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, rice noodle and chicken salad

Serves 4

Ingredients

100g rice noodles; 1 large barbecue chicken; 650g fresh pineapple, peeled, cored, diced; 1 small iceberg lettuce, cored, thinly shredded; 1 cup fresh mint leaves, shredded; 3/4 cup Thai dressing or mayonnaise; extra mint leaves, to serve

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until just softened. Drain.

Meanwhile, remove and discard skin and bones from chicken. Shred chicken.

Place noodles, chicken, pineapple, lettuce, mint and dressing in a large bowl. Using tongs, toss until well combined. Serve with extra mint leaves.

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.

Tropical pineapple, mango and avocado salad

Thanks for the loan of this quirky 80's cookbook Barbara!

“The Complete Avocado Cookbook” Christine Heaslip, Australia 1988

2 avocados, cut into slices lengthways; 2 mangoes, cut same as avocados

Pineapple dressing: 100g fresh pineapple, chopped; 20ml salad vinegar; 1 tsp honey; oil

Garnish: pineapple slices; curly endive or mignonette lettuce; julienne strips of carrot, celery, capsicum, zucchini & cucumber; cherry tomatoes

To make dressing: blend all ingredients until smooth, adding only enough oil to make a reasonably thick dressing. Taste for seasonings.

To serve: place avocado and mango slices in a fan shape in a plate. Pour over prepared dressing. Garnish plate with pineapple slices, curly endive or mignonette lettuce leaves and decorate with tropical flowers, julienne vegetables and cherry tomatoes.

Alternatively, chop mangoes and avocados into chunks, toss with dressing and serve in a hollowed out fresh pineapple half, as a centrepiece.

Glamour Girl Salad (with pineapple)

From @70sdinnerparty on Instagram

Glamour Girl Salad contributed by Mrs Mark Abilgaard

4 halves Barlett pears; 4 half slices pineapple; 4 small white candles; 8 small round peanuts; ¼ lb cheese; 1 maraschino cherry (I used a cherry tomato); cinnamon red hots (I used cinnamon powder); fruit mayonnaise dressing; 4 lettuce leaves

Place pear in centre of lettuce leaf for girl’s face. Use small peanuts for eyes and strip of cherry for mouth. Tint cheeks with cinnamon candy. Place candle in corner of mouth for cigarette and ½ pineapple ring around chin (small end of pear) for collar. Then put mayonnaise around top of head for hair and grate cheese over the mayonnaise, being careful not to get it on face. Light cigarette and serve at once. Serves 4.

What a great do-it-yourself salad idea for a children's birthday party!!!! Perhaps without the cigarette references!!! Anne 

Advertisement from the 1960s

Such deliciousness from the past!

Asian layered rice salad with pineapple

https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/ijv38cbw?r=recipes/x09u7yop

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored; 3 baby pak choy, shredded; 1 red onion, thinly sliced; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh coriander sprigs

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Step 1   Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Step 2   Meanwhile, make chilli and lime dressing: Combine all ingredients in a small bowl.

Step 3   Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Cut pineapple into 1cm-thick slices. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with onion, carrot, cucumber and remaining pineapple. Drizzle with remaining dressing.

Step 4   Sprinkle with noodles, peanuts and coriander. Serve.

Grilled pineapple with lychee and ginger salad

“The CSIRO Total Wellbeing Diet: Complete Recipe Collection” CSIRO, Australia, intro. By Dr. Manny Noakes 2015

½ ripe pineapple, peeled; ¼ cup (60ml) white rum; vegetable oil spray; 16 fresh lychees, peeled, seeded and quartered; 1 X 1.5cm piece ginger, or to taste, peeled and cut into very fine strips; small handful mint leaves

Cut the pineapple in half lengthways, then cut out the hard core. Cut each half into slices about 5mm thick. (I cut mine into smaller pieces) Place in a shallow dish, pour over the rum, then cover and leave to stand for 1 hour. Drain well, reserving any liquid.

Heat a chargrill plate or large heavy-based frying pan over medium heat. Once hot spray with vegetable spray. Working in batches, cook the pineapple slices for 2-3 minutes on each side until golden

Meanwhile, combine the lychees, ginger and the reserved soaking liquid in a bowl and toss to combine well.

Divide the pineapple slices among plates, scatter over the lychee mixture and the mint leaves, drizzle with juices and serve.

Curried rice salad with pineapple

Green and gold curried rice salad

https://www.taste.com.au/recipes/green-gold-curried-rice-salad-recipe/vzcxtpwx

1 1/2 cups basmati rice; 1/2 cup frozen peas; 1 corn cob, husk and silk removed; 1/2 cup coconut milk; 1 1/2 tbsp lime juice; 1 1/2 tbsp tamari; 1 tsp mild curry powder; 2 garlic cloves, crushed; 2cm piece fresh ginger, peeled, finely grated; 1/4 tsp dried chilli flakes; 3 tsp honey; 1/2 small pineapple, peeled, cored, halved, sliced; 1 green capsicum, sliced; 2/3 cup unsalted roasted cashew nuts, roughly chopped; 60g baby spinach; 2 celery stalks, trimmed, thinly sliced diagonally; 1/2 cup small fresh mint leaves

Step 1

Cook rice in a large saucepan of boiling, salted water for 12 minutes or until tender, adding peas in the last 3 minutes of cooking time. Drain. Rinse under cold water. Drain well. Cool.

Step 2

Meanwhile, heat a barbecue grill or chargrill pan over high heat. Add corn. Cook, turning occasionally, for 8 to 10 minutes, or until corn is tender and beginning to char. Transfer to a chopping board. Set aside for 5 minutes to cool. Carefully cut kernels from cob in large chunks.

Step 3

Combine coconut milk, lime juice, tamari, curry powder, garlic, ginger, chilli (if using) and honey in a large bowl. Season with salt and pepper. Reserve 1/3 of the dressing. Add rice to bowl. Toss to coat.

Step 4

Add pineapple, capsicum, cashew, spinach, celery, corn and half the mint leaves to rice mixture. Season with salt and pepper. Gently toss to combine.

Step 5

Transfer rice salad to a serving bowl. Drizzle with remaining dressing. Serve sprinkled with remaining mint.

With a dash of soya sauce the leftovers made a delicious fried rice for lunch the next day, Anne

Pineapple cucumber salad

https://happypineappleco.com/blogs/the-pineapple-blog/the-best-pineapple-cucumber-summer-salad

Ingredients:

1 pineapple chopped; 1 English cucumber chopped; 2 limes zested and juiced; 1/3 cup cilantro roughly chopped; salt and pepper optional

Instructions:

Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.

Season with salt and pepper if desired.

Serve immediately or keep chilled until ready to serve.

Isabel Allende and pineapple

Aphrodite: A memoir of the senses, Isabel Allende, recipes by Panchita Llona, drawings by Robert Shekter, 1998

“Isabel Allende brings her magical storytelling powers to a highly personal and charmingly idiosyncratic look at the intertwined sensual arts of food and love. Blending personal reminiscence with folklore from around the world, historical legends, and memorable moments from literature—erotic and otherwise—Allende spices her narrative with equal portions of humour and insight.

Assembling a feast of fascinating facts about the aphrodisiac powers of food and drink, Allende serves them up with both convincing admiration and due irreverence. She offers suggestions, both ancient and modern, for luring a lover, kindling sexual ardor, prolonging the act of love, and reviving flagging virility. Dipping into the cauldron of history, she reports on the lascivious appetites of everyone from the emperor Nero to Catherine the Great to France’s notorious Madame du Barry.

A personal ode to the pleasures of food and sex, Aphrodite celebrates the sensual life with joy and imagination. Allende’s exuberance, storytelling powers, and naughty sense of fun make this memoir an irresistible treat for the senses.”  https://www.isabelallende.com/en/book/aphrodite/summary

Appetizers, Amorous Games, Leaf by Leaf, Kiss by Kiss: Spinach California

“Very fresh and original” Isabel Allende

Ingredients: 1 pound raw spinach (10 cups), stems removed; ½ cup ricotta cheese; ½ cup pineapple chunks; ½ cup broken walnuts; 3 strips bacon; 3 tblsp olive oil; 1 tblsp tarragon vinegar; ½ tsp mustard; salt and pepper to taste

Preparation: Wash and dry the spinach. Tear it into smaller pieces. Mix with the ricotta and pineapple chunks. Broil the walnuts and bacon until crisp. Crumble the bacon and add to the salad with the nuts. Combine the oil, vinegar, mustard, salt, and pepper. Pour over the salad just as you serve it.

Desserts, The Happy Ending: Caribbean Bomb

“This recipe is very generous for two but may be served at a small orgy” Isabel Allende

Ingredients: ½ fresh pineapple, cut lengthwise, keeping the leaves; 1 medium mango, cut in cubes; 1 mandarin orange, in sections; ½ cup sliced guava; 1 banana, sliced; juice of ½ lemon; 3 tblsp sugar; 2 tblpn curaçao; 1 cup vanilla ice cream; 2 tblsp grated coconut

Preparation: Hollow out the pineapple, cut the edible portion into cubes, and store the shell in a cool place. Combine the pineapple cubes with the mango, mandarin orange, and guava. Then add the banana sprinkled with the lemon juice to prevent its turning brown. Season with the sugar and curacao. Fill the pineapple shell with vanilla ice cream and top with the cubed fruit. Sprinkle grated coconut over all. Chill until served.

Hawaiian (pineapple) rice salad

From Unusual Coleslaw with thanks:  http://unusualcoleslaw.blogspot.com/2020/10/hawaiian-rice-salad.html

Hawaiian Rice Salad

Toss together: 2 cups cooked rice (I used brown rice and quinoa), 1/2 cup Tongala mayonnaise or french dressing, 1 cup grated cheese, 1/2 cup grated carrot, 1/4 cup pineapple pieces (I used fresh)

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.18.

Sadly Tongala dairy in Victoria is no more: https://www.dairynewsaustralia.com.au/news/2019/09/26/794340/nestle-to-shut-vic-factory

Thanks for the fabulous dish Alexandra ! Anne

Pineapple Coleslaw

Thanks for the link to this recipe Leila

https://frommybowl.com/pineapple-coleslaw/#tasty-recipes-3232

PINEAPPLE COLESLAW

INGREDIENTS

1/2 Small Head Green Cabbage, shredded (about 4–5 cups); 1/2 Red Onion, diced; 2 Jalapeños, diced and seeds removed; 1 cup Shredded Carrot; 1 1/2 cup Fresh Pineapple, diced into 1/4” cubes; 1/2 bunch Cilantro, stems and leaves finely chopped; Juice of 1 Lime; 3 tbsp White Vinegar; 1 tsp Salt

INSTRUCTIONS

Wash, Chop, and prep all of the vegetables.

Combine all ingredients in a large bowl, and mix until everything is well incorporated.

Serve as desired; you can serve this immediately, but it is best chilled. I would recommend storing it in the fridge for at least 3 hours, preferably overnight.

I couldn’t access all the right ingredients …  red onion, jalapeños or cilantro . . . so I mixed in chopped red pepper and parsley instead, it was delicious with cold roast lamb and a sprinkling of chili flakes, Anne

Pineapple for President

Salad for President, Julia Sherman 2016 New York

Spicy Scallop Crudo with Pineapple

2 tblsp finely diced fresh pineapple; ¼ cup (60ml) fresh Meyer lemon or regular lemon juice; ¼ cup (60ml) fresh lime juice; 1 tblsp fresh tangerine juice; 1 tblsp minced seeded serrano chili; 1 tsp honey, if needed; 8 to 10 diver scallops; high-quality extra-virgin olive oil; 1 green onion, thinly sliced at an angle; ½ tsp torn fresh cilantro leaves (optional); flaky sea salt or pink Himalayan salt for colour

1.   Combine the pineapple, citrus juice, and chili in a small dish; taste and add honey if needed, ¼ tsp at a time, stirring to dissolve and tasting until you like the level of sweetness

2.   Gently rinse the scallops, submerging them in cold water and draining to remove all sand. Repeat once or twice (no one likes a sandy scallop). Pat dry

3.   Using a sharp fish knife, slice the scallops into rounds as thinly as possible, about ¼ inch (6mm) thick, arranging them in a shallow serving bowl, over-lapping at the edges in a, um, “scalloped” pattern

4.   Spoon the pineapple and citrus mixture over the scallops and drizzle them with oil. Scatter the green onion and cilantro , if using, on top and season with salt. Serve immediately with chopsticks.   

Pineapple coconut salad

Unforgettable: a coconut cookbook, including Fiji dishes, Three Loose Coconuts 2004

“He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children” South Seas proverb

Fruity coconut salad   “Light and refreshing”

2 cups freshly grated coconut; 2 cups grated carrot; 1 chopped spring onion; 1 medium, ripe, diced pawpaw; 1 seeded, diced cucumber; ½ diced pineapple; 1 large, diced tomato; 2 medium, diced mangoes; 1 peeled, seeded, diced orange; fresh, chopped mint leaves; 1 tsp fresh lemon juice; 1 tsp oil

Method:

1. Combine first 10 ingredients in a large bowl

2. Sprinkle with a mix of the lemon juice and oil

3. Garnish with orange and fresh coconut

NB: A good nut oil is delicious

Pineapple Rice Salad

Coles Recipes

Pineapple Rice Salad

Serves 6

1 cup (200g) basmati rice; 2 cups shredded wombok; ¼ large fresh pineapple, peeled, cored, thinly sliced; 250g cherry tomatoes, halved; 1 spring onion, thinly sliced; ½ cup coriander leaves; ¼ cup chopped mint leaves; 2 tblsp lime juice; 1 ½ tblsp fish sauce; 1 tblsp brown sugar; 1/3 cup (50g) Flavour Escapes Thai Sweet Chili Cashews; ¼ cup flaked coconut or coconut chips, toasted; mint sprigs, extra, to serve

1. Cook the rice following packets directions. Transfer to a large bowl and set aside to cool.

2. Add the wombok, pineapple, tomato, spring onion, coriander and mint to the bowl. Whisk the lime juice, fish sauce and sugar in a jug until well combined. Add half the dressing to rice mixture. Gently toss until well combined.

3. Place the rice mixture on a serving platter. Sprinkle with cashews and coconut. Serve with extra mint sprigs and remaining dressing.

Four delicious recipes for pineapple and mango

Festive Fare from our house to yours: 1991, Christmas Recipes. A gift from the Home Management section of Prospect Electricity, Sydney.

Tropical Fruit Chutney

2 cans Golden Circle crushed pineapple, 450g each; 4 large bananas, peeled and sliced; 1 mango, peeled and chopped or 1 can mango, 425g, drained and chopped; 1 ½ metric cups Cornwell’s white vinegar; 1 metric cup chopped Lions of Babylon dates; ½ metric cup sultanas; 1 metric cup CSR crystal sugar; 2 teaspoons SAXA salt; 2 teaspoons turmeric; 2 teaspoons cinnamon; 1/8 teaspoon Chinese five spice

Drain pineapple reserving ½ metric cup juice. Combine pineapple, reserved juice and remaining ingredients in a large saucepan. Bring slowly to the boil, stirring until sugar dissolves. Simmer 30 minutes or until thickened, stirring occasionally. Pour into warn, sterilised jars. Cool. Seal, label and date. Decorate for gift giving.

Makes approximately 4 x 250ml jars.

https://therecipecritic.com/grilled-mango-pineapple-salad/

Grilled Mango & Pineapple Salad

Author: Chelsea from Chelsea's Messy Apron

INGREDIENTS: 1 (10 ounces) package of romaine lettuce; 1 pineapple; 2 large mangos; ½ cup chopped macadamia nuts, toasted; ⅓ cup flaked coconut, toasted; 2-3 green onions; 1 red bell pepper

Dressing: ⅓ cup 100% canned Pineapple Juice; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon honey; 1 tablespoon white sugar; ½ teaspoon salt

INSTRUCTIONS:

Chop the romaine lettuce into small pieces to allow for more absorption of the dressing.

Preheat an outdoor grill for high heat, and lightly oil grate with olive oil.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Slice a mango into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.

Chop the pineapple and mangoes into large chunks and add to the salad.

Lightly toast the macadamia nuts and coconut. Add to the salad.

Finely chop the green onions and bell pepper (remove stems and seeds) and add to the salad.

Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine. The dressing is extremely thin/watery (there is nothing like mayo or Dijon mustard to thicken it up), but it's super delicious. Just make sure to dress after serving out the salad and it sticks to the lettuce quite well.

Only dress what you will eat as the dressing will make the salad soggy if it sits for a long time.  Enjoy!

https://www.goodfood.com.au/recipes/pineapple-and-mango-jam-20121001-343r9/

Pineapple and mango jam

TIME: 1-2 hours   MAKES: 1 litre

A recipe from the Good Food collection.

Ingredients: 1 ripe pineapple; 2 large mangoes; 1 teaspoon grated lemon rind; 1/3 cup (80 ml) lemon juice, reserving the pips and rind of 1 lemon; 1.2 kg sugar, warmed

Method:

1. Place two plates in the freezer. Remove the skin and the tough eyes from the pineapple. Cut into quarters lengthways, remove the core and cut the flesh into 1 cm pieces. Peel the mangoes and cut each mango cheek from the stone. Cut into 1 cm pieces. Place the pineapple, mango, any juices, lemon rind and juice, and sugar in a large pan. Stir until all the sugar has dissolved.

2. Place the reserved pips and skin onto a square of muslin and tie securely with string. Add to the pan.

3. Bring to the boil, then reduce the heat and simmer, stirring, for 30–40 minutes, or until setting point is reached. Remove any scum with a skimmer or slotted spoon. Stir across the base of the pan to check that the jam is not sticking or burning. Be careful, the jam will froth. When the jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.

4. Remove from the heat and test for setting point by placing a little jam on one of the plates. A skin will form on the surface and the jam will wrinkle when pushed with your finger when setting point is reached. Remove any scum from the surface.

5. Pour into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for 6 weeks.

http://allrecipes.com.au/recipe/11709/mango-and-pineapple-chutney.aspx

Mango and Pineapple Chutney

Ingredients : 2 tablespoons vegetable oil: 1 teaspoon chilli flakes; 1 large sweet onion, diced; 10cm piece fresh ginger root, peeled and diced; 1 large yellow capsicum, diced; 3 large ripe mangoes, peeled, seeded and diced; 1 small pineapple, peeled and diced; 1/2 cup (90g) brown sugar; 1 1/2 tablespoons curry powder; 1/2 cup apple cider vinegar

Directions:

Separately place the onion and ginger in a food-processor then blend until smooth.

Heat the vegetable oil in a large saucepan over medium heat. Stir in the chili flakes and cook until they begin to sizzle then stir in the blended onion.

Reduce the heat to low, cover and cook stirring occasionally until the onions loose their smell; about 20 minutes.

Remove the lid and increase the heat to medium then stir in the ginger and yellow capsicum. Cook and stir until the ginger is fragrant; 2 to 3 minutes.

Stir in the mangoes, pineapple, brown sugar, curry powder and vinegar. Bring to a simmer and cook for 30 minutes; stirring occasionally.

Cool the chutney completely when done and store in airtight containers in the refrigerator.

Two quirky pineapple salads from the 1940s

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946

“To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, “I good luck with my cake today”, or “I had bad luck with my bread yesterday”. 

Happily, luck causes neither the success or the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.” The editor.

Pineapple and Nut Salad in Tomato Baskets

1 cup crushed pineapple; 1 cup broken nut-meats; French dressing; 6 tomatoes; mayonnaise

Mix pineapple with nut-meats and stand in French dressing in the refrigerator. Peel a cut off the top of each tomato leaving a strip to form a handle. Carefully scoop out the center and fill with the pineapple and nuts. Place one teaspoon of mayonnaise on top of each basket.

Pineapple and Cream Cheese Salad

6 slices canned pineapple; 1 cup cream cheese; purple grape-juice; French dressing; lettuce leaves

Work enough grape-juice into the cream cheese to soften it so that it can be made into balls with the hands or with butter paddles. Place a slice of pineapple on a lettuce leaf, put a cheese ball on top and pour grape-juice and French dressing over all.

Pineapple rice salad

Marching Koalas Celebrity Cook Book, Hunter Region High Schools Band 1991 Newcastle NSW

Hawaiian Rice Salad contributed by Adrian Page

2 cups brown rice; 1 tin pineapple pieces; 2 small onions (I used 2 spring onions); ¾ cup raisins; ¾ cup nuts (cashews, pecan nuts, almonds etc)

Sauce: ¼ cup vinegar; 1 tsp curry powder; 1 tsp mustard; 1 tsp salt; ¼ cup oil; ¼ cup sugar; 1 clove garlic

Cook rice until tender. Drain pineapple. Add diced capsicum, chopped onion and the remaining ingredients which can be left whole. Blend sauce ingredients and pour over salad.

Sage ham steaks with pineapple

Thanks for showing me this recipe Rose

Woolworths Fresh magazine March 2017

Sage ham steaks with pineapple

Serves 8

¼ cup oil; ½ cup sage leaves; 8 ham steaks; 8 thin slices fresh pineapple, core removed; 2/3 cup maple syrup; salad of mixed leaves, avocado, mango, red onion and roasted macadamias (or cashews) to serve

1 Heat half oil in a small frying pan on medium. Cook sage leaves, in 2 batches, for 1minute, until crisp. Remove with a slotted spoon and drain on paper towel.

2 Wipe out pan and brush with remaining oil. Heat on high. Cook steaks for 2 – 3 minutes each side. Transfer to a plate.

3 add pineapple to pan. Cook for 1 – 2 minutes each side. Return steaks to pan.

4 Drizzle syrup over. Simmer for 1 – 2 minutes, until thickened slightly. Serve topped with sage leaves and accompanied with salad.

Maya Angelou's delicious chicken-and-pineapple-salad

Great food all day long, eat joyfully, eat healthily, Maya Angelou 2011 London

Chicken-and-pineapple-salad

2 cooked, skinned chicken breasts; 4 slices ripe pineapple; 120ml/4floz rice vinegar or white wine vinegar; 2 tblsp sugar; 115g/4oz mayonnaise; fresh mint, chopped; lettuce leaves, crisped by soaking in ice water; 65g/2 1/2oz cashew nuts, broken, toasted (optional)

1. Dice the chicken and pineapple into large pieces.

2. Stir the vinegar, sugar, and mayonnaise together in a large bowl until the sugar is dissolved. Add the chicken and pineapple.

3. Add the mint to taste and stir well. Serve atop lettuce leaves and sprinkle cashews over the salad, if desired.

Serves 4 or 5