Taste These Different PINEAPPLE Recipes?

ingredients

¹/₂ fresh pineapple cut into ¹/₂ inch cubes

1 small yam, cut into ¹/₂ inch cubes and boiled

1 cucumber, cut into ¹/₂ inch cubes

3 tablespoons brown sugar

¹/₄ cup tamarind juice

3 fresh red chillies, seeded and chopped

Method

1. Mix the brown, tamarind juice and red chillies.
2. Place the pineapple, yam and cucumber in a bowl. Add the dressing and toss well.
3. Serve.

This Salad with its varied textures is a pleasant addition to my planned healthy menus. this wonderful blend of vegetables and fruits it is sold in many other variations.

Ingredients

4 small wholemeal pita bread pockets
1/3 cup (60ml) tomato pizza sauce
1 cup (100g) coarsely grated mozzarella
200g finely shaved leg ham
50g Red Leicester cheese, thinly sliced
1/2 ripe pineapple, peeled, cored, finely chopped
1 long red chilli, seeded, finely chopped
1/2 cup chopped coriander
Coriander leaves, to serve

Method

• Preheat oven to 230°C. Place pita bread on 2 oven trays. Spread pizza sauce over each base and sprinkle with mozzarella. Arrange ham over the mozzarella and top with Red Leicester cheese. Bake in preheated oven for 10 minutes or until cheese melts and ham is slightly charred.

• Meanwhile, combine the pineapple, chilli and coriander in a small bowl.

• Place pizzas on serving plates. Spoon pineapple salsa over the pizzas. Sprinkle with coriander and serve immediately.

Ingredients

• 1 cup whole-wheat pastry flour.
• 1 cup all-purpose flour.
• 1/2 cup plus 2 tablespoons sugar, divided
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup nonfat plain yogurt
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
• 1/4 cup chopped pecans

Method

• Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

• Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.

• Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan.

• Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.

• Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm. Variations This quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.

Ingredients:

1 can (14 to 16 ounces) pineapple chunks in syrup, drained, syrup reserved
1/2 cup sugar
1/4 cup flour
1/8 teaspoon salt
2/3 cup syrup from pineapple
3 tablespoons lemon juice
grated peel from 1 lemon
3 egg yolks beaten
2 tablespoons melted butter
3/4 cup milk
3 egg whites, stiffly beaten

Method

Preheat oven to 325°.
Mix sugar, flour and salt; add pineapple syrup, lemon juice, peel, egg yolks, and the melted butter and milk. Fold in egg whites. Put equal portions of pineapple chunks in 6 custard cups; pour custard mixture over pineapple chunks. Place custard cups in a large baking pan, place in oven, then pour about 1 inch of hot water into the larger pan. Bake for 45 to 50 minutes, or until a knife inserted in center comes out clean.

ingredients

3 eggs, beaten
1/2 cup butter
1 cup white sugar
1 can (20 ounce size) crushed pineapple with juice
1/2 cup milk
4 cups soft bread cubes
1/4 teaspoon vanilla extract

Method

Preheat oven to 375 degrees F.

In a mixing bowl, cream together butter and sugar. Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together. Bake in a 2 quart casserole dish for 45 minutes.