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.