Pineapple Jalapeño Chicken Crunchy Bites

Adapted from the Tasty Bites facebook page

2 chicken breasts, cubed; 1 cup crushed cornflakes; 1/2 cup flour; 2 eggs, beaten; 1/2 cup pineapple puree; 1 jalapeño, finely minced; 2 tbsp honey; 1 tsp paprika; salt and pepper; oil for frying

Season chicken cubes with salt, pepper, and paprika.

Dip in flour, then egg, then coat with crushed cornflakes.

Fry in hot oil until golden and cooked through. Drain.

In a saucepan, combine pineapple puree, jalapeño, and honey. Simmer 3–4 minutes.

Drizzle sauce over chicken bites before serving.

Pineapple and tofu kebabs

8 bamboo skewers; 24 fresh pieapple pieces; 16 pieces of firm tofu; 1 tblsp soya sauce; 1 tblsp maple syrup or honey; 1/2 tsp chili flakes; 1 tblspn olive oil; 

Simply toss the fresh pineapple and firm tofu pieces into a marinade of olive oil, soya sauce, chili flakes and honey or maple syrup for 1 hour. Thread alternate pineapple and tofu pieces onto the bamboo skewers (3 pineapple and 2 tofu onto each skewer) then cook on a barbecue or grill.

Pineapple, cheese and ham pinwheels

https://www.bestrecipes.com.au/recipes/ham-pineapple-pinwheels-recipe

Ingredients:  2 sheets ready rolled puff pastry thawed; 450 g (crushed) canned pineapple; 4 tbs tomato paste; 8 slices ham (deli); 100 g mozzarella shredded; 1 cooking oil spray

Method:

Spread tomato paste over the pastry sheets, leaving approximately 1 cm gap at the top end of the pastry.

Top with ham, then pineapple and cheese.

Gently but firmly roll up like a jam roll, rolling the pastry towards the end with the gap. Place the join underneath.

Cut roll into approximately 1½ cm slices.

Place cut side down on an oven tray pre-sprayed with cooking oil, allowing a small amount of room for each one to spread.

Bake at 220⁰C for approximately 15 minutes or until golden brown.

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

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.

Pineapple canapes

This finger food recipe was adapted from several different sources.

125g cream cheese; 1 cup shredded cheddar cheese; ¾ cup lightly toasted sesame seeds, or a mix of dried or chopped fresh herbs; dried pineapple cut into wedges, vegetable chips, celery/carrot sticks, crackers, whatever you think will work.

Combine the cream cheese and shredded cheddar cheese in a bowl. Roll into balls, then toss them in the lightly toasted sesame seeds or herbs. Poke the vegetable chips, celery/ carrot sticks into the top and serve.

Pineapple and tempeh kebabs

Adapted from “Clean Food: A seasonal guide to eating close to the source” 

Terry Walters 2007 USA

Ingredients, makes 15:

2 X 225g package organic tamari and ginger tempeh, cut into squares; 1 green capsicum, cut into squares; ½ fresh pineapple, cut into triangles

Soak 15 wooden satay sticks in water 15 minutes before assembling kebabs. Place tempeh, capsicum and pineapple onto sticks. Spray lightly with oil and cook 3-4 minutes each side on a grill.

Pineapple Upside Down Bites

Thanks Bronnagh, for the inspiration to make these tasty little bites when you sent me this https://www.youtube.com/shorts/q7qa-9FFbWU, Anne

1. A tablespoonful of caramel into a patty cup

2. A piece of pineapple 

3. A cherry

4. 1/2 a brioche bun. Warm in the oven.

5. Enjoy! 

Our friend Helen surprised us with this lovely upside down pineapple cake! Yum! Anne

Pineapple and bacon bites

Thanks to Annette N for reminding me about this old favourite -  pineapple pieces wrapped in bacon – cooked in an air fryer, basted with a melted butter brown sugar mix mmm, Anne

Adapted from https://sweetteaandsprinkles.com/air-fryer-bacon-wrappedpineapples/?fbclid=IwAR0nyG1x68A6pGqxNOcKHp7ONr1YLA0uZOJUI_C2am83u27iq34JXk-o8JQ

When a Pineapple Princess has a 70th birthday!

An occasion like this calls for a Pineapple Party and Ann’s family arranged a classic – dinner and décor with a pineapple theme. A wonderful happy event enjoyed by adults and children alike.

https://www.saveur.com/raw-oysters-with-grille-pineapple-and-thai-basil-recipe/

Raw Oysters with Grilled Pineapple and Thai Basil

Ingredients:

2 tbsp. granulated sugar; 1 tsp. plus ⅛ tsp. Asian fish sauce, divided; 1⁄2 tsp. fresh lime juice, plus lime wedges for squeezing; 1 tbsp. minced shallot, divided; 1 slice of fresh pineapple, ¼ inch thick (4½ oz.), skin cut away; 1⁄4 tsp. extra-virgin olive oil; 1 dozen medium, sweet oysters; Finely chopped fresh Thai basil, or substitute regular basil or cilantro;  Very finely minced Thai chile, for garnish

In a medium bowl, add the sugar, fish sauce, lime juice, and 1 teaspoon of the shallot; whisk well until the mixture is thick and syrupy.

Preheat a grill pan or grill to high heat. Brush both sides of the pineapple slice with some of the sugar mixture. Transfer to the preheated grill and let cook until well-charred, about 3 minutes per side.

Remove the pineapple slice to a cutting board and finely dice it. Transfer to a small bowl and add the olive oil; stir well.

Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.

Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them. Add at least 2 small cubes of pineapple to each, or more to taste. Top each oyster with a generous pinch of Thai basil leaves, a few pieces of shallot, and a sliver of Thai chile.

Serve immediately with lime wedges.

Spicy pineapple and prosciutto finger food

Adapted from https://www.purewow.com/recipes/spicy-pineapple-prosciutto-tarts

Ingredients

½ small pineapple, skin removed, cored and cut into 24 small triangles; ⅓ cup light brown sugar; 1 tspn freshly ground black pepper; pinch of fine sea salt; 2 tablespoons unsalted butter; 24 premade pastry cups; tspn chili flakes; 4 slices of prosciutto cut into 24 strips; 100g spreadable cream cheese

Directions

1. Pat the pineapple dry with paper towels. In a medium bowl, whisk the brown sugar, pepper and salt to combine. Toss the pineapple triangles into the brown sugar mixture, lightly coating both sides.

2. Heat the butter in a skillet over medium-high heat. Working in batches, add the sugared pineapple and cook until the sugar is caramelized and golden on both sides, about 3 minutes total. Remove from the pan and let cool.

3. Spread 3/4 tsp cream cheese into each pastry cup.

4. Place a cooled pineapple triangle on top of the cream cheese.

5. Top each pastry with a twisted strip of prosciutto and sprinkle with chili flakes to taste just before serving at room temperature.

More Pineapple and Custard Tarts

Adapted from https://www.bestrecipes.com.au/recipes/pineapple-custard-tart/6fu7qzor

Pineapple and Custard Tarts

Ingredients

880 g (crushed) canned pineapple reserve liquid; 2 tbs custard powder; 1 tbs sugar; pastry cases

Method

Strain pineapple and reserve juice.

Mix custard powder, sugar and juice together and cook over low heat until mixture thickens.

Add pineapple and combine well.

Pour into pastry cases and refrigerate to set.

Pineapple porcupines!

Raw Energy Recipes, Leslie and Susannah Kenton 1985 London

Porcupine Pineapple Chunks

“A lovely idea for children’s parties.”

Cut a fresh pineapple into cubes and skewer on to cocktail sticks. Roll in clear honey and then coat with wheatgerm, sesame seeds or coconut.

Chill and serve.

Caramelised pineapple with brown sugar chilli glaze

Luke Mangan’s caramelised pineapple with brown sugar chilli glaze

https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/luke-mangans-caramelised-pineapple-with-brown-sugar-chilli-glaze

Ella was my glamourous assistant!

Ingredients:  80g unsalted butter; 1/3 cup (75g) brown sugar; 1/2 cup (125ml) orange juice; 1/4 tsp chilli powder; 1/4 tsp salt; pinch of ground black pepper; pinch of ground cloves; 2 tbs lime juice; 1 ripe pineapple, peeled; toasted coconut flakes, to serve; vanilla ice cream, to serve

Method:

STEP 1   Melt the butter in a small saucepan over medium heat. Add the sugar and cook, stirring, for 2-3 mins or until the sugar dissolves. Carefully stir in the orange juice. Add the chilli powder, salt, pepper and cloves. Stir to combine. Increase heat to medium-high and bring to a simmer. Simmer for 4-5 mins or until the glaze thickens slightly. Remove from heat. Stir in the lime juice. Set aside to cool slightly.

STEP 2   Use a large sharp knife to cut the pineapple lengthways into 8 wedges and remove the core. Insert a soaked bamboo skewer into each wedge. Place the pineapple on a baking tray. Pour over two-thirds of the glaze and turn to coat.

STEP 3   Heat a barbecue grill or chargrill on medium. Cook the pineapple on the grill, brushing occasionally with some of the remaining glaze, for 3-5 mins each side or until golden.

STEP 4   Arrange the pineapple on a serving platter. Drizzle with the remaining glaze and sprinkle with the coconut. Serve immediately with ice cream.

We enjoyed ours with the salad rather than as a dessert, Anne

Pineapple Christmas Balls

Thanks for this recipe Wendy! Delicious!

Adapted from: https://www.lordbyronskitchen.com/pineapple-christmas-balls/?fbclid=IwAR0ic66DaLEH3HLodfyxINdvhY8iR4qPTVth3NJonQNMM4PAxth1zmhQ7yc

INGREDIENTS:

1 X 440g can crushed pineapple, very well drained!; 250g cream cheese (I used lactose free); 2 cups desiccated coconut –  use unsweetened coconut otherwise the result might be too sweet; 1 packet of biscuits - crumbled, (I used gluten free shortbread); 1 X  packet pineapple jelly crystals

HOW TO MAKE PINEAPPLE CHRISTMAS BALLS:

1.  Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product. 

2. Add in the well drained pineapple, one cup of the coconut, the biscuit crumbs, and the packet of pineapple jelly crystals. Just toss the crystals into the bowl with the other ingredients. You do not need to prepare the jelly first.

3. Mix the ingredients well until thoroughly combined. Place bowl in fridge for one hour. Once ready, portion mixture into tablespoons and roll into balls. Roll ball into more coconut. 

4. Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.

Wendy added some rum to her Pineapple Christmas Balls, good thinking! Anne

Pineapple sugarplums for Christmas

Adapted from https://www.thespruceeats.com/sugarplums-520692

Ingredients:

½ cup each of candied pineapple, pitted dates, sultanas, cranberries, walnuts; ½ tsp cinnamon; ½ cup sugar

Method:

Blend the fruit and nuts together in a blender until well mixed but not too sticky.

Roll into small balls, then roll in the sugar until fully covered.

Store in an airtight container between layers of baking or waxed paper. They’ll keep in the fridge for 1 month.

The Spruce Eats suggests a variation with a spoon of brandy or rum added, along with more dried ingredients so they aren’t too sticky.

Merry Christmas!