Recipe#11262
Title: Pineapple 01
rec.food.recipes archive
Pineapple
Pineapple Ice1 cup sugar
2/3 cup water
1 fresh pineapple
1/3 cup fresh lime juice
1 large egg white
Combine sugar and water in a saucepan over meduim heat; stir until sugar
dissolves and syrup begins to simmer. Chill. (I assume you're supposed
to take if off the heat, first).
Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit
from both halves, leaving 1/2-inch of fruit inside the rind. Remove
core and cut fruit into 1-inch chunks. Place pineapple halves in large
plastic bags and freeze until ready to use.
In a food processor with metal blade in place, add pineapple chunks and
process until pineapple is smooth and uniformly pureed. You should have
about 2 cups puree. Add chilled syrup and lime juice. Process 10
seconds. Place mixture in metal tray or bowl and partially freeze.
With metal blade in place, place spoonfuls of partially thawed pineapple
mixture in bowl of processor. Mix by turning processor on and off about
8 times, then process about 2 minutes until completely blended, smooth
and fluffy. With machine running, add egg white through feed tube.
Process 1 minute. Refreeze. Spoon into pineapple shells and serve.
Tropical Nut Bread
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 can (8 1/2 ounce) crushed pineapple, undrained
1 cup mashed bananas
1/3 cup orange juice
1/2 cup butter
1 cup sugar
2 eggs, beaten
2 cups chopped macadamia nuts
Preheat oven to 350F. Butter a one pound loaf pan. Sift dry ingredients
together and set aside. Combine pineapple, banana and orange juice and
set aside. In a large bowl, cream butter and sugar. Add eggs and beat
well. Add a small amount of the flour mixture alternately with the fruit
mixture, mixing only enough to moisten the flour. Stir in macadamia nuts
and pour batter into prepared pan. Bake for 1 hour and 15 minutes.
Note: This bread improves if you wait a day or two before serving.
Chicken 'Ono Nui
3 tablespoons oil
6 tablespoons flour
3 cups milk
2 cups cooked chicken, diced
1/2 teaspoon salt
1 tablespoon pimento, sliced
1 cup pineapple, diced
3 coconuts
Trim rough fiber from coconut shells. Saw in half crosswise. Combine
oil, flour and milk in a saucepan over low heat. Stire until you have
a smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill
coconut halves with chicken-pineapple mixture. Place in shallow baking
pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot
be eaten.
Variation: Substitute tuna or turkey for chicken.
Shrimp with Pineapple
1 lb fresh shrimp, shelled and deveined
1 egg, slightly beaten
1/2 cup cracker meal
1/2 cup flour
1 teaspoon salt
2 cups oil
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon vinegar
1/2 cup water
1/2 red chili pepper
2 cups pineapple, cubed
1 tablespoon cornstarch
1 tablespoon water
Chinese parsley (fresh cilantro)
Cut shrimp in half lengthwise. Toss shrimp in egg. Let stand 20 minutes.
Combine cracker meal, flour and salt. Roll shrimp in mixture. Deep fry
in oil until golden brown. Combine sugar, salt, vinegar, water and chili
pepper. Add pineapple. Cook 10 minutes. (These are terrible directions;
I assume they mean in a saucepan). Mix cornstarch and water. Add, and
bring to a boil. Spread on serving platter. Put shrimps on top. Garnish
with Chinese parsley.
Fresh Pineapple Pie
3 cups fresh pineapple, finely chopped
3 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
Pastr for a 2 crust 9" pie
Cook pineapple until tender, and consistency of canned crushed pineapple.
Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until
thick, stirring constantly. Cool. Pour into pie shell. Cover with top
crust. Bake at 425F for 25 minutes.
Frozen Pineapple Daiquiri
1 1/2 oz light rum
4 pineapple chunks
1 tablespoon lime juice
1/2 teaspoon sugar
1 cup crushed ice
Combine rum, pineapple, lime juice, sugar and crushed ice in blender.
Blend at low speed.
Ponche de Pina (Hot Pineapple Punch - Honduras)
3 Pineapples
3 c Water
3 Cinnamon sticks
2 ts Whole cloves
2 ts Whole allspice
3/4 c Sugar
1 c Coconut milk
1 qt Light rum
Peel pineapples; chop or shread. Add water and let stand overnight. Put
in large saucepan with spices, sugar, and coconut milk. Boil for 5
minutes. Strain liquid into large pitcher. Add rum and serve hot. Makes
8-12 servings.
Note: If fresh coconut milk is not available, pour sweet milk over
shredded coconut. Let stand for several hours. Squeeze through a cloth.
Grilled Pineapple with Cajeta
2 lg Juicy pineapples
2 tb Corn oil
2 1/2 c Cajeta de leche (see note)
With a long serrated knife, cut off the tops and bottoms of the pineapple.
Cut away the tough rind and quarter the pineapples vertically. Cut out
the tough central core. (The fruit can be prepared several hours ahead.
Wrap well and refrigerate.)
Preheat a gas grill (medium) or light a charcoal fire and let it burn down
until the coals are evenly white. Brush the pineapple with the corn oil.
Set the rack about 6 inches above the heat source; lay on the pineapple
quarters on the grill rack, and cook, covered, adjusting the position of
the pineapple on the grill to create attractive markings, for 4 minutes.
Turn the pineapple quarters, cover, and grill for another 4 minutes, again
adjusting the position of the pineapple quarters on the rack, or until the
pineapple is attractively marked and heated through.
Meanwhile, in a small saucepan over low heat, warm the cajeta, stirring
often. Slice the pineapple, fan the slices on dessert plates, and
generously nap with the warm caramel sauce. Serve immediately.
Note: Cajeta de leche is a goat's milk-based sweet caramel sauce. It's
available in stores serving Hispanic populations.
Pineapple-Apricot Empanaditas
1 lg Ripe pineapple
1/2 c Good-quality apricot preserves
3 tb Sugar
3 tb Triple Sec
1/4 c Fine dry bread crumbs,
2 c Unbleached a-p flour
1/2 ts Salt
8 oz Unsalted butter, slightly softened
6 oz Cream cheese, slightly soft
1 Egg, beated with 1T water
3 tb Sugar
With a serrated knife, remove the top from the pineapple. Quarter the
pineapple vertically and trim away the tough core from each quarter. Cut
the pineapple flesh away from the rind. Chop the pineapple; there should
be about 2 3/4 cups. In a medium saucepan, combine the pineapple, apricot
jam, sugar, and Triple Sec. Set over medium heat and bring to a simmer.
Cook, uncovered, stirring often, until thick, about 40 minutes. Cool to
room temperature, and in a food processor partially puree the pineapple
mixture. Some texture should remain. Stir in the bread crumbs. (Filling
can be prepared up to 2 days ahead. Cover and refrigerate.)
In the work bowl of a food processor, combine the flour and salt and pulse
briefly to blend. Add the butter and cream cheese and process until a
soft dough forms. Turn the dough out onto a lightly floured work surface
and divide it in half. Gather each half into a ball, kneading briefly if
necessary until smooth, and flatten each ball into a 5-inch disk. Wrap
the disks of dough separately in plastic and refrigerate for at least 5
hours. (The dough can be prepared up to 2 days ahead.)
Let the discs of dough stand at room temperature until softened
slightly. Dust one disc of dough with flour and on a well-floured
surface roll it out to about 1/8-inch thick. Using a 3 1/2-inch
circular cutter, form the dough into about 12 rounds. Lay the rounds
in a single layer on a plate or cookie sheet, wrap in plastic, and
return them to the refrigerator. Repeat with remaining dough. (Dough
round can be prepared 1 day ahead.)
Position racks in the upper and lower thirds of the oven and preheat the
oven to 375F. Lightly butter two large baking sheet pans.
Let the rounds of cream cheese pastry soften at room temperature just
until flexible. Making one at a time, spread a heaping teaspoon of
pineapple filling across the center of each round, leaving a border. Fold
the round in half, then pinch the edges of the empanadita to seal and crimp
it decoratively. Repeat with the remaining pastry rounds and filling,
transferring the completed empanaditas to the baking sheets and spacing
them well apart. Brush each empanadita with the egg wash and sprinkle it
lightly with sugar. Bake the emapanaditas, changing the position of the
sheets on the racks from top to bottom and from front to back at the
halfway point, until they are puffed, crisp, and golden, about 20 minutes.
Cool them on a rack before serving. (The empanaditas can be prepared up
to 1 day ahead and stored, airtight, at room temperature.)
Jalepeno-Pineapple Coleslaw
1 c Mayonnaise
1 c Sour cream or plain yogurt
5 Pickled jalepenos, stemmed and minced (about 1/2 cup)
3 tb Dijon-style mustard
3 tb Sugar
2 tb Fresh lemon juice
1/2 ts Salt
1 md White cabbage (1 1/2lb), cored, finely shredded-8cup
1/2 lg Ripe pineapple, cored, peel cut into 1/2" cubes (2c)
3 Green onions, trimmed and sliced (about 1/2 cup)
In a large bowl, whisk together the mayonnaise, sour cream, jalapenos,
mustard, sugar, lemon juice, and salt. Add the cabbage and pineapple and
stir well. Cover the slaw and refrigerate it for at least 1 hour. The
coleslaw can be prepared up to 1 day ahead.
Stir in the green onions and adjust seasoning just before serving.
Polynesian Glaze
1 jar apricot preserves
1 cup pineapple, crushed
1/2 cup catsup
4 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon dry mustard
Combine preserves, pineapple, catsup, vinegar, Worcestershire sauce, ginger,
and mustard in small saucepan. Heat to boiling, stirrying constantly.
Lower heat. Simmer 1 minute.
Pineapple Mustard sauce
1/2 cup pineapple preserves
2 tablespoons sweet/hot mustard
In a small saucepan combine preserves and mustard on low heat. Cook slowly,
sitrring frequently, until well blended. Serve warm with Chicken Nuggets.
Chicken Nuggets
2 pounds chicken, deboned and skinned
1/2 pound pork sausage
3 cups fresh bread crumbs
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
Flour
Oil for frying
Pineapple Mustard sauce
Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread
crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1
inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets
in four, then in the beaten eggs; then in the remaining 2 cups of the
bread crumbs. Chill for several hours. Heat oil for shallow fring to
375F. Fry chicken nuggets until golden brown. Drain on paper towels.
Serve hot or at room temperature with Pineapple Mustard sauce.
Aloha Fruit punch
3/4 cup water
2 teaspoons ginger root, chopped
2 cups guava juice
1 1/2 tablespoons lemon juice
1 1/2 cups pineapple, finely chopped
1 cup sugar
Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the
liquid to the guava, lemon and pineapple juices. Make a syrup of sugar
and remaining water. Cool. Combine with juices and pineapple. Chill
throroughly. [I just noticed that the instructions call for pineapple
juice, yet there's no pineapple juice in the list of ingredients. If I
had to wing it, I'd say try 3 cups].
Chutney Game Hens
4 Cornish game hens
4 cloves garlic, crushed
1 onion, quartered
salt and pepper
1 can (20 oz) chunk pineapple in juice
1/4 cup mango chutney
1 teaspoon tarragon
Spicy Rice
Preheat oven to 400F. Stuff cavity of each hen with garlic clove and
onion quarter. Tie legs with string. Sprinkle with salt and pepper.
Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain
pineapple, reserving juice. Combeing 2 tablespoons of the reserved
juice with mango chutney and tarragon (reserve remaining juice and
pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15
minutes longer. Serve with Spicy Rice.
Spicy Rice
2 tablelspoons oil
2 cloves garlic, pressed
1 small onion, chopped
1 cup minced celery
1 cup brown rice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 1/2 cups chicken broth
1/2 cup raisins
1 cup frozen peas, thawed
1/2 cup thinly slice green onions.
Heat oil in large saucepan. Saute garlic, onion, and celery until onion
is soft. Stir in rice, seasonings, the remaining pineapple juice, chicken
broth and raisins. Bring to a boil. cover. Simmer 50 minutes or until
rice is done. Stir in peas, green onion and pineapple. Heat through.
Mahi Mahi Burgers
3 cups broiled Mahi Mahi
1/4 cup almonds or macadamia nuts, chopped
1/4 cup pineapple, crushed
1/4 cup mayonnaise
1/4 teaspoon curry powder
1 egg, beaten
Shred Mahi Mahi with fingers. Combine fish, nuts, pineapple, mayonnaise,
curry and egg. Mex well. Form into patties. Fry or broil.
Shrimp Kabobs
18 large shrimps
1 can water chestnuts
1 cup pineapple, cut into cubes
any Soy Sauce marinade
Place shrimps in a bowl. Cover with marinade. Refrigerate 1 hour. Drain.
Alternate shrimp, water chestnuts, and pineapple on long bamboo skewers.
Cook over hibachi or in oven for 5 minutes on each side.
Sweet and Sour Pork Chops
4 pork chops
1/2 cup chopped celery
1/4 green pepper, chopped
1 tomato, cubed
1 cup pineapple, cubed
sweet and sour sauce
Cook pork chops until well done. Saute celery and pepper until tender
but still somewhat crisp. Add tomato and pineapple. Cook 1 minute.
Place pork chops on platter. Cover with pineapple-vegetable mixture.
Pour sauce over ingredients. Serve with steamed rice.
Pineapple Cream Pie
1 can (16 oz) crushed pineapple
2 tablespoons cornstarch
1/2 cup sugar
3 eggs, room temperature
2 envelopes (1/4 oz each) gelatin
1/4 cup fresh lime juice
2 tablespoons dark rum
2 cups heavy cream, whipped
Crunchie Macadamia Crust
Drain pineapple; reserve liquid. Add water to pineapple liquid to make
1 cup. In a heavy saucepan combine 1/2 cup of the pineapple liquid,
cornstarch and sugar. Separate eggs. Beat egg yolks into the cornstarch
mixture. Soften gelatin in the remaining 1/2 cup pineapple liquid. Heat
cornstarch and egg yolk mixture over very low heat until it just starts
to thicken. Stir in the gelatin and blend until dissolved. Add lime
juice, rum and drained pineapple. Cool mixture. When pineapple mixture
is cool, beat the egg whites until they hold firm peaks. Fold whipped
cream into pineapple mixture; then fold in the egg whites. Pour mixture
into the Crunchie Macadamia Nut Crust and chill for several hours.
Garnish with fresh sprigs of mint and thin slices of lime, if desired.
Crunchie Macadamia Crust
1 cup graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
1/3 cup chopped macadamia nuts
1/2 cup shredded coconut
Preheat oven to 375F. In food processor or by hand, combine graham
cracker crumbers, melted butter and sugar. Stir in macadamia nuts
and coconut. Press crumb mixture into a 9-inch pie plate. Bake for
8 minutes. Chill until ready to use.
Haupia
1 can (12oz.) coconut milk
4-6 Tbl sugar
4-6 Tbl cornstarch
3/4 cup water
Pour coconut milk into saucepan. Combine sugar and cornstarch;
stir in water and blend well. Stir sugar mixture into coconut
milk; cook and stir over low heat until thickened. Pour into
8-inch square pan and chill until firm. Cut into 2-inch squares.
Festive Luau Pineapple
Cut a thick slice from the top and bottom of an unpeeled pineapple.
Remove center of pineapple in a single cylinder, leaving 1/2 inch
of the fruit inside the rind. Cut peeled fruit in quarters
lenghtwise, remove core and cut into eight spears. Replace bottom
piece; refill shell with spears and replace top. Serve by pulling
pineapple form the top.
Fruit Salad with Sour Cream
1 can mandarin oranges, drained
2 bananas, sliced
1 cup pineapple, crushed
1 cup coconut, flaked
1 papaya, diced
1 cup sour cream or plain yogurt
Combine oranges, bananas, pineapple, coconut, papaya and sour
cream. Cover. Refrigerate 6 hours or longer. Serve on a bed of
lettuce or in a hollowed out pineapple shell. Garnish with coconut.
Cabbage and Pineapple Salad
2 cups cabbage, shredded
1 1/2 cups cucumber
1 small onion, thinly sliced
1 1/2 cups pineapple, diced
5 Tbl French Dressing
lettuce
grated coconut
Combine cabbage, cucumbers, onion, and pineapple. Add French
dressing. Toss gently. Serve on lettuce. Top with coconut.
Chicken Salad with Pineapple
I chicken, cooked and cut into bite size pieces
2 tsp mustard
6 Tbl white vinegar, preferably wine
1/2 cup oil
1 tsp soy sauce
2 T honey
2 cloves garlic, crushed
2 cups pineapple, cubed
2 T raisins
4 T macadamia nuts, chopped
In a large bowl, combine mustard, vinegar, oil, soy sauce, honey
and garlic. Mix well. Add chicken, pineapple, and raisins. Allow
to stand 15 minutes. Turn once or twice so marinade will cover
ingredients. When ready to serve, stir in macadamia nuts.
Put into papaya boats or coconut shells or leaves of lettuce.
Curry with Pineapple
3 cups milk
2 cups coconut
3 cloves garlic, minced
1 Tbl ginger root, chopped
2 apples, cored and diced
2 onions, chopped
2 T curry powder
1/2 cup butter, softened
1/2 cup flour
1/2 tsp salt
1/2 cup cream
3 cups cooked chicken
1 cup pineapple, diced
Combine milk and coconut. Simmer. Add garlic, ginger, apples, and
onions. Blend curry powder and 2 Tbl butter. Add to coconut
mixture. Cook at low heat for 3 hours. Stir occassionally. Remove
from heat. Cool several hours, or overnight. Strain. Heat
thoroughly over low heat. Blend flour with remaining butter. Add
to mixture. Stir until mixture thickens. Stir in salt and cream.
Add chicken and pineapple. Cook over a low heat 1/2 hour.
Variation: For the aloha touch, serve curry in a scooped-out pineapple
shell. Serve with steamed rice. Serve crisp chopped bacon, chutney,
pickles, shredded coconut, chopped nuts, raisins, chopped hard boiled eggs
and dried apricots (that have been soaked in water, drained and finely
chopped) as condiments
Banana Split Pie
1 qt. vanilla ice cream, softened
1/2 cup Pineapple Preserves
Macadamia Graham Cracker Crust (see below)
Chocolate Sauce
Strawberries, sliced
1 banana thinly sliced
whipped cream
Prepare crust as described below.
Combine softened ice cream and pineapple preserves; mix well. Spoon
into macadamia graham cracker crust. Freeze. Cut into wedges and
serve with bowls of chocolate sauce, sliced strawberries, sliced
bananas and whipped cream.
Macadamia Graham Cracker Crust
1/4 cup Macadamia Nuts
1 cup graham cracker crumbs
1/4 cup butter, softened
1/4 cup sugar
Finely chop the macadamia nuts. Combine macadamia nuts, graham
cracker crumbs, butter and sugar; blend well. Press into 9-inch
pie plate. Chill. Makes one 9-inch pie crust.
Malihini Punch
2 qts. orange juice
1/2 cup Lilikoi Syrup
1/2 cup Guava Syrup
ice cubes
Combine orange juice, lilikoi syrup and guava syrup; blend well.
Chill. Serve over ice cubes.
Monarchy Luau Punch
1 fresh pineapple
1/2 cup brandy
2 Tbl sugar
3 cups pineapple juice
1/2 gallon white wine
1 quart champagne
Remove rind and core form pineapple; coarsely chop fruit. Combine
pineapple, brandy and sugar; marinate 6 hours or overnight. Pour
pineapple juice into a ring mold and freeze. Add wine to
pineapple- brandy mixture; refrigerate 30 minutes. Add pineapple
juice ring and champagne just before serving.
Chicken Long Rice
3 pounds chicken breasts
3 Tbl oil
2 cloves garlic, minced
6 cups chicken broth
1 tsp minced ginger or 1/4 tsp powdered ginger
1 1/2 Tbl salt
2 bundles (1 3/4 oz. each) long rice**
1 can (6oz.) whole mushrooms, drained
2 Tbl thinly sliced green onions
Remove skins and bones from chicken and use them to prepare chicken
stock. Cube chicken. Heat oil in a large skillet; saute chicken
and garlic until browned. Add broth, ginger and salt; simmer 1
hour or until chicken is tender. Soak long rice in warm water for
30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to
chicken; simmer 15 more minutes. Sprinkle with green onions just
before serving.
Aloha Sweet Potatoes
4-5 medium sweet potatoes
1/2 cup Pineapple Preserves
2 Tbl butter
Boil sweet potatoes in their jackets until tender, about 25
minutes. Let cool, then peel and cut into 1/2 inch thick slices.
In a large skillet melt pineapple preserves and butter; add sweet
potatoes to skillet. Cook gently; tossing lightly until sweet
potatoes are glazed.
Tropical Pineapple Boat
pineapple
tropical fruits(banana, papaya, kiwi, mango, watermelon etc)
Cut pineapple in half lenght wise through the crown, leaving crown
intact. Remove fruit from the pineapple halves, leaving 1/2 inch of
fruit inside shell. Cut fruit into cubes. Toss pineapple cubes
lightly with a selection of tropical fruits. Spoon into pineapple
boats to serve.
Lilikoi and Pineapple Ice
2 cups lilikoi (passion fruit) pulp
2 cups pineapple pulp
3/4 cup sugar
2 egg whites
Strain lilikoi pulp and reserve seeds. Place all the ingredients
in a food processor and process until well blended. Pour the
mixture into a metal or plastic bowl and freeze. When frozen,
break up the ice and place a small amount at a time into the food
processor. When whipped and frothy, return to the bowl and freeze
again. This mixture will not freeze hard and solid, so it will be
easy to scoop out to serve. Sprinkle a few of the reserved seeds
over the top of the ice when it is served or they may be added when
the ice is returned to the freezer for the second time.
Pineapple Salsa
1/2 medium pineapple, peeled, cored and cut into 1/2 inch dice, juices
reserved
1 small red bell pepper, cut into 1/2 inch dice
3 medium green onions, minced
1 serrano chili, seeded and minced
1 1/2-inch piece fresh ginger, peeled and minced
1 tablespoon fresh lime juice
1/8 teaspoon salt
Mix all ingredients including reserved pineapple juices in medium bowl.
Cover and let stand at least 1 hour at room temperature.
Pineapple Sauce II (makes 2 1/2 C)
In a medium saucepan, place:
1 Tbl cornstarch.
Drain and reserve the juice from:
1 (20 ounce) can crushed pineapple with juice.
Slowly add the reserved juice to the cornstarch, stirring well until
smooth.
Add:
the crushed pineapple
1/4 C cinnamon candies
1/4 C orange juice (or orange liqueur).
Place the saucepan over high heat, and cook until thickened, stirring
*constantly*.