Grilled Pineapple Chicken Avocado Boats with Smoky Jalapeño Lime Swirl

From the Tasty Bites facebook page

2 avocados, halved and pitted; 2 cups grilled chicken, chopped; 1 cup grilled pineapple; 1 jalapeño diced; 1 tbsp lime juice; ½ tsp smoked paprika; Salt and pepper; ¼ cup sour cream

Mix chicken, pineapple, jalapeño, lime juice, paprika, salt, and pepper.

Spoon into avocado halves. Swirl sour cream on top. Serve immediately.

Tropical pineapple, mango and avocado salad

Thanks for the loan of this quirky 80's cookbook Barbara!

“The Complete Avocado Cookbook” Christine Heaslip, Australia 1988

2 avocados, cut into slices lengthways; 2 mangoes, cut same as avocados

Pineapple dressing: 100g fresh pineapple, chopped; 20ml salad vinegar; 1 tsp honey; oil

Garnish: pineapple slices; curly endive or mignonette lettuce; julienne strips of carrot, celery, capsicum, zucchini & cucumber; cherry tomatoes

To make dressing: blend all ingredients until smooth, adding only enough oil to make a reasonably thick dressing. Taste for seasonings.

To serve: place avocado and mango slices in a fan shape in a plate. Pour over prepared dressing. Garnish plate with pineapple slices, curly endive or mignonette lettuce leaves and decorate with tropical flowers, julienne vegetables and cherry tomatoes.

Alternatively, chop mangoes and avocados into chunks, toss with dressing and serve in a hollowed out fresh pineapple half, as a centrepiece.

Pineapple and Avocado Macarons

These melt in your mouth macarons are a combo between two recipes I came across - Pineapple and Avocado Macaroon Filling in “Poh's Kitchen: My cooking adventures” Poh Ling Yeow 2010 Australia and the Chocolate Macarons in https://www.bestrecipes.com.au/recipes/chocolate-macarons-recipe/946qcnd9

The following is what I did. You could add a touch of food colouring to the macaron mix ie yellow or green for an added pineapple effect but I thought I’d be subtle (for a change)

Macarons:

Ingredients: 3 egg whites; 1/4 cup caster sugar; 1 1/4 cups icing sugar; 3/4 cup ground almonds

Method: Preheat the oven to 130°C or 110°C fan-forced, line oven trays with baking paper.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar, beat for approximately 10 minutes until sugar dissolves.

Transfer the mixture to a larger bowl, fold in sifted icing sugar and sifted ground almonds.

Spoon mixture into piping bag and pipe 4 cm rounds onto baking tray 3 cm apart. Tap trays so macarons spread slightly. Stand for 30 minutes.

Bake for approximately 20 minutes until set to the touch. Dry, but not brown. Cool on trays.

White chocolate, pineapple and avocado ganache filling:

Ingredients: 1/4 cup cream; 150 g white chocolate finely chopped; ¼  small pineapple, finely chopped; ½ ripe avocado, diced; 75g caster sugar; ½ tsp vanilla essence; ¼ tsp ground black pepper

White chocolate ganache: Bring cream to the boil in a small saucepan, remove from heat and add chocolate, stir until smooth. Stand at room temperature until a spreadable consistency.

Pineapple and avocado coulis: Place pineapple, avocado, caster sugar, vanilla essence and black pepper in a saucepan and heat for 5 minutes or until softened. Place in a blender or food processor and blend until smooth. Push through a sieve and discard any pulp. Chill.

When both mixes are at the desired temperature, stir together until well combined. Dollop a generous amount of filling onto the flat side of a macaron, sandwich together with another and press lightly together.

Keep refrigerated.

                                

 

Alaskan Pineapple!

https://kalesijablog.wordpress.com/author/vintagecookbookery/

With over 6,500 cookbooks in her collection Sue Jimenez writes a highly entertaining blog about a variety of food related themes.

Garnished with quirky photographs and enhanced by catchy tunes Sue’s posts capture the flavour of mundane topics like bacon, with anecdotes about bacon flavoured toothpaste and ice cream (these are real things!), whether it’s okay to eat the food you accidentally dropped on the floor, prison food and my recent favourite based on regional cookbooks.

This is where I became aware of Avocado Pineapple Mold, a recipe shared from an Alaskan cookbook!

Since 2013 Sue’s blog has explored many such culinary delights and customs and is well worth a look.

"What's Cooking in Kodiak", Officer's Wives Club,  U.S. Naval Station, Kodiak, Alaska

Avocado Pineapple Mold (recipe contributed by Peg Searcy)

2 pkts lemon jello; 3 cups hot water; few grains salt; 1 cup undrained crushed pineapple; 4 T lemon juice; 1 large avocado; 2 (3oz) pkgs cream cheese; table cream

Dissolve jelly in hot water, blend in salt, pineapple and lemon juice. Chill until thick but not firm. Slice avocado into very thin slices and add carefully to gelatin.

Blend cheese and cream to moisten, beat until fluffy and use to top each serving.

Thanks for sending me this recipe Sue! Tangy! Anne

Pineapple in Haiti

The New Internationalist Food Book, Troth Wells, 1995

                                                                                                   

Avocado Pear and Pineapple Salad, a Haitian Recipe

Serves 2-4

Ingredients: 1 large ripe avocado; 4 slices fresh pineapple, or a medium can, drained; 2 tblspn olive oil; ½ - 1 tblspn lemon juice; a few lettuce leaves; a little chopped parsley; salt and pepper

NOTE: Add tuna, nuts or cottage cheese to make a more substantial meal

1. Start by slicing round the avocado to open it and taking out the stone. Then peel off the skin and cut the flesh into small pieces

2. Remove the skin from the fresh pineapple and cut the fruit into chunks. If using tuna, cottage cheese or nuts, place these in a bowl with the avocado

3. In a separate container whisk the olive oil, lemon juice, salt and pepper with a fork to make the dressing

4. Pour this over the salad and stir gently. Place the lettuce leaves on a flat dish and cover them with avocado and pineapple mixture, garnishing with parsley. Serve with hot bread, potatoes or cracked wheat

Look'n Cook with Pineapple

Look'n Cook: A complete cook’s encyclopaedia with step-by-step guides to creative cooking in 60 weekly parts, London 1978

Look‘n Cook No 15  

African Stuffed Avocados  

2 avocados; juice ½ lemon; 100g (2/3 cup) ham, finely chopped; 50g (1/2 cup) pineapple, chopped; 50ml (1/4 cup) mayonnaise; salt & pepper; 1 green or red pepper, deseeded & chopped; 5g (1 tblspn) chopped parsley

1 Halve the avocado pears, remove the stones (seeds) & sprinkle with lemon juice

2 Mix together in a bowl the ham, pineapple & mayonnaise & season with salt & pepper

3 Spoon onto the avocado halves, & sprinkle with the chopped pepper & parsley. Serve as an appetiser.

Serves 4