Sweet Pineapple Jalapeño Chicken Muffins

1 cup cooked shredded chicken; ½ cup diced pineapple; 1 jalapeño, finely chopped; 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; ½ tsp salt; 1 egg; 1 cup milk; ¼ cup melted butter; ½ cup shredded cheddar

Preheat oven to 375°F.

Mix cornmeal, flour, sugar, baking powder, and salt. Whisk egg, milk, and melted butter; combine with dry ingredients. Fold in chicken, pineapple, jalapeño and cheddar.

Spoon batter into greased muffin tin.

Bake 18–22 minutes until golden. Cool slightly before serving.

These were delicious hot and served with yoghurt, Anne

Pineapple and Cheese Quiches

From Easy & Delicious Recipes facebook page. Thanks for the link Leila, they made a delicious breakfast and would also be great for lunch! Anne

2 sheets frozen shortcrust pastry, thawed; 1 cup crushed pineapple, well drained; 1 1/2 cups grated tasty cheese; 4 eggs; 1 cup thickened cream; 1/4 tsp salt; 1/4 tsp white pepper

Preheat oven to 180°C fan forced.

Lightly grease a 12 hole muffin tin. Cut pastry into rounds and line the muffin holes (I used small quiche tins), pressing gently into the sides. Prick bases lightly with a fork.

In a bowl, whisk the eggs and thickened cream until well combined. Stir in the grated tasty cheese, crushed pineapple, salt, and white pepper. Spoon the filling evenly into the pastry cases.

Bake for 20 to 25 minutes, until set and lightly golden on top. Remove from oven and allow to cool slightly before removing from the tin.

Serve warm or at room temperature.

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.

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 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.

Pineapple and lemon crush

https://www.taste.com.au/recipes/pineapple-lemon-crush/2ce1cfed-1a79-4368-8774-8877172a40b0

                                                   

Ingredients

2 tbsp flaked almonds; 1 x 450g can crushed pineapple in syrup, drained; 660g lemon-flavoured yoghurt

Heat a small non-stick frying pan over medium heat. Add the almonds and cook, stirring, for 2-3 minutes or until toasted (see microwave tip). Remove from heat.

Spoon half the pineapple among 4 serving glasses. Top with half the lemon yoghurt. Continue layering with the remaining pineapple and lemon cream. Sprinkle with toasted almonds and serve immediately.

Healthy pineapple smoothies

The Autoimmune Solution Cookbook, Amy Myers 2018 USA

Splash of sunshine

Serves 1

¼ pineapple, peeled, cored and chopped; 2 orange carrots; 1 sweet potato, chopped; 1”/3cm piece of fresh ginger

Juice combined ingredients. 

                                                          

Tropical green smoothie

1/2cup frozen pineapple cubes; ¼ cup frozen banana; ¼ cup frozen mango cubes; 1 cup packed fresh spinach leaves; ½ cup unsweetened coconut water; ¼ frozen avocado; 1 scoop vanilla protein powder

Blend combined ingredients.

Choko and pineapple muffins

Adapted from https://www.annettemcfarlane.com/_Choko_Muffins.htm

Ingredients: 1½ cups fresh pineapple; 1½ cups fresh chokos; 1 egg; 125g butter; 1 cup sugar; 2 cups self raising flour; 2 tablespoons milk; pinch salt; 1 teaspoon brown sugar; ½ teaspoon cinnamon

Method: Peel pineapple & chokos. Dice into small pieces. Boil in 2 cups water for 5 minutes. Preheat oven to 180º C. Grease muffin tin. Drain liquid from cooked pineapple & choko pulp. Beat egg with fruit pulp. Rub butter into coconut, sugar, flour, milk & salt. Mix with pulp & egg mixture. Fill each muffin tray to 3/4 full. Sprinkle brown sugar & cinnamon on top. Put immediately into oven & cook until golden brown.

Pineapple, bacon, egg and cheese cups

My well used muffin tray was very handy for this experiment - to lightly fried bacon pieces add an egg, a piece of canned pineapple, salt and pepper, a sprinkling of shredded cheese and bake for about 5 minutes. Garnish with some tiny basil leaves or some parsley 

if you have it, yum, Anne

2 simple pineapple desserts

Nature’s Way: vegetarian cookery in a nutshell, Kay Nelson, Grace Kane and Andrea Brinsmead (illustrator) 1978 Sydney

Fruits: Fruits with Coconut

Serves 6

2 oranges, chopped; 2 large bananas, sliced; 240g/1 cup pineapple wedges; 40g/ ½ cup coconut; mint leaves (optional)

Combine first 4 ingredients and mix lightly

Garnish with mint leaves

Fruits: Granny’s Apple Delight

Serves 1

1 Granny Smith apple, diced; 18g/3 tsp crushed pineapple; 1 1/2g/ 1 tsp coconut; 2-3 dates, minced

Combine all ingredients

Chill 30 minutes before serving

Such typical 1970s desserts or breakfasts! So, I decided to photograph them in the one and only pot that I ever threw on a wheel!!!  And that was in 1978! Anne

Muesli scones with pineapple

Thanks to Vicky from Unusual Coleslaw for sharing this recipe, I think these scones would be best enjoyed with billy tea cooked at dawn over a campfire by the side of billabong, Anne

http://unusualcoleslaw.blogspot.com/

Muesli Scones  

1 cup SR flour; 1 cup Muesli; TONE skim milk; I added 1/3 cup chopped crystallised pineapple     

                                                                                                                    

Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.

Muesli: 250g rolled oats; 250g wheat germ; 125g bran, unprocessed; 4 Tblsp buckwheat; 4 Tblsp sunflower seeds; 250g dried fruits I used some muesli I already had Method: Mix all together and store in air-tight containers.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.

Delicious hot with homemade Rosella jam.

Pineapple and Kale Smoothie

American writer, Francesca Lia Block’s recipe in “The Artists’ and Writers’ Cookbook: A collection of stories with recipes” edited by Natalie Eve Garrett 2016

Kale Smoothie

1 handful raw kale, washed; 1 banana, peeled and frozen; 1 cup frozen pineapple, berries or mango; 2 tblspn flazseed oil; 2 scoops vanilla protein powder

Combine all ingredients. Drink.

Pineapple Carrot Cake Breakfast Bread

Thanks for this delicious recipe Bronnagh, adapted from a Goodful video online

Ingredients: 1 ½ cups wholemeal flour; 1/3 cup sugar; 1 ½ tsp baking soda; 1 ½ tsp baking powder; 1 tblsp cinnamon; 1 tsp ground cardamon; 2 tsp ground ginger; ½ tsp ground cloves; ½ tsp salt; ½ quick oats (I used quinoa flakes); 3 large carrots; 1 425g can crushed pineapple (drained, reserve the juice); 3 large eggs; ¼ cup melted butter; 1 cup chopped walnuts (optional)

Method:

Preheat the oven to 190°C/375°F.

Sift together the flour, sugar, baking soda, baking powder, spices and salt. Add the quick oats and mix well.

Grate the carrots, stir in the drained crushed pineapple, add the whipped eggs, then the melted butter. Mix well and add to the dry ingredients. Stir together, adding in the (optional) walnuts.

Pour mixture into a greased loaf tin and bake for 1 hour.

Serve with topping – 1 cup plain Greek yoghurt mixed with 1 tblsp maple syrup and 2 tblsp of the reserved pineapple juice.

Pineapple and kiwano

When I was offered some of these unusual fruit? vegetables? at one of our local op shops I couldn't resist taking some home. What I was told were probably cucumbers turned out to be horned melons or kiwano, and I made this delicious sorbet. Anne

From: https://blog.fatfreevegan.com/2006/12/kiwano-banana-and-pineapple-sorbet.html

Kiwano, Banana, and Pineapple Sorbet

Ingredients:

2 bananas, frozen solid; 1 cup fresh pineapple chunks, frozen; juice of one kiwano (or use 1/3 cup of any other fruit juice or lite coconut milk); 2 tablespoons agave nectar or other sweetener (may not be necessary if you use other fruit juice)

Instructions:

Put the frozen fruit in a food processor and allow it to thaw for about 10 minutes. Mix the agave nectar with the kiwano juice. Start up the food processor and pulse to chop the fruit thoroughly. Add the juice-agave mixture and process, scraping down the sides of the processor if necessary, until smooth and creamy. Serve immediately in the shells of the kiwano or in small bowls. Serves 2-3.

Our family fruit growers in Queensland say - These are prickly cucumbers, they are a native to South Africa, and they are an enormous PEST. Yes they are a nice fruit - but once introduced, if every fruit is not discarded correctly the seeds are very easily spread and they can become invasive. The sugar industry has spent years trying to eradicate them out of cane block. We know from personal experience

No I would not plant them or encourage anyone to plant them.

They go orange when ripe - you can eat them like an ordinary cucumber in salads.

Thanks for that info Leila! Anne

Pina Colada for breakfast

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

Pina Colada Cereal

Serves 2 – 4

½ cup rolled rice (or leftover cooked rice); 1 cup coconut milk; ½ tsp sea salt; ¼ cup organic natural yoghurt; ¼ cup pineapple juice; ½ cup crushed pineapple (I used fresh chopped); 1 large peach, chopped; 2 ladyfinger bananas, mashed; ½ cup macadamia nuts, crushed; ½ cup freshly grated coconut

Place the rice, salt, milk and water in a saucepan and slowly bring to the boil. Simmer until it has the consistency of porridge. Allow to cool slightly.

Place all ingredients in a glass bowl and mix thoroughly.

Serve chilled.

Serve with freshly squeezed pineapple juice mixed with coconut milk and garnished with a sprig of mint.

Pineapple Cucumber Smoothie

For complete instructions - https://minimalistbaker.com/creamy-pineapple-cucumber-smoothie/#wprm-recipe-container-35315

Creamy Pineapple Cucumber Smoothie

Ingredients: 

1/2 cup sliced cucumber; 1 heaped cup cubed pineapple; 1/2 large ripe, peeled, frozen banana; 1/4 cup light coconut milk; 1/2 cup filtered water; 1 medium lime, zested + juiced; 1 large handful greens (spinach or kale); 2-4 ice cubes

Instructions:

Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.

For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste and adjust flavour as needed, adding more lime juice or zest for acidity/brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green colour.

Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh.

Pineapple Danish

The following recipe was adapted from: https://www.greatgrubdelicioustreats.com/pineapple-cream-cheese-danish/

Makes 8 (or you could make 2 large ones)

Ingredients: 2 X puff pastry sheets (I used gluten free)

Pineapple cream cheese filling: 1/2 fresh pineapple, crush in a blender, strain through a sieve keeping the juice and the pulp separate; 130g cream cheese (I used lactose free) room temperature; 1/4 cup sugar; 1 egg yolk;1/4 tsp vanilla

Pineapple drizzle: 1 cup icing sugar; 2 tsp pineapple juice

Instructions:

For the pineapple cream cheese filling:

In a small mixing bowl, beat cream cheese until fluffy, about 2-3 minutes. Add sugar, egg yolk, vanilla, pineapple juice and beat for an additional 2 minutes.

Pastry: Cut each of the sheets of puff pastry into 4 squares

Place squares on an ungreased baking sheet. Spread 3 tspns cream cheese mixture into the centre of each square. Add 4 tspns drained crushed pineapple on top of cream cheese mixture.

Fold the tips of the squares into the centre one at a time gently pressing together into a parcel. Squeeze closed the corners and splash with a little milk evenly over the surface of each parcel.

Bake for approximately 20 minutes. Remove from oven, let cool for about 10-15 minutes.

Pineapple glaze:

Mix together ½ cup icing sugar and pineapple juice (a little at a time until you get a runny but firm consistency) and stir until combined. You can drink any remaining juice! Drizzle glaze over pastry parcels.