pineapple juice

Ricardo's recipe : Pineapple, Carrot, and Apple Toning Juice

Pineapple, Carrot, and Apple Toning Juice

¼ pineapple, peeled

carrots, peeled

green apple, cored

Cut the fruit and carrot into pieces, if necessary, and process them through a juicer.

Be a whizz with fizz and create this refreshing soda that will have your tastebuds bubbling!

Pineapple And Passionfruit Soda

lemon juice

caster sugar

passionfruit, halved

litres soda water,

Ice cubes, to serve

Pineapple and passionfruit soda

One of the world’s most popular summer cocktails, the Piña Colada tastes refreshing and sweet. It´s super easy to make and perfect to enjoy with friends. It’s no surprise why it’s a favorite in beach bars everywhere!

Piña Colada

ml Malibu Original

ml Pineapple juice

ml Coconut cream

This recipe takes the deep flavor of jerk chicken and turns it into easy meatballs. The jerk seasoning paste does double duty here, adding both spices and moisture, so don’t reach for dry jerk seasoning. Whether served alone as an appetizer, over rice, or even tucked in a sandwich, these meatballs are perfectly salty, sweet and spicy.

Jerk Chicken Meatballs With Barbecue-Pineapple Glaze

Neutral oil

chicken

egg, beaten

bread crumbs

Jamaican jerk seasoning paste,

parsley or cilantro leaves

garlic powder

salt

black pepper

sugar

ketchup

Worcestershire sauce

garlic clove, minced

onion powder

red-pepper flakes

kosher salt,

cornstarch

White rice,

Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.

Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)

While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.

In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.

Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

Pineapple juice and a bit of sugar give these soft, golden buns a slight sweetness that makes them irresistible: They're as nice with butter and jam as they are hugging a burger or a turkey sandwich. Keep an eye on the dough rather than the clock when assessing the rise. The additional sugar, eggs and butter can slow things down. Give the yeast plenty of time to work, and you’ll be handsomely rewarded with light, pillowy rolls.

Hawaiian Buns

(1/4-ounce 2 1/4 teaspoons 7 grams) package active dry yeast

granulated sugar

all-purpose flour

egg egg

unsalted butter (1/2 stick), at room temperature

In a small saucepan, bring the pineapple juice to a simmer over medium-high heat, and cook it until it has reduced to 3/4 cup, about 10 minutes. Transfer to a liquid measuring cup and let cool until just warm, about 105 to 110 degrees. Stir in the yeast and let the mixture stand until the yeast has bloomed, about 5 minutes.

Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the sugar, flour and salt. With the mixer on low, add the yeast mixture and the eggs, and knead until the dry ingredients have been incorporated (you may have to help it along with a spatula at first) and dough is smooth and elastic, about 5 to 10 minutes. Add butter in small pieces and continue to knead the dough until smooth, increasing speed to medium, another 5 to 10 minutes. The dough will be shiny, elastic and slightly sticky. Scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.

Butter a 9-inch-by-13-inch baking pan. Gently tip dough out onto a work surface. You shouldn’t need flour at this point. Divide dough into 16 equal pieces. Roll each piece into a tight ball and place in the prepared pan. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently.

Heat the oven to 350 degrees. Bake until puffed and golden, about 20 minutes. Serve warm or at room temperature.

The Pina Colada is a delicious tropical treat that tastes like pineapple and coconut. If you blend it, the texture is like a smoothie. Over ice, it's rich and thick. This particular recipe adds some special touches to enhance the original recipe.

Pina Colada Recipe

jigger of white rum

dark rum

coconut cream

heavy cream

Angostura bitters

Blender

Hurricane Glass

Put everything in a blender with ice.

Blend for about 15 seconds.

Pour it into a hurricane glass.

Garnish with a slice of pineapple and/or maraschino...

Garnish with a slice of pineapple and/or maraschino cherry. 

One of the chef Edouardo Jordan’s fond memories is making the punch for family celebrations; he’d add layers of fresh fruit and juices to Hawaiian Punch or Tropical Punch Kool-Aid. Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade. Cognac salutes black World War II soldiers’ love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar.

Edouardo Jordan’s Juneteenth Red Punch

strawberries

(unpeeled) fresh ginger (about 2 ounces)

strawberry syrup, cooled

Cognac

pomegranate juice

lime juice

ginger beer

Ice,

dry sparkling wine

strawberry

Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.

Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)

Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)

When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.

The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Just beware of brain freeze.

golden rum

Coco Lopez cream of coconut

Pineapple slices,

Maraschino cherries,

Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino cherries (and paper umbrellas, if you have them).

How to make a piña colada, the irresistible tiki classic.

At Mamahuhu, a Chinese takeout restaurant in San Francisco, a sense of history and appreciation for American Chinese cuisine is applied to a few classics. Mining historical Cantonese sweet-and-sour dish recipes for inspiration, Brandon Jew, a founder of the restaurant, and Noah Kopito, the head chef, created a sauce that incorporates pineapple, honey and dried hawthorn berries, which impart an earthy depth of flavor. The chefs use house-fermented Fresno chiles for a hint of heat, but a dab of commercially available sambal oelek will do. This dish can be made with chicken or cauliflower instead of pork; just skip the marinade if using cauliflower.

Sweet and Sour Pork

pork shoulder,

Shaoxing rice wine

soy sauce

white pepper

neutral oil,

ginger

garlic

tomato paste

rice vinegar

honey

berries

sambal oelek

five-spice powder

salt, plus more to taste

bell pepper (any color),

yellow onion,

pineapple,

rice,

sweet rice flour (preferably Mochiko brand)

baking powder

Prepare the pork: Combine the pork with all the marinade ingredients, mixing well. Cover and chill for at least 2 hours, or overnight.

Make the sweet and sour sauce: Heat the oil, ginger and garlic in a medium saucepan over low heat until fragrant, about 2 minutes. Stir in the tomato paste and cook for another minute, stirring. Add the rice vinegar, pineapple juice, honey, hawthorn berries, sambal oelek and five-spice powder; stir to combine while bringing to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Strain the sauce through a fine-mesh sieve and discard the solids; return to the saucepan.

Reduce the sauce to about 1 ¾ cups over medium-high heat, uncovered, about 5 minutes. Season with ½ teaspoon salt, adding more as desired.

In a small bowl, combine cornstarch with 2 tablespoons water. Bring the sauce up to a boil again, then stir in the cornstarch slurry. Stir as it thickens and bubbles, about 1 minute, then remove from heat. (Note: This sauce recipe may produce more than needed for your pork stir-fry; use as much as you desire and the rest can be saved for another use, such as a dipping sauce for <a href="https://cooking.nytimes.com/recipes/1022286">crab rangoon</a>.)

Prepare to deep-fry: In a large wok (or deep skillet), heat the quart of oil to 350 degrees.

In a large bowl, combine all the ingredients for the batter; add ½ cup water and whisk to combine. Drain any excess liquid from the marinated pork and discard. Working quickly in two batches, carefully dip each piece of pork into the batter one at a time, shaking off any excess, and drop into the oil. Fry the first batch of pork until golden brown, about 6 to 7 minutes. Using a spider or slotted spoon, transfer the fried pork to a wire rack-lined baking sheet to drain. Repeat with the remaining pork, mixing the batter thoroughly before coating the meat. After frying, carefully discard the oil, reserving 1 tablespoon.

Return the reserved 1 tablespoon of oil to the wok or pan and heat over high. Once the oil is popping, about 1 minute, add the bell pepper, onion, pineapple and a pinch of salt. Stir-fry for 1 to 2 minutes, until the vegetables are lightly charred in spots.

Scrape the vegetables into a large bowl and toss with the fried pork and enough sweet and sour sauce to coat (about 1 to 1 ½ cups). Arrange on a serving dish and serve with steamed rice.

Malibu Original

½ parts Pineapple juice

½ part Coconut cream

Jim Meehan's Singapore Sling

Cherry Heering

Cointreau

Bénédictine

grenadine

Orange wheel,

Shake all liquid ingredients with ice. Strain into a chilled Collins glass filled with ice. Garnish with half an orange wheel.

This Prosecco cocktail has everything. It&#x27;s sweet, it&#x27;s smoky, it&#x27;s spicy, and it&#x27;s bubbly! This craft cocktail is perfect for a party or ladies night.

Mezcal Prosecco Cocktail Recipe

Chambord (or other raspberry liqueur)

Pineapple juice

Prosecco, chilled

fresh cilantro, about 5 whole leaves

jalapeno pepper

Cut the 1/2-inch slice of jalapeno into smaller...

Cut the 1/2-inch slice of jalapeno into smaller pieces.

Add cilantro and jalapeno pepper to a cocktail...

Add cilantro and jalapeno pepper to a cocktail shaker and muddle them together.

Add ice, Chambord, Mezcal, and pineapple juice, and...

Add ice, Chambord, Mezcal, and pineapple juice, and give it a good shake (make sure the lid is on securely).

Strain into two coupe glasses, about 3/4 full,...

Strain into two coupe glasses, about 3/4 full, and top with Prosecco.

Garnish with cilantro and jalapeno slice if desired.

Summer's in full swing, so slide over to the freezer for a frosty treat of melon and pineapple ice-blocks.

Melon and pineapple ice-blocks

seedless watermelon

(350 grams) honeydew melon

If you're feeling a little under the weather, this refreshing non-alcoholic punch will revive you! If you're still partying - just add vodka or white rum. Oh and Happy New Year!

Pineapple, apricot and lime punch

apricot juice

soda water

ice,

limes, thinly sliced

This Australia Day, start a feast with a fruity punch showcasing homegrown flavours.

Summer punch

honeydew melon, seeds removed

Australian Breakfast tea bags (or use your favourite black tea)

(55 grams) caster sugar

(750 milliliters) ginger ale

(500 milliliters) white rum (optional)

mint sprigs,

passionfruit,

Pineapple wedges, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751750861001&=domain=taste

5348771529001-5751750861001

Make over a Chinese restaurant favourite at home with gourmet fish and tender-crisp vegies.

Top 35 pineapple juice recipes from across the web

The most viewed pineapple juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Piña Colada

Sweet and Sour Pork

Piña Colada

Jim Meehan's Singapore Sling

Mezcal Prosecco Cocktail Recipe

Melon and pineapple ice-blocks

Pineapple, apricot and lime punch

Summer punch

Sweet & sour barramundi

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Pineapple Juice Recipe

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Top 35 pineapple juice recipes from across the web

The most viewed pineapple juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple, Carrot, and Apple Toning...

Pineapple And Passionfruit Soda

Piña Colada

Jerk Chicken Meatballs With Barbecu...

Hawaiian Buns

Pina Colada Recipe

Edouardo Jordan’s Juneteenth Red Pu...

Piña Colada

Sweet and Sour Pork

Piña Colada

Jim Meehan's Singapore Sling

Mezcal Prosecco Cocktail Recipe

Melon and pineapple ice-blocks

Pineapple, apricot and lime punch

Summer punch

Sweet & sour barramundi

Gluten-free Hawaiian Sweet Rolls

Zombie cocktail

The BEST Steak Fajitas

Singapore Sling

The Zombie Shot

Pineapple Matcha Drink

Sweet and Spicy Pineapple Dipping S...

Sweet and Spicy Pineapple Dipping S...

Hawaiian Rolls Recipe

Hawaiian Chicken Recipe

How to Make a Dirty Monkey Drink

Green Machine Popsicles

Malibu Sparkling Piña Colada

Pineapple Juice Recipe

Homemade pineapple juice {Jugo de p...

How to Build a Sourdough Starter fr...

How to Build a Sourdough Starter fr...

Non Alcoholic Christmas Punch

Midori Illusion

The most viewed pineapple juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine