Pineapple black pepper and bacon fried rice

Adapted from https://www.splendidtable.org/story/2019/10/09/black-pepper-bacon-pineapple-fried-rice

Ingredients                                                                                                                                1 tablespoon canola oil; 1"/3cm piece of ginger, peeled and grated; 5oz/140g smoked thick-cut bacon, diced; 1 teaspoon dark soy sauce; pinch of ground black pepper; 6 large fresh shiitake mushrooms, sliced into 3/8"/1cm strips; 2 1/4 cups cooked jasmine rice; 2 tablespoons tamari or low-sodium light soy sauce; 3/4 cup finely diced fresh pineapple flesh; 1-2 scallions, sliced on a deep diagonal, to garnish

To serve - sriracha chili sauce; a few lime wedges (optional)

Directions

Heat a wok over high heat until smoking, add the canola oil, and give it a swirl. Add the ginger, and stir-fry for 5 seconds, then add the diced bacon, and stir-fry for 1 minute to caramelize it around the edges. Season with the dark soy sauce and black pepper, and toss well. Add the mushrooms and wok-fry together for 30 seconds.                                                                       

Tip in the cooked rice, season with the tamari or light soy sauce, then add the pineapple, and stir gently to mix well. Garnish with the scallions, and serve with some sriracha chili sauce. For an extra zing, and a truly tropical taste, you can squeeze some lime juice over, if you like.

More Pineapple and Custard Tarts

Adapted from https://www.bestrecipes.com.au/recipes/pineapple-custard-tart/6fu7qzor

Pineapple and Custard Tarts

Ingredients

880 g (crushed) canned pineapple reserve liquid; 2 tbs custard powder; 1 tbs sugar; pastry cases

Method

Strain pineapple and reserve juice.

Mix custard powder, sugar and juice together and cook over low heat until mixture thickens.

Add pineapple and combine well.

Pour into pastry cases and refrigerate to set.

Grilled Pineapple Donut Sundaes

Thanks for this (naughty) link Bronnagh!!! Anne

https://grandbaby-cakes.com/grilled-pineapple-donut-sundaes-recipe/?fbclid=IwAR0xb5ZmY7MTWsFXN5LZiT-l6FyQGSYNaQWP2FCTiimz90LMvQtxrk7BGlU

Ingredients:

For the Pineapple: 4 tablespoons unsalted butter; 1/3 cup dark brown sugar packed; 1/4 cup rum; 1/4 cup fresh orange juice; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 5 fresh pineapple rings

For Serving: 5 fresh glazed donuts; Vanilla or coconut ice cream for serving

Instructions:

For the Pineapple:

Add butter, brown sugar, rum, orange juice, cinnamon, vanilla extract and salt to a medium sized pan over medium high heat.

Allow sauce to melt together then stir until combined. Bring sauce to simmer and allow sauce to reduce by about a ⅓.

Add pineapple rings to a glass dish and pour ¾ of the sauce over the pineapple. Leave the rest for serving.

Allow sauce to soak into pineapple for about 20 minutes, flipping over halfway through at 10 minutes.

While pineapple soaks prepare your grill. Spray grill with non-stick spray or lightly brush grates with oil.

Grill pineapple about 5-7 minutes on each side until beautiful grill marks appear and the pineapple is tender. While grilling, you can baste with additional sauce used for soaking the pineapple.

For the Doughnuts:

Spray the grill again or add oil again. Add doughnuts to the grill and carefully watch because they can burn fast. Grill for about 20-40 seconds then flip to grill the other side. Serve immediately warm.

To prepare sundaes, cut a donut in half, add pineapple slice and top with ice cream and leftover sauce (keep warm) and serve.

Hawaiian Meatloaf

https://www.tastesoflizzyt.com/hawaiian-meatloaf/

Serves 8

Ingredients:

For the meatloaf:

70g/1 1/2 pounds ground chuck; 1/4 cup minced onion; 1 large egg; 1/2 cup dry bread crumbs; 1 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup chili sauce

For the topping:

1/4 cup crushed pineapple (drained); 1/4 cup chili sauce

Instructions:

Preheat the oven to 180°C/350°F. Spray a shallow baking dish (at least 7x11"). Make sure the baking dish has sides to catch juices.

In a bowl, combine the beef, onion, egg, breadcrumbs, salt, pepper and chili sauce. Mix until combined.

Shape the meat into a loaf and place into the prepared baking pan.

Bake for 55-60 minutes or until the internal temperature reaches 70°C/160ºF  

In a small bowl, mix together the crushed pineapple and chili sauce. Brush this sauce over the meatloaf and return to the oven for an additional 15 minutes.

Allow the meatloaf to rest 5 minutes before slicing and serving.