Pineapple and date loaf

 Australian Women's Weekly Cakes and Slices Cookbook, original edition 1987

I served this sliced and buttered, Ann

Pineapple Zucchini Cake

 

From Recipes by Lisa on Facebook

For the Cake: 2 cups all-purpose flour; 1 1/2 cups grated zucchini, gently squeezed; 1 cup crushed pineapple, drained; 2 large eggs; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup chopped pecans or walnuts, optional

For the Creamy Frosting: 8 oz cream cheese, softened; 1/2 cup butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp milk or cream, if needed; pineapple pieces or chopped pecans, optional for topping

Preheat oven to 175°C. Grease a 22X33cm baking pan or line it with parchment paper.

Grate the zucchini, then gently squeeze out extra moisture with a clean towel. Drain the crushed pineapple well.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil or melted butter, and vanilla extract until smooth. Stir in the grated zucchini and drained crushed pineapple.

In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.

Add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped pecans or walnuts if using.

Spread the batter evenly into the prepared baking pan. Bake for 30–35 minutes, until the centre is set and a toothpick inserted into the cake comes out clean. Let the cake cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, then mix until fluffy. Add a little milk or cream if needed to make the frosting spreadable.

Spread the frosting evenly over the cooled cake. Top with pineapple pieces or chopped pecans if desired. Slice and serve.

Air Fryer Pineapple

Adapted from https://thishealthykitchen.com/air-fryer-pineapple/

2 heaping cups sliced pineapple from approx. ½ small pineapple; 1 tablespoon vegan  butter or margarine melted, optional; 2 tablespoons maple syrup; 1 teaspoon cinnamon

Optional Chili Lime Dip: 3 tablespoons cashew cream or vegan mayo; 1 tablespoon lime juice approx. half a lime; ½ teaspoon chili powder

Peel, core and slice your pineapple and place in a mixing bowl.

Combine the melted butter, maple syrup and cinnamon in a small bowl, then pour it over your pineapple slices. Mix gently to even coat the slices.

Then place them in a single layer (slightly overlapping is fine) in your fryer basket and air fry at 190˚C for 12-15 minutes, or until caramelized. Flip the pineapple once at the halfway point.

Enjoy warm or cold, as a side dish or dessert.

Pineapple Coconut Scones

Adapted from https://www.theconsciousplantkitchen.com/pineapple-coconut-scones

3 ¾ cups Self-Rising Flour; 1 X 400g can Coconut Cream; 1 X 225g can crushed pineapple, undrained; ½ cup desiccated coconut; 3 tablespoons raw sugar; 1 teaspoon vanilla extract

Preheat the oven to 220°C. Line a large baking sheet with parchment paper. Lightly oil the paper with oil spray. Set aside.

Open the can of coconut cream, stir well.

In a large mixing bowl, add self-rising flour, sugar and desiccated coconut. Whisk to combine evenly.

Add the coconut cream, crushed pineapple and vanilla.

Use a rubber spatula to stir and form a moist sticky scone dough.

Scoop some of the batter with a tablespoon and drop it on the baking sheet. It will form imperfect dollops of dough.

Sprinkle extra desiccated coconut on top of each scone if you like.

Bake for 18-25 minutes at 220°C until golden brown on top, and a toothpick inserted in the centre comes out clean.

Let them cool down on the baking sheet for 10 minutes at room temperature, then transfer to a cooling rack for 1 hour.

Delicious served with butter or yoghurt, Anne.

Pineapple Elvis Presley Cake (Jailhouse Rock Cake)

 Adapted from Grandma's kitchen facebook page

1 packet vanilla cake mix (plus ingredients listed on the box)

Pineapple Glaze: 1 440g can crushed pineapple with juice; 1 cup granulated sugar; ½ tsp vanilla extract

Cream Cheese Frosting: 250g cream cheese, softened; ½ cup butter, softened; 3-4 cups icing sugar; ½ tsp vanilla extract

Prepare cake mix according to package instructions and bake in a 22×33cm pan.

While the cake is still hot, simmer crushed pineapple with juice, granulated sugar, and ½ tsp vanilla for 3-5 minutes, creating a glossy pineapple glaze.

Poke warm cake all over with a fork or skewer, then pour pineapple glaze evenly over the surface, letting it soak deeply into the cake.

For frosting, beat softened cream cheese and butter until creamy. Add powdered sugar gradually until thick, fluffy, and spreadable. Mix in ½ tsp vanilla.

Once cake is fully cool, spread frosting in a thick, creamy layer. Chill at least 1 hour before slicing — it gets even better as it sits! 

Crispy Pineapple Chicken Jalapeño Tostadas with Chili Lime Cream

From Tasty Bites facebook page

6 tostada shells; 300 g cooked chicken (I used chicken mince); 150 g pineapple (I used canned pineapple pieces); 1 jalapeño; 100 g sour cream; 1 lime; chili flakes

Mix chicken, pineapple, jalapeño.

Spread mixture on tostadas.

Bake 10 min at 200°C.

Mix sour cream, lime, chili; drizzle.

                                             

Thanks to Yuka's family for these fun pineapple gifts from Japan ! Anne