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Featured Posts
- St. Patrick’s Day Pineapple Punch
- Sheet Pan Perfect Pineapple Ham
- Can A Pineapple Really Live Under the Sea?
- Say Aloha to Our Hawaiian-style Ham and Pineapple Pasta Recipe
- Holiday Joy, Hanukkah, and Pineapple Kugel
- What are China’s Pineapple Science Awards?
- Fuel Up with Paleo Pineapple Fried Rice
- Best Gluten-Free Pineapple Upside Down Cake
- Piña Colada Pie in a Jar
- Slow Cooking Your Pineapple This Fall
Recipes
Hawaiian Pineapple Bars
INGRIEDIENTS AND PREPARATION− 8 oz. pkgs. cream cheese − 20 oz. can crushed pineapple, well drained
1 cup butter or margarine
2 cup flour
1 cup sugar
Mix together and put into a 9 x 13 pan. Bake at 350F for 15 min.
Cool completely.
2
1/4 cup sugar
1/4 cup milk
1
2 teaspoons vanilla
Beat cream cheese with sugar and milk. Add vanilla, mix well. Fold in pineapple by hand. Spread mixture over cooled crust.
2 cups coconut
2 tablespoons melted butter
Mix coconut and butter. Sprinkle evenly over cream cheese layer. Bake at 350F for 20 minutes. Cool completely and refrigerate be-fore cutting and serving.
Posted in Recipes
Pineapple Breakfast Bread
Wake up to this treat from Pineapple Pete!
INGRIEDIENTS:
2 c. All-Purpose Flour
2 to 3 tbsp. Sugar
1 1/2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Salt
2 tbsp. Butter or Margarine
1/2 (8 1/4 oz.) Can Crushed Pineapple; Use Remaining 1/2 for Spread
1/4 c. Buttermilk
PREPARATION:
In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 de-grees for 30-35 minutes. Serve warm with pineapple cream cheese spread.
Enjoy,
Dr. Lloyd
Posted in Recipes
Aloha Cheesecake
Another great one from Pineapple Pete!
INGRIEDIENTS:
1 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
2 tb Milk
2 Large Eggs
1/2 c Macadamia Nuts, Toasted
8 1/2 oz Crushed Pineapple, Drained
1 Med Kiwi Peeled, Sliced
PREPARATION:
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., for 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Before serving, top with fruit.
Enjoy,
Dr. Lloyd
Posted in Recipes
Moist Pineapple Cake
Dr. Lloyd here with another delicious dish from my old friend Pineapple Pete.
INGRIEDIENTS:
2 c. Flour
1 1/2 c. Sugar
2 tsp. Baking Soda
Dash of Salt
2 Eggs
1 tsp. Vanilla
20 oz. Can Crushed Pineapple (entire contents, NOT drained)
PREPARATION:
Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and bake about 45 min-utes at 325 degrees. Frost with Coconut Icing.
COCONUT ICING INGRIEDIENTS:
1 c. Sugar
1/2 c. Evaporated Milk (4 oz. out of a 5 oz. can)
3/4 Stick Margarine (6 tbsp.)
1/2 c. Nuts
1 c. Coconut
Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.
Enjoy!
Posted in Recipes
Sweet Potato and Pineapple Pudding
Hello fellow pineapple fanatics!
Dr. Lloyd here, straight from the tropics and I have a treat for you. I ran into my old friend Pineapple Pete and he has decided to share some of his favorite pineapple recipes with us over the next few weeks. Keep checking back into my corner for further recipe updates. Here is todays delicious way of incorporating pineapples into your kitchen:
Sweet Potato and Pineapple Pudding
INGRIEDIENTS:
3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, un-drained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon
1/2 t. Nutmeg
PREPARATION
Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low heat for 7-8 hours or on High for 4 hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature.
NOTE: This dish may appear to be curdling, however it will come together toward the end of the cooking. Serve 10 – 12. (This was for the 5 quart model).
Enjoy!
Posted in Recipes
Dehydrate Your Own Pineapples!
Here is how to dry your own pineapple at home from a fresh one:
– Wash the fruit and cut it into thin slices.
– Lay it on a parchment covered cooking sheet making sure that fruit slices do not touch each other and then place the tray of fruit in the oven.
– Turn the oven on very low setting (150-200 degrees F / 50 degrees C) because we only want to dry the fruit, not to cook it.
– The drying process will take several hours so do not try to increase the heat to speed up the drying process.
– Remove from the oven when fruit is sufficiently dehydrated. Fruit should be chewy, not crunchy or squishy.
– Other method is to put the slices of pineapple in a dehydrator on medium setting for 24 to 36 hours.
Enjoy it!
Dr. Lloyd
Posted in Featured, Recipes, Tips & Tall Tales
Pineapple Tart Tatin
Ingredients to Serve – 6
1 large pineapple
1 large pineapple
1/2 cup light brown sugar
2 tablespoons sweet butter
2 teaspoons minced fresh ginger
2 tablespoons lime juice
1 sheet frozen puff pastry dough
To Prepare The Pineapples: Peel, core and slice the pineapple. In a 8-inch cake pan combine the brown sugar, butter, ginger, and lime juice. Warm together on a slow burner until the sugar is dissolved. Remove the pan from the heat and line it with the sliced pineapple, laying the slices next to one another. Place back on the burner, on a medium heat and cook the pineapples for 10 minutes until nicely caramelized.
To Prepare The Pineapples: Peel, core and slice the pineapple. In a 8-inch cake pan combine the brown sugar, butter, ginger, and lime juice. Warm together on a slow burner until the sugar is dissolved. Remove the pan from the heat and line it with the sliced pineapple, laying the slices next to one another. Place back on the burner, on a medium heat and cook the pineapples for 10 minutes until nicely caramelized.
To Prepare The Dough: Remove the puff pastry from the freezer and allow it to soften a little. Cut a circle out of the pastry slightly larger than the cake pan. Poke the pastry with a fork, place it on top of the pineapple, and tuck in around the sides.
To Bake And Finish: Preheat the oven to 375 degrees. Bake for 10 minutes, until the pastry is brown and the juices, bubble up. Remove from the oven and cool for 5 minutes. Invert the tart onto a large plate and replace any fruit that may have stuck to the pan.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes
Red Snapper Pineapple Ceviche
Ingredients to Serve – 4
16 Oz Red snapper filet
1/2 Cup Freshly squeezed lemon juice
1/4 Cup Freshly squeezed lime juice
2 Medium Jalapenos, minced
1 Large Sweet Red Pepper, fine julienne
1 Medium Red Onion, shaved
1 Teaspoon Minced garlic
1 Tablespoon Kosher Salt
1/2 Cup Coconut milk
1/2 Cup Freshly picked cilantro leaves
1 Large pineapple
To prepare the snapper: Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for 1hour.
To prepare the snapper: Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for 1hour.
To prepare the pineapple: Peel the whole pineapple. Using a serrated knife cut the pineapple across to get 12 thin round slices. Set this aside for later. With the remaining pineapple cut in ¼’s and remove the core, and dice the pineapple flesh.
To prepare the Ceviche: Add the pineapple, jalapenos, peppers, onion, garlic, and salt. Toss lightly and cover with the coconut milk. Let this set covered and refrigerated for at least another 15 minutes. Add the cilantro mixing well.
To serve: place the thinly sliced pineapple around the edge of a colorful platter.
Arrange the ceviche decoratively in the center of the platter.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes
Chef Allen’s Pineapple Salsa
Ingredients to Serve – 6
1 Large Pineapple, diced
1 large Mango, diced
1 medium Red pepper, diced
1 medium Red onion, diced
1 medium Jalapeno, seeded and finely diced
1/4 bunch Cilantro, chopped
1 teaspoon Cumin
3 tablespoon Olive oil
1 large Lime, juiced
1 teaspoon Kosher salt
To Make the Salsa: Combine the Pineapple, mango, onion, jalapeno, cilantro, and red pepper. Season with cumin, olive oil, fresh lime juice and salt.
To Make the Salsa: Combine the Pineapple, mango, onion, jalapeno, cilantro, and red pepper. Season with cumin, olive oil, fresh lime juice and salt.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes
Moroccan Carrot & Pineapple Salad
Ingredients to Serve – 4
1/2 Pound Carrots
2 Cups Diced pineapple
1 cup Orange segments
1 Cup Freshly squeezed orange juice
1 Large Lemon, juiced
1 Teaspoon Freshly grated ginger
1/2 Teaspoon Kosher salt
1/4 Teaspoon Crushed red pepper flakes
1 Teaspoon Ground cinnamon
2 Tablespoons Toasted almonds
To prepare the salad: Peel the carrots and shave them finely into a julienne using a Japanese mandoline. Combine with the pineapple and orange segments in a large bowl.
To prepare the dressing: In a small bowl, mix the orange juice, lemon juice, ginger, salt and pepper. Pour the juice mixture over the carrots and pineapples. Cover and refrigerate for 1 hour.
To prepare the salad: Peel the carrots and shave them finely into a julienne using a Japanese mandoline. Combine with the pineapple and orange segments in a large bowl.
To prepare the dressing: In a small bowl, mix the orange juice, lemon juice, ginger, salt and pepper. Pour the juice mixture over the carrots and pineapples. Cover and refrigerate for 1 hour.
To serve: Arrange the salad in a large clear glass plate, mounded in the center. Sprinkle with cinnamon and garnish with almonds before serving.
All Recipes courtesy Chef Allen Susser.
Posted in Recipes