Pineapple kick

Adapted from a Nutri Ninja recipe/instruction manual                                                                  (Thanks for the recipe Ky and Yuka, it has quite a bite!!), Anne

250g pineapple chunks; ½ small jalapeno pepper, seeds removed; 3cm piece fresh ginger, peeled; 1 lime, peeled, cut in half; 1 med navel orange, peeled, cut in quarters; 4 ice cubes

   Place all ingredients into a blender, pulp, enjoy.

And also, thank you Yuka and Ky for these yummy Taiwanese Pineapple Shortcakes!!

Tropical jam with pineapple

Adapted from Simply Delicious facebook page

2 cups diced mango; 1 cup diced pineapple; 1/2 cup passion fruit pulp (or orange juice as substitute); 3/4 cup sugar (adjust to taste); 1 tablespoon lime juice; 1 small red chili, finely minced (remove seeds for less heat); 1/2 teaspoon grated fresh ginger; Pinch of salt

Add mango, pineapple, passion fruit pulp, sugar, lime juice, chili, ginger, and salt to a saucepan over medium heat.

Bring to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes, stirring often, until thick and jammy.

Lightly mash the fruit for a chunky texture or blend briefly for smoother jam.

In a small bowl, whisk coconut cream, powdered sugar, and vanilla until smooth.

Optional: Coconut Cream Swirl: 1/2 cup full-fat coconut cream; 1 tablespoon powdered sugar; 1/4 teaspoon vanilla extract. Spoon jam into a jar and swirl coconut cream gently through the top, or mix in lightly for a marbled effect.

Let cool, then refrigerate until set.

Most delicious jam I've ever made! Anne

Sweet Chili Pineapple Salsa

 Adapted from several recipes sent to me by Leila, thank you.

Ingredients; 1 ½ fresh pineapples, finely chopped; 1 tblsp soy sauce; 1 tblsp rice vinegar; 2 tblsp brown sugar; 1 tsp fresh ginger, finely chopped; 2 red chilis, finely chopped; 2 tblsp water

In a medium saucepan, combine the pineapple, chili, soy sauce, rice vinegar, water and brown sugar. Stir in the ginger blending all the ingredients well.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.

Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the salsa has thickened to your liking.

Remove the salsa from heat and let it cool slightly before serving or putting into sterile jars.

Pineapple & Green Chilli Chutney

Thanks for the link Leila.

https://www.ruchikrandhap.com/pineapple-green-chilli-chutney/#recipe

“Pineapple & green chilli chutney is a sweet, spicy & tangy condiment that can be enjoyed as a spread for bread or chapathis, a dip for chips, served with rice or added to marinades” Shireen Sequeira

Ingredients:

250 grams (1-1/2 cups) finely chopped fresh pineapple rings (about 5 medium sized rings) * see notes; 3/4 cup white granulated sugar (adjust according to the sweetness of the pineapple); 1/2 medium sized onion finely chopped; 1-2 green chillies, minced (deseed to reduce spice); 1 level teaspoon of finely minced or grated ginger; 3-4 cloves; 1/2 inch stick of cinnamon or cassia bark; a few strands of saffron, add more if you want some colour; 1/2 cup water (approx) * see notes; 2-3 drops lime juice; a pinch of lime zest; 1 teaspoon vegetable oil; a tiny pinch of salt

Instructions:

Finely chop the pineapple rings (as chunky as you want your chutney to be) and keep aside.

Heat oil in non stick pan/kadhai and lightly saute the chopped onions until the raw smell vanishes - about 2-3 minutes. Take care to see that they don't turn brown.

Add the rest of the ingredients except the sugar - pineapple chunks, chillies, ginger, cloves, cinnamon, saffron, salt and the water and bring the mixture to a boil. Reduce heat and simmer for 5-7 minutes stirring every now and then.

When the pineapple pieces appear to have softened a bit, add the sugar and the salt and mix well. Cook on a medium low heat for approx 8-10 minutes until the mixture begins to leave the sides of the pan but is still has some liquid (not watery but more like thin sugar syrup with some stickiness). Do a quick taste check and adjust the sugar and pinch of salt to balance the flavours. Add the drops of lime juice and zest, mix well. By now the mixture would be frothing (tiny bubbles begin to appear) - Do not over cook after this point

Remove the pan from the heat and let it cool for a minute. Then spoon the mixture into clean, dry glass jars and leave the lids unfastened. Let the chutney cool down completely before fastening the lids. Refrigerate for a longer shelf life.

Serve as a dip to grilled chicken or as a spread on chapathis or bread.

Notes:  "I prepared this with fresh pineapple that was not too sweet. If you are using canned pineapple then use the one stored in unsweetened juice. Reserve the juice and use instead of the water. Adjust sugar accordingly" Shireen Sequeira