asta. Garnish with a few whole pineapple sage leaves.
Serving suggestion
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
Drain pineapple.
Reserve 4 whole pineapple rings, and chop remaining rings into quarters.
Combine pineapple quarters, pork and beans, bacon, ketchup, brown sugar, molasses, onion, cloves and garlic.
Pour into greased casserole.
Bake.
Place remaining pineapple rings on top of casserole and sprinkle with brown sugar. Bake five minutes, or until brown.
Mix beans and brown sugar to taste.
Cut up pineapple in mixture and stir in salt and pepper.
Place in casserole dish. Put strips of bacon on top.
Bake until strips of bacon are brown in a 350\u00b0 oven.
Mix all together, except frankfurters; put buttered franks (whole or halves) scattered over the top.
Bake at 325\u00b0 until bubbly.
se cast iron).
Drain pineapple slices and place on paper
In a skillet brown 1/4 cup chopped onions in 1 tablespoon butter.
Stir in a can of Campbell's baked beans, pineapple chunks and prepared mustard.
Heat well.
irections for oven-baking a whole fish, but you can just
ut the core and cut pineapple off of the skin and
Combine melted butter and brown sugar and spread evenly on bottom of 9-inch round cake pan.
Next, place whole pineapple slice with cherry in hole in center of pan.
Arrange whole or half pineapple slices on remaining area of pan.
Mix together remaining ingredients and pour batter into pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Cut pineapple, lengthwise into quarters.
Cut away and discard core.
Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl.
Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl.
Gently toss and chill if desired.
Serve fruit salad in a pineapple shell topped with lime garnish.
To make the pineapple infused cachaca place the pineapple slices in a large container, pour the cachaca over the pineapple slices, close tightly and let it rest in a dark cool place for a few days - but no longer than a week.
Use a muddler to crush and mix the limes and sugar in a cocktail shaker.
Add the cachaca, crushed pineapple and ice, mix well and serve immediately.
Cut whole pineapple in half.
Scoop off the inside.
Fill with dip.
Serve dip with chunks of pineapple, strawberries, apple slices, cherries and peaches.
Drain pineapple.
Reserve 1 cup juice.
Dissolve gelatin in 1/4 cup of cold juice.
Place sugar, butter and beaten eggs in top of double boiler with remaining cup of juice.
Cook at simmering heat about 8 minutes.
Remove from heat; stir in gelatin and crushed pineapple.
Arrange vanilla wafers on bottom and sides of low casserole.
Pour in sugar pineapple mixture.
Chill. Decorate with whole pineapple slices and whipped cream.
Makes 6 servings.
Place pineapple slices in shallow pan.
Cream sugar, butter and spices and put on pineapple slices.
Pour juice over and around pineapple.
Bake for 25 minutes in moderate oven.
Let cool and serve one pineapple slice topped with large spoonful of ice cream to each person.
Combine pineapple, apples, nuts and celery.
All the work is in dicing the fruit.
One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
Combine everything and stir very, very gently.
Chill for at least 6 hours.
Keeps in fridge for 4-5 days.
Mix tapioca with the sugar then the hot water and stir.
The tapioca does not lump so easily this way.
Cook the tapioca over a double boiler for 15 minutes, stirring frequently.
Remove from heat; stir in the pineapple.
Garnish with a slice of whole pineapple.
Serve with whipped cream or ice cream.
Melt the butter in a large frying pan.
Add the brown sugar; spread evenly over bottom of pan.
Lay complete wheel of pineapple in center.
Put cherry in center; place half wheels around.
Combine sugar, flour, salt, pineapple juice and egg in a saucepan.
Mix until sugar is dissolved.
Cook over medium heat until thick.
In a 1 quart casserole, layer pineapple, cheese and marshmallows.
Pour cooked mixture over the top.
Bake covered at 300 degrees for 20 minutes.