Fresh pineapple recipes follow, but first I have some tips. When selecting a pineapple, look for a soft, orange complexion and green fresh-looking leaves in a small and compact crown.
Tug gently on the top leaves — they should fall off easily. Smell the bottom of the fruit; it’s sweet fragrance should be easily detectable.
Fresh Pineapple Recipes
Although they may appear tough, pineapples are very perishable and they do NOT continue ripening once they are cut from the plant. If stored at room temperature, it should be used within 2 days.
If refrigerated in a perforated plastic bag, it can last up to 5 days. Freeze fresh-cut pineapple in juice or syrup for up to 6 month, but it will lose some flavor.
To cut a fresh pineapple, first cut off the crown and base with a sharp serrated knife. Then slice off the skin in a downward motion, making sure to cut deeply enough to remove the eyes and following the fruit’s curvature. Dig out any remaining eyes or woody bits.
Next, slice the pineapple in half lengthwise and trim away the tough center core. Use the remaining flesh.
Pineapple makes a wonderful addition to yogurt, fruit salads, juices, baked sweets, preserves and many more.
Most of my fresh pineapple recipes use fresh pineapple. There are a couple that use canned because we need the syrup for the dish.
My FAVORITE of all my fresh pineapple recipes? Pineapple Upside Down Cake; of course. This a very moist and dense cake; it will become your family’s favorite…
Okay, you have the fresh pineapple recipe for upside down cake on a platter — how about having it in a glass? You’ll love this simple yet DELICIOUS cocktail on a summer evening…
PINEAPPLE UPSIDE DOWN MARTINI
1/3 cup Vanilla Dr. McGillicuddy’s Schnapps, chilled (put it in the freezer a couple hours before serving)
2/3 cup pineapple juice, chilled
1 dash grenadine syrup
2 fresh pineapple wedges, for garnish
2 maraschino cherries, for garnish
Fill your glass full of ice and add a little water, to chill. Pour the first 3 ingredients in a shaker full of ice. Shake until frost forms on the outside of the shaker, and strain into two martini glasses. Garnish with pineapple and a cherry on a skewer.
SWEET AND SOUR CHICKEN
Sweet and Sour Sauce:
1 cup pineapple chunks in syrup, (keep the syrup)
1 large green pepper, sliced in 1″ pieces
1/4 cup cornstarch
1-3/4 cups water
3/4 cup white sugar
1/2 cup white vinegar
2 drops of orange food coloring, optional
8 skinless and boneless chicken breasts, cubed
2-1/3 cups SELF RISING flour
2 TBS canola oil
2 TBS cornstarch
1/2 tsp salt, or to taste
1/4 tsp white pepper, or to taste
2 cups water
canola oil for frying
Combine in a saucepan: 1-1/2 cups water, pineapple syrup, sugar, vinegar, and orange food coloring and heat until boiling. Turn off heat and let it sit for now.
Combine 1/4 cup of cornstarch with 1/4 cup water in a cup, and then slowly add this mixture to the sauce in the pan. Continue stirring until it thickens.
Next add the flour, 2 TBS of oil, 2 TBS cornstarch, salt, white pepper and the egg. Add 1-1/2 cups of water to make a thick batter for the chicken. Stir until well combined. Add the cubed chicken and coat thoroughly.
Heat your oil in a frying pan or wok to 360 degrees, and fry the chicken cubes until golden brown. Remove and drain on a paper bag. To serve, use a large plate or platter and place the chicken down first and then the green pepper and last the pineapple chunks. Pour the sweet and sour sauce over it and let them “dig in.”
How about some more “sweet and sour” fresh pineapple recipes? Following is a recipe that I think is better than restaurants. You decide…
SWEET AND SOUR PORK
1 lb pork tenderloin, cut into chunks
1 tsp salt
1/4 tsp white sugar
1 tsp homemade soy sauce
1 egg white
2 green onions, chopped
1/2 cup cornstarch
1 qt canola oil, for frying
1 TBS canola oil
2 celery stalks, cut into pieces
1 green bell pepper, cut into pieces
1 medium onion, cut into wedges
white sugar, to taste
salt, to taste
1 cup water
1/4 tsp salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup homemade ketchup
1 tsp homemade soy sauce
1 (8oz) can pineapple chunks, UNdrained
2 TBS cornstarch
1/4 cup water
Place the cubed pork in a bowl and season with 1 tsp salt, 1/4 tsp sugar, and 1 tsp soy sauce. Mix in the egg white and green onions. Cover, and chill for one hour.
Heat the oil to 365 degrees in a large cast iron pan, or deep fat fryer. Coat the pork with 1/2 cup cornstarch and fry in the hot oil for approximately 10 minutes, or until evenly brown. Drain.
Heat 1 TBS oil in your wok over medium heat. Add the celery, green pepper, and onions and stir until tender. Season with salt and sugar. Remove from heat.
In a large saucepan, mix 1 cup water 1/4 tsp salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1 tsp soy sauce. Bring to a boil and add the cooked pork, celery mixture, and the pineapple chunks with juice.
Return to a boil, and add 2 TBS cornstarch and 1/4 cup water to thicken. Cook until well blended.
TERIYAKI CHICKEN With GRILLED PINEAPPLE
1 lb boneless chicken breasts, thighs, legs and wings
1/2 quart homemade teriyaki sauce
pineapple juice, to taste
Combine the above ingredients in a large resealable bag. Poke holes throughout the chicken breasts and place in the bag. Marinate overnight in the refrigerator.
Grill the next day until done or when juices run clear.
TEQUILA “PINEAPPLE” SUNRISE
6 oz Patron Silver tequila
12 oz pineapple juice
2 oz lime juice
2 tsp grenadine syrup
pineapple slices for garnish
Combine the liquid ingredients in a shaker(two batches) with the ice. Strain and garnish with a pineapple slice.
Here’s an appetizer for you that is so addicting.
BACON WRAPPED PINEAPPLE RECIPE
1/2 lb sliced bacon, cut into thirds
3 cups fresh pineapple, cut into chunks
1/2 cup homemade brown sugar, packed
1/2 cup homemade mayonnaise
1/4 cup chili sauce
PREHEAT oven to 350 degrees.
In a skillet, fry the bacon pieces until half-way done – which gets rid of most of the fat. Wrap each piece around a pineapple chunk, and secure with toothpicks – and place in a shallow dish.
In a small bowl – combine the brown sugar, mayo and chili sauce; and pour over the pineapple. Bake for 25 minutes or until the bacon is crispy on the edges, and the sauce is bubbling. Serve warm.