Pineapple is indescribable: It isn’t pine; it isn’t an apple. It’s sweet, but it’s tart; bright and refreshing but rich; an obvious dessert choice but undeniably agreeable with savory dishes. Lucky for us, we don’t need to understand pineapple. All we need to do is enjoy it! Let pineapple prove its versatility with these summertime recipes.
Soaked Pineapple
Soaked Pineapple Description: This is one of my favorite palate cleansers to serve at the end of a meal. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 4 cups fresh pineapple chunks
- Juice and zest of 1 lime
- ¼ cup sugar
- 3 tablespoons white rum
Instructions
- Place the pineapple in a serving bowl and sprinkle with the lime zest. In a small bowl, stir together the lime juice, sugar and rum. Drizzle over the pineapple and toss to coat. Cover and refrigerate 4 hours before serving, stirring again after 2 hours. Stir and serve cold.
Fresh Pineapple Colada
Recipe Name: Fresh Pineapple Colada Description: This is the perfect way to cool down on a hot, muggy day! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 4 cups coarsely chopped fresh pineapple
- 1 cup orange juice or pineapple-orange juice
- ½ cup rum or milk
- ¼ cup coconut milk
- 2 tablespoons honey
- 2 cups ice cubes
- Pineapple slices for garnish
Instructions
- Place the pineapple, orange or pineapple-orange juice, rum or milk, coconut milk, honey and ice cubes in a blender. Process until smooth. Serve immediately in frosted glasses with a garnish of fresh pineapple.
Pineapple Upside-Down Cake
Recipe Name: Pineapple Upside-Down Cake Description: No cherries allowed! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8–10 servings
Author: Tammy Algood
Ingredients
- 11 tablespoons unsalted butter, divided and at room temperature
- ¾ cup firmly packed light brown sugar
- 6 slices fresh pineapple, chopped, or 1 cup drained pineapple chunks
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup milk
- Whipped cream for garnish
- Pineapple chunks for garnish
Instructions
- Preheat the oven to 350 degrees. Grease a 10-inch (no smaller!) round cake pan or a 9-by-2-inch square baking pan. Place 3 tablespoons of the butter in the pan and place in the oven as it preheats. When the butter has just melted, remove from the oven and sprinkle evenly with the brown sugar. Arrange the pineapple over the top in an even layer. Set aside.
- In a mixing bowl, stir together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the remaining butter on medium-high speed until light and fluffy, around 1 minute. Gradually add the granulated sugar. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the vanilla.
- Alternately add the flour mixture and milk and beat until smooth. Spread over the pineapple. Bake for 35-40 minutes or until a tester inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Carefully invert the pan onto a serving plate and allow to continue cooling. Serve at room temperature.
Summer Fruit Salad
Recipe Name: Summer Fruit Salad Description: This recipe is a great dessert or brunch offering. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 1 large fresh pineapple, peeled, cored and chopped
- 1 medium cantaloupe, peeled, seeded and chopped
- 1 quart fresh blueberries
- 2 cups seedless green grapes
- 1 tablespoon ground cinnamon
- 1 tablespoon honey
- ¾ cup frozen orange juice concentrate, thawed
Instructions
- In a large serving bowl, toss the pineapple, cantaloupe, blueberries and grapes. Set aside. In a medium bowl, stir together the cinnamon, honey and orange juice concentrate. Pour over the fruit mixture and toss to evenly coat. Cover and refrigerate for at least 2 hours and up to 3 hours. Allow to come to room temperature for 30 minutes before tossing once more and serving.
Pineapple Sorbet
Recipe Name: Pineapple Sorbet Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 1 large fresh pineapple, peeled, cored and cut in chunks (3 cups)
- *
- 1 large lime, juiced
- 1 tablespoon honey
Instructions
- Place the pineapple chunks on a wax-paper-lined baking sheet, making sure the chunks don’t touch. Freeze for 3 hours.
- Remove from the freezer and place the frozen chunks in a food processor. Pulse to chop, then add the lime juice and honey. Puree until smooth and transfer to a shallow 9-by-11-inch dish. Cover tightly and freeze another 30 minutes until firm. Scoop into chilled bowls to serve.
Crispy Pineapple Cobbler
Recipe Name: Crispy Pineapple Cobbler Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 1 large fresh pineapple, peeled, cored and cut in bite-sized chunks (3 cups)
- *
- 1 tablespoon cornstarch
- 3 tablespoons plus ⅓ cup firmly packed light brown sugar, divided
- ¾ cup rolled oats
- ⅓ cup all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into pieces
- Vanilla ice cream
Instructions
- Preheat the oven to 350 degrees. Grease a 2-quart baking dish (7-by-11-inch) and set aside.
- In a mixing bowl, toss the pineapple with the cornstarch and 3 tablespoons of the brown sugar. Transfer to the baking dish.
- In a separate mixing bowl, combine the remaining brown sugar, oats and flour. Cut the butter into the flour mixture with a pastry blender or 2 forks until crumbly. Evenly place on top the pineapple and bake for 40–43 minutes. The cobbler should be a light golden-brown on top and bubbly around the edges.
- Allow to cool at least 10 minutes before serving warm with a scoop of vanilla ice cream.
*If you are pressed for time, you can use frozen pineapple chunks. Just take it straight to the food processor from the freezer.
* If you are pressed for time, you can use frozen pineapple chunks that are thawed.
Pineapple Upside-Down Cake
Pineapple Upside-Down Cake Pineapple is indescribable: It isn’t pine; it isn’t an apple. It’s sweet, but it’s tart; bright and refreshing but rich; an obvious dessert choice but undeniably agreeable with savory dishes. Lucky for us, we don’t need to understand pineapple. All we need to do is enjoy it! Let pineapple prove its versatility with these summertime recipes. Recipe Name: Soaked Pineapple Description: This is one of my favorite palate cleansers to serve at the end of a meal. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 4 cups fresh pineapple chunks
- Juice and zest of 1 lime
- ¼ cup sugar
- 3 tablespoons white rum
Instructions
- Place the pineapple in a serving bowl and sprinkle with the lime zest. In a small bowl, stir together the lime juice, sugar and rum. Drizzle over the pineapple and toss to coat. Cover and refrigerate 4 hours before serving, stirring again after 2 hours. Stir and serve cold.
