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

Pineapple Chicken

https://www.dinneratthezoo.com/pineapple-chicken/#wprm-recipe-container-13153

2 teaspoons vegetable oil; 1 pound boneless skinless chicken thighs cut into 1 inch pieces; 1 red bell pepper seeded, cored and cut into 1 inch pieces; 1 cup pineapple chunks fresh or canned; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 3/4 cup pineapple juice; 1/4 cup low sodium soy sauce; 1/3 cup low sodium chicken broth; 1/3 cup hoisin sauce; 1/4 cup brown sugar; 2 teaspoons corn starch; 2 teaspoons sesame seeds; 1 tablespoon sliced green onions; salt and pepper to taste

Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.

Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.

Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.

In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.

Add the sauce mixture to the pan and bring to a simmer.

Mix the corn starch with 1 tablespoon of cold water; stir until smooth.

Add the corn starch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.

Sprinkle with sesame seeds and green onions, then serve.

Rainbow smoothie popsicles

Based on

https://www.taste.com.au/recipes/rainbow-smoothie-popsicles-recipe/56c4zf4d?r=healthy&h=Health

375ml (11/2 cups) almond milk; 2 tsp pure maple syrup; 1 banana, peeled, sliced; 2 tbsp rolled oats; 50g chopped fresh pineapple; 125g frozen strawberries

Place the almond milk, maple syrup, banana and oats in a blender. Blend until smooth. Pour 1/2 of the banana mixture into a jug. Cover and place in the fridge.

Add the pineapple to the blender with the remaining banana mixture. Blend until smooth. Pour among twelve 80ml (1/3 cup) popsicles moulds. Place in the freezer until firm but not hard.

Pour the remaining ½ banana mixture into the clean blender. Add the frozen strawberries. Blend until smooth. Pour among the popsicle moulds. Insert a popsicle stick into each mould. Place in the freezer to set.