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.

Pineapple hedgehog

1 pineapple; 150g cheddar, cut into cubes; 60g cabanossi, cut into ten 2.5cm pieces; cubes of pineapple; 8 mini tomatoes, halved; olives; grapes; pickled onions; anything else you fancy; your favourite dip or just sweet chilli cream cheese

Use a sharp knife to cut the top off the pineapple, scoop out fruit.

Thread cubes of cheese and your other decorative ingredients onto toothpicks and poke them around the sides of the pineapple.

Place the pineapple on a serving plate. Spoon the dip into the centre to serve. Time to party!

Sometimes these are called sputniks. Play with different possibilities! Anne

Thai-style noodles with cashews & pineapple

Adapted from China Study Cookbook 2017 USA according to the ingredients I already had. It was delicious. I love the curry/pineapple combo, Anne

Serves 4-6

450g whole grain linguine; 2 tblsp arrowroot powder; 1 cup low sodium vegetable broth; 1 ½ cups canned lite coconut milk; 3 tblsp tamari, to taste; 1 tblsp Thai red curry paste; 1 tblsp curry powder; grated zest & juice 1 lime; 2 tsp crushed red pepper flakes; 1 medium yellow onion, thinly sliced; 1 red bell pepper, seeded & cut into 3 cm squares; 3 cups sliced bok choy; 3 garlic cloves, minced; 1 ½ cups coarsely chopped fresh pineapple; ½ cup toasted cashews for garnish; ¼ cup finely chopped fresh basil for garnish; ¼ cup finely chopped fresh cilantro for garnish; 3 tblsp finely chopped fresh mint for garnish

Cook the whole grain linguine according to the package instructions, then drain & rinse under cold water until cool. Set aside.

While the linguine is cooking, in a medium bowl whisk the arrowroot powder into the vegetable broth. Whisk in the coconut milk, tamari, curry paste & curry powder, lime zest & juice, & red pepper flakes. Set aside.

Sauté the onion & bell pepper in a large skillet over medium heat until the onion turns translucent & starts to brown, about 5 minutes. Add water 1 to 2 tblsp at a time to keep the vegetables from sticking. Add the bok choy & garlic & cook for another minute.

Stir in the red curry paste mixture, pineapple & cooked linguine, & cook until heated through. Serve, garnished with cashews & chopped fresh herbs.

 

Pineapple Kiwi Soda

Adapted from The GREAT Savor PH facebook page

Ingredients

½ cup fresh pineapple, chopped; 1 kiwi, peeled and coarsely chopped; 4 tbsp sugar; 1 medium lime, juiced; ice cubes; cold sparkling water

Instructions

In a blender, combine the pineapple, kiwi, sugar, and lime juice. Blend until smooth.

Fill a glass with ice cubes. Pour half of the fruit syrup into the glass, then top with cold sparkling water.

Stir gently to mix. Serve immediately, optionally garnished with a slice of kiwi or pineapple on the rim.

Pineapple Butternut Crumble

Adapted from https://www.cookist.com/butternut-pineapple-crumble/

Ingredients

1 medium butternut pumpkin peeled & cubed; 1 can (250g/8 ounces) unsweetened crushed pineapple, drained;  1 carton (250g/8 ounces) spreadable cream cheese; 2 tbls melted butter; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 10 coarsely crushed shortbread biscuits (I didn’t have shortbread in the pantry so I used choc chip biscuits – nobody complained!); 1/4 cup melted butter; 1 tbls sugar; 3/4 cup sliced almonds

Instructions

Preheat oven to 350F/160C fan/gas mark 4.

Place squash chunks in a large saucepan, add water to cover. Bring to the boil. Cover & cook until tender,15-20 minutes.

Drain; leave to cool slightly. When cooler, process in a food processor until only slightly chunky.

Add pineapple, cream cheese, butter, cinnamon & nutmeg – blitz until smooth. Transfer mixture to a greased 8-in. square baking dish (I used 4 individual ramekins)

For the topping:

Combine the crushed cookies, butter, and sugar together until well mixed.

Sprinkle evenly over the surface of the pineapple and squash mixture. Top with the sliced almonds.

Bake, uncovered, until edges are lightly browned, and almonds are golden brown, around 35-40 minutes. Serve with cream, ice cream or yoghurt mmmm.

Pineapple lime jelly

 Adapted from a few different websites . . . Thanks for the idea Ky, Anne

1 packet pineapple jelly crystals; 1 packet lime jelly crystals; 1 small can pineapple pieces; 250ml premade custard; 2 tblsp shredded coconut

Step 1: Make up one of the 2 jelly packets and when cool but not set pour into glasses of your choice. Sit the glasses in a bowl at a tilt. Pack around the glasses with tissue paper to hold them in place.

Step 2: When the jelly is set make up the 2nd jelly packet and when cool pour into the same glasses and tilt at a different angle.

Step 3: When the 2nd jelly has set pour in some custard, add some pineapple pieces and top with shredded coconut.

Fruity pineapple and chocolate no bake slice

Adapted from https://www.taste.com.au/recipes/fruity-chocolate-no-bake-slice/

250g pkt milk arrowroot biscuits; 200g dried pineapple; 200g dried apricots; 400g dark chocolate, broken up; 1/2 cup (125ml) thickened cream; 170g craisins

Line a 20cm x 30cm slab pan with non-stick baking paper. Place biscuits into a large sealable plastic bag and close. Wrap in a tea towel and use a rolling pin to roughly crush biscuits.

Cut up the apricots and pineapple into small pieces.

Melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water. (Alternatively, melt in the microwave on medium/50 per cent power, stirring every minute.)

Add the crushed biscuits, apricots, pineapple and craisins to the melted chocolate mixture and stir until well combined. Spoon into the pan and use the back of the spoon to smooth the surface. Place in the fridge for 3-4 hours or until set. Cut into squares to serve.

Sandia Loca with pineapple

 Crazy pineapple and watermelon salad!!

Scoop out a watermelon half, chop the flesh and combine with chopped pineapple, cucumber (and whatever other fruit you may have), soya chips, Japanese peanuts or other cruchy nuts. Sprinkle with lime juice and enjoy straight away.

Pineapple Strawberry Pound Cake

From Mama's Flavorful Recipes facebook page, thanks for the link Leila!

Cake Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup sour cream or Greek yogurt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ½ cup crushed pineapple (drained well); 1 cup fresh strawberries, sliced (plus a few extra for top)

Lemon-Pineapple Glaze: 1 ½ cups powdered sugar; 2 tbsp pineapple juice; 1 tbsp lemon juice; ½ tsp vanilla extract (optional); Pinch of salt

Preheat oven to 325°F (163°C). Grease and flour a bundt or deep round cake pan. Line the bottom with parchment if needed.

In a large bowl, cream butter and sugar until light and fluffy (4–5 mins). Beat in eggs, one at a time. Stir in vanilla extract.

In another bowl, whisk flour, baking powder, and salt.

Gradually add dry ingredients to the wet, alternating with the sour cream. Mix until just combined. Gently fold in drained pineapple and most of the sliced strawberries (reserve a few slices for top).

Pour batter into the prepared pan. Arrange a layer of sliced strawberries on top (which will caramelize beautifully as shown in the image).

Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 10–15 minutes, then invert onto a wire rack or cake plate. Let cool completely before glazing.

Glaze: In a bowl, whisk together powdered sugar, pineapple juice, lemon juice, and a pinch of salt until smooth.

Adjust consistency with more juice or sugar as needed.

Drizzle generously over the cooled cake, letting it drip down the sides like in the photo.

Tips: For more pineapple punch, brush the cake lightly with reserved pineapple juice before glazing.

Optional: Add ½ tsp lemon zest or coconut flakes into the batter for extra flavor.

Store at room temp for 2 days or in the fridge up to 5 days.

Candied Pineapple

Lana Recipes on facebook

Ingredients: 

2 (20-ounce) cans sliced pineapple rounds in heavy syrup; 3 cups granulated sugar; 1/4 cup light corn syrup

Instructions: 

Drain the pineapple, reserving 1 1/2 cups of the juice. Add water if needed to reach 1 1/2 cups of liquid

In a large skillet, combine the reserved juice, 2 1/2 cups sugar, and corn syrup. Cook over medium heat, stirring until sugar dissolves and mixture boils gently for 4 minutes

Reduce heat to low. Add pineapple rings, arranging in a single layer if possible.  Simmer, turning frequently, until pineapple is translucent (about 45 minutes)

Remove pineapple from syrup and place on a wire rack to dry.  (Discard or save syrup)

For faster drying in humid climates, place the rack in a 200°F oven for 30 minutes, or until pineapple is no longer sticky

Let cool completely. Roll in remaining 1/2 cup sugar

Store in an airtight container at room temperature for up to one week

I think the best way to use this candied pineapple is chopped up in fruitcake or biscuits etc, Anne

Baked Southern Pineapple Orange Swirl Cheesecake

Adapted from Kitchen delights on facebook  

Ingredients: 1 1/2 cups graham cracker crumbs;1/4 cup melted butter; 3 (8 oz) packages cream cheese, softened; 3/4 cup sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup crushed pineapple, drained; 1/2 cup orange marmalade

Preheat oven to 325°F (165°C).

Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.

Beat cream cheese and sugar until smooth; add eggs one at a time, then mix in vanilla.

Gently fold in pineapple.

Pour filling over crust, then drop spoonful’s of orange marmalade on top and swirl with a knife.

Bake for 50–60 minutes or until centre is just set.

Cool completely, then chill for at least 4 hours before serving

This was yum with a burnt caramel tang. I made a couple of adjustments to the recipe ie I used my niece Katrina’s delicious fig and ginger jam for the swirl, lactose free cream cheese, and ginger nut biscuits for the base, Anne

Pineapple and carrot smoothie

Adapted from https://wikihow.thebustednews.com/p/carrot-pineapple-smoothie

½ cup carrot, peeled and chopped; 1 banana, peeled and chopped; ½ cup orange juice; ½ cup pineapple chunks, peeled and chopped; 1 tblsp maple syrup; 1 cup almond milk (or milk of your choice); ice cubes

Combine ingredients in a blender and mix until smooth.

Pinapalia glasses!!

                                         

Thanks Ky and Yuka, I love these glasses !!!!

And I love these too Isami and Marisa, Vivi and Max!!!

Pineapple cheese slice

Cooking for a crowd, Parties for 25 people, Australian Women’s Weekly, October 20, 1971.

Desserts for a happy ending: Pineapple cheese slice

Crumb crust: 6oz plain sweet biscuits; 3 oz butter or substitute

Filling: 8oz packaged cream cheese;14 oz can condensed milk; 1 dessertspoon gelatine; 15oz can crushed pineapple; 1/3 cup lemon juice

Crumb crust: Crush biscuits, combine biscuit crumbs and melted butter, blend well. Press over base of greased 7” x 11” lamington tin. Lined with aluminium foil, with foil coming up over the edges, to make it easier to remove slice from tin. Refrigerate until set.

Filling: Cream together cheese and condensed milk until light and smooth. Drain pineapple. Sprinkle gelatine into pineapple juice, stir over low heat until dissolved, cool. Add pineapple juice and lemon juice to cheese mixture, beat well. Stir in drained pineapple. Pour on to prepared crumb crust. Refrigerate until set.

Make 3 of these quantities to serve 25.

For the crumb crust I used ginger nut biscuits, and as you can see I adapted the recipe to fill individual glasses, Anne

Pineapple and tofu kebabs

8 bamboo skewers; 24 fresh pieapple pieces; 16 pieces of firm tofu; 1 tblsp soya sauce; 1 tblsp maple syrup or honey; 1/2 tsp chili flakes; 1 tblspn olive oil; 

Simply toss the fresh pineapple and firm tofu pieces into a marinade of olive oil, soya sauce, chili flakes and honey or maple syrup for 1 hour. Thread alternate pineapple and tofu pieces onto the bamboo skewers (3 pineapple and 2 tofu onto each skewer) then cook on a barbecue or grill.

Tropical fruit jam

Adapted from https://unevieenchantee.com/

2 C peeled and chopped watermelon; 4 C peeled fresh pineapple; 2 peeled mangoes; 1 peeled dragonfruit; 4 oranges; sugar; 1 envelope pectin

Place a small plate in the freezer. Sterilize jars and lids.

Prepare the fruit: Place watermelon in a blender and puree. Coarsely chop pineapple, mango and dragonfruit. Zest the orange, then peel and coarsely chop the fruit.

Place all of the fruit in a large pan and cook on medium until the fruit is softened. It will take about twenty minutes, depending upon how much heat you use.

Put the cooked fruit in a food processor and process until there are no large chunks remaining. Don’t overprocess, though, as you want to keep some texture.

Measure the fruit and add 3/4 as much sugar as you have fruit. For example, if you have 4 cups of fruit, add 3 cups of sugar.

Place the fruit and sugar back in the large pan and cook over medium heat, stirring, until it comes to a full boil. Add the pectin and stir constantly until it returns to a full boil.  Continue stirring for one minute.

Remove the pan from the heat. Spoon a little of the jam onto the plate that has been in the freezer. Return to the freezer for two minutes. The jam should appear thickened and should wrinkle when you touch the surface.

If the jam does not seem thick enough, return it to the heat and boil for another couple of minutes. Repeat the freezer test.

The thickened jam is ready to be placed into the sterilized containers. Leave the filled jars undisturbed for 12-24 hours.

                                        

              

An amazing topping for scones, toast, ice cream!!! Anne

Upside down pineapple biscuits

Follow the pictures!! Simple and yum!! (Best eaten hot) Anne

Pineapple cream cheese strudel

Adapted from Food Lovers facebook page

Serves 4

1 square frozen puff pastry; 1 cup crushed pineapple, drained; 2 tblsp shredded coconut; 1/2 cup cream cheese, softened; 2 tblsp icing sugar; 1 tsp vanilla extract; 1 tblsp milk

Preheat the oven to 190°C. Line a baking sheet with parchment paper.

In a medium bowl combine the cream cheese, icing sugar and vanilla extract. Mix until smooth and well blended.

Lay a square of defrosted puff pastry onto the parchment paper. Cut  lines along the sides of the square as per the photograph leaving an area in the centre for the filling.

Spread the cream cheese mixture evenly over the centre of the pastry.

Top the cream cheese mixture with the crushed pineapple and shredded coconut.

                                          

Fold the cut pieces over the filling, alternating sides to create a braid effect, as per photograph.

Brush the milk over the top of the braid.

Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.