Chop fresh pineapple roughly and mix in a
Drain and chill the can of pineapple or if using fresh pineapple, cut off peel and slice in thin slices then cut slices into wedges.
Combine sugar and nutmeg in a small serving bowl and place it in the centre of a serving plate or small tray.
Place pineapple chunks around the bowl and stick coloured picks into them, ready for guests to dip in the spiced sugar.
**The juicy pieces of diced fresh pineapple give it a texture and flavor that makes it different...and better...
than any other sherbet you've ever tasted.
Good fresh, ripe pineapple could have a completely green shell color, or more often, a shell with green and gold.
The leafy crown should look fresh and green. The fruit should feel firm.
r casserole dish.
If using fresh pineapple, be careful to save & use
Cut pineapple in half. Remove fruit from shell, dice, and set aside.
Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
Blend in chicken, pineapple and lychees and heat through. Serve immediately.
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
Cut off top of pineapple; cut pineapple into fourths.
Cut fruit from rind, remove core and \"eyes\".
Slice each fourth lengthwise and then crosswise into chunks.
Toss pineapple chunks, apple and green onions with dressing.
Place romaine in bowl, mound fruit in center.
ide.
Slice your cored fresh pineapple into 2 inch slices& put
Combine sugar, 1 cup water, and 2 1/2 tablespoons lime juice in a food processor and whiz for a min or 2 or until the sugar is dissolved
Stir in remaining 1 cup water, lime juice, pineapple juice, cream, extract and rind.
Place the mixture in a lidded container and chill well.
Pour mixture into the freezer can of an ice-cream freezer and freeze as per the makers instructions, adding fresh pineapple during the last 5/10 minutes if using.
If using fresh pineapple, slice and dice into 1/2-inch wedges.
Rinse and stem strawberries.
Just before serving, combine sugar, lemon and orange juice and curacao in punch bowl. Stir to dissolve sugar completely.
Stir in champagne, wine and club soda.
Add ice ring if desired, then pineapple and strawberries.
Makes about 5 quarts.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
Broil until the coconut is toasted, about 5 minutes.
uree, finely grate 1 tablespoon fresh ginger and stir in about
Combine boiled or baked meat in a blender with canned or fresh pineapple.
If using canned, strain the drained juice.
Mix with water for a great drink!
Combine sugar, salt and cornstarch in a saucepan. Stir in the corn syrup and pineapple. Bring to a boil, stirring constantly. Cook until it starts to thicken (this should take 2-3 minutes). Remove from heat and stir in the lemon juice.
Let cool before using. Store in the refrigerator up to 2 weeks (if it lasts that long) .
Place tea bags and bring to boil.
Add 2 cups of boiling water.
Add fresh mint leaves.
After 10 minutes remove tea bags and mint leaves.
Add sugar or sweetener.
If you use fresh pineapple: Blend with the food processor the pineapple together with the iced water. If you prefer a clear drink, filter this juice. Add to the tea.
If you use pineapple juice: Simply add pineapple juice and water to the tea.
Add lemon juice, stir well and refrigerate.
Serve it cold.
eramic bowl, mix together the pineapple juice, lime juice, olive oil
ell.
Stir in crushed pineapple with juice included. Set aside
To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro,
Peel and seed cantaloupe; cut into chunks.
Place in blender with pineapple and 12 ice cubes.
Whirl at high speed until smooth.
Fill tall glasses 2/3 full.
Add sparkling water and stir.
Garnish with mint and fresh pineapple spear.
Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.
To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.
/4 cup of the pineapple juice. Place this mixture in