Pineapple, Chicken and Rice

Adapted from “Cooking n Baking” facebook page. Thanks for the link Leila.

Ingredients:

1 pound chicken breast, cubed; 1 cup pineapple, cubed; 1 tablespoon olive oil; 1 red bell pepper, diced; 1 cup jasmine rice; 2 cups chicken broth; 1 tablespoon soy sauce; 1 teaspoon ginger, grated; salt and pepper to taste; 1/4 cup parsley, chopped; ¾ cup raw cashews; 1 tablespoon sesame seeds

Directions:

In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the red bell pepper. Cook until soft.

Add the pineapple and cook for an additional 2 minutes.

Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.

Return the chicken to the skillet, mix well, and heat through.

Serve garnished with cashews, parsely and sesame seeds.

Fruit loaf

“Everything I know about cooking I learned from the Country Women’s Association of NSW” Sydney 2018

1 cup cold tea; 1 cup sugar (brown or white); 1 cup mixed dried fruit (I used my favourite dried fruits - pineapple, dates, cranberries & sultanas, chopped) ; 2 cups self-raising flour, sifted

Soak together tea, sugar and fruit for 2 hours. Fold in sifted flour. Bake in a greased and lined cake tin in a moderate oven for 40-50 minutes.

Some of my favourite tea towels

This wonderful pineapple inspired tea towel was decorated by my clever great nieces Matilda and Xanthe, I think it might be far too special to use drying dishes!!! Anne

You just can't go wrong with a pineapple motif!

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.

Pineapple macadamia yoghurt ice cream

Ingredients: 500g natural yoghurt; 100g macadamia nuts (extra chopped for garnish); 100g dried pineapple (extra chopped for garnish); 1/2 tablespoon honey

Method: Mix all ingredients in a blender. Pour into the cups of a silicon muffin tray. Put into  the freezer until frozen. Pop out as needed and decorate with extra chopped macadamias and pineapple.

Pineapple impossible pies

Thanks for the link Leila

https://www.taste.com.au/recipes/pineapple-impossible-pies-recipe/

                              

Ingredients

4 eggs, separated; 125g butter, melted, cooled, plus extra for brushing; 200g (1 1/3 cups) plain flour, plus extra for dusting; 395g can sweetened condensed milk; 250ml (1 cup) milk; 227g can crushed pineapple in juice; icing sugar, to dust

Method

Preheat oven to 180⁰C/160⁰C fan-forced. Brush twelve, 160ml (2/3 cup) muffin pans with butter and lightly dust with flour.

Use electric beaters to beat egg yolks in a large bowl for 3 to 4 minutes or until very pale and thick. Add the butter and beat until combined. Add flour, beating until just combined. With the beaters on low speed, gradually beat in the condensed milk and milk until well combined. Fold in the pineapple.

Use clean beaters to whisk the egg whites in a bowl until soft peaks form. Fold one-third of the egg whites into the flour mixture. Fold in the remaining egg white, in two batches, until just combined.

Spoon the mixture evenly into the muffin pans. Bake for 20- 22 minutes or until the tops are firm but mixture is slightly wobbly. Set aside in the pan to cool completely.

Serve the pies dusted with icing sugar.

Pineapple and feta rolls

Adapted from a cooking clip on Instagram (adrian.ghervan) – feta rolls - with the Pineapple Princesses’ addition of pineapple (I think banana could also work!)

12 slices bread; 12 slices of feta; 12 slices of fresh pineapple; ¼ cup olive oil; 1 tsp dried mixed herbs/oregano; ½ tsp chili flakes; 1 lightly beaten egg; 1 tblsp sesame seeds

Roll each of the bread slices very flat                                                                     Lay a slice of feta at the bottom edge of the bread slice                                                                

Drizzle or brush the feta and bread with olive oil                                                                                               

Sprinkle the feta with a pinch of dried mixed herbs/oregano                                   Place a slice of fresh pineapple on top of the feta                                                                                              

Brush the top edge of the bread slice with some lightly beaten egg          

                 

Roll the bread and brush the outside with more of the egg                        Sprinkle with sesame seeds                                                                                          

Bake in an air fryer 10mins, or an oven 20 mins 180˚⁰C                                                                                         

Remove from the oven when a crispy brown, trickle with honey and enjoy.                                                         

We also enjoyed these served with natural home made yoghurt, Anne