Archive for the ‘Pineapple’ Category

Makes 4 side-dish servings

  • 1 8-ounce can pineapple chunks (juice pack), drained
  • 1/2 cup miniature marshmallows
  • 1/2 cup light dairy sour cream
  • 1 11-ounce can mandarin orange sections, drained
  • 1 tablespoon coconut, toasted
  1. In a medium bowl stir together pineapple chunks, miniature marshmallows, and light dairy sour cream. Gently fold in mandarin orange sections.
  2. Cover and chill the salad for 2 to 24 hours. Before serving, sprinkle with the coconut.

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Makes 2 servings

  • 2 tablespoons Dijon mustard
  • 2 tablespoons frozen (thawed) pineapple juice concentrate
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless skinless chicken breast halves (5 oz each)
  • 1 teaspoon olive oil
  • 2 slices (1/2 inch thick) fresh pineapple, rind removed
  1. Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
  2. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
  3. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
  4. Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Serves 6

Asian chili sauce can pack a lot of heat.  If you prefer a milder dish, reduce to 1 tbsp in the salad.

For salad:

  • 4 oz rice-flour noodles
  • 1/2 seedless cucumber, cut into 2 inch long julienne sticks
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 2 scallions, green part only, cut into 2 inch long julienne strips
  • 2 tbsp fresh lime juice
  • 2 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1 tsp soy sauce
  • 1/2 tsp Asian sesame oil

For kebabs:

  • olive oil, for grill
  • 1 3/4 lbs sea scallops
  • 1 tbsp fresh lime juice, plus wedges for garnish
  • 1 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1/2 pineapple, rind cut away and core discarded, cut into 1×1/2″ chunks
  • 4 oz fresh snow peas, blanched
  • 2 orange bell peppers, sides sliced off core, stems and seeds discard, cut into 1 1/2″ pieces
  • 1 medium red onion, cut into 1 inch pieces
  • 12 (10 inch) bamboo skewers, soaked in water 30 minutes
  1. Make salad: Cook noodles according to package instructions and drain.  Rinse in cold water until cool; drain and toss with remaining ingredients in a bowl; salt and pepper to taste.  Set aside.
  2. Make kebabs: Preheat grill and lightly oil rack.  Rinse scallops and pat dry; remove small, tough muscle from side of each.  Combine juice and chili sauce in a large shallow bowl.  Add scallops and marinate at room temperature, turning once, about 15 minutes. 
  3. Alternately thread scallops, pineapple and vegetables onto drained skewers; season with salt and pepper.  Grill over moderately high heat, turning occasionally, until golden brown and scallops are just cooked through, about 7 minutes.  Transfer to serving plates with noodle salad in bowls on side.  Garnish with lime wedges, if desired.

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Serves 4

  • 1 1/2 lbs chicken wings, tips removed
  • salt and freshly ground black pepper
  • 4 tuna steaks (6 oz each)
  • 1 tbsp vegetable oil
  • 1/4 cup plus 1 tbsp rice-wine vinegar
  • 1/2 cup plus 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange marmalade
  • 1 tsp chile paste or pinch of red pepper flakes
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • zest of 1 orange (about 1 tbsp)
  • juice of 1/2 orange
  • 4 slices fresh pineapple
  • 4 slices mango
  • 1 cup pea shoots
  • 2 cups quick pickles (recipe follows)
  1. Preheat oven to 400°F.  Cut each chicken wing into two pieces.  Rinse well and pat dry on paper towels.  Spray a baking pan with nonstick spray and arrange the wings on it.  Season with salt and pepper and bake until skin is crispy, 45-50 minutes, turning halfway through baking. 
  2. While wings are in oven, place tuna steaks in a glass dish and pour 1 tbsp oil and 1 tbsp each of rice-wine vinegar and soy sauce over them.  Turn to coat and marinate in refrigerator for 45 minutes. 
  3. Next, make a glaze by combing ketchup, honey, marmalade, 1/4 cup rice-wine vinegar, 1/2 cup soy sauce, chile paste, garlic, grated ginger, orange zest and fresh orange juice in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until glaze is thickened, about 30 minutes.  Set aside. 
  4. When the wings are crispy, toss them in glaze (reserving 3 tbsp in pan) and remove with tongs to a foil-lined glass baking dish.  Reduce oven heat to 375°F.  Return wings to the oven for another 10-15 minutes, checking frequently to make sure they don’t burn. 
  5. Heat an outdoor grill and brush with oil.  Grill tuna, 2-3 minutes per side for rare, 4-5 minutes per side for medium.  Grill fruits 2-3 minutes.  Brush tuna with reserved glaze and arrange on each plate with the chicken wings, grilled fruit, pea shoots and chilled quick pickles. 

Quick Pickles

  • 1/2 cup rice-wine vinegar
  • 3 tbsp sugar
  • pinch of red pepper flakes
  • 1 seedless or Kirby cucumber, thinly sliced
  1. Combine vinegar, sugar, and red pepper flakes in a small saucepan and bring to a boil.  Place cucumber slices in a medium bowl and pour boiling liquid over them.  Cool; chill for an hour before serving. 

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Serves 48

  • 1 1/2 cups ketchup
  • 1 cup maple syrup or maple flavored syrup
  • 1/3 cup soy sauce
  • 1 tbsp quick-cooking tapioca
  • 1 1/2 tsp ground allspice
  • 1 tsp dry mustard
  • 2 pkg (about 16 oz each) frozen fully cooked meatballs
  • 1 can (20 oz) pineapple chunks in juice, drained
  1. Combine ketchup, maple syrup, soy sauce, tapioca, allspice & mustard in slow cooker. 
  2. Partially thaw & separate meatballs.  Carefully stir meatballs and pineapple chunks into ketchup mixture. 
  3. Cover; cook on LOW 5-6 hours.  Stir before serving.  Serve with cocktail picks.

Tip: Serve over hot cooked rice for an instant entreé. 

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Makes 4 servings

  • 1 can (8 oz) crushed pineapple in juice, drained
  • 1/3 cup finely chopped onion
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp white wine
  • 2 tbsp grated peeled fresh ginger
  • 1 1/2 tsp cornstarch
  • 2 jalapeño chiles, seeds and membranes discarded, finely chopped
  • 1 garlic clove, finely chopped
  • 4 tilapia or snapper fillets (about 6 oz each)
  1. Preheat oven to 425°F. 
  2. In medium bowl, combine all ingredients except tilapia; stir until well mixed.  Set sauce aside. 
  3. In 13″x9″ glass or ceramic baking dish, arrange tilapia fillets in single layer.  Spoon sauce over fillets.  Roast 12 minutes or until tilapia is opaque throughout.  Serve tilapia with sauce in baking dish. 

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