Teriyaki chicken pineapple bowl

I like stir-fried pineapple, so I tried stir frying it with beef, with added grated cheese for richness.If you like the pineapple in sweet and sour pork, please give this a try.Drain the canned pineapple well.Stir-fry over high heat to evaporate the moisture that comes out of the cabbage. For 3 to 4 servings. Recipe by mama deko

Chinese New Year is fast approaching and pineapple tarts are popping out everywhere if you are residing in Singapore. This year, I decided to make my own with a bit of old and new. I had been experimenting on these tarts for a couple of days and old is using a traditional recipe (which is from my grandma). New is going an unorthodox route with a French pastry as the base.I personally dislike the base. I find the cookie base crumbly and lack flavors without much texture. The pineapple jam is also a bit too sweet and doesn't have much of a chew. After much experimenting, I finally settled for a reduced sugar pineapple jam and a very underrated pastry, sablé breton, as the base. I can finally taste the pineapple's tartness as well as an aromatic cookie base.Even tho they look more rustic, but they are just the way I wanted them to be. The downside is the cookie base dough has to be parbaked be4 molding into individual tarts. This means the leftover cookies cannot be reused. You can bake the leftover and consume as it is or blitz them into powder and use it as garnishes for ice cream or any desserts.But I didn't stop here. I still feel that there is a lack of something and so I improvised. I had included the extra steps in the directions below. You can totally skip the extra steps and the tarts will still taste great. On a last note, do taste and adjust the amount of sugar that you are gonna add. Some pineapples are sweeter and some are sour.

A vegan Chocolate Dole whip . This is easy to change up if you don’t have some of the ingredients and don’t mind its not vegan. I didn’t have an pineapple or can pineapple, and substitute it out for a can of mandarin oranges , than I drained the liquid from them and frozen the oranges the same time i froze the bananas. I think any can fruits can be a good substitute, dont necessarily have to use fresh fruit. If i had any ice cream cones I would of added that upside down on the dole whip in the bowl as a garnish/side .

#GlobalApron 2024- week 22 ingredient pineapple

To be honest, I am not a fan of pineapple tarts. Maybe I dislike pie-tart-pastries (unless it uses puff pastry as base) or maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; the overly sweetness or the intense tang on my palate.Not until I was given a few pineapple shortcake squares from Taiwan. I was completely blown away by the crust, the "real" pineapple taste and crush; everything is so well balanced. I know I have to make those. I made everything from scratch without buying pre-made or store-bought pineapple jam because I get to control every single detail. I guess the problem with the pineapples tarts out there is they are being made without tasting. I mean, as a cook or baker, we need to taste every ingredient that we are putting into our final product. From there, we are able to taste and adjust for saltiness, sweetness or tang. I hope you do not mind my ranting.I am not saying my pineapple shortcakes are anywhere near the ones from Taiwan, but at least the pineapple fillings are well balanced. It is sweet, tang, crunchy and a hint of saltiness. You must be wondering where does the crunch comes from. I get the crunchiness from the pineapple core. Most would discard it, but it is the only part of the pineapple which contains the most fiber and by adding the core into the jam, adds more crunch and nutrients. Anyway, this is my version of the pineapple shortcake.

Sweet and smokey dessert hot off of the grill with a scoop of vanilla ice cream and you'll be hooked.

When it comes to convenience making a holiday dinner, it's hard to beat a fully-cooked smoked ham. All you have to do is dress it up and reheat it in the oven. In our family, this usually means pinning on pineapple rings and applying a liberal baste of sweetened pineapple juice. This Easter, I modified the technique slightly by spiking the basting glaze with a pop of spice and a little shot of rum. Festive, easy, a little naughty, and totally delicious.

I love pineapples and when it comes to baked pineapple desserts you just can't forget a pineapple upside down cake. This is my version of it and it is absolutely delicious and the recipe is also fairly simple using just a whisk. I hope you try it. You will love it.

I threw this together a couple of months ago and it was so good!!! I thought it would be really nice for Christmas🎅🏻 🌲

A simple, not too sweet pineapple sauce that accompanies well with pork or chicken cutlets, roasted pork, chicken and a delicious addition to your holiday dinner on top of turkey or ham!But don't stop there. This is also great for topping your ice cream, yogurt or cheesecake!