Caramelised pineapple with brown sugar chilli glaze

Luke Mangan’s caramelised pineapple with brown sugar chilli glaze

https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/luke-mangans-caramelised-pineapple-with-brown-sugar-chilli-glaze

Ella was my glamourous assistant!

Ingredients:  80g unsalted butter; 1/3 cup (75g) brown sugar; 1/2 cup (125ml) orange juice; 1/4 tsp chilli powder; 1/4 tsp salt; pinch of ground black pepper; pinch of ground cloves; 2 tbs lime juice; 1 ripe pineapple, peeled; toasted coconut flakes, to serve; vanilla ice cream, to serve

Method:

STEP 1   Melt the butter in a small saucepan over medium heat. Add the sugar and cook, stirring, for 2-3 mins or until the sugar dissolves. Carefully stir in the orange juice. Add the chilli powder, salt, pepper and cloves. Stir to combine. Increase heat to medium-high and bring to a simmer. Simmer for 4-5 mins or until the glaze thickens slightly. Remove from heat. Stir in the lime juice. Set aside to cool slightly.

STEP 2   Use a large sharp knife to cut the pineapple lengthways into 8 wedges and remove the core. Insert a soaked bamboo skewer into each wedge. Place the pineapple on a baking tray. Pour over two-thirds of the glaze and turn to coat.

STEP 3   Heat a barbecue grill or chargrill on medium. Cook the pineapple on the grill, brushing occasionally with some of the remaining glaze, for 3-5 mins each side or until golden.

STEP 4   Arrange the pineapple on a serving platter. Drizzle with the remaining glaze and sprinkle with the coconut. Serve immediately with ice cream.

We enjoyed ours with the salad rather than as a dessert, Anne

Isami's grilled pineapple discovery

When packing up some old cookbooks recently my cousin Isami discovered this treasure from the 1960s and kindly forwarded me the grilled pineapple recipe, which is an old favourite in this household. I dare not speculate whether Isami kept this book or it made it's way to an op shop !!! Anne

The Australian Barbecue Cookbook, Winsom A Gilbert 1965

Sweets: Grilled Pineapple

Use sliced pineapple, either fresh or well drained tinned. Brush with melted butter and grill until heated through. Sprinkle with sugar – getting it all on the fruit, not the fire, if you can, and serve as soon as the sugar melts.

Grilled pineapple donuts

 Australian Women’s Weekly Food for Camping, 2018 Sydney 

Pineapple Upside-Down Donuts

Makes 8

125g (4oz) butter, softened; ½ cup (110g) firmly packed brown sugar; 1 tsp ground cinnamon; 6 cinnamon doughnuts; 440g (14oz) can pineapple (slices)

1 Prepare a fire to glowing coals

2 Combine butter, sugar and cinnamon in a small bowl; stir until combined

3 Place 6 sheets of foil on a flat surface; top each with a slightly smaller piece of baking paper. Place a doughnut on one side of each sheet. Spread tops of doughnuts with half the butter mixture. Top each doughnut with a pineapple ring; spread with remaining butter mixture. Fold paper around donuts; fold foil over doughnuts. Seal parcels by crimping edges together like a samosa

4 Cook parcels, pineapple-side down, in the hot coals. Cook for 5 minutes; check pineapple is caramelised underneath. Reseal parcels; turn doughnuts pineapple-side up. Cook for further 2 minutes; serve warm

Always delicious, grilled pineapple

Barbecue Cooking by Babette Hayes 1970  Australia.

Grilled Pineapple

To accompany meat or poultry, peel the pineapple, cut into 2cm-thick slices. If the pineapple is large, cut the slices in half. Grill until golden on both sides.

Donna's birthday treat for Jesse

The Only Cookbook You'll Ever Need, Zoë Camrass 1977 London

Grilled pineapple with rum

Serves 4 to 6

1 ripe pineapple; 4 to 6 tblsp Jamaican rum; 4 tblsp soft brown sugar; 1 pint (575ml) good quality vanilla ice-cream

Preheat the grill to moderate.

Cut the pineapple in half lengthways. Scoop out the flesh and cut into small cubes. Toss the flesh with the rum and return to the shells. Cover the leaves with foil.

Put the pineapple halves in the grill pan, sprinkle with the sugar and cook under the grill until the sugar has melted.

If the pineapple is too near the heat, the rum may ignite, but the flames will soon subside if the grill pan is lowered.

Remove the foil and serve at once with the ice-cream.

And, for a totally delicious breakfast ...

... grilled pineapple with French Toast

Mystic Pineapples

The Mystic Cookbook, the secret alchemy of food, Denise Linn and Meadow Linn 2012 USA

“To Activate Clarity: Eat Yellow – Yellow foods can stimulate the intellect as well as communication. Yellow is associated with mental discrimination, organisation, attention to detail, evaluation, active intelligence, happiness, concentration, and clarity of thought. Yellow is a colour that stimulates flexibility and adaptability to change. Yellow kitchens tend to be gathering places for family and friends to chat about their day. Plus, healing vitamin C is found in lemons and grapefruit. Summer squash, yellow peppers, sweet corn, pineapples, yellow watermelons, and other yellow fruits and vegetables fill you with glowing yellow energy; and they contain beta-carotene that promotes healthy eyes” the authors.

Hawaiian Rainbow Kebabs

20 bamboo skewers

Marinade: 3 tblsp brown sugar; 2/3 cup pineapple juice; 6 tblsp tamari; 8 cloves garlic, crushed; 1 tsp grated fresh ginger

Kebabs: 450g beef, cut into 4cm cubes top sirloin works well); 225g button mushrooms; 450g sweet potatoes (1 large or 2 small), peeled and cut into 4cm cubes and par boiled; 450g very small gold potatoes, parboiled (if large, cut them into smaller chunks); 2 green bell peppers, cut into 4cm square; 1 red onion, cut into 3cm chunks; 1 fresh pineapple, cut into 4cm chunks; 1 275g pkg cherry tomatoes; vegetable or canola oil

If using bamboo skewers (available in most grocery stores), soak them in water for at least 20 minutes to keep them from burning on the grill.

To make the marinade, combine the brown sugar, pineapple juice, tamari, garlic, and ginger in a large bowl.

Cut the beef and wash the mushrooms. Add the beef and mushrooms to the marinade and stir to combine. Cover with plastic wrap and refrigerate while preparing the other ingredients.

Bring 2 pots of water to a boil, one for the sweet potatoes and one for the gold potatoes. Meanwhile, peel and cut the sweet potato. When the water is boiling, add the gold potatoes to one and the sweet potatoes to the other. Parboil until just barely soft (about 5 minutes for the sweet potato and 10 minutes for the gold potato). This is a bit tricky. If they’re overcooked, they’ll fall off the skewer. But if they’re undercooked, they won’t cook at the same rate as the meat and vegetables on the grill.

Drain and rinse the potatoes with cool water. Pour them back into the pots they cooked in and toss each with 1 tblsp vegetable oil. This will keep them from sticking to the grill.

Wash the tomatoes, and cut the peppers, onions and pineapple. I find it helpful to put each ingredient in a bowl and line them up on the counter. That way the kebabs can be made assembly-line style.

Fire up the grill. When the grill is hot, carefully oil the grate with a paper towel dipped in vegetable oil.

It can be fun to put the ingredients on the skewer in the order of the rainbow. Depending on how you assemble the kebabs, you may end up with leftovers of some ingredients. In this case, you can either save them for another use or make some haphazard kebabs with whatever vegetables are remaining.

Grill over medium heat, about 5-10 minutes per side, or until the potatoes are cooked through and the meat has reached desired doneness.

If you have leftover marinade, you can gently boil it in a small pan until any uncooked meat juices are well cooked and the sauce has reduced. This makes a tasty glaze to drizzle over the kebabs.

Gratitude Granola 

Makes about 10 cups

5 cups old-fashioned rolled oats; pinch of salt; 2 tsp cinnamon; ½ tsp freshly ground nutmeg; 2 to 3 cups raw seeds and raw chopped nuts (pre-roasted nuts and seeds will burn); suggestions: walnuts, pecans, almonds, cashews, hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds are all delicious options; ½ cup shredded unsweetened coconut (optional); 2/3 cup honey or maple syrup; ½ cup coconut oil, vegetable oil, or canola oil; 2 cups dried fruit (must be added after cooking because it will burn otherwise); suggestions: raisins, golden raisins, cranberries, cherries, blueberries, strawberries, chopped apricots, chopped peaches, crystallised ginger, chopped mango, chopped papaya, or chopped pineapple

Preheat oven to 180°C

In a large bowl combine the oats, salt, cinnamon, nutmeg, nuts, and shredded coconut. In a smaller bowl combine the oil and honey. Mix the liquid ingredients with the dry and stir to combine. If you’re using coconut oil in its solid state, you may need to use your clean hands to mix it all together. The oats should be uniformly damp and taste delicious when samples. If they’re too dry, add more oil and/or honey. If not delicious enough, adjust ingredients until it passes your inspection. This is part of what making granola so much fun!

Spread the raw granola evenly between two large baking sheets and put them into the oven on the lower-middle and upper-middle racks. Stir frequently, and halfway through the baking time, rotate from top to bottom. Bake until crisp and golden, about 30-40 minutes. The oats will become crisper as they cool. Stir in dried fruit. Cool completely before storing in an airtight container.

Grilled pineapple with lamb shanks

The Australian Book of Meat Cookery, sponsored by the Australian Meat Board, recipes by Tess Mallos, Photographs by Norman Nicholls, Sydney 1970

Pineapple Barbecued Lamb Shanks

Serves 4

8 lamb shanks; 1 x 12oz (350g) or 30oz (850g) tin pineapple slices

Marinade: 1 cup pineapple juice; 2 tsp curry powder; 2 tblsp brown sugar; 1 clove garlic, crushed; 1 tspn salt; freshly ground black pepper; 2 tblsp salad oil

Make sure shanks are from the forequarter of the lamb. If you have difficulty obtaining shanks, order well ahead or save them in your freezer from shoulders and forequarters which you may purchase. Wipe shanks with and damp cloth and place them in a single layer in a glass, earthenware or enamel dish.

Mix marinade ingredients, adding to them the liquid drained from the pineapple slices. (Store slices in an air-tight plastic container in refrigerator until barbecue time). Pour marinade over shanks and marinate for at least 4 hours, turning them occasionally.

To barbecue place shanks over glowing coals and cook for 25–30 minutes, turning often and basting with marinade. Place pineapple slices on barbecue 5 minutes before shanks are cooked.

TIME 25-30 minutes

GARNISH with barbecued pineapple slices

SERVE WITH salad and French bread and butter

Pineapple lamb shanks

100 Hostess Party Favourites, forward by Margaret Fulton, promoting Tupperware NSW 1971

“To ensure that your party is a memorable one two factors are common to all good hostesses. Planning and confidence. Planning is mostly a matter of timing, always allow yourself sufficient time to purchase the necessary ingredients for each dish, time to prepare them and time to cook, prepare the tables and dress at least 15 minutes before you receive your guests.

Confidence: Every hostess likes to serve their guests with something new and original. You can be confident of serving these recipes and ensuring that your party will be a memorable one.”

Pineapple Barbecued Lamb Shanks 

8 lamb shanks, not sawn; 1 x 440g can pineapple slices

Marinade: 1 cup pineapple juice; 2 tspn curry powder; 2 tblspn brown sugar; 1 clove garlic, crushed; 1 tspn salt; freshly ground black pepper; 2 tblspn salad oil

Make certain shanks are from the forequarter of the lamb. Wipe shanks with a damp cloth and place them in a single layer in a glass, earthenware or enamel dish. Mix marinade ingredients, adding to them  the liquid drained from the pineapple slices. Pour marinade over shanks and marinate for at least 4 hours, turning them occasionally, To barbecue, place shanks over glowing coals and cook for 25 – 30 minutes, turning often and basting with marinade. Place pineapple slices on barbecue 5 minutes before shanks are cooked.

TIME 25 – 30 minutes

GARNISH WITH barbecued pineapple slices

SERVE WITH salad and French bread and butter.

Serves 4.

Pineapple with Seoul

 

It's great having a family on constant pineapple alert as they travel the world! Thanks for this wonderful photo of pineapple on sticks grilling in South Korea Ky!! Anne.

Caramelised Pineapple (Afloat)

Barbecue Cooking by Babette Hayes  1970  Australia

Caramelised Pineapple

Remove the tail, stalk and peel of the pineapple. Cut lengthways into 8 wedges. Brush with melted butter and sprinkle with white or brown sugar. Cook over medium coals for 5-8 minutes on each side until both sides are a rich golden brown.

No one had to walk the plank ('though I suspect they would have all enjoyed that!) for not eating the caramelised pineapple!

Yes, Ella was there too! Anne.

Pineapples in Vogue

Food in Vogue, Six Decades of Cooking and Entertaining, 1976 UK  (1940s recipes section)

Mutton chops with pineapple  

Allow one chop and one slice of pineapple per person. Roast or fry the chops. Season with salt, pepper and paprika. Dip slices of pineapple into flour and fry in margarine to a golden brown. Top each slice with chop sprinkled with parsley and paprika.

Thanks for the fabulous1960/70s Bessemer steak plates, Renae. I love them! Anne

Ananas en surprise

Cut a slice from the top of a ripe pineapple. Scoop out the centre and remove any woody parts. Cut flesh into small pieces. Prepare a thick custard, enrich with a few tablespoons of evaporated milk, scalded and cooled; fold in the fruit; fill the case. Set on ice. Place on a dish with a napkin around to hold it steady. Cover with the tufted top.

Vogue Australia Cook Book, 1969 Compiled by Sheila Scotter and Elizabeth Reeve

“LUNCH AT A HOLIDAY HOUSE

(Mrs Walter Pisterman)

Melon and Prosciutto Ham

Meat Cheese and Stuffed Hard-Boiled Eggs

Slices of Baby Veal Sausage topped in French Dressing with finely-chopped Onion

Thick slices of Beef Fillet

French Bread with faintly Garlicky Butter

or

                        Jellied Tomato Ring            

Asparagus, radishes, pickled cucumbers, ham and fresh pineapple served in a divided dish

This meal would be prefaced by Pimms mixed with equal quantities of soda and dry ginger ale, with mint, cucumber and lemon garnish. A chilled rose would be drunk with the meal.”

Illustration from "Food in Vogue, Six Decades of Cooking and Entertaining"

Barbecue Party Kabobs

440g can Golden Circle Pineapple Pieces, 450g small pickling onions, 450g lean bacon rashers, pieces of capsicum, wedges of tomatoes, ¼ cup vinegar, 1 clove garlic (crushed), ¼ cup cooking oil. ½ tspn salt, 1 tspn meat extract, 1 tspn mustard, 1 tspn Worcestershire sauce

Make up basting sauce with a half cup of syrup from Pineapple Pieces, vinegar, garlic, cooking oil, salt, meat extract, mustard and Worcestershire Sauce. Peel onions, cover with water and boil till crisp-tender. Drain. Place bacon (rind removed and cut into even lengths), pineapple and onions in a dish and pour sauce over. Cover and stand 1 hour. Drain. Skewer alternate pieces of pineapple, whole onions and bacon strips, pieces of capsicum, wedges of tomatoes. Brush with sauce. Place under griller for 15 minutes, turning frequently, or cook with frequent turning on hot plate of barbecue.

While you at the barbecue you could try this great way of frying eggs – in a circle of capsicum, Anne.

Sausage Tropicana

Well, it has an exotic name! Anne.

440g can Golden Circle Pineapple Pieces or Crushed Pineapple, 3 cups boiled, salted, drained rice, 450g cooked beef or pork sausages, 1 tblspn brown sugar, 1 tblspn vinegar, salt pepper, mustard.

Place the rice in a well-buttered casserole. Arrange the browned sausages over the top. Drain the pineapple and to it add the brown sugar, vinegar and seasonings. Spoon the seasoned pineapple over the sausages. Moisten with a little of the pineapple syrup. Dot with butter. Bake in a moderate oven about 20 minutes.

Steak Tropic Style

440g can Golden Circle Sliced Pineapple, required number of steaks, butter, brown sugar.

Grill or deep-fry steaks till done. When turning steaks, add drained pineapple slices to grilling rack. Brush with melted butter, sprinkle with brown sugar and continue cooking until pineapple slices are richly glazed. If deep-frying the steaks, remove to warm plate when done. Place pineapple slices in pan, sprinkle with brown sugar and cook until glazed. Then serve steaks with pineapple slices, mashed potatoes, grilled tomato slices and green beans.

Our friend Georgina’s snake beans, and "bubble and squeak" fried in capsicum rings were a tasty addition, Anne.

Chickenburgers

440g can Golden Circle Pineapple Pieces, 230g cooked chicken, 230g creamed potatoes, 1 beaten egg, 1 tspn grated onion, 1 tspn chopped parsley and seasonings.

Mince chicken fine and place in bowl with potatoes, beaten egg, onion, parsley and seasonings. Mix well, form into patties, dust with flour, dip in beaten egg and coat with fine dry crumbs. Fry golden brown on both sides. Drain pineapple pieces and heat in pan after cooking patties. Serve burgers sandwich style with filling of pineapple pieces. NOTE: Some cooks like to add ham or mushrooms to chickenburgers.