Pineapple Jalapeño Chicken Stuffed Capsicums

Adapted from Tasty Bites facebook page

4 large capsicums, halved & seeded; 2 cups cooked diced or shredded chicken; 1 cup pineapple pieces; 1 jalapeño, chopped; ¾ cup cooked rice; ½ cup BBQ sauce or sweet chili sauce; 1 cup shredded cheese; ½ tsp smoked paprika; salt & pepper; 1 tbsp olive oil

Preheat oven to 190°C. Lightly oil a baking dish.

Brush capsicums with olive oil & pre-bake 10 minutes to soften.

In a bowl, combine chicken, pineapple, jalapeño, rice, sauce, paprika, salt & pepper.

Fill each pepper generously with the mixture. Top with shredded cheese.

Bake 18–22 minutes until peppers are tender & cheese melts.

Let rest 5 minutes before serving.

Pineapple Curry Rice Salad

Thanks Leila, for this recipe from the Easy Aussie recipes facebook page

Ingredients:

Salad Base: 3 cups cooked long-grain rice, cooled; 1 cup pineapple pieces (fresh or tinned), drained; ½ cup celery, finely diced; ½ cup red capsicum, finely diced; ¼ cup spring onion, sliced; ¼ cup sultanas; ¼ cup roasted cashews or almonds (optional; 2 tbsp chopped parsley

Curry Dressing: 1 cup whole-egg mayonnaise; 2 tbsp mango chutney (or apricot jam); 1–2 tbsp mild curry powder; 1 tbsp lemon juice; 1 tsp turmeric (optional for colour); Salt + pepper, to taste

Optional Add-Ins: ½ cup cooked peas; ½ cup corn kernels; ¼ cup shredded coconut (lightly toasted)

Directions:

Cook rice. Spread on a tray and cool completely (important - prevents mushiness).

Whisk mayonnaise, chutney, curry powder, lemon juice, turmeric, salt and pepper until smooth. Taste and adjust - add extra curry for heat or chutney for sweetness.

In a large bowl, combine cooled rice, pineapple, celery, capsicum, spring onion, sultanas and parsley. Add nuts and peas/corn if using.

Pour curry dressing over salad and mix gently until everything is coated.

Refrigerate 1–2 hours to chill and let flavours develop.

Asian layered rice salad

Adapted from https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored & sliced; 3 baby pak choy, shredded; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh parsley

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Meanwhile, make chilli & lime dressing: Combine all ingredients in a small bowl.

Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with carrot, cucumber & remaining pineapple. Drizzle with remaining dressing.

Sprinkle with noodles, peanuts & parsley. Serve.

Caribbean pork with pineapple rice salad

https://www.taste.com.au/recipes/caribbean-pork-pineapple-rice-salad-recipe/t318v875

Ingredients

250g (1 1/4 cups) white long grain rice; 1 small pineapple, peeled, quartered and cored; 1 red onion, finely chopped; 1/3 cup shredded mint, plus extra to serve; 1 Lebanese cucumber, sliced; 1 red capsicum, chopped; 80ml (1/3 cup) lime juice 2 tbsp peanut oil; 500g pork mince; 2 tsp ground allspice; 2 tsp dried thyme; 1/4 tsp cayenne pepper; 2 tsp brown sugar; 250g cherry tomatoes, halved; 2 tbsp chopped salted roasted peanuts

Method

Cook rice for 8 minutes or until just tender (don't overcook). Drain in a large colander and cool slightly, separating the grains with a fork to release the heat. Meanwhile, chop 3/4 of the pineapple and finely dice remaining 1/4. Combine the finely diced pineapple, 1/4 of the onion and 1 tbs of the mint in a small bowl and set aside.

Combine the remaining pineapple, onion, mint, cucumber and capsicum in a large bowl. Drizzle with lime juice and 1/2 the oil, and season with salt and freshly ground black pepper. Use a large metal spoon to gently fold mixture together.

Heat remaining oil in a large frying pan over medium-high heat. Add pork. Cook, using a wooden spoon to break up into bite-sized lumps, for about 5 minutes or until pork changes colour and most of the liquid evaporates. Reduce heat to medium. Add the spices and sugar and cook, stirring, for 1 minute. Add tomato and cook, stirring, for 3 minutes or until tomato has softened slightly. Season with salt.

Mix the rice with the pineapple and capsicum mixture. Spread rice salad onto a large platter or shallow bowl. Pile the mince mixture on top, then scatter with the pineapple salsa and peanuts. Serve immediately.

Pineapple, Chicken and Rice

Adapted from “Cooking n Baking” facebook page. Thanks for the link Leila.

Ingredients:

1 pound chicken breast, cubed; 1 cup pineapple, cubed; 1 tablespoon olive oil; 1 red bell pepper, diced; 1 cup jasmine rice; 2 cups chicken broth; 1 tablespoon soy sauce; 1 teaspoon ginger, grated; salt and pepper to taste; 1/4 cup parsley, chopped; ¾ cup raw cashews; 1 tablespoon sesame seeds

Directions:

In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the red bell pepper. Cook until soft.

Add the pineapple and cook for an additional 2 minutes.

Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.

Return the chicken to the skillet, mix well, and heat through.

Serve garnished with cashews, parsely and sesame seeds.

Hawaiian chicken and savoury rice

“Judith May” International Butter & Ghee Recipes 1968 compiled by Gene Austin for the Queensland Butter Marketing Board

Asian layered rice salad with pineapple

https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/ijv38cbw?r=recipes/x09u7yop

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored; 3 baby pak choy, shredded; 1 red onion, thinly sliced; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh coriander sprigs

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Step 1   Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Step 2   Meanwhile, make chilli and lime dressing: Combine all ingredients in a small bowl.

Step 3   Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Cut pineapple into 1cm-thick slices. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with onion, carrot, cucumber and remaining pineapple. Drizzle with remaining dressing.

Step 4   Sprinkle with noodles, peanuts and coriander. Serve.

Curried rice salad with pineapple

Green and gold curried rice salad

https://www.taste.com.au/recipes/green-gold-curried-rice-salad-recipe/vzcxtpwx

1 1/2 cups basmati rice; 1/2 cup frozen peas; 1 corn cob, husk and silk removed; 1/2 cup coconut milk; 1 1/2 tbsp lime juice; 1 1/2 tbsp tamari; 1 tsp mild curry powder; 2 garlic cloves, crushed; 2cm piece fresh ginger, peeled, finely grated; 1/4 tsp dried chilli flakes; 3 tsp honey; 1/2 small pineapple, peeled, cored, halved, sliced; 1 green capsicum, sliced; 2/3 cup unsalted roasted cashew nuts, roughly chopped; 60g baby spinach; 2 celery stalks, trimmed, thinly sliced diagonally; 1/2 cup small fresh mint leaves

Step 1

Cook rice in a large saucepan of boiling, salted water for 12 minutes or until tender, adding peas in the last 3 minutes of cooking time. Drain. Rinse under cold water. Drain well. Cool.

Step 2

Meanwhile, heat a barbecue grill or chargrill pan over high heat. Add corn. Cook, turning occasionally, for 8 to 10 minutes, or until corn is tender and beginning to char. Transfer to a chopping board. Set aside for 5 minutes to cool. Carefully cut kernels from cob in large chunks.

Step 3

Combine coconut milk, lime juice, tamari, curry powder, garlic, ginger, chilli (if using) and honey in a large bowl. Season with salt and pepper. Reserve 1/3 of the dressing. Add rice to bowl. Toss to coat.

Step 4

Add pineapple, capsicum, cashew, spinach, celery, corn and half the mint leaves to rice mixture. Season with salt and pepper. Gently toss to combine.

Step 5

Transfer rice salad to a serving bowl. Drizzle with remaining dressing. Serve sprinkled with remaining mint.

With a dash of soya sauce the leftovers made a delicious fried rice for lunch the next day, Anne

Pineapple black pepper and bacon fried rice

Adapted from https://www.splendidtable.org/story/2019/10/09/black-pepper-bacon-pineapple-fried-rice

Ingredients                                                                                                                                1 tablespoon canola oil; 1"/3cm piece of ginger, peeled and grated; 5oz/140g smoked thick-cut bacon, diced; 1 teaspoon dark soy sauce; pinch of ground black pepper; 6 large fresh shiitake mushrooms, sliced into 3/8"/1cm strips; 2 1/4 cups cooked jasmine rice; 2 tablespoons tamari or low-sodium light soy sauce; 3/4 cup finely diced fresh pineapple flesh; 1-2 scallions, sliced on a deep diagonal, to garnish

To serve - sriracha chili sauce; a few lime wedges (optional)

Directions

Heat a wok over high heat until smoking, add the canola oil, and give it a swirl. Add the ginger, and stir-fry for 5 seconds, then add the diced bacon, and stir-fry for 1 minute to caramelize it around the edges. Season with the dark soy sauce and black pepper, and toss well. Add the mushrooms and wok-fry together for 30 seconds.                                                                       

Tip in the cooked rice, season with the tamari or light soy sauce, then add the pineapple, and stir gently to mix well. Garnish with the scallions, and serve with some sriracha chili sauce. For an extra zing, and a truly tropical taste, you can squeeze some lime juice over, if you like.

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 Rice Salad

Coles Recipes

Pineapple Rice Salad

Serves 6

1 cup (200g) basmati rice; 2 cups shredded wombok; ¼ large fresh pineapple, peeled, cored, thinly sliced; 250g cherry tomatoes, halved; 1 spring onion, thinly sliced; ½ cup coriander leaves; ¼ cup chopped mint leaves; 2 tblsp lime juice; 1 ½ tblsp fish sauce; 1 tblsp brown sugar; 1/3 cup (50g) Flavour Escapes Thai Sweet Chili Cashews; ¼ cup flaked coconut or coconut chips, toasted; mint sprigs, extra, to serve

1. Cook the rice following packets directions. Transfer to a large bowl and set aside to cool.

2. Add the wombok, pineapple, tomato, spring onion, coriander and mint to the bowl. Whisk the lime juice, fish sauce and sugar in a jug until well combined. Add half the dressing to rice mixture. Gently toss until well combined.

3. Place the rice mixture on a serving platter. Sprinkle with cashews and coconut. Serve with extra mint sprigs and remaining dressing.

Pineapple rice salad

Marching Koalas Celebrity Cook Book, Hunter Region High Schools Band 1991 Newcastle NSW

Hawaiian Rice Salad contributed by Adrian Page

2 cups brown rice; 1 tin pineapple pieces; 2 small onions (I used 2 spring onions); ¾ cup raisins; ¾ cup nuts (cashews, pecan nuts, almonds etc)

Sauce: ¼ cup vinegar; 1 tsp curry powder; 1 tsp mustard; 1 tsp salt; ¼ cup oil; ¼ cup sugar; 1 clove garlic

Cook rice until tender. Drain pineapple. Add diced capsicum, chopped onion and the remaining ingredients which can be left whole. Blend sauce ingredients and pour over salad.

Ann's pineapple, tuna and baby spinach Rice a Riso

Here is a blast from the past.  A reminder of my student days.  Delicious.  (Truly), Ann

Ingredients:

1 pkt chicken Rice a Riso; 1T oil; 1 onion, chopped; 3 stalks celery, finely chopped; 1 can tuna; ½ can pineapple pieces or rings, cut into pieces (no juice); 50 gm baby spinach

Method:

Sauté onion in oil until softened.

Stir in Rice a Riso and flavouring sachet.

Add 2 ½ cups water. Bring to the boil and simmer 10 minutes.

Stir in celery and tuna, heat 1 min.

Add pineapple and spinach, cook until spinach wilts and pineapple is heated.

Serve.

Cooking Better Pineapple

Cooking Better Electrically, prepared by the Home Advisory Service, State Electricity Commission of Victoria, 1974 Melbourne

Pineapple Stuffed Shoulder of Lamb

1 boned shoulder of lamb; 1 ½ cups soft breadcrumbs; grated lemon rind; 1 tblspn shortening; salt, pepper; 1 rasher bacon, finely chopped; 1 well beaten egg; ½ cu[p finely chopped pineapple

Rub shortening into breadcrumbs. Add salt, pepper, bacon, pineapple, and bind with egg. Lay shoulder flat and spread on seasoning, roll up tightly and secure. Wrap in foil, place in greased baking dish in oven.

Baked Pineapple and Rice

3 cups cooked rice (just cooked); 1 ½ tblspn butter; ¾ cup pineapple juice; 1 medium can crushed pineapple; ½ cup brown sugar

Place 1/3 of the rice in a greased ovenware dish, cover with 1/3 of the drained pineapple, dot with 1/3 of the butter and sprinkle with 1/3 of the brown sugar. Repeat layers until all ingredients are used, carefully add pineapple juice, Cover and place in oven. Serve hot or cold with ice-cream.

Barcelona piña

My Barcelona Kitchen: Eating, living and dreaming in Spain, Sophie Ruggles 2012 Sydney

Macedonia tropical con pétalos de rosa

(Tropical fruit salad with sugared rose petals)

“Sugared rose petals are an exquisite edible garnish but beware that the ones you use have been cultivated for human consumption and have not been treated with any pesticides.” Sophie Ruggles

Serves 4

½ pineapple; ½ papaya; 2 kiwi fruit; 12 lychees; 12 strawberries; 1 mango

For the dressing: juice of 1 lemon; 2 tsp orange blossom water; 2 tsp lavender sugar

For the sugared rose petals: 1 – 2 handfuls fresh rose petals; 1 egg white (free range); small bowl caster (superfine) sugar

To make the sugared rose petals, wash and dry the petals very carefully with paper towels ten whisk the egg white until a little frothy.

Use a small artist’s paintbrush to paint the egg white onto each petal, making sure to coat both sides. Put the petal into the sugar and pile some more sugar on top. Press down lightly to make sure the sugar sticks to both sides of the petal. Lift out and shake off any excess then gently place the petal onto a tray lined with baking paper and leave to dry.

Continue this process until you have painted all of the petals (Make sure the petals don’t touch each other or they will stick together), then leave in a cool pace for 24 hours.

To make the salad, peel and slice the fruit as desired and put it all into a large bowl. Combine the dressing ingredients in a separate bow and stir to dissolve. Add the dressing to the salad, mix and set aside for 30 minutes.

Serve the salad garnished with the sugared rose petals.

Note: The sugared rose petals can be stored at room temperature (not in the fridge) in an airtight container for up to 2 weeks.

Arroz con leche de coco acompañado con frutas escalffadas

(Stewed fruits with coconut rice pudding)

“It’s always best to stew fruits when they are in season, not only because they’re at the their best but also at their cheapest. This recipe has an Asian edge to it and is my variation on the all-time favourite Spanish arroz con leche.” Sophie Ruggles

Serves 4

1 pandan leaf or vanilla bean; 1 pineapple, peeled and chopped; 6 pears, peeled and chopped; 1 lemongrass stem; 1 knob ginger; 200g/7 oz/1 cup pitted prunes; 100g/ 3 ½ oz red raisins; 200ml/7 fl oz water

For the rice pudding: 310g/11oz /1 2/3 cups cooked brown medium-grain or white short-grain rice; 375ml/13 fl oz/1 ½ cups coconut milk; 1 pandan leaf (optional)

Tie the pandan leaf in a knot or scrape the seeds out of the vanilla bean, then put all the ingredients for the stewed fruits into a large heavy-based saucepan over high heat. Bring to the boil, then reduce the heat to low and simmer with the lid on for 40 minutes. Transfer the fruit and stewing liquid to an airtight container and store in the fridge for up to 2 weeks.

To make the rice pudding, put the cooked milk and pandan leaf, if using, into a heavy-based saucepan over high heat. When boiling, reduce the heat to medium-low and simmer for 5-10 minutes.

Serve the rice pudding topped with the stewed fruits and some stewing juice.

Note: Alternative fruits and flavourings include apple, peaches, berries, plums, figs, apricots, almonds, orange zest, lemon zest, Chinese five-spice and cloves

I took these photos in Barcelona in 2005 illustrating just how into fruit they are in that fabulous city. Note the delicious pineapples in the top right hand corner, Anne

Un ejecutante de la calle sin una piña !

Pineapple "Indian-style"

Excite the Appetite, Recipes from Sydney’s Top Restaurants Chefs and Celebrities, 1970s

Entrée Recipe from Channel 9’s Midday Show, Glynn Christian

Maharajah’s Gilded Fruit Pulau

Ingredients: 6 tblspn butter; 6 whole cloves; 6 cardamom pods, lightly crushed; 1 tspn mustard seed; 1 tspn cumin seed; 1 tspn coriander seed, lightly crushed; ¼ tspn or more saffron threads; 1 cinnamon stick; 2 tspn salt; 350g basmati rice; 500ml stock or water; 750g trimmed weight fresh fruit – peaches, plums, apples, pineapple, etc; edible gold leaf (optional)

Method: Put the butter and spices into large casserole with a tight fitting lid. Cook on high for 3 minutes. Stir in the salt and the rice until evenly coated. Pour on the stock or water, stir, cover and cook on high for 9 minutes.

The fruit should be in big generous pieces, no less than eights for apples, peaches, for instance. Put these on top of the rice, cover again and cook on high for 6 minutes. Let rest 3 minutes or more, then spoon out onto a large platter, mixing in the fruit without breaking it up. Add edible gold leaf if you wish and serve with any sort of Indian meal. Serves 6 – 8

Thanks for tracking down the edible gold leaf Ky !! He found it in Essential Ingredients.

Cooking with Fruit, compiled by Mary-Lou Arnold,1985 Sydney

Mixed Fruit Raita

2 cups yoghurt; 2 tblspn cream; ½ mango, diced; ½ banana, diced; 1 slice pineapple, diced; 1 tblspn finely chopped mint; salt

Whip yoghurt and cream together until smooth. Mix in remaining ingredients. Chill thoroughly.

Serves 6

Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979

Lamb & Pineapple Curry, India

2 ripe bananas; 1 sweet potato, peeled and diced; juice 1 lemon; 1 large onion, chopped; 1 green pepper, deseeded and chopped; 1/8 cup oil; 1 tblspn curry powder; 2 tblspn flour; 1 tspn turmeric; 1 clove garlic, chopped; 2 tblspn fruit chutney; ¾ cup pineapple cubes; 1 medium cooking apple, peeled, cored and diced; 1 large tomato, skinned and coarsely chopped; 1 cup corn kernels; 2 cups meat stock; 2 cups, diced cooked lamb; salt and freshly ground (milled) black pepper; 1 1/4cups long grain rice, uncooked;

For the garnish: parsley sprigs; few lemon slces

1 Mix the banana, sweet potato and lemon juice in a bowl and set aside for 10 minutes

2 Lightly fry the onion and green pepper in the oil

3 Add the curry powder, flour, turmeric, garlic, chutney, pineapple, apple, tomato, corn kernels, and the banana and sweet potato mixture

4 Pour in the meat stock, add the cooked lamb, and season to taste. Simmer gently for 2 minutes

5 Meanwhile, boil the rice in salted water until cooked. Drain and arrange in a circle on a heated serving dish. Spoon the curry into the middle of the rice ring, and garnish with sprigs of fresh parsley and quarters of lemon slices

Serves 4

Curries from the Sultan's Kitchen: Recipes from India, Pakistan, Burma and Ceylon, Doris M Ady, illustrations by Inge Fernando, 1976 Sydney

Pineapple Mustard Relish

Ingredients: 1 small tin crushed pineapple; 1 tblsp Indian or Ceylon ground black mustard; 2 cloves garlic; 1cm piece of green ginger; 1 ½ tsp sugar; ½ tsp salt; ¼ cup vinegar

Preparation: Pound, or put through a mouli, the garlic and ginger.

Combine all ingredients, except the pineapple. Mix well and taste for salt and sugar.

Put the drained pineapple into a dish, and pour the mustard dressing over.

Serves 8

Encyclopaedia of World Cookery, Elizabeth Campbell, London 1958

Pineapple Balls (Anglo-Indian)

2 eggs; 4 tblsp sifted flour; a pinch of salt; ½ cup milk; 2 tblsp finely chopped pineapple; fat for deep frying; castor sugar

Make a thick batter of the flour, eggs, salt and milk, add the pineapple, mix well. Have the fat smoking hot, drop in the mixture a dessertspoonful at a time. Fry until golden brown, drain well and serve with castor sugar sifted over them. They should puff up into golden balls.

Spanish salad with pineapple

Ye College Cookbook, NSW Baptists Theological College Ladies Auxiliary 1970s Sydney, cover design Ralph Edgecombe, Illustrations Ken Ross

 

Spanish Rice Salad
 

3 cups cooked rice; ½ cup each red and green capsicum chopped; ¼ cup grated carrot; ½ cup chopped pineapple; ½ cup chopped celery; ¼ cup shallots; ¼ cup walnut pieces; 2 firm tomatoes; ½ cup mayonnaise
 

Combine the rice, celery, capsicums, carrot, shallots and pineapple, mix well. Pour over the mayonnaise and toss well. Return to refrigerator to chill well. Serve in salad bowl with the walnut pieces, add and decorate with slices of tomatoes.