Pineapple Recipes

Pineapples seem to be “in season” all year long. Since it’s picked and shipped still green this is what you should do when picking one out at the grocery store.
The best way to select a good pineapple is by color, smell, and firmness. Ad ripe pineapple will be firm, heavy, and have a golden color and sweet smell. If it’s soft and smells fermented, don’t buy it - its’ overripe.
You can buy a green pineapple and let it ripen at home, but look at the base first. If it’s a little orange or red there, it’ll ripen. If it’s all green, the pineapple was picked too soon. It’ll have a woody texture and will never get very sweet.
Here’s a little secret about ripening a pineapple - stand it upside down on the counter. This lets the sugar in the bottom end flow toward the leafy end. It’ll ripen evenly and won’t ferment at the bottom. When the pineapple has a golden color and strong, sweet aroma, it’s ready to eat.

Pineapple Icebox Pie

4 tbsp Flour
1 1/2 cup Sugar
2 Eggs - beaten
3/4 cup Water
20 ounce Crushed pineapple in juice
Vanilla wafers
Mix flour and sugar in a pot. Add eggs and water. Add pineapple. Cook until thick. Alternate layers of wafers and filling in pie pan till used up. Chill.

Baked Pineapple

1 can crushed pineapple - in juice
3 tbsp. flour
3 eggs
1/3 c. sugar
1 stick margarine
4 slices cubed bread
Mix pineapple, flour, eggs and sugar. Pour into greased baking dish.
Melt margarine and mix with bread cubes. Place bread mixture over pineapple mixture.
Bake @350 degrees for 30 - 40 minutes.

Pineapple “Mojito”

1 pineapple
1 bunch mint leaves
1 tsp maple syrup per glass
Pineapple juice
Soda water
1 lime - cut into wheels
Ice
Peel, core and slice pineapple. Broil until caramelized. Run through a blender and pass through a strainer. Muddle a few fresh mint leaves into a glass, add pineapple juice, 1 tsp maple syrup and ice cubes; top with soda water. Garnish with lime wheel.

Pineapple-Shrimp Kebabs

One 20-ounce can pineapple chunks in juice - drained, juice reserved
1 lime - Juice and grated peel
1/2 cup soy sauce
1 tablespoon plus 1/2 teaspoon extra-virgin olive oil
1 tablespoon hot pepper sauce - such as Tabasco
1 teaspoon ground ginger
1 pound jumbo shrimp - peeled and deveined
1 large green bell pepper--stemmed - seeded and cut into 1-inch chunks
1 red onion - cut into 1-inch chunks
One 10-ounce box instant couscous
1. Soak eight 12-inch wood skewers in water for 30 minutes. In a baking dish or shallow container, whisk together 3/4 cup pineapple juice, 1 tablespoon lime juice, the soy sauce, 1/2 teaspoon olive oil, the hot sauce and ginger. Set aside 2 tablespoons of the mixture in a small bowl.
2. Preheat the broiler. Thread the shrimp, bell pepper, pineapple chunks and onion onto the skewers. Place the kebabs in the pineapple juice marinade for 15 minutes, turning halfway through.
3. Meanwhile, in a medium saucepan, bring 1 3/4 cups water and the remaining 1 tablespoon olive oil and 1/4 cup pineapple juice to a boil. Stir in the couscous. Cover with a lid and remove from the heat. Let stand for 5 minutes.
4. Transfer the kebabs to a foil-lined baking sheet and broil for 3 minutes. Turn the kebabs and brush with the reserved marinade. Broil for 3 minutes, until the shrimp are no longer translucent. Remove from the oven.
5. Fluff the couscous with a fork and stir in the lime peel. Serve with the kebabs.

Pineapple Fried Rice

8 oz. leftover and overnight rice
2 cloves garlic - (finely chopped)
4 oz. fresh pineapple - (cut into small pieces)
4 oz. shrimp - (shelled and deveined, leave whole or cut into small pieces)
2 tablespoons cashew nuts - (optional)
1 teaspoon shrimp paste
1 tablespoon fish sauce
1/2 tablespoon pineapple juice
1/4 teaspoon dark soy sauce - (for coloring)
1 fresh red chili - (seeded and cut into small pieces)
2 tablespoons oil
Cilantro leaves for garnishing
Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.

Pineapple Bavarian

1 large Lemon Jell-O
1 large can Crushed pineapple save juice
1 carton Cool whip
8 ounce Cream cheese
Vanilla wafers
large Marshmallows
1 cup Pecans
1. Crush vanilla wafers and line bottom of pan with them.
2. Heat 1 cup water and one cup pineapple juice (boil).
3. Put above mixture in bowl and add jell-o powder and stir until dissolved.
4. Add softened cream cheese to jell-o mixture and chill until slightly thickened.
5. In another bowl, add drained pineapple, cut large marshmallows (make sure to scissor cut large - don’t use small), and pecans
6. Once jell-o is chilled, whip it a little and fold in the whipping cream and add in the pineapple mixture.
7. Pour on top of crushed vanilla wafers.
8. Chill overnight.

Pineapple upside-down cake

Melt:
6 T butter
Pour in bottom of 9 1/2” springform pan. Press on:
1/2 c dark brown sugar
Sprinkle:
2 T dark rum
Arrange on top:
7 slices pineapple
fill in spaces with pecans and cherries
Cream together:
1/2 c margarine or butter
3/4 c sugar
Beat in
2 eggs
1 tsp vanilla
Puree remaining
3 pineapple slices
with:
1 T rum
Add to butter mixture.
Sift together:
2 c flour
1 tsp ginger
1 1/2 tsp soda
1/2 tsp salt
Add to mixture alternately with pineapple juice from the can.
Pour in pan. Bake 350 degrees for 30-35 mins.

Pineapple Sauce

1 can pineapple tidbits - drained
1/4 cornstarch
1 3/4 cup water
3/4 cup white sugar
1/2 cup white vinegar
2 drops orange food coloring
In a saucepan combine 1 1/2 cups water, sugar, vinegar, pineapple syrup, and food coloring. Heat to boiling, turn off heat. Combine 1/4 cup cornstarch and 1/4 water, slowly stir into saucepan. Continue stirring until mixture thickens.

Pineapple Punch

1 (12 oz) Orange Juice
1 (12 oz) Lemonade
1 (46 oz) Pineapple Juice
5 ripe bananas
4 cups sugar
3 bottles Ginger Ale
Boil 4 cups sugar & 6 cups of water. Add Orange Juice, Lemonade, Pineapple Juice & bananas. Freeze in 3 half gallon containers. Thaw 3 hours prior to use. Serve each half-gallon with 1-2 bottles of Ginger Ale. Print this post