Pineapple, rice noodle and chicken salad

Serves 4

Ingredients

100g rice noodles; 1 large barbecue chicken; 650g fresh pineapple, peeled, cored, diced; 1 small iceberg lettuce, cored, thinly shredded; 1 cup fresh mint leaves, shredded; 3/4 cup Thai dressing or mayonnaise; extra mint leaves, to serve

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until just softened. Drain.

Meanwhile, remove and discard skin and bones from chicken. Shred chicken.

Place noodles, chicken, pineapple, lettuce, mint and dressing in a large bowl. Using tongs, toss until well combined. Serve with extra mint leaves.

Pineapple Punch

Adapted from South African Recipes facebook page

Ingredients:

2 cups pineapple juice; 2 cups orange juice; 2 cups ginger ale; pineapple and orange slices, cranberries for garnish; 2 cups of cranberry juice (optional)

Directions:

In a large pitcher or punch bowl, combine juices.

Stir in ginger ale just before serving to keep the fizz.

Garnish with fresh pineapple and orange slices, and cranberries for a festive touch.

Pour over ice, serve and enjoy!

Pineapple Rightside Up Sugar Biscuits

from https://middleeastsector.com/pineapple-upside-sugar-cookies

Ingredients

For the cookies: 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons milk

For the topping: 8 -10 pineapple rings (fresh or canned), drained and cut into halves or quarters; 2 tablespoons brown sugar; 10 maraschino cherries, stems removed

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and milk, and beat until combined. Gradually add the dry ingredients and mix until just combined.

Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Gently press the dough balls down slightly with the back of a spoon to flatten them. Take half of a pineapple ring and place it in the center of each cookie dough ball. Sprinkle each pineapple ring with a small amount of brown sugar. Place a maraschino cherry on top of each pineapple ring.

Bake the cookies for 12-15 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are best served fresh, but you can store them in an airtight container for up to 3 days.

Pineapple Casserole

Ideal for incorporating festive season leftovers. Adapted from

https://www.allrecipes.com/recipe/214024/southern-pineapple-casserole/

Ingredients:

1 cup fresh pineapple, chopped & fried lightly in 1 tblsp butter; 1 cup chopped leftover meat ie ham, chicken or turkey; 2 cups shredded sharp Cheddar cheese; 2 tblsp pineapple juice;  ⅓ cup all-purpose flour; pinch chili flakes; ground black pepper to taste; 40 savoury crackers, crushed; ½ cup butter, melted;

Directions:

Preheat the oven to 175°C

In a large bowl mix together chopped, fried pineapple, leftover meat pieces, cheese, flour, juice chili flakes and black pepper.

Pour into a casserole dish.

Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.

Bake in the preheated oven until golden brown, about 30 minutes.

Pineapple Quick Bread

from Delicious Discoveries on Facebook

Ingredients: 2 cups flour; 1 can (20 oz) pineapple chunks (drained, reserving 2 tablespoons juice for the glaze); 1/2 cup sour cream; 1 cup sugar; 3 oz cream cheese (softened); 1 teaspoon baking soda; 1 teaspoon salt; 3 teaspoons vanilla extract; 1 egg (beaten)

For the glaze: 1⅓ cups powdered sugar; 2 tablespoons pineapple juice (reserved from the can)

Directions: Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl cream together softened cream cheese and sugar.

Mix in the beaten egg and vanilla extract. Add sour cream, ensuring a smooth blend.

In another bowl, sift together flour, baking soda and salt. Gradually combine these dry ingredients with the wet mixture.

Gently fold in the pineapple chunks, setting aside 2 tablespoons for the glaze.

Transfer the batter into the prepared loaf pan, leveling the top.

Bake for approximately 60 minutes or until a toothpick inserted comes out clean.

Allow the bread to sit in the pan for 10 minutes, then move it to a wire rack to cool thoroughly.

Combine powdered sugar with the 2 tablespoons of reserved pineapple juice until smooth.

Generously drizzle the glaze over the completely cooled bread. Allow a few moments for the glaze to set.

Summery pineapples!

 Thanks for coming to play Rose and Isla!

Festive pineapply biscuits

Gluten Free Gingerbread Biscuits

60 grams butter; 100 grams golden syrup; 100 grams brown sugar; 1 ½ cups gluten free plain flour; 1 tsp Christmas spice mix ie cinnamon, nutmeg, ginger; ½ tsp bicarbonate soda; 25 grams finely diced dried pineapple; 25g finely diced crystallized ginger (optional)

In a small saucepan add the butter, golden syrup & brown sugar, & place over a low heat. Keep watch & give it a little stir every so often.

Once the ingredients are melted together give them a good stir then remove from the heat & let it completely cool down.

In a large bowl combine flour, Christmas spices. Mix & bicarbonate of soda.

Pour the golden sugary concoction into your flour, mix well. Add the diced pineapple & ginger.

Turn your dough out onto a piece of cling wrap & wrap tightly. Place into the fridge for 30 minutes to set.

Sprinkle a little extra flour onto a large piece of baking paper & roll out your dough with a well-floured rolling pin until it’s about 1/2cm thick. Cut out your biscuits using whatever shape you like. Leave the biscuits on the tray where they are & place straight back into the fridge to set for 1 hour.

Pre-heat your oven to 180ºC & once hot, pop those trays of biscuits straight from the fridge into the oven. Bake for 8-10 minutes or until the outside edge & tops of the cookies are just slightly starting to brown.

Remove from the oven & allow to cool for 5 minutes before transferring to a wire rack to cool fully.

Fruity Nutty Christmas Biscuits

1 cup walnuts; ½ cup almonds; ½ cup pecans; 1 cup pitted dates; 1 cup candied cherries; 2 cups dried pineapple; 1 cup dried cranberries; ¾ cup all-purpose flour, divided ; ¼ cup butter, softened; 1/3 cup brown sugar; 1 whole egg; ½ teaspoon Christmas spice mix ie cinnamon, nutmeg, ginger; ¼ teaspoon baking soda; ½ teaspoon vanilla extract

Preheat the oven to 350°F.

Chop the fruit & nuts, mix together. Add ½ cup of the flour. Toss until well combined, then set aside.

In another bowl, cream the butter & brown sugar together until smooth. Add the egg to the butter mixture & mix until incorporated.                           

Stir in the remaining flour, Christmas spice mix, baking soda & vanilla extract. Pour the wet mixture over the fruit & nut blend. Combine everything by hand until evenly distributed.

Line four trays with parchment paper, divide the mixture into 48 drops & place 12 on each sheet.

Bake two sheets at a time in the top third of the oven for about 20 minutes. Rotate the sheets after 10 minutes & keep an eye on the bottoms to avoid over-browning.

Transfer the baked cookies to a rack to cool completely.

Store the cooled cookies in an airtight container.

Pineapple rum relish

Adapted from https://www.ainsley-harriott.com/recipe/tamarind-allspice-ginger-glazed-ham-with-pineapple-rum-relish/

3 cm root ginger, grated; 1 medium-hot red chilli, deseeded and finely chopped; 1 tsp mild curry powder; 2 star anise; ¼ tsp ground cloves; 125g light soft brown sugar; 100ml apple cider vinegar; 2 tbsp spiced rum (or orange juice); 1 medium-large pineapple, peeled, cored, and flesh chopped into 1 cm chunks, reserve any juice; 40g sultanas; zest of 1 orange; ½ tsp sea salt

Heat 1 tbsp oil in a saucepan over a low-medium heat and fry the ginger and chilli for 30 seconds until fragrant. Add the spices and cook for a minute. Add the sugar and stir, cooking until dissolved. Increase the heat and pour in the vinegar and rum and let it bubble for a minute. Add the pineapple and any of its juice, sultanas and orange zest. Season with the salt and bring up to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, for 40-50 minutes or until reduced and jammy but still with plenty of texture. Remove from the heat and allow to cool.

Lemon Ginger Chicken with Pineapple Mango Salsa

Thanks for another great link Leila!

Lemon Ginger Chicken with Pineapple Mango Salsa, from Mary Laslo on Facebook.

Lemon Ginger Chicken: 1 lb chicken breast, cut into bite-sized pieces; 1 tbsp fresh ginger, grated; Zest of 1 lemon; 1/4 cup lemon juice; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp olive oil; Salt & pepper to taste

Coconut Rice: 1 cup jasmine or basmati rice; 1 cup coconut milk; 1/2 cup water; 1/2 tsp salt

Pineapple Mango Salsa: 1/2 cup diced pineapple; 1/2 cup diced mango; 1/4 cup diced red onion; 1 tbsp lime juice; Fresh cilantro, chopped (optional); Salt & pepper to taste

Spicy Mayo: 1/4 cup mayonnaise; 1-2 tsp sriracha (adjust for spice); 1 tsp lime juice

Optional Additions: Sliced avocado for creaminess, A sprinkle of toasted coconut flakes for added texture, Chopped jalapeños for extra heat, A drizzle of honey on the salsa for a sweet touch

Prepare the Coconut Rice - Rinse the rice under cold water. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes until the rice is tender and the coconut milk has absorbed.

Make the Lemon Ginger Glaze - In a small bowl, mix together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.

Cook the Chicken - Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 4-5 minutes, searing the chicken until golden brown on all sides. Once cooked through, pour the lemon-ginger glaze over the chicken and cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

Prepare the Pineapple Mango Salsa - In a bowl, combine the diced pineapple, mango, red onion, lime juice, and cilantro. Season with salt and pepper to taste, then gently toss to combine.

Make the Spicy Mayo - In a small bowl, whisk together the mayonnaise, sriracha, and lime juice. Adjust the amount of sriracha to suit your preferred spice level.

Assemble the Dish - To serve, spoon the coconut rice into bowls. Top with the lemon-ginger chicken and a generous spoonful of pineapple mango salsa. Drizzle the spicy mayo over the top, garnish with fresh cilantro, and add lime wedges on the side for extra zest.

Puff Pastry Pineapple Delight

Feeling festive? Try these from Sweet Recipes facebook page, thanks for the link Leila they were easy to make and delicious! Anne

Ingredients:

500 g puff pastry; 500 g canned pineapple (sliced or chunks); 3 tablespoons sugar; 1 teaspoon cinnamon; 1 egg (separated into yolk and white); pomegranate berries (for garnish);

Instructions:

Prepare the Pineapple Mixture: Drain the canned pineapple slices and pat them dry. In a bowl, mix the sugar and cinnamon. Coat the pineapple pieces in this mixture.

Prepare the Puff Pastry: Roll out the puff pastry slightly on a floured surface. Cut into desired shapes (squares, rectangles, or circles).

Place a pineapple slice or a few chunks on each piece of pastry. Fold or shape the pastry to enclose the pineapple partially or fully, depending on your design.

Egg Wash: Beat the egg yolk and brush it over the top of the pastry for a golden finish.

Bake: Preheat the oven to 180°C (356°F). Place the prepared pastries on a lined baking tray.

Bake for 35 minutes or until golden and puffed.

Garnish and Serve:

Let the pastries cool slightly and garnish with pomegranate berries for a festive touch.

Just pineapple juice

 

Pine lime curd

https://myfoodbook.com.au/recipes/show/pine-lime-curd

This curd was delicious as a dessert with coconut yoghurt and a scattering of flaked almonds. It's also great as a spread on toast or English muffins, Anne

Ingredients

1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1 whole egg; ½ cup (110g) caster sugar; Juice and zest of a lime; 125g chilled butter, diced

Method

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp (I didn’t discard the pulp, I used it as a base for a fruit smoothie, with the leftover juice as well). Measure out ⅔ cup of the pineapple juice.

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken.

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest.

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold.

Pineapple, Chicken and Rice

Adapted from “Cooking n Baking” facebook page. Thanks for the link Leila.

Ingredients:

1 pound chicken breast, cubed; 1 cup pineapple, cubed; 1 tablespoon olive oil; 1 red bell pepper, diced; 1 cup jasmine rice; 2 cups chicken broth; 1 tablespoon soy sauce; 1 teaspoon ginger, grated; salt and pepper to taste; 1/4 cup parsley, chopped; ¾ cup raw cashews; 1 tablespoon sesame seeds

Directions:

In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the red bell pepper. Cook until soft.

Add the pineapple and cook for an additional 2 minutes.

Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.

Return the chicken to the skillet, mix well, and heat through.

Serve garnished with cashews, parsely and sesame seeds.

Pineapple macadamia yoghurt ice cream

Ingredients: 500g natural yoghurt; 100g macadamia nuts (extra chopped for garnish); 100g dried pineapple (extra chopped for garnish); 1/2 tablespoon honey

Method: Mix all ingredients in a blender. Pour into the cups of a silicon muffin tray. Put into  the freezer until frozen. Pop out as needed and decorate with extra chopped macadamias and pineapple.

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.

Hawaiian Pineapple Carrot Muffins

https://www.instagram.com/chef_zouheir/p/C9PutwGBlnL/

Ingredients:

1 1/2 cups all-purpose flour; 1 cup granulated sugar (adjust to taste); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs; 1/2 cup vegetable; oil; 1 teaspoon vanilla extract; 1 cup finely grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts (optional); 1/2 cup shredded coconut (optional); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Pineapple chunks for garnish

Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the eggs, oil, and vanilla extract until smooth.

Stir the wet ingredients into the dry ingredients until just combined.

Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled muffins with the cream cheese frosting.

Garnish with pineapple chunks if you wish.

Servings: 12 muffins

Carrot, pineapple and date bliss balls

https://www.taste.com.au/recipes/carrot-cake-bliss-balls/

1 large carrot, peeled, coarsely grated; 6 fresh dates, pitted, chopped; 1/4 cup (40g) finely chopped dried pineapple; 1 cup (90g) rolled oats; 1 tbsp almond spread (optional); 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup (40g) desiccated coconut

Step 1: Process carrot, date, pineapple, oats, almond spread, if using, cinnamon and nutmeg in a food processor until almost smooth and well combined.

Step 2: Roll the mixture into balls. Roll in coconut to coat. Place on a lined tray in fridge for 1 hour or until set. Store in an airtight container in fridge for up to 1 week.