4 Pineapple Recipes: Fruity Savoury Mixes for Finest Dinner 2022

Pineapples were cultivated in the West Indies long before Columbus had “discovered” the fruit. The pineapple is native to tropical America and was known to the Indians as na-na, meaning fragrance, and to the Spanish explorers as pina, because of its resemblance to a pine cone. Later, it was introduced to the Hawaiian Islands which are now the leading producers of this fruit.

There are four types of pineapples: the Gold, smooth Cayenne, Red Spanish and Sugar Loaf. The Gold variety features an extra sweet flavor, golden color, and higher vitamin C content.

The pineapple is rich in Vitamin C, an anti-oxidant that is great for the immune system. It is wonderful for constipation and poor digestion. The pineapple helps digest proteins, and can be used in elimination diets. It also leaves an alkaline ash in the body.

Pineapples are grown in many parts of the world, but the United States is supplied principally from Cuba, Mexico, Hawaii, and Puerto Rico. They may be obtained all year long, but are most abundant from April through July. The peak months are June and July.

Select pineapples with a nice fragrant smell. If possible choose pineapples that have been jet shipped from Hawaii or Central America because they will be the freshest. Avoid those pineapples with sour or fermented odors. It is really ripe if you can easily pull one of the leaves out of the top.

Source: www.fruitsandveggiesmatter.gov, www.health-care-clinic.org

Image available under Creative Commons Attribution-Share Alike 3.0 license

Chicken Pineapple Stir- Fry

1/4 cup soy sauce
2 tablespoons agave syrup
1 tablespoon cider vinegar
1 tablespoon ketchup
1/2 teaspoon ginger
1 tablespoon minced garlic
1 teaspoon cornstarch
1 lb boneless skinless chicken breast , cut into 2 inch strips
2 tablespoons vegetable oil
1 (16 ounce) package frozen stir fry vegetables
1 (8 ounce) can pineapple chunks , drained, reserve 1/4 cup juice
hot cooked rice

Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins

1. Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
2. In large skillet, stir-fry chicken in hot oil 5 minutes.
3. Add vegetables, stir-fry 4 more minutes.
4. Stir in pineapple and sauce, heat through.
5. Serve over rice.

Servings: 6

Grilled Salmon W/Pineapple Salsa

1 mango , peeled, seeded, cubed
1 cup chopped onion
1 cup chopped fresh pineapple
1/4 cup fresh cilantro or 1/4 cup basil
2 -4 chopped jalapenos
2 teaspoons lime juice
2 -3 dashes hot sauce

2 lbs center cut salmon fillets
2 tablespoons olive oil
2 tablespoons lemon juice
salt & pepper

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins

1. Preheat grill to high.
2. In a medium bowl, mix all the salsa ingredients.
3. Cover and refrigerate for up to 3 days.
4. Place salmon in a glass dish.
5. Rub both sides with oil and lemon juice, marinate in the fridge for 20-30 minutes place salmon on grill skin side down.
6. Cook 10 minutes, turning halfway through, until done to your liking.
7. Remove to a platter.
8. Add salt& pepper, serve with salsa.

Servings: 6

Curried Shrimp With Pineapple Salsa

Pineapple Salsa
1/2 small pineapple
1 small jalapeno , minced
2 teaspoons cilantro , chopped
salt and pepper

Curried Shrimp
1 1/2 lbs medium shrimp , peeled and deveined
3/4 teaspoon curry powder
4 teaspoons olive oil

Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins

1. For the salsa, core the pineapple and chop into small chunks.
2. The jalapeno may be deseeded for less heat if desired.
3. Combine all salsa ingredients in a medium bowl and toss well.
4. Set aside while cooking the shrimp.
5. For the shrimp, combine the shrimp, curry powder and salt.
6. Heat half the oil over medium high heat.
7. Cook half the shrimp for about 4-6 minutes or until done.
8. Repeat by heating the remaining oil and cooking the remaining shrimp until done.
9. To serve, toss the shrimp with the pineapple salsa and serve immediately.

Servings: 4

Chicken Salad W/ Pineapple Poppy Seed Vinaigrette

1 (430 g) bag broccoli coleslaw mix
366 g red peppers , diced (2 large)
78 g carrots , shredded
8 ounces pineapple tidbits , juice reserved
8 ounces boneless skinless chicken breasts , cooked and cubed
28 g cashews or 28 g sliced almonds

Poppyseed dressing
2 tablespoons pineapple juice
2 tablespoons white wine vinegar
2 tablespoons agave syrup
1 tablespoon olive oil
1 teaspoon poppy seed

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. Combine all salad ingredients except dressing and cashews in a large bowl.
2. Whisk dressing ingredients together until well combined.
3. Just before serving: Add dressing and toss to coat. Sprinkle with cashews.

Servings: 3

Cucumber, Tomato, and Pineapple Salad With Asian Dressing

1 garlic clove
1/4 teaspoon salt
2 tablespoons lime juice , fresh
1 tablespoon agave syrup
2 tablespoons vegetable oil
1 serrano peppers or 1 jalapeno chile , minced, including seeds
1/4-1/2 teaspoon fish sauce
1/2 seedless cucumber , halved lengthwise, then thinly sliced crosswise (often plastic-wrapped)
1/2 fresh pineapple , peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
1/2 cup fresh cilantro , coarsely chopped
2 cups cherry tomatoes , cut into quarters

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins

1. Mince garlic, then mash to a paste with salt using side of a large heavy knife.
2. Whisk together lime juice and agave syrup, then whisk in oil, garlic paste, chile, and fish sauce (to taste).
3. Add remaining ingredients, tossing to coat, and add salt to taste.

Servings: 6

Pineapple Beets

2 tablespoons agave syrup
1 tablespoon cornstarch
1/4 teaspoon salt
1 (8 ounce) can pineapple tidbits, undrained
1 (16 ounce) can sliced beets, drained
1 tablespoon butter or margarine
1 tablespoon lemon juice

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

In a saucepan, combine brown agave syrup, cornstarch and salt; add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. Add the beets, butter and lemon juice; cook over medium heat for 5 minutes, stirring occasionally.

Servings: 4

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Prep Time: 20 mins
Total Time: 20 mins

In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!

Servings: 8

Recent Posts