Pineapple recipes
Huli huli chicken and pineapple
The marinade is quick and easy and full of such amazing flavour! You will make this again and again.
Serves 4
1.5 kg boneless skinless chicken thighs 1 cup pineapple juice
½ cup light soy sauce
½ cup brown sugar
1/3 cup tomato ketchup
¼ cup chicken broth
2 teaspoons fresh ginger, grated 1½ teaspoons minced garlic green spring onions, sliced for garnish
1. In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a plastic bag and marinate at least 3 hours or overnight. 2. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink.
3. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green spring onions if desired
Sweet and sour chicken
Serves 4
1.5kg boneless skinless chicken thighs 1 onion, chopped
1 red capsicum, cleaned and julienne 1 green capsicium, cleaned and julienne 1 small knob ginger, sliced
1 tablespoon cornstarch
1 tablespoon water
1 cup pineapple juice
1/3 cup white vinegar
1/3 cup brown sugar
3 tablespoons tomato ketchup 1 tablespoon light soy sauce
1. Make the sauce first in a small bowl, whisk together cornstarch and water. Set aside. 2. In a medium saucepan, combine pineapple
juice, vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.
3. In a hot fry pan, fry the onion and ginger for 2 mins. Add the chopped chicken with a little salt or light soy sauce, and cook until cooked all the way thru approx. 5 mins. 4. Add the capsicum and sauté for another 2 mins.
5. Add the sauce and simmer for a final 5 mins.
6. Served immediately with rice
Crab, pineapple and tomato curry
Serves: 4
1 tablespoon olive oil
2-3 mud or sea crabs, cleaned and cut into sections
4 tablespoons curry powder
1 onion, chopped
1 (5cm) piece fresh ginger, peeled and minced 2-3 tomatoes, halved
1 ripened pineapple, chopped
2 cups coconut milk salt to taste sugar to taste juice of 1 lemon
1. Heat olive oil in a wok or large frying pan and cook and stir chicken until no longer pink in the middle. Season with half of the curry powder, set aside and keep warm. 2. Over a medium heat, add onion and ginger and cook and stir for 2 minutes. Add tomatoes and pineapple and season with the remaining curry powder. Pour in coconut milk and simmer for about 7 to 10 minutes. 3. Add the crab and cook through. 4. Season with salt, sugar and lemon juice to taste.
5. Serve with steamed rice or roti
Pineapple fritters with caramelised spiced pineapple
Remember to plan ahead because this batter has to be refrigerated for 2 hours before frying. Serves 4
1 cup normal flour 1 teaspoon baking powder 1 teaspoon salt
1 teaspoon pepper
2 large eggs
1⁄4 cup beer
½ fresh pineapple vegetable oil
1. Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
2. Stir in pineapple.
3. Cover and chill 2 hours.
4. Pour oil to a depth of 5 inches into a pot; heat to 175°C.
5. Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden. 6. Drain fritters on paper towels.
Spiced caramelized pineapple
1 ripe pineapple, peeled, quartered, and cored 1/2 cup (125ml) fresh orange juice juice of one lime
1 cup apricot jam or orange marmalade 1 vanilla bean, split lengthwise
6 crushed cardamom seed a few star anise
1. Preheat the oven to 150ºC.
2. Place the pineapple in a baking dish that’s not much large than they are, but with room for basting and turning the pineapple as it cooks.
3. In a bowl, mix together the orange juice, lime juice, jam, vanilla and cardamom
4. Pour the mixture over the pineapple and roast in the oven for 1 1/2 to 2 hours, turning the pineapple quarters every 20 minutes, basting them with the juices, until the fruit is caramelised on the outside. Depending on the ripeness and juiciness of the pineapple, the cooking time may vary.
Ham & pineapple steaks
1 ripened pineapple, cored and cut into rings ¼ cup pineapple juice
1 tablespoon whole cloves
4 thick ham steaks
1/4 cup brown sugar
1/2 teaspoon mustard powder
1. Insert cloves into edges of ham steaks. Place one ham steak in a shallow baking pan.
2. Spread pineapple over ham
3. Pour pineapple juice over ham. Combine brown sugar and mustard; sprinkle over the top.
4. Roast in the oven for 20 mins
5. Serve with salad
Pineapple & ginger detox juice
1 bottle refrigerated pineapple juice (or blend 1 ripened pineapple)
400 grams fresh ginger
1. Peel and finely chop fresh ginger
2. Add ginger to blender with an equal amount of pineapple juice: Cover the blender and begin blending on low, graduating to high power. Let blend for 5 minutes or until mixture is smooth.
3. Squeeze through a cloth or strain 4. Serve cold or room temperature