PINEAPPLE FRIED RICE

~ East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious, written by Sasha Gill

2 1/2 T. vegetable oil
7 oz. extra-firm tofu, pressed and crumbled
1/4 t. turmeric
1/4 t. black or regular salt
2 garlic cloves, finely chopped
2 scallions, chopped
1 inch ginger, finely chopped
3 c. cooked rice, chilled (preferably jasmine)
1 T. + 1 t. soy sauce
1 t. sriracha
2 t. sesame oil
1 1/2 c. pineapple chunks
1/2 c. frozen peas
cilantro leaves for garnish
roasted cashews for garnish

Pour half the oil into a wok or nonstick frying pan over medium-high heat. Fry tofu and turmeric in oil until dry and firm, similar to scrambled eggs. Add salt, then transfer to a plate.

Wipe pan clean. Add remaining oil and fry garlic, scallions, and ginger three minutes or until fragrant. Add rice and cook for two minutes, breaking up any clumps.

Stir in soy sauce, sriracha, and sesame oil. Mix in pineapple, peas, and tofu. Stir until well-combined, then cook for two more minutes to heat through.

Serve hot, garnished with cilantro and cashews.

Notes: Firm tofu works fine if that's all you have access to. If you've never pressed tofu, you need to remove it from the package, then wrap in lint-free towel or paper towels and place on cutting mat. Top with something heavy, like a skillet or baking pan, for 30 minutes to press out excess moisture. As always, I grate frozen ginger instead of chopping fresh. 

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PINEAPPLE DIPPING SAUCE

~ Just A Pinch Recipes

1/4 c. crushed pineapple with juice
3/4 c. pineapple preserves
1 t. lime juice
1 T. honey

Place all ingredients in a small saucepan. Heat over medium-low, stirring frequently, for 10 minutes. Serve warm.

Makes one cup.

Notes: We've made this with apricot pineapple jam and it was delicious. It's great with Hawaiian chicken strips.

CROCKPOT BBQ CHICKEN

~ Mandi Ehman

chicken
barbecue sauce
canned pineapple chunks, drained

Place chicken in bottom of crockpot. Pour barbecue sauce over chicken, then top with pineapple chunks. Cook on low four hours or until no longer pink. Shred and serve over rice or hamburger buns.

Notes: You can use whatever quantities suit your taste, but we use three pounds of chicken, about a cup (maybe a little more) of barbecue sauce, and one can of pineapple. Mandi says she pours some of the reserved pineapple juice into her leftovers when she reheats them.

DUTCH OVEN GAME HENS WITH GRAVY

~ Lodge

4 game hens
1 1/2 c. chopped onion
1 fresh pineapple, chopped
1 c. golden raisins
2 c. pineapple juice
1/2 c. apple cider vinegar
2 c. chicken stock
1/2 c. butter
3 T. flour
1 c. water

Thoroughly wash the hens. Brown on a medium hot grill or in a skillet for 15-20 minutes, turning once.

Meanwhile, melt butter in a large Dutch oven and saute onions until soft. Add pineapple, raisins, juice, and vinegar. Simmer 5-10 minutes. Add browned hens, breast up. Cover and cook slowly 25-30 minutes. Add stock and simmer another 45 minutes. Remove hens and keep warm.

Dissolve flour in water, then stir into stock and simmer for five minutes to make gravy. Serve gravy with the hens.

Notes: Lodge recommends making this in a 10-qt. Dutch oven, but I made halved the recipe and cooked two hens in a 6-qt. one. I browned the hens on a griddle and used canned pineapple and regular raisins. Everyone thought it was great, even my poultry disliker. Next time we're going to try it with a whole chicken.

COSTA RICAN-STYLE TILAPIA WITH PINEAPPLE, BLACK BEANS, AND RICE

~ Food Network

1 c. long grain white rice
2 c. chicken broth
1/4 c. orange juice
3 limes, divided - one juiced and two sliced
2 T. olive oil
1/4 c. finely chopped cilantro, divided - plus more for garnish
2 garlic cloves, minced
1 t. sugar
salt & pepper
4 5-7 oz. tilapia fillets, rinsed and patted dry
2 c. salsa
1 15 oz. can black beans, drained and rinsed
2 c. diced fresh pineapple

Combine the rice and broth in a pot over medium heat. Bring to a boil; reduce heat to low, cover, and cook 20 minutes or until rice is tender and liquid has been absorbed.

While rice is cooking, whisk orange juice, lime juice, oil, 2 tablespoons of cilantro, garlic, and sugar. Season with salt and pepper. Add tilapia to the marinade, turning to coat, and marinate in fridge for 20 minutes, turning occasionally.

Preheat the oven to 400 degrees.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of cilantro in a 2-3 qt. baking dish. Remove tilapia from marinade, reserving marinade, and lay over the rice mixture. Pour reserved marinade over the fish. Layer the lime slices over the fish.

Bake 25-30 minutes or until fish flakes easily and is opaque. Garnish with more cilantro before serving.

Notes: I've used both brown and white rice, bottled lime juice instead of fresh limes, crockpot beans from the freezer instead of canned beans, and both fresh and canned pineapple.

TOASTED COCONUT & PINEAPPLE GRANOLA

~ can you stay for DINNER?

3 c. rolled oats
1 c. coconut
1 c. sliced almonds
1/4 c. vegetable oil
1/3 c. maple syrup
1 t. vanilla
1 c. chopped dried pineapple

Preheat oven to 325 degrees. Combine oats, coconut, and almonds in a large bowl; set aside.

Heat oil, syrup, and vanilla in a small saucepan over medium heat until heated through, whisking frequently. Pour oil mixture over the oat mixture, stirring until oats are completely coated in oil mixture.

Spread oat mixture evenly across a large baking sheet.Bake 20-25 minutes, stirring every 5 minutes, until the granola is crisp and light golden brown. Remove from oven, then add pineapple and set sheet on a wire rack to cool completely.

Makes about six cups.

HAWAIIAN CROCKPOT CHICKEN

~ Mary Lou/LuLu's Creations and Designs

2 lb. chicken breasts, thighs, or legs
20 oz. can pineapple chunks, drained
15 oz. can mandarin oranges, drained
1/4 c. cornstarch
1/3 c. brown sugar
2 cloves garlic, minced
2 T. lemon juice
1/2 t. ginger
1/2 t. salt
2 green onions, chopped
3-4 T. shredded coconut

Place chicken in crockpot.  In a small bowl, mix pineapple, mandarin oranges, cornstarch, brown sugar, garlic, lemon juice, ginger, and salt; pour over chicken.  Cook on high for three hours or low for four to five hours, until chicken is cooked through.  Serve over rice, garnishing with onions and coconut.

Notes: I use chicken breasts, which are done in four hours on low in my crockpot, then shred the chicken before serving it. Sometimes I toast the coconut. I've put all the ingredients, from raw chicken through salt, in the freezer together, then thawed them before dumping the bag in the crockpot. If I go that route, then I just chop the green onions and pull out some coconut right before serving it all.

PORK APPLE BURGERS

~ allrecipes

2 lb. ground pork
1 Granny Smith apple, peeled, cored, and chopped
1 sweet onion, finely chopped
3 cloves garlic, minced
1/4 c. teriyaki sauce
1 egg
8 hamburger buns
20 oz. can sliced pineapple, drained

Preheat grill on medium-high heat. In mixing bowl, combine pork, apple, onion, garlic, teriyaki sauce, and egg. Form into eight patties.

Lightly oil grill. Grill burgers for 10 minutes or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices. 

Makes eight servings.

Notes: Several of the comments on allrecipes say the patties are too wet, so I add a bit of oats to hold them together if the apple and onion are creating too much moisture. I often grill the pineapple slices and/or use a spread made of mayonnaise, pineapple juice reserved from the canned pineapple slices, honey, lemon juice, and seasoned salt on the buns. You can eat them as is or garnish with lettuce, cheese, and so on. Delicious!

SPRING DELIGHT

~ Silas Weathersby

24 oz. cottage cheese
20 oz. can crushed pineapple, drained
15 oz. can mandarin oranges, drained
2 c. miniature marshmallows

Mix all ingredients. Chill until serving.

EASY BAKED HAM

~ allrecipes

4lb. fully-cooked spiral cut ham
20 oz. can sliced pineapple, drained with juice reserved
1 c. dark brown sugar
1 liter ginger ale

Preheat the oven to 350 degrees. Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers two more times.
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Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining 1/4 of brown sugar over the top.
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Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.

Notes: I've made this with a couple 2-ish pound, fully cooked turkey hams that I sliced up. I also like to use crushed or chunk pineapple instead of sliced because every slice of ham gets some pineapple with it. The liquid/sauce in the pan is great served over mashed potatoes or rice!

GRILLED LEFTOVER HAM & PINEAPPLE SANDWICHES

~ allrecipes

4 T. cream cheese, softened
8 slices bread
1 (8 ounce) can pineapple rings, drained
4 slices leftover baked ham
2 T. butter

Spread cream cheese onto 4 slices of bread. Top the cream cheese with a slice of pineapple and a slice of ham. Cover with the remaining slices of bread. Heat the butter in a large skillet over medium heat. Fry sandwiches in butter until golden brown on both sides, about 4 minutes total.

Linked up at: Eat at Home - pineapple

CHICKEN WAIKIKI

~ Andrea Whitaker

3-4 chicken breasts, cut into bite-sized pieces
1 can pineapple slices or chunks
1/2 c. sugar
2 T. cornstarch
3/4 c. cider vinegar
1 T. soy sauce
1/4 t. ginger
1 cube or 1 t. chicken bouillon

Preheat oven to 350 degrees. Coat chicken pieces with flour. Heat oil in skillet; add chicken and brown it. Place chicken in baking dish.

Drain pineapple, pouring juice into a 2-cup measuring cup. Add enough water to make 1 1/4 cups of liquid. In medium saucepan combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger, and bouillon. Bring to a boil, stirring constantly. Boil two minutes, then pour over chicken.

Bake uncovered for 30 minutes. Add pineapple, then bake another 30 minutes.

Notes: This is delicious served over rice. If you prefer bite-sized pineapple, but only have sliced in the house, then just stick the knife in the center of the open can and cut toward the edge. Make your way around the can until all the rings have turned into chunks.

TROPICAL SALAD

~ allrecipes

1/4 c. pineapple juice
3 T. red wine vinegar
1/4 c. olive oil
pepper, to taste
salt, to taste
10 oz. romaine
6 slices bacon, cooked and crumbled
1 c. diced pineapple
1/2 c. chopped & toasted macadamia nuts
3 green onions, chopped
1/4 c. coconut, toasted

In a lidded jar combine juice, vinegar, oil, pepper, and salt. Shake well, then set aside.

In a serving bowl combine romaine, bacon, pineapple, nuts, and onions. Pour dressing over salad and toss to coat. Garnish with coconut.

Notes: I just use a regular head of romaine and chop as much as I want to use, often skip the bacon and use grilled Hawaiian chicken instead, use crushed pineapple when that's what I already have on hand, and save money on spendy macadamias by buying just as much as I need from WinCo's bulk department. This is good with or without the dressing.

Linked up at: Eat at Home - pineapple

SWEET & SOUR MEATBALLS

Ruth Andrewson – Quick Cooking Collector’s Edition

1 T. cornstarch
1/2 c. brown sugar
1 13.25 oz can pineapple tidbits
1 T. soy sauce
1/3 c. vinegar
1/2 c. bell pepper, chopped
30-40 meatballs

Mix cornstarch and sugar in skillet. Stir in pineapple with juice, soy sauce, and vinegar. Cook, stirring constantly, until mixture thickens and boils. Add cooked meatballs. Cover and simmer 10 minutes, stirring occasionally. Stir in bell pepper. Cover and simmer until crisp-tender, about 5 minutes. Serve over rice or pasta.

Notes: If you're like my crew and enjoy having lots of sauce to mix with your rice, then simply double all the ingredients except the meatballs and use a bigger pot.

Linked up at: Eat at Home Ingredient Spotlight - pineapple, soy sauce

QUICK COTTAGE CHEESE SALAD

~ Lucille Schneider, my grandma

1 lb. cottage cheese
6 oz. pkg dry jello mix, any flavor
9 oz pkg Cool Whip, thawed
1 lb. can crushed pineapple, drained
1/2 c. chopped nuts, optional

Mix in order given. Refrigerate until serving time.

DUMP CAKE

~ Lucille Schneider, my grandma

21 oz. can crushed pineapple
21 oz. can cherry pie filling
1 pkg. yellow cake mix
1-1 1/2 sticks butter

Preheat oven to 350 degrees. Dump pineapple into 9x13-inch pan. Dump pie filling over pineapple. Dump cake mix over pie filling. Dump thin butter slices over cake mix. Bake for one hour.

Notes: We only use one stick of butter. Some people like dump cake fresh out of the oven, but we usually serve it at room temperature. And the best way to eat it? Cold for breakfast. Yummy!!

Linked up at: Eat at Home - cherries, pineapple