Pineapple Recipes

[minisoji]

Pineapple Kesari Recipe



Ingredients

Rava (semolina)- 1 cup
Ghee - 1/2 cup
Fresh Pineapple - 1 small
Water - 2 cups
Sugar - 1 1/4 cups
Saffron (Soaked in 1/4 cup hot milk) - 1/2 tsp
Cardomoms, powdered - 3-4
Chopped cashew nuts and raisons (fried in 2 tsp ghee) - 2 tbsp
A few grops pineapple essence.

Method

1. Cut the thick outer skin of the pineapple with a sharp knife.
Remove the eyes by using a fine scoop or knife. Cut the pineapple into slices, discard the hard centre. Cut the slices into small pieces. Take about 1 /12 cups of the pineapple pieces for this receipe.

2. Heat half the ghee and fry the rava to a golden brown, stirring all the while on low flame, remove from the heat, set aside.

3. Boil water, add pineapple pieces and when cooked, add the fried rava gradually, stirring continuously, so that no lumps are formed.

4. When all the rava has been added, add the sugar and saffron along with the milk it was soaked. Mix thoroughly and continue to stir.

5. Add the rest of the ghee, cardomom powder, mix and cook for a while. When the mixture starts to leave the side of the vessel, remove from fire. Add pineapple essence and mix.

6. Transfer kesari onto a big bowl, even out the surface, sprinkle the fried raisons and nuts.

[minisoji]

Pineapple - Coconut Chess Pie

Ingredients

1 1/2 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
1 (3 1/2-ounce) can flaked coconut
1 (15 1/4-ounce) can crushed pineapple, well drained
1 unbaked 9-inch pastry shell

Method

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.

[minisoji]

Gingered Pineapple

Ingredients

1 medium pineapple, with green leaves
1/4 cup dark rum or apple juice
2 teaspoons finely chopped ginger root or 1 teaspoon ground ginger
1/4 cup shredded coconut, toasted if desired

Method

Cut pineapple lengthwise into fourths; remove core. Cut along curved edges to loosen pineapple from rind without cutting rind. Cut fruit in rind crosswise into 3/4 inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and ginger root; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut. Garnish with strawberries and mint leaves if desired. 4 servings.

[minisoji]

Pineapple Fruit Salad

Ingredients

1 20 ounce can crushed pineapple, undrained
1 20 ounce can pineapple chunks, drained
1 4 ounce package soft cream cheese
1 4 ounce package instant vanilla pudding
1 8 ounce tub cool whip

Method

Gradually stir undrained pineapple into cream cheese. Stir in pudding. Fold in pineapple chunks and cool whip. Chill.

[minisoji]

Pineapple Cheesecake

Ingredients

2 packages lady fingers
2 8 ounce packages cream cheese
20 ounce can crushed pineapple
1/4 cup sugar
16 ounces cool whip

Method

Line bottom and sides of 9 1/2 inch spring form pan with both packages of lady fingers. Put cream cheese; sugar and 1/2 can pineapple in bowl and mix with electric mixer about 1 1/2 minutes. Add the rest of pineapple and mix well. Fold in all of cool whip. Pour entire ingredients over lady fingers. Refrigerate 5 or 6 hours before serving.

[minisoji]

Pineapple Pork Chops

Ingredients

4 pork chops
8 ounce medium noodles
2 tablespoon pineapple butter
1/2 cup chicken broth
1/2 cup dry white wine
1 teaspoon flour
1 medium onion
salt
ground black pepper
1 tablespoon poppy seeds
8 ounce can pineapple rings

Method

Salt and pepper pork chops. Saute on medium heat with one tablespoon pineapple butter until golden brown. Mix chicken broth with flour, add to pan with white dry wine. Top chops with thinly sliced onions, simmer for 45 minutes or until tender. Cook noodles in salted water, drain and return to pot with 1 tablespoon pineapple butter and mix in poppy seeds. Top chops with pineapple slices and heat through. Serves 4

[minisoji]

Escalloped Pineapple

Ingredients

1 1/2 cups sugar
1/2 pound butter
2 eggs
1/2 cup milk
5 slices bread, cubed
2 1/4 cups pineapple chunks in juice

Method

Cream sugar and butter. Add eggs, milk, bread cubes and pineapple chunks with juice. Toss together. Bake one hour at 350F in one large oblong flat pan or two small square ones. Can be doubled easily. May be served with ham or as a dessert. Serves 4 to 6.