Pineapple Coffee Cake

115g butter or margarine; 1 cup sugar; 2 cups flour; 2 tspns baking powder; 1  tblsp coffee powder; 1 egg; 1 cup milk; 425g can crushed pineapple, drained

Topping – 3/4 cup flour; 3/4 cup brown sugar; 100g butter or margarine; 1 tsp cinnamon

Cream sugar with butter.

Sift flour, baking powder and coffee powder.

Add to creamed mixture alternately with egg/milk mixture (place egg in cup and add milk to make 1 cup).

Spread in 22x33cm pan.

Cover with well-drained pineapple.

Mix topping ingredients till crumbly and sprinkle over pineapple.

Bake at 180°C for 1 hour.

Pineapple salmon

Marinade: 1 cup canned pineapple pieces; ½ tsp sesame oil; 1 tblsp melted butter; 1 tblsp lemon juice; 1 tblsp honey; 1 cup pineapple juice from the can; ¼ tsp paprika; salt and pepper

Mix marinade ingredients together in a bowl, add 4 salmon fillets and sit in the refrigerator for 30 minutes.

Remove salmon from the marinade and cook in air fryer 10 minutes. Pour the marinade into a saucepan and heat until boiling add 1 tblsp cornflour mixed with a cup of water. Stir well until sauce thickens.

Serve salmon with rice, marinade sauce and salad.

Pineapple, white chocolate and macadamia slice

 

Adapted from https://everydaygourmet.tv/recipes/white-chocolate-pineapple-and-coconut-slice

1½ cups self raising flour; ¾ cup sugar; 1 tsp cinnamon; 125g butter, melted and cooled slightly; 2 eggs, beaten; ½ cup white chocolate, chopped; 440g can pineapple pieces in juice, well drained; ½ cup macadamia nuts, chopped

Combine the flour, sugar and cinnamon in a bowl. Stir in the butter and eggs until just combined, then stir through the chocolate and pineapple. Spoon into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan), and scatter the nuts over the top.

Bake in a moderate oven 180°C for 35-40 minutes or until cooked and golden. Cool on a wire rack. Store in an airtight container until required. Cut into pieces and serve.

Pineapple & Coconut Bread & Butter Pudding

 

Adapted from Cooking Lovers facebook page

Serves 6-8

8 slices brioche or white sandwich bread, lightly toasted; 50 g unsalted butter, softened; 395 g can sweetened condensed milk; 1 1/2 cups (375 ml) coconut milk; 3 eggs; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1 cup (150 g) crushed pineapple, drained; 1/3 cup (25 g) shredded coconut; 1 tbsp raw sugar (for topping)

Preheat oven to 180°C (160°C fan-forced). Lightly grease a medium baking dish (1.5L capacity).

Spread each slice with softened butter. Cut into triangles or cubes and layer in the dish, scattering crushed pineapple and shredded coconut between layers.

Whisk together condensed milk, coconut milk, eggs, vanilla, and cinnamon.

Pour custard over the bread. Press gently so bread absorbs liquid. Let sit for 10–15 minutes to soak thoroughly.

Sprinkle with raw sugar. Bake for 35–40 minutes, or until golden and set with a gentle wobble in the middle.

Serve warm, topped with coconut yoghurt, whipped cream, or vanilla ice cream.

Teriyaki chicken salad with pineapple

Thanks for the link to this delicious recipe Leila.

https://theorganisedhousewife.com.au/recipes/salad/teriyaki-chicken-salad-with-pineapple/

1/2 cup teriyaki sauce; 4 chicken breasts; 1 cos lettuce, broken into pieces; 1 punnet cherry tomatoes, halved; 2 avocados, sliced; 1/3 continental cucumber; 50g pineapple slices, drained (reserve juices)

Dressing: 1/2 cup teriyaki sauce; 1/3 cup rice wine vinegar; 1/3 cup olive oil; reserved pineapple juice

Using a mallet pound chicken breast to a thin even thickness. Place chicken into a container.

In a jug add teriyaki sauce and half of the reserved pineapple juice, stir to combine.

Pour marinade over chicken, cover with lid and chill in the refrigerator for 15 minutes or until you’re ready to cook.

In a jar add all dressing ingredients with remaining pineapple juice, seal with lid and shake to combine. Set aside.

Meanwhile, prepare salad. Add lettuce, tomatoes, onions, avocado, cucumber to salad bowl.

Preheat BBQ. Cook chicken for 5-10 minutes until browned and cooked through. Discarding the marinade.

Cook pineapple slices on BBQ until heated through.

Slice chicken into bite-sized pieces and add on top of salad along with pineapple slices. Drizzle over the dressing and serve.

Sweet & Sour Chicken Meatballs

Adapted from https://www.woolworths.com.au/shop/recipes/sweet-and-sour-chicken-meatballs

440g can pineapple pieces in natural juice; 1 tbs cornflour; 1 small green capsicum, deseeded, finely chopped; 1  small red capsicum, deseeded, finely chopped; 3 cm piece ginger, grated; 1 tbs tomato sauce; 2 tbs white wine vinegar; 1 tbs soy sauce; 2 tbs oil; 1 cup panko breadcrumbs; 500g chicken mince; 1 tbs brown sugar; 2 cups rice, steamed (to serve)

Combine mince and breadcrumbs in a bowl. Season with salt and pepper. Roll mixture into balls and place on a large plate.

Heat oil in a large, deep frypan over medium heat. Add meatballs and cook, in batches, for 6 minutes, shaking pan often, until meatballs are evenly browned. Transfer to a plate.

In a large saucepan combine pineapple pieces with juice, capsicum, vinegar, cornflour, sugar, sauces and ginger, stir. Bring to the boil over medium heat. Return meatballs to pan. Cover and cook for 5 minutes or until meatballs are cooked through and sauce has thickened. Serve with rice.

Pineapple Cream Cheese Cobbler

Adapted from the Food Yummy facebook page                                    

Breakfast in the garden, but not quite cooked enough ... had to be patient ... and put it back in the oven
                                        

A difficult dish to photograph but very delicious 

For the cobbler base: ½ cup (1 stick / 113g) unsalted butter, melted; 1 cup all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; pinch of salt; 1 cup milk (whole milk preferred); 1 tsp vanilla extract

For the filling: 1 can (20 oz / 565g) crushed pineapple in juice (NOT drained); 120g (4 oz) cream cheese, cut into small cubes; ¼ cup brown sugar (for topping); optional: ½ tsp cinnamon or nutmeg

Preheat oven to 350°F (175°C).

Prepare the pan: Pour the melted butter into the bottom of a 9×13 baking dish. Do not stir — the butter forms the base layer.

Mix the batter: In a bowl, whisk together flour, sugar, baking powder, salt, milk, and vanilla until smooth. Pour this batter evenly over the melted butter. Do not stir — the batter will rise up around the filling as it bakes.

Add the filling: Spoon the crushed pineapple (with juice) evenly over the batter. Scatter the cream cheese cubes across the top. Sprinkle with brown sugar and optional cinnamon/nutmeg.

Bake for 40–45 minutes, or until golden brown and bubbly around the edges. The top should be golden and slightly crisp, with gooey pineapple and cream cheese underneath.

Cool slightly before serving: Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Option: Make it mini: Bake in ramekins for individual cobblers — reduce baking time slightly.