts, stirring, until completely melted. Roll the chilled truffle mixture into walnut size balls, dipping straight into the melted chocolate. Coat well, and use a fork to remove the truffles, shaking of excess melted chocolate. Transfer truffles to the chilled baking tray, and scatter with toasted coconut while the chocolate is still melted. Repeat to use all the mixture, remelting the white chocolate if it begins to set.

Keep truffles refrigerated until ready to serve.

Pineapple and choko dessert

Chokos with Pineapple

½ cup pineapple juice; 4 young chokos; 1 tblsp lemon juice; 1/3 cup sugar

Peel, quarter and remove cores from chokos. Cut chokos into 3mm slices. Put in ovenproof dish, pour over pineapple juice and lemon juice, sprinkle with sugar. Cover, cook in a mod. slow oven 1 hour or until chokos are tender. Allow to cool, refrigerate until cold. Serve with yoghurt.

Pineapple and chicken kebabs

Adapted from https://www.simplyrecipes.com/recipes/chicken_and_pineapple_kabobs/

Makes 8

Ingredients:                                                                                                                                    Sauce - 1/2 cup plain yogurt; 1/4 teaspoon salt; 1 tsp chili flakes; 1 small cucumber chopped into small pieces

Marinade - 1/4 cup olive oil; 1/4 cup pineapple juice; 1 tablespoon soy sauce; 1 teaspoon salt; 1 teaspoon ground black pepper

680g chicken (breast or thighs), cut into 3cm pieces; 1 pineapple, peeled and chopped into 3cm pieces; 1 green capsicum and 1 capsicum, chopped into 3cm pieces; little tomatoes; zucchini chopped into 3cm pieces; another small cucumber cut into 3cm pieces

Tortillas for serving

Method:

Stir together the ingredients for the yogurt sauce.

Marinate the chicken - Whisk together olive oil, pineapple juice, garlic, soy sauce, salt, and pepper in a medium bowl. Add chicken to bowl and stir to coat with the marinade. Let marinate for 20 to 30 minutes, or overnight.

Heat a gas or charcoal grill to medium-high heat

If you are using bamboo skewers, be sure to soak them in water before assembling the ingredients on the skewers. Assemble the kebabs. Add the pineapple, peppers, and chicken to the skewers in any order you like, alternating between chicken, vegetables and fruit, dividing the ingredients evenly among the eight skewers.

Grill the kebabs on a lightly oiled grill.

Add the kebabs and let them cook for 5 to 6 minutes per side, until they get a nice char on them. Flip a few times until total grilling time reaches the 15-18 minute range.

Thanks for cooking Rob! 

To cook the kebabs Rob used lump wood charcoal then Jack Daniels whisky barrel woodchips in a small charcoal kettle barbecue. Mmmmm, delicious. Anne

Test a larger piece of chicken to see if it’s cooked through.

Serve grilled kebabs with yogurt sauce and wrap into tortillas.

Leftover kebabs will keep great for a few days in the fridge, and you can reheat them on a medium-low grill or in a 180°C oven until warmed through, about 5 minutes.

 

Choko and pineapple muffins

Adapted from https://www.annettemcfarlane.com/_Choko_Muffins.htm

Ingredients: 1½ cups fresh pineapple; 1½ cups fresh chokos; 1 egg; 125g butter; 1 cup sugar; 2 cups self raising flour; 2 tablespoons milk; pinch salt; 1 teaspoon brown sugar; ½ teaspoon cinnamon

Method: Peel pineapple & chokos. Dice into small pieces. Boil in 2 cups water for 5 minutes. Preheat oven to 180º C. Grease muffin tin. Drain liquid from cooked pineapple & choko pulp. Beat egg with fruit pulp. Rub butter into coconut, sugar, flour, milk & salt. Mix with pulp & egg mixture. Fill each muffin tray to 3/4 full. Sprinkle brown sugar & cinnamon on top. Put immediately into oven & cook until golden brown.

Haitian Blan Manje

Adapted from https://my.whisk.com/recipes/107de6e030fe58d41e487e8e38d64936f36

Ingredients:

5 servings

1 can evaporated milk; 1 can condensed milk; 1 can coconut milk; 1 can fruit cocktail; vanilla extract; coconut extract; 2 packs gelatin; ¼ cup water hot; pinch salt

+ extra fruit for serving, Anne

Instructions:

Mix the can of evaporated milk, condensed milk and coconut milk together.

Add the can of fruit cocktail

Add vanilla and coconut extract and a pinch of salt

Now make the gelatin mixture: mix 2 packs of gelatin with a 1/4 cup of hot water–not boiling

Mix well, then add gelatin mixture to the milk mixture all the while mixing.

Refrigerate for at least 4 hours before enjoying

Easiest Ever Pineapple Cake (5 Ingredients)

https://www.spendwithpennies.com/easiest-ever-pineapple-cake/#wprm-recipe-container-182280

Ingredients:

1 ½ cups sugar;  2 cups flour;  2 teaspoons baking soda;  20oz/450g can crushed pineapple with juices; 2 eggs

Instructions:

Preheat oven to 350°F/180°C. Grease a 9x13 pan.

Combine flour, sugar and baking soda in a bowl and mix well.

Stir in eggs and pineapple until very well mixed. Pour into prepared pan.

Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.

Ice, or top with cream cheese frosting or whipped cream.

Notes: Store in an airtight container in the fridge for up to 4 days.