Pineapple Chicken and Rice
1 lb chicken breast, cubed
1 cup pineapple, cubed
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 Tbsp soy sauce
1 tsp ginger, grated
salt and pepper to taste
¼ cup green onions, sliced
1 Tbsp sesame seeds
Add the cubed chicken to a heated olive oil pan and cook until golden brown and fully cooked. Remove the chicken and set it aside.In the same skillet, sauté the onion, garlic, and red bell pepper until softened.Add the cubed pineapple to the skillet and cook for 2 minutes.Stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is fully cooked.Return the cooked chicken to the skillet and mix well to distribute the flavors evenly and heat through.Serve the dish garnished with sliced green onions and sesame seeds.
Hawaiian Quesadillas
1 Tbsp butter
8 flour tortillas
½ cup barbecue sauce
16 oz ham, diced
1 cup pineapple, diced
½ cup red onion, sliced
2 cups mozzarella cheese, shredded
¼ cup cilantro, chopped
olive oil
Coat one side of each tortilla with a thin layer of butter. Lightly spread barbecue sauce on the other side. Layer ham, pineapple, red onion, cilantro, and cheese. Place a second tortilla on top, with the butter side up. Heat the olive oil in a frying pan over medium-high heat. Place an assembled quesadilla in the skillet and cook for about 3 minutes. When the bottom starts to crisp and the cheese has melted, flip it over and crisp the other side for another 2-3 minutes. Remove from the pan, keep warm, and repeat the process to make the rest of the quesadillas.
Pineapple Cucumber Salad
2 Tbsp honey
2 Tbsp rice wine vinegar
1 Tbsp lime juice
¼ tsp chili oil
½ tsp salt
1 ½ cups pineapple, diced
1 cup cucumber, diced
½ cup red onion, diced
¼ cup cilantro, chopped
Whisk together the honey, rice wine vinegar, lime juice, chili oil, and salt. Add pineapple, cucumber, onion, and cilantro; toss to combine. Cover and refrigerate for 20 minutes. Stir, taste, and adjust seasonings, if needed.
Teriyaki Pineapple Shrimp
1 lb shrimp, peeled and deveined
1 pineapple, peeled and sliced into cubes
½ cup teriyaki sauce
1 tsp smoked paprika
1 tsp cayenne
¼ tsp cumin powder
salt and pepper to taste
3 Tbsp olive oil
1 Tbsp brown sugar
Juice of 1 lime
Marinate the shrimp in smoked paprika, cayenne, ground cumin, olive oil, brown sugar, lime juice, salt, and pepper for 10-15 minutes. Thread pineapple cubes and marinated shrimp alternatively on skewers. Generously rub teriyaki sauce over it. Grill on medium heat for 5-7 minutes, turning halfway through the process.
BBQ Pork Chops with Pineapple
6 boneless pork loin chops
salt and pepper
1 Tbsp olive oil
1 cup pineapple juice
¼ cup barbecue sauce
¼ cup brown sugar
1 tsp sea salt
1 tsp ground ginger
1 tsp garlic powder
1 tsp dried minced onion
1 cup pineapple tidbits
Season pork chops on both sides with salt and pepper. Mix the pineapple juice, barbecue sauce, brown sugar, sea salt, ginger, garlic powder, and minced onions until blended and set aside. Heat a large cast iron skillet over medium-high heat. Add olive oil and pork chops, and cook for about 2 minutes per side, or until golden brown. Transfer pork chops to a platter, and cover with foil. Add sauce to the skillet and stir to release any brown bits from the pan. Bring to a boil, then reduce heat to medium. Add pork chops back to the skillet, and simmer in the sauce for 8 to 10 minutes. Stir in reserved pineapple before serving.
Pineapple Salsa
3 cups of pineapple, chopped
1 red pepper, diced
1 green pepper, diced
½ red onion, chopped
¼ cup cilantro, chopped
¼ cup lime juice
1 Tbsp olive oil
1 tsp honey
½ tsp ground cumin
½ tsp salt
Add pineapple, both peppers, red onion, and cilantro to a bowl. Whisk together lime juice, olive oil, honey, ground cumin, and salt. Pour dressing over salsa ingredients in a bowl and toss well. Cover and refrigerate for up to 24 hours before serving.
Hawaiian Chicken
1 lb chicken, cut into bite-sized pieces
2 cups pineapple, cubed
1 red bell pepper, diced
1 green bell pepper, diced
2 sweet potatoes, peeled and cubed
1 Tbsp toasted sesame oil
1 tsp canola oil
1 Tbsp coconut palm sugar
1 Tbsp unsweetened shredded coconut
1 Tbsp lime juice
Preheat the oven to 400°F. Place chicken, pineapple, peppers, and potatoes onto a prepared baking sheet. Drizzle with sesame oil and canola oil and then sprinkle with sugar and season with salt and pepper. Toss to coat all ingredients. Bake for 15 minutes, stir, and return to the oven for an additional 10 minutes or until lightly browned and chicken is cooked through. Sprinkle with coconut and drizzle with lime juice just before serving.
Mango Pineapple Smoothie
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 banana
1 cup coconut milk
½ cup orange juice
1 Tbsp honey (optional)
½ tsp vanilla extract
½ cup Greek yogurt
ice cubes
Add all ingredients to a high-speed blender and blend on high until smooth and creamy. Taste and adjust sweetness with honey if needed. Pour into a glass and serve immediately.
Coconut Pineapple Ice Cream
1 cup sugar
3 egg yolks
1 cup pineapple
3 Tbsp lemon juice
1 (13½ oz) can full-fat coconut milk
Whisk together the sugar, egg yolks, pineapple purée, and lemon juice in a saucepan. Heat over low-medium and bring to a low simmer. Simmer for about 10 minutes, stirring constantly, until thickened. Add the coconut milk to a bowl and whisk to break up any lumps and emulsify the milk. Pour the thickened pineapple curd into the coconut milk in a slow stream, whisking constantly, until a homogenous mixture forms. Cool the pineapple ice cream mixture in the refrigerator for at least an hour before churning according to the ice cream maker’s instructions.
Pineapple Cream Dessert
1 can (20 oz) crushed pineapple, drained
1 package (8 oz) cream cheese, softened
1 cup whipped cream
½ cup granulated sugar
1 cup graham cracker crumbs
¼ cup melted butter
Mix graham cracker crumbs with melted butter until well combined. Press into the bottom of a serving dish to form the crust. In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Gently fold in the whipped cream and crushed pineapple until evenly incorporated. Spread the cream mixture over the crust, smoothing the top. Refrigerate for at least 2 hours before serving.