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 toor dal kesari

Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice by Sapna Punjabi 2025

Thanks for sharing this delicious recipe with us Kat, Anne

½ cup toor dal (yellow split peas); 3 cups water; 1/4 tsp fine sea salt; ¼ ground turmeric; 1 cup sugar; 1 cup water; 6-8 saffron strands; ½ tsp ground cardamon; 1 cup almond flour; 1 tblsp ghee or unsalted butter, melted; 1//4 cup crushed pineapple, fresh or canned; Garnish – 2 tblsp coconut flakes, sweetened or unsweetened; 2 tblsp slivered almonds

Rinse the toor dal in a fine mesh sieve under cold running water until the water runs clear, about a minute. Transfer to a medium bowl, add water to cover by 5 cm and soak for 30-60 minutes. Drain.

In a 3 litre heavy bottomed pot, combine the dal, water, salt and turmeric. Partially cover and cook over medium heat, skimming any foam, until dal is soft and mushy, about 40 minutes. Drain in a fine mesh sieve and set aside.

In the same pot, combine the sugar, water, saffron strands and cardamon. Bring to the boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook until syrup reaches the thread stage, about 5 minutes. To test press a drop of syrup between the backs of 2 metal spoons and pull them apart; if the syrup is ready a thin thread will form. Exercise caution in this step as the syrup is hot.

Add the cooked dal, almond flour and ghee to the syrup and stir constantly for 5 minutes over medium-low heat until all the liquid is cooked off. Add the pineapple and mix well for an additional minute or so.  

Serve warm and garnish with coconut flakes and slivered almonds.

Mini pineapple and condensed coconut milk cheesecakes

https://www.taste.com.au/recipes/mini-pineapple-condensed-coconut-milk-cheesecakes-recipe

180g plain sweet biscuits (such as Nice, Granita or Milk Arrowroot); ½ tsp ground cinnamon; 90g unsalted butter, melted; 85g pkt pineapple flavoured jelly; 125ml (1/2 cup) boiling water; 160ml (2/3 cup) cold water; 250g pkt cream cheese, at room temperature; 125ml (1/2 cup) sweetened condensed coconut milk; 150g (1/2 cup) well-drained crushed pineapple; 250ml (1 cup) thickened cream

Lightly spray twelve 80ml (1/3 cup) silicone muffin pans with oil spray. Line each pan with a small strip of baking paper, extending paper 2cm over sides of each hole.

Place biscuits and cinnamon in a food processor and process until fine crumbs form. Add the butter and process to combine. Divide biscuit mixture among the prepared pans. Use a flat-bottomed glass to press the biscuit down firmly over the base of each hole to flatten. Place in the fridge.

Meanwhile, place jelly crystals in a heatproof bowl. Pour in boiling water. Stir until dissolved. Stir in 160ml (2/3 cup) cold water. Set aside until cool but not set.

Use an electric beater to beat the cream cheese and condensed milk in a bowl until smooth. Add the jelly and stir until smooth. Stir in the pineapple.

Use clean electric beaters to beat 125ml (1/2 cup) thickened cream in a bowl until soft peaks form. Fold the cream into pineapple mixture. Spoon the mixture evenly among the pans over the biscuit layer. Tap pans gently on the bench to remove any air bubbles. Smooth the surface. Place in the fridge for 6 hours, or overnight, until firm.

Run a knife around the side of each cheesecake to help loosen. Using baking paper strips, lift cheesecakes from pans. Discard baking paper. Beat the remaining 125ml (1/2 cup) thickened cream in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm round fluted nozzle. Pipe a swirled cream peak on top of each cheesecake, to serve (I used freeze dried strawberries)

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 Butternut Crumble

Adapted from https://www.cookist.com/butternut-pineapple-crumble/

Ingredients

1 medium butternut pumpkin peeled & cubed; 1 can (250g/8 ounces) unsweetened crushed pineapple, drained;  1 carton (250g/8 ounces) spreadable cream cheese; 2 tbls melted butter; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 10 coarsely crushed shortbread biscuits (I didn’t have shortbread in the pantry so I used choc chip biscuits – nobody complained!); 1/4 cup melted butter; 1 tbls sugar; 3/4 cup sliced almonds

Instructions

Preheat oven to 350F/160C fan/gas mark 4.

Place squash chunks in a large saucepan, add water to cover. Bring to the boil. Cover & cook until tender,15-20 minutes.

Drain; leave to cool slightly. When cooler, process in a food processor until only slightly chunky.

Add pineapple, cream cheese, butter, cinnamon & nutmeg – blitz until smooth. Transfer mixture to a greased 8-in. square baking dish (I used 4 individual ramekins)

For the topping:

Combine the crushed cookies, butter, and sugar together until well mixed.

Sprinkle evenly over the surface of the pineapple and squash mixture. Top with the sliced almonds.

Bake, uncovered, until edges are lightly browned, and almonds are golden brown, around 35-40 minutes. Serve with cream, ice cream or yoghurt mmmm.

Pineapple lime jelly

 Adapted from a few different websites . . . Thanks for the idea Ky, Anne

1 packet pineapple jelly crystals; 1 packet lime jelly crystals; 1 small can pineapple pieces; 250ml premade custard; 2 tblsp shredded coconut

Step 1: Make up one of the 2 jelly packets and when cool but not set pour into glasses of your choice. Sit the glasses in a bowl at a tilt. Pack around the glasses with tissue paper to hold them in place.

Step 2: When the jelly is set make up the 2nd jelly packet and when cool pour into the same glasses and tilt at a different angle.

Step 3: When the 2nd jelly has set pour in some custard, add some pineapple pieces and top with shredded coconut.

Baked Southern Pineapple Orange Swirl Cheesecake

Adapted from Kitchen delights on facebook  

Ingredients: 1 1/2 cups graham cracker crumbs;1/4 cup melted butter; 3 (8 oz) packages cream cheese, softened; 3/4 cup sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup crushed pineapple, drained; 1/2 cup orange marmalade

Preheat oven to 325°F (165°C).

Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.

Beat cream cheese and sugar until smooth; add eggs one at a time, then mix in vanilla.

Gently fold in pineapple.

Pour filling over crust, then drop spoonful’s of orange marmalade on top and swirl with a knife.

Bake for 50–60 minutes or until centre is just set.

Cool completely, then chill for at least 4 hours before serving

This was yum with a burnt caramel tang. I made a couple of adjustments to the recipe ie I used my niece Katrina’s delicious fig and ginger jam for the swirl, lactose free cream cheese, and ginger nut biscuits for the base, Anne

Pineapple cheese slice

Cooking for a crowd, Parties for 25 people, Australian Women’s Weekly, October 20, 1971.

Desserts for a happy ending: Pineapple cheese slice

Crumb crust: 6oz plain sweet biscuits; 3 oz butter or substitute

Filling: 8oz packaged cream cheese;14 oz can condensed milk; 1 dessertspoon gelatine; 15oz can crushed pineapple; 1/3 cup lemon juice

Crumb crust: Crush biscuits, combine biscuit crumbs and melted butter, blend well. Press over base of greased 7” x 11” lamington tin. Lined with aluminium foil, with foil coming up over the edges, to make it easier to remove slice from tin. Refrigerate until set.

Filling: Cream together cheese and condensed milk until light and smooth. Drain pineapple. Sprinkle gelatine into pineapple juice, stir over low heat until dissolved, cool. Add pineapple juice and lemon juice to cheese mixture, beat well. Stir in drained pineapple. Pour on to prepared crumb crust. Refrigerate until set.

Make 3 of these quantities to serve 25.

For the crumb crust I used ginger nut biscuits, and as you can see I adapted the recipe to fill individual glasses, Anne

Pineapple cream cheese strudel

Adapted from Food Lovers facebook page

Serves 4

1 square frozen puff pastry; 1 cup crushed pineapple, drained; 2 tblsp shredded coconut; 1/2 cup cream cheese, softened; 2 tblsp icing sugar; 1 tsp vanilla extract; 1 tblsp milk

Preheat the oven to 190°C. Line a baking sheet with parchment paper.

In a medium bowl combine the cream cheese, icing sugar and vanilla extract. Mix until smooth and well blended.

Lay a square of defrosted puff pastry onto the parchment paper. Cut  lines along the sides of the square as per the photograph leaving an area in the centre for the filling.

Spread the cream cheese mixture evenly over the centre of the pastry.

Top the cream cheese mixture with the crushed pineapple and shredded coconut.

                                          

Fold the cut pieces over the filling, alternating sides to create a braid effect, as per photograph.

Brush the milk over the top of the braid.

Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Tropical Sot Suppe

Norwegian Sweet Soup (Sot Suppe)

https://www.cheaprecipeblog.com/2015/11/norwegian-sweet-soup-sot-suppe/

Ingredients:

5 cups water; 1/4 cup pearl tapioca; 1 cup chopped prunes; 1/2 cup raisins; 1 cup mixed dried fruit, chopped (I used dried pineapple, mango and apricots); 3/4 cup sugar; 1 teaspoon cinnamon; zest from 1 lemon; 1 tablespoon lemon juice

Instructions:

Soak tapioca in water overnight. In the morning, add fruit, sugar, cinnamon, and lemon zest.

Cook over medium-high heat in a large, heavy-bottomed saucepan until tapioca is clear and the fruit is tender, about 10 minutes. Remove from heat and add lemon juice. Allow to cool. Store in refrigerator for up to 1 week.

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.

Pineapple & Cranberry Jell-O Salad

Adapted from Evelyn Lang’s recipe in 2015 “Joys of the Table: An anthology of culinary verse” edited by Sally Zakariya

1 pk raspberry jelly; ½ cup sugar; 2 cups boiling water; 1 small can crushed pineapple; juice 2 oranges; 1 chopped apple; 1 cup chopped cranberries

Mix sugar, jelly crystals & dissolve in boiling water. Add remaining ingredients & mix. Pour into jelly mould or serving dishes. Refrigerate & serve. 

Pineapple tarts

This book was in Ruby Borrowdale's own cookbook collection, 

now at the Queensland Library, Brisbane

Pineapple tarts

18 slices white bread; ½ cup sweetened condensed milk; ¼ cup chopped pecans; 1 cup pineapple filling – jam or crushed; whipped cream

Heat oven to moderately hot. Cut 18 rounds from the bread slices with a large cookie cutter. Place 6 of the rounds on a greased baking sheet and brush with condensed milk.

Cut centres from the remaining rounds with a smaller cookie cutter. Use rings of bread for sides of tarts.

Place a ring of bread on each base round of bread and brush with condensed milk. Top with a second ring and brush again with condensed milk. Sprinkle with pecans. 

Bake 10 minutes and cool. At serving spoon pineapple filling into tarts and garnish with cream. Serves 6.

(Leftover bread pieces may be used for bread pudding or breadcrumbs)

I used this delicious German jam that friends Catherine and Vic found 

at a grocer in Sydney, thank you!

It's also delicious on toast! Anne

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.