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.

Charred pineapple!!

Oh this was delicious. 

So many people sent us the online video of this little treat that we had to have a go and I highly recommend it - you can work out the process from these photos of Masterchef Rob at work! Anne

Baste with melted butter, cinnamon and brown sugar mix 

- some people add rum . . . but we were having a late breakfast . . .

Grilled pineapple with lychee and ginger salad

“The CSIRO Total Wellbeing Diet: Complete Recipe Collection” CSIRO, Australia, intro. By Dr. Manny Noakes 2015

½ ripe pineapple, peeled; ¼ cup (60ml) white rum; vegetable oil spray; 16 fresh lychees, peeled, seeded and quartered; 1 X 1.5cm piece ginger, or to taste, peeled and cut into very fine strips; small handful mint leaves

Cut the pineapple in half lengthways, then cut out the hard core. Cut each half into slices about 5mm thick. (I cut mine into smaller pieces) Place in a shallow dish, pour over the rum, then cover and leave to stand for 1 hour. Drain well, reserving any liquid.

Heat a chargrill plate or large heavy-based frying pan over medium heat. Once hot spray with vegetable spray. Working in batches, cook the pineapple slices for 2-3 minutes on each side until golden

Meanwhile, combine the lychees, ginger and the reserved soaking liquid in a bowl and toss to combine well.

Divide the pineapple slices among plates, scatter over the lychee mixture and the mint leaves, drizzle with juices 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

Isami's grilled pineapple discovery

When packing up some old cookbooks recently my cousin Isami discovered this treasure from the 1960s and kindly forwarded me the grilled pineapple recipe, which is an old favourite in this household. I dare not speculate whether Isami kept this book or it made it's way to an op shop !!! Anne

The Australian Barbecue Cookbook, Winsom A Gilbert 1965

Sweets: Grilled Pineapple

Use sliced pineapple, either fresh or well drained tinned. Brush with melted butter and grill until heated through. Sprinkle with sugar – getting it all on the fruit, not the fire, if you can, and serve as soon as the sugar melts.

Pineapple with added Charcoal

Always ready to experiment with unusual ingredients I couldn't resist trying charcoal flour.

                      We cooked pancakes, waffles and muffins using a regular recipe with the addition of 2 tablespoons of charcoal flour in each.  

And pineapple of course! 

All delicious. Health benefits? I have no idea!

Pancakes, grilled pineapple triangles, blueberries, yoghurt  and a drizzle of golden syrup

Waffles, grilled pineapple triangles and more golden syrup

Muffins with pineapple and rhubarb jam mmmmm

Always delicious, grilled pineapple

Barbecue Cooking by Babette Hayes 1970  Australia.

Grilled Pineapple

To accompany meat or poultry, peel the pineapple, cut into 2cm-thick slices. If the pineapple is large, cut the slices in half. Grill until golden on both sides.

Donna's birthday treat for Jesse

The Only Cookbook You'll Ever Need, Zoë Camrass 1977 London

Grilled pineapple with rum

Serves 4 to 6

1 ripe pineapple; 4 to 6 tblsp Jamaican rum; 4 tblsp soft brown sugar; 1 pint (575ml) good quality vanilla ice-cream

Preheat the grill to moderate.

Cut the pineapple in half lengthways. Scoop out the flesh and cut into small cubes. Toss the flesh with the rum and return to the shells. Cover the leaves with foil.

Put the pineapple halves in the grill pan, sprinkle with the sugar and cook under the grill until the sugar has melted.

If the pineapple is too near the heat, the rum may ignite, but the flames will soon subside if the grill pan is lowered.

Remove the foil and serve at once with the ice-cream.

And, for a totally delicious breakfast ...

... grilled pineapple with French Toast

Four delicious recipes for pineapple and mango

Festive Fare from our house to yours: 1991, Christmas Recipes. A gift from the Home Management section of Prospect Electricity, Sydney.

Tropical Fruit Chutney

2 cans Golden Circle crushed pineapple, 450g each; 4 large bananas, peeled and sliced; 1 mango, peeled and chopped or 1 can mango, 425g, drained and chopped; 1 ½ metric cups Cornwell’s white vinegar; 1 metric cup chopped Lions of Babylon dates; ½ metric cup sultanas; 1 metric cup CSR crystal sugar; 2 teaspoons SAXA salt; 2 teaspoons turmeric; 2 teaspoons cinnamon; 1/8 teaspoon Chinese five spice

Drain pineapple reserving ½ metric cup juice. Combine pineapple, reserved juice and remaining ingredients in a large saucepan. Bring slowly to the boil, stirring until sugar dissolves. Simmer 30 minutes or until thickened, stirring occasionally. Pour into warn, sterilised jars. Cool. Seal, label and date. Decorate for gift giving.

Makes approximately 4 x 250ml jars.

https://therecipecritic.com/grilled-mango-pineapple-salad/

Grilled Mango & Pineapple Salad

Author: Chelsea from Chelsea's Messy Apron

INGREDIENTS: 1 (10 ounces) package of romaine lettuce; 1 pineapple; 2 large mangos; ½ cup chopped macadamia nuts, toasted; ⅓ cup flaked coconut, toasted; 2-3 green onions; 1 red bell pepper

Dressing: ⅓ cup 100% canned Pineapple Juice; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon honey; 1 tablespoon white sugar; ½ teaspoon salt

INSTRUCTIONS:

Chop the romaine lettuce into small pieces to allow for more absorption of the dressing.

Preheat an outdoor grill for high heat, and lightly oil grate with olive oil.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Slice a mango into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.

Chop the pineapple and mangoes into large chunks and add to the salad.

Lightly toast the macadamia nuts and coconut. Add to the salad.

Finely chop the green onions and bell pepper (remove stems and seeds) and add to the salad.

Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine. The dressing is extremely thin/watery (there is nothing like mayo or Dijon mustard to thicken it up), but it's super delicious. Just make sure to dress after serving out the salad and it sticks to the lettuce quite well.

Only dress what you will eat as the dressing will make the salad soggy if it sits for a long time.  Enjoy!

https://www.goodfood.com.au/recipes/pineapple-and-mango-jam-20121001-343r9/

Pineapple and mango jam

TIME: 1-2 hours   MAKES: 1 litre

A recipe from the Good Food collection.

Ingredients: 1 ripe pineapple; 2 large mangoes; 1 teaspoon grated lemon rind; 1/3 cup (80 ml) lemon juice, reserving the pips and rind of 1 lemon; 1.2 kg sugar, warmed

Method:

1. Place two plates in the freezer. Remove the skin and the tough eyes from the pineapple. Cut into quarters lengthways, remove the core and cut the flesh into 1 cm pieces. Peel the mangoes and cut each mango cheek from the stone. Cut into 1 cm pieces. Place the pineapple, mango, any juices, lemon rind and juice, and sugar in a large pan. Stir until all the sugar has dissolved.

2. Place the reserved pips and skin onto a square of muslin and tie securely with string. Add to the pan.

3. Bring to the boil, then reduce the heat and simmer, stirring, for 30–40 minutes, or until setting point is reached. Remove any scum with a skimmer or slotted spoon. Stir across the base of the pan to check that the jam is not sticking or burning. Be careful, the jam will froth. When the jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.

4. Remove from the heat and test for setting point by placing a little jam on one of the plates. A skin will form on the surface and the jam will wrinkle when pushed with your finger when setting point is reached. Remove any scum from the surface.

5. Pour into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for 6 weeks.

http://allrecipes.com.au/recipe/11709/mango-and-pineapple-chutney.aspx

Mango and Pineapple Chutney

Ingredients : 2 tablespoons vegetable oil: 1 teaspoon chilli flakes; 1 large sweet onion, diced; 10cm piece fresh ginger root, peeled and diced; 1 large yellow capsicum, diced; 3 large ripe mangoes, peeled, seeded and diced; 1 small pineapple, peeled and diced; 1/2 cup (90g) brown sugar; 1 1/2 tablespoons curry powder; 1/2 cup apple cider vinegar

Directions:

Separately place the onion and ginger in a food-processor then blend until smooth.

Heat the vegetable oil in a large saucepan over medium heat. Stir in the chili flakes and cook until they begin to sizzle then stir in the blended onion.

Reduce the heat to low, cover and cook stirring occasionally until the onions loose their smell; about 20 minutes.

Remove the lid and increase the heat to medium then stir in the ginger and yellow capsicum. Cook and stir until the ginger is fragrant; 2 to 3 minutes.

Stir in the mangoes, pineapple, brown sugar, curry powder and vinegar. Bring to a simmer and cook for 30 minutes; stirring occasionally.

Cool the chutney completely when done and store in airtight containers in the refrigerator.

Pineapple for breakfast or dessert

Thanks for this link Robyn, it was delicious!

https://www.foodiful.com.au/section/something-sweet/recipes/158890/pineapple-with-honeyed-yoghurt-and-granola?utm_source=Facebook&utm_medium=Social&utm_content=pineapple-with-honeyed-yoghurt-and-granola&utm_campaign=editorial

Pineapple with honeyed yoghurt and granola

Serves 4 

“This is the tropical dessert of champions!”

Ingredients: 150 g fat-free Greek yogurt; 1 Tbsp honey; 2 tsp canola oil; 4 x 1.5cm-thick slices fresh pineapple; ½ cup crunchy oat clusters cereal

Method:

Light firewood or charcoal and let fire burn down to medium-hot embers or coals. Top with a grill rack.

Whisk yoghurt and honey in a small bowl. Set aside.

Heat the oil in a large cast-iron frying pan over fire. Add the pineapple and cook for 8 minutes, turning once, or until lightly charred.

To serve, spoon the yoghurt mixture over the pineapple. Top with the Crunchola clusters and serve.

Grilled pineapple with lamb shanks

The Australian Book of Meat Cookery, sponsored by the Australian Meat Board, recipes by Tess Mallos, Photographs by Norman Nicholls, Sydney 1970

Pineapple Barbecued Lamb Shanks

Serves 4

8 lamb shanks; 1 x 12oz (350g) or 30oz (850g) tin pineapple slices

Marinade: 1 cup pineapple juice; 2 tsp curry powder; 2 tblsp brown sugar; 1 clove garlic, crushed; 1 tspn salt; freshly ground black pepper; 2 tblsp salad oil

Make sure shanks are from the forequarter of the lamb. If you have difficulty obtaining shanks, order well ahead or save them in your freezer from shoulders and forequarters which you may purchase. Wipe shanks with and damp cloth and place them in a single layer in a glass, earthenware or enamel dish.

Mix marinade ingredients, adding to them the liquid drained from the pineapple slices. (Store slices in an air-tight plastic container in refrigerator until barbecue time). Pour marinade over shanks and marinate for at least 4 hours, turning them occasionally.

To barbecue place shanks over glowing coals and cook for 25–30 minutes, turning often and basting with marinade. Place pineapple slices on barbecue 5 minutes before shanks are cooked.

TIME 25-30 minutes

GARNISH with barbecued pineapple slices

SERVE WITH salad and French bread and butter

Pineapples go camping!

Friends have been meeting each Easter at Wyangala Dam NSW for about 40 years. It was wonderful to join them there and enjoy a new generation of happy campers and budding waterskiers amongst the experts! Anne.

 

Pretty by day, even prettier by night.

 

Thanks for the beautiful solar lights Ann!

The Caribbean Night (pineapples !!!!!) provided a great excuse for tropical

costumes, food and decorations!

 

Handsome Pineapple Prince Archer.

 

"Aloha Lily" with Sam and Mum, Michelle.

 

Emily with her Poppy and a flamingo friend!

 Thanks for the lovely candle Kylie!

 

Rob and Ella grilled delicious pineapple wedges brushed with melted

butter and brown sugar

 

which were enjoyed by Peter and Melissa, and everyone else of course!

Anne, Mark and Jill - enthusiastic theme participants as always!

 

Sadly I didn't get a photograph of Jill's Cucumber and Pineapple Salad from

https://www.yourlifechoices.com.au/food-recipes/recipes/cucumber-and-pineapple-salad

“Whether it’s for a BBQ, taco, burger or chilli con carne, our Cucumber and Pineapple Salad will pep up your meal with a balance of sweet, salty and spicy flavours.”

 

Serves: Four Time: 15 minutes
 

Ingredients:

1/4 cup white vinegar; 2 tablespoons sugar; 1/4 teaspoon salt; 1 large cucumber, peeled and chopped; 1 1/2 cup diced pineapple; 1 red chilli, minced; 1/2 red onion finely chopped; finely chopped parsley to garnish

 

Method:

In a small bowl, mix the vinegar, sugar and salt. Stir until the sugar and salt dissolves.

In another bowl, mix the cucumber, pineapple, onion and chilli, and then pour over the dressing. Toss to coat and garnish with parsley. Serve with grilled or barbequed meats, or enjoy as a salsa with tacos or chilli con carne.

Cassie's chocolate eggs filled with Baileys Irish Cream were pretty special!

 

In case you're wondering what Ky's doing - he's riding the boat wake on a surf board!