pineapple

Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks.

Sweet and Sour Chicken

chicken thighs

kosher salt (1/4 teaspoon table salt)

cornstarch

pineapple chunks (reserve juice)

juice pineapple

white vinegar

ketchup

brown sugar

+ 1 teaspoon cooking oil

red bell pepper,

yellow bell pepper,

ginger

"Can I use rice vinegar instead of white vinegar? \r\nThanks! I wanna try this tonight!"

"Could I substitute the egg whites for anything else?  \r\nTHank you"

Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

Make sweet sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute.

Add pineapple, sweet sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.
Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
Taste the sauce and add more brown sugar if you’d like.

"Easy to follow and quick to make. Added onions and carrots. Very delicious"

"I pretty much followed the recipe except I added carrot, onions and tomatoes to the red peppers.  Believe it or not, firm chopped tomatoes are good in sweet and sour chicken!  It turned out pretty well. I will make again."

"Patrick again forgot the stars and I never 5 but hey"

The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham

Easy Pizza Muffins

English muffins

pizza sauce tomato paste

cheese

Ham, and especially pineapple, do not belong on any kind of pizza.

Recipe from a book called Let the Kids Cook and put out by a local supermarket and distributed in a show bag at the royal agricultural show.  Cooking time is chill time.  Please feel free to use fruits that are seasonal at the time or what you like, after all the basis is the yogurt and mueslie and the fruit the decoration and for health when using fresh, use what is seasonal.

Muesli Sundaes

strawberries

blueberries

pineapple (small, peeled and diced)

muesli (toasted)

vanilla yogurt

Using four glasses (parfait are great), distribute half of the fruit between the four glasses.

Add a layer of yoghurt over the fruit and another of muesli.

Repeat layers and chill, then serve and enjoy.

Mmm, this is such a great dessert style breakfast! LOVED it! The yogurt goes so well with the crunchy muesli and fruit. Mmmm! I used home-made chunky applesauce with vanilla and cinnamon in place of the mixed berries, which worked out very well.<br/>THANK YOU SO MUCH for sharing this wonderful keeper with us, Pat!<br/>Made and reviewed for Group Citrus Glitters during the Aussie/NZ Recipe Swap #57 October 2011.

Crabbiness be gone!  This cake will win you over with its sweet pineapple and super moist texture.  Absolutely fab.

Anti-Crabby Cake

CAKE

c all purpose flour

c sugar

eggs

tsp baking soda

FROSTING

oz cream cheese, room temp

unsalted butter, room temp

vanilla

Tbsp milk

Pineapple Juice Cake

vegetable oil

pineapple juice

sugar

unsalted butter

Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.

Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. &nbsp;Beat about 2 minutes. &nbsp;Pour the batter into the prepared pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. &nbsp;Allow the cake to start to cool in the pan while you make the glaze.

In a small sauce pan, combine the powdered sugar, pineapple juice, and butter.  Cook over medium-low heat until the butter has melted, stirring frequently. &nbsp;

Use a skewer or toothpick to poke holes in the cake.  Pour the warm glaze over the cake while it is still in the cake pan.  It's going to seem like a lot of glaze, but just keep pouring.  Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

Chipotle, Tomatillo and Pineapple Salsa

Chipotle chilies

tomatillos, skin removed, washed and chopped

yellow onion, chopped

salt

Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.

Soft and moist homemade pineapple muffins that are perfect for a healthy breakfast or snack.

Pineapple Muffins

tbsp milk of choice

tbsp white or cider vinegar

tsp pure vanilla extract

tbsp oil, (or additional crushed pineapple for fat-free)

white, spelt, flour

tsp each: baking soda, salt, and baking powder

sugar, (unrefined if desired)

Whisk first 5 ingredients in a bowl. Set aside for 10 minutes. Preheat oven to 350 F, and line a muffin tin. Stir remaining ingredients into the bowl until batter is just evenly mixed. Portion into the liners. Bake 20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Once cooled, if you loosely cover overnight either on the counter or refrigerated, the liners peel off easily and flavor and texture are even better the next day.View Nutrition Facts 

https://www.youtube.com/watch?v=Npb_zXPeznI&feature=emb_title

How to make soft and moist homemade pineapple muffins, with a FULL CUP of pineapple packed into the deliciously wholesome recipe! https://chocolatecoveredkatie.com/pineapple-muffins/

For more healthy vegan breakfast and dessert recipes, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

Super Healthy Pineapple Muffins

Make your summer a little sweeter with these easy vegan pineapple chocolate donuts topped with tajin, cashews and fleur de sel.

Vegan Pineapple Chocolate Donuts

dairy free dark chocolate

tsp coconut oil

Tajin seasoning

tbsp crushed toasted cashews

Fleur de sel

In a microwave safe bowl, add dark chocolate and coconut oil. Melt in the microwave and mix with a spoon every thirty seconds until fully melted.

Using a fork, dip a pineapple slice in the bowl of melted chocolate. When fully covered in chocolate lay the pineapple slice on a baking sheet lined with parchment paper.

Moving quickly, sprinkle pineapple slice with tajin, crushed cashews and fleur de sel. Repeat with the remaining pineapple slices.

Place the baking sheet in the freezer for five to ten minutes until the chocolate hardens.

This delicious Fruit Cake is perfect for Christmas or any occasion! Easy to make, simply the best recipe.

Delicious Christmas Cake

Crushed Pineapple,

Cake Fruit Mix

Glace Cherries

Butter, diced

Cup Sugar

Cup Water

Tablespoon Brandy (or 1 teaspoon Brandy Essence)

Vanilla Essence

Cups Plain White Flour

Mixed Spice

Baking Powder

Baking Soda

Eggs, beaten

In a large sauce pan place the pineapple,...

In a large sauce pan place the pineapple, fruit mix, cherries, butter, sugar, water, brandy (or essence) and vanilla.

Over a medium heat simmer for 10 minutes,...

Over a medium heat simmer for 10 minutes, until the butter and sugar have dissolved.

Remove from the heat and set aside until...

Remove from the heat and set aside until the mixture is cool, approximately 4 hours

Preheat the oven to 160C Bake

Prepare your baking tin, round or square, I...

Prepare your baking tin, round or square, I have used a 20 cm (8 inch) round tin.

Grease the base and sides of the tin...

Grease the base and sides of the tin and place baking paper measured to size in the base and up the sides, ensuring the entire surface is covered

Add to the saucepan fruit mix the flour,...

Add to the saucepan fruit mix the flour, mixed spice, baking powder, baking soda, and beaten eggs and combine well.

Spoon into the prepared tin, smooth surface and...

Spoon into the prepared tin, smooth surface and bake for up to one and a half hours. All ovens vary so begin to test from just after an hour. The skewer needs to come out with no batter remaining and the centre should spring back to the touch.

Remove from the oven and allow the cake...

Remove from the oven and allow the cake to cool completely IN the tin.

Once the cake is cold, carefully remove onto...

Once the cake is cold, carefully remove onto a wire rack, see notes above for how to store, ensure your Fruit Cake is well stored in an airtight container

Can be stored at room temperature, in the...

Can be stored at room temperature, in the fridge or frozen.

Enjoy!

Create a cool and creamy classic with our Watergate Salad! Since mid-century design is seeing a huge resurgence, why not go all out at your next hosting event and pull out a staple mid-century party recipe! Plus, our video on how to make a Watergate Salad will help you perfect the look.

Watergate Salad

(20 oz.) crushed pineapple

pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

JET-PUFFED Miniature Marshmallows

PLANTERS Pecans

Combine first 4 ingredients in large bowl.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=4749378444001&amp;autoplay=play

Pineapple Consomme

vanilla bean,

mangoes,

limes

all-purpose flour

almond flour

orange, minced

orange juice

unsalted butter, melted

basil leaves, finely chopped

Make a simple syrup by whisking the 3 cups of sugar and 2 cups of cold water together, then bringing the mixture to a boil. Reserve in the refrigerator.

Make the consomme by roughly chopping the uncored pineapple and blending it in a blender with the vanilla bean, 1/2 cup simple syrup (or more to taste) and 1/2 teaspoon salt until thoroughly liquefied. Strain and refrigerate.

Make the mango sorbet by blending 6 chopped mangoes, the lime juice, 1 cup of simple syrup and 1 teaspoon of salt in a blender until smooth, 2 to 3 minutes, and then straining the mixture and churning it in an ice-cream machine as the manufacturer directs. Keep frozen.

Make the orange cookies by mixing 3/4 cup sugar, the flours and orange zest together in a bowl with a fork and then stirring in first the juice and next the butter. Very thinly spread half the mix on a standard half-sheet Teflon tray and bake until golden. When cool, break into 12 to 18 pieces. Reserve the remaining dough for another use.

Cut the cored pineapple and the remaining mango into 1/2-inch dice and mix together.

To serve, place 3 or 4 ounces of consomme in each bowl and 2 or 3 tablespoons of the diced fruit. Place 2 or 3 cookies on the diced fruit and then 2 or 3 scoops of the sorbet. Garnish with the rest of the diced fruit and sprinkle basil on top.

Fish Tacos al Pastor recipe | Epicurious.com

guajillo chiles, seeds removed

morita chiles, seeds removed

lb. skinless striped bass

¼ cup store-bought or homemade achiote paste

garlic cloves, 4 whole, 1 finely chopped

lime juice

1½ tsp. kosher salt

½ red onion, finely chopped

habanero chile, finely chopped

pineapple (from about ½ medium pineapple)

Tbsp. chopped cilantro, plus leaves

Vegetable oil (for grill)

corn tortillas

Lime wedges (for serving)

Spoon Mandarin oranges, mini marshmallows, coconut and more into whipped topping for heavenly ambrosia. This Heavenly Ambrosia in a Cloud is divine.

Heavenly Ambrosia in a Cloud

tub (8 oz.) COOL WHIP Whipped Topping, thawed

(11 oz. each) mandarin oranges, drained

BAKER'S ANGEL FLAKE Coconut

Spread COOL WHIP onto bottom and up side of 2-1/2-qt. &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B0002YSLXC/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0002YSLXC&amp;linkId=20069d580337f2d06a1e83cd056d84eb target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;Bowl&lt;/a&gt;.

Fill with combined remaining ingredients.

Here's what you need: gammon joint, onions, pineapple juice, dijon mustard, pineapple juice, maple syrup, cloves

Pineapple Maple Glazed Ham Recipe by Tasty

¾ lb gammon joint

onions, quartered

dijon mustard

maple syrup

cloves

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.

Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)

Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.

Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.

Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.

Score the fat in a diamond pattern and push a clove into each cross section.

Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.

Roast the gammon joint for 40 minutes, glazing again halfway through.

https://vid.tasty.co/output/55873/mp4_640x640/1507824618

Don’t be fooled by the name of this family dish. The preparation takes less than half an hour, and you’ll be lucky if after 10 minutes someone isn’t scraping the remnants from the bowl. This recipe has been in the Carberry Family for decades, and it is only with my Grandmom’s approval that it is […]

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