Monday, August 6, 2007

Recipes--Cooking with Pineapple

Good Morning!  Todays I have some recipes for you using pineapple.  I saw the one recipe from Better Homes and Garden and it sounded good so I went and found another also using pineapple.  Then I went and found a few recipes to make a good ol' Pineapple Upside down cake for dessert. 

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Pineapple Pepsi Kabobs

1 lb lean beef steak
1 lb lean pork steak or chicken breast
14 oz pineapple juice
10 oz cold Pepsi
4 oz honey BBQ Sauce
4 oz A-1 steak sauce
1 1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp white pepper
1 tbsp minced dry onions
1-2 tbsp crushed red pepper flakes
1/4 cup soy sauce
1 1/4 cup light brown sugar1 fresh pineapple

Cube meats and pineapple into 1 inch squares and set aside. Refrigerate pineapple and meats in an air tight container. Mix the pineapple juice, BBQ and A-1 sauces with all dry ingredients. When sugar is completely dissolved slowly pour in Pepsi. Reserve 1/4 cup marinade, add meats to remainder of sauce cover and refrigerate overnight. Take reserved marinade and add to fresh pineapples and continue to refrigerate. Soak skewers in water, the longer the better (overnight is best). When ready to grill remove meat and pineapple from refrigerator and begin to slide onto skewers. Alternate beef, pineapple, and pork, 5-6 pieces per skewer. Place skewers on hot grill turning every 2-3 minutes, depending on grill heat, to ensure even cooking. Remove from grill and serve as is or with favorite warmed BBQ sauce.

Notes: Fresh apples, pears or nectarines may be substituted for pineapple. The amounts will vary and you would use slices instead of cubes.

Number of servings: 24 skewers
Pineapple-Glazed Chicken
1  15x7x1/2-inch cedar or alder plank
1/4  cup finely chopped onion
1  clove garlic, minced
1  Tbsp. olive oil
1/2  cup pineapple preserves
1  Tbsp. soy sauce
1  Tbsp. Oriental chili sauce
1/2  tsp. finely shredded lemon peel
1  Tbsp. lemon juice
4  whole chicken legs (thigh-drumstick portion)
  Salt and freshly ground black pepper
8  fresh pineapple wedges*
  Snipped fresh cilantro (optional)
1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
2. For glaze, in a small saucepan, cook onion and garlic in hot oil over medium heat until tender. Stir in pineapple preserves, soy sauce, chili sauce, lemon peel, and lemon juice. Cook and stir over low heat just until preserves melt. Remove from heat; set aside.
3. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place chicken on plank. Sprinkle lightly with salt and pepper. Carefully spoon glaze over chicken. Cover; grill for 25 minutes. Arrange pineapple wedges, slightly overlapping, on plank. Cover; grill for 25 to 30 minutes more or until chicken is no longer pink (180 degrees F in thigh). (For a gas grill, preheat grill. Reduce heat to medium. Grill chicken and pineapple as above.)
4. Serve chicken with pineapple wedges. If desired, sprinkle chicken with cilantro. Makes 4 servings.
5. *Slice a whole, fresh unpeeled pineapple into quarters lengthwise. From one of the quarters, cut 1/2-inch crosswise slices.

1 pkg. Duncan Hines butter recipe golden cake mix
1/2 c. (1 stick) butter
1 c. brown sugar
1 (1 lb. 4 oz.) crushed pineapple
Maraschino cherry halves

Preheat oven to 375 degrees. Melt butter in a 13 x 9 x 2 inch pan. Sprinkle brown sugar evenly in pan. Drain fruit. Sprinkle pineapple evenly over brown sugar. Add cherry halves.

Mix cake as directed. Pour batter over fruit. Bake for 40 minutes, until tests done with a toothpick. Let stand 5 minutes. Then turn upside down on large platter or a cookie sheet. Serve warm. Serves 12-16.


1/2 c. butter
1 c. brown sugar
1 (No. 2) can sliced pineapple
2 tbsp. large whole pecans or walnuts
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 c. sugar
5 tbsp. pineapple juice

Melt butter in large baking pan or frying pan. Spread brown sugar evenly in pan and arrange pineapple slices on sugar, filling in spaces with pecans (and cherries). Sift flour, baking powder and salt together. Beat egg yolks until light, adding sugar gradually. Add pineapple juice and sifted flour, fold in stiffly beaten egg whites. Pour batter over pineapple. Bake at 375 degrees for 30 to 35 minutes. Turn upside down on cake plate. Serve with whipped cream if desired.


1/4 cup butter
1 cup firmly packed brown sugar
3/4 cup chopped pecans
20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
maraschino cherries Preheat oven to 350°F.

Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.

Combine the flour, baking powder and salt in a bowl; set aside.

Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.

Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.

Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.
Have a great day & hugs to all my friends!
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1 comment:

ljat1 said...

Jeepers, you're making my mouth water!!  I love pineapple!  Have a great week!  Linda