Pineapple Chicken

https://www.dinneratthezoo.com/pineapple-chicken/#wprm-recipe-container-13153

2 teaspoons vegetable oil; 1 pound boneless skinless chicken thighs cut into 1 inch pieces; 1 red bell pepper seeded, cored and cut into 1 inch pieces; 1 cup pineapple chunks fresh or canned; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 3/4 cup pineapple juice; 1/4 cup low sodium soy sauce; 1/3 cup low sodium chicken broth; 1/3 cup hoisin sauce; 1/4 cup brown sugar; 2 teaspoons corn starch; 2 teaspoons sesame seeds; 1 tablespoon sliced green onions; salt and pepper to taste

Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.

Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.

Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.

In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.

Add the sauce mixture to the pan and bring to a simmer.

Mix the corn starch with 1 tablespoon of cold water; stir until smooth.

Add the corn starch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.

Sprinkle with sesame seeds and green onions, then serve.

Rainbow smoothie popsicles

Based on

https://www.taste.com.au/recipes/rainbow-smoothie-popsicles-recipe/56c4zf4d?r=healthy&h=Health

375ml (11/2 cups) almond milk; 2 tsp pure maple syrup; 1 banana, peeled, sliced; 2 tbsp rolled oats; 50g chopped fresh pineapple; 125g frozen strawberries

Place the almond milk, maple syrup, banana and oats in a blender. Blend until smooth. Pour 1/2 of the banana mixture into a jug. Cover and place in the fridge.

Add the pineapple to the blender with the remaining banana mixture. Blend until smooth. Pour among twelve 80ml (1/3 cup) popsicles moulds. Place in the freezer until firm but not hard.

Pour the remaining ½ banana mixture into the clean blender. Add the frozen strawberries. Blend until smooth. Pour among the popsicle moulds. Insert a popsicle stick into each mould. Place in the freezer to set.

Hawaiian chicken and savoury rice

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

Hawaiian Pineapple Carrot Muffins

https://www.instagram.com/chef_zouheir/p/C9PutwGBlnL/

Ingredients:

1 1/2 cups all-purpose flour; 1 cup granulated sugar (adjust to taste); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs; 1/2 cup vegetable; oil; 1 teaspoon vanilla extract; 1 cup finely grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts (optional); 1/2 cup shredded coconut (optional); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Pineapple chunks for garnish

Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the eggs, oil, and vanilla extract until smooth.

Stir the wet ingredients into the dry ingredients until just combined.

Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled muffins with the cream cheese frosting.

Garnish with pineapple chunks if you wish.

Servings: 12 muffins

Banana bread (with pineapple)

Makes 1 loaf, serves 6

1 ½ cups sifted plain flour; 1 cup sugar; 1 tsp baking powder; ½ tsp salt; 2 large ripe bananas; 1 egg; 4 tblsp butter, melted; ½ chopped dried or crystallised pineapple; 1 cup coarsely chopped walnuts; 1 tblsp butter, softened; ¼ cup chopped candied peel and ¼ cup walnut halves for topping

Sift the flour, sugar, baking powder and salt into a mixing bowl. Mash the bananas with a fork in another bowl, stir in the egg until well mixed, and stir in the melted butter. Add this mixture and the chopped walnuts and pineapple to the flour mixture and stir only until well blended.

Butter a 22 x 12cm loaf pan, spread the batter evenly in the pan, and sprinkle the top with the candied peel, some extra pineapple and walnut halves.

Bake in a preheated 180°C oven 45 minutes or until golden on top and a toothpick tester comes out clean.

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 Slice

https://www.bestrecipes.com.au/recipes/pineapple-slice-recipe-2/d39gck5f

Ingredients

Cake base: 40 g butter; 1 cup caster sugar; 2 eggs; 1 tsp vanilla essence; 1 cup self-raising flour sifted

Custard filling: 440 g (crushed) canned pineapple drained reserve liquid; 1/4 cup custard powder

Icing: 2 cups milk; 1/3 cup cornflour; 1 tbs sugar; 1 tsp vanilla essence; 1 cup desiccated coconut toasted

Method

Cake base: Preheat oven to 180C and lightly grease a 20 x 30cm slice pan.

Beat butter and sugar together until fluffy. Beat in eggs and vanilla. Fold in sifted flour.

Pour mixture into a prepared pan.

Bake for 12-15 minutes. Cool in pan.

Custard filling: Combine pineapple juice and custard powder in a medium saucepan until smooth.

Stir over medium heat until boiling.

Add pineapple. Simmer for approximately 5 minutes or until thick. Spread over cooled cake, refrigerate until firm.

Icing: Combine milk, cornflour, sugar and vanilla in a saucepan until smooth.

Stir over low heat for 3-5 minutes or until boiling and thickened. Allow to cool.

Spread over chilled custard, sprinkle with lightly toasted coconut. Chill until firm.