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!