I get it – deck time is around the corner and it is always a treat to put out a salad no one has made before and this is really nice one to make.
- 3 tbsp. fresh lime juice
- grated lime peel
- 1 tsp. white rum
- 2 tsp. honey
- pinch of salt
- pinch of ground pepper
- 3 tbsp. olive oil
- 1/2 pineapple, skin and core removed, flesh cut in 1/2 inch cubes
- 1 lb. jicama, skin and core removed, flesh cut into 1/2 inch cubes
- 2 ripe avocados (about 8 oz. each)
- 1/4 cup cilantro, coarsely chopped (optional)
- 1 butter lettuce, leaves washed, dried and separated.
Dressing
Whisk together the lime juice, rum, honey, grated lime peel, salt and pepper together adding the oil, whisking to combine. Set aside.
Finishing the Salad
Combine the pineapple and jicama chunks in a small bowl. Add the dressing and toss well. Set aside.
Carefully slice the avocados lengthwise and twist to open. Remove the pit and skin and slice each half in half again. Arrange 2 of the quarters on a couple of lettuce leaves on the bottom of 4 serving plates.
Add the cilantro (if using) to the pineapple mixture and toss to combine. Spoon over the avocados, serving immediately with warm, fresh rolls.
Grilled Pineapple With A Wonderful Rum Glaze
This is delightful and very simple. All you need is a lovely, ripe sweet pineapple from your favourite grocer.
- 1 large, extra sweet pineapple, peeled, cored
- 1 1/2 cup icing sugar, sifted
- 2 tbsp. white rum
- 1/2 tsp. grated lime zest
- 1 tbsp. fresh lime juice
- 3 tbsp. coconut oil, melted
- 3 tbsp. dark brown sugar
Preheat grill pan or barbecue to a medium heat. Submerge 8 wooden skewers in water and set aside for about 30 minutes.
In a small bowl, whisk together the icing sugar, rum, lime zest and lime juice until smooth. Set this aside.
Cut the pineapple lengthwise and thread onto the wooden skewers. Brush with coconut oil and sprinkle with the brown sugar.
Grill, turning only once until they are golden in colour and caramelized. This should take about 2 minutes on each side.
Transfer to a serving platter and drizzle with the rum glaze. You could also have a plate with cannelles of vanilla or coconut ice cream that have been frozen, allowing each person to add one to their plate to enjoy with the pineapple.
Note: This is really great with a perfectly chilled Gewurtztraminer glass of wine.
Lime Grilled Teriyaki Chicken With Light Pineapple Salad
Simple. Super Tasty. Great meal to have before going out to celebrate with friends and family.
- 4 boneless, skin removed, chicken breasts
- 1/3 cup lime juice, freshly squeezed
- 1/2 cup teriyaki sauce
- 3 tbsp. honey
- 2 tbsp. canola oil
- 2 tsp. lime zest
- 1 pineapple
- 1 English cucumber
- 1 cup seedless red grapes
- 1 tbsp. lime juice
- pinch of salt
Lay the chicken breasts (one at a time) between top and bottom layers of saran wrap and lightly pound out to a thickness of about 1/2 inch.
Whisk the lime juice, teriyaki, honey, oil, lime zest together in a bowl and reserve 1/4 cup of the marinade. Pour the balance into a large zip lock bag and add the chicken. Seal the bag, making sure to remove all the air. Let stand for 10-15 minutes.
Preheat your barbecue (yes, even during the winter) to a medium temperature.
Now combine 3 1/2 cups of the pineapple which has been coarsely chopped, 1 cup of the cucumber, and 1 cup of the grapes, halved. Stir in 1 tbsp. of lime juice and a small pinch of salt.
Oil the grill and grill the chicken about 5 minutes each side, brushing the surfaces with the reserved marinade during the last couple of minutes of cooking time.
Cut each breast into 3 pieces and set in the middle of the plate. Spoon the salad around the pieces and now you simply need a slice or two of garlic toast and, of yeah, some chilled wine.
Told you it was light and tasty..
Pineapple, Yogurt and Nut Summer Breakfast Brunch Addition
Having operated a Bed and Breakfast for so many years and hosting special Brunches, this one is a real beaut. Easy to make and easier to gobble up.
- 2 tbsp. butter
- 1/2 large pineapple, peeled, cored and cut into 1/2 chunks (roughly 4 cups of fruit)
- 1/3 cup brown sugar, packed
- 2/3 cups old fashioned rolled oats (not instant)
- 1/3 cup fresh lime juice
- zest from 1 lime
- 4 cups good quality plain Greek Yogurt
- 1/4 chopped, toasted pistachios
Melt the butter in a large skillet on high heat. Add the pineapple chunks, sugar and rolled oats. Cook, stirring and continually scraping the bottom of the pan for 5 minutes. Reduce the heat to medium and continue stirring until the sugar has caramelized and the pineapple softens (about 5 minutes more). Stir in the lime juice and zest.
Spread this mixture out on a parchment lined baking sheet, breaking up any large chunks. Cool slightly.
Spread the yogurt evenly in a large dish (9 x 13). Top with the pineapple mixture and sprinkle the pistachio nuts over the top.
When this is added to a bounty of warm, just out of the oven muffins, coffee, bacon, fruit salad, scrambled eggs (perhaps) or eggs benedict….you have a winner.
Key Lime Pineapple Squares
This is a party in the mouth! Tangy and rich at the same time.
Graham Base
- 1 cup graham cracker crumbs
- 1/4 cup shredded coconut (sweet)
- 1/4 cup flour
- 2 tbsp. sugar
- 1/3 cup unsalted butter, melted
- 1/8 tsp. cinnamon
Preheat oven to 350 degrees. Line a 9 inch square pan with parchment paper, making sure it hangs over all sides. a prepared pan.
Stir the graham crumbs, coconut, flour, sugar and cinnamon to combine. Add the melted butter to blend and press into the prepared pan. Bake for 8 minutes and let cool. Set aside.
Filling
- 1 can condensed unsweetened milk
- 4 large eggs
- 2/3 cup key lime juice
- 1 tbsp. grated lime zest
- 1 tsp. coconut extract
- 1 cup crushed pineapple, well drained
Whisk all the ingredients together except the pineapple, until smooth. Stir in the pineapple. Pour over the cooled crust and bake for 35-40 minutes, just until the edges bubble. Allow to cool to room temperature, then chill completely before serving.
You could add a dollop of whipped cream on the side…..just sayin’
Caramelized Pineapple With Ice Cream And Chocolate Ginger Sauce
This is a recipe that ‘cheats’ but don’t tell anyone….they will never know.
- 1/4 tsp. ground ginger
- 1 tbsp. rum
- 2 tbsp. chocolate sauce
- 1/3 of fresh pineapple, cored and peeled
- 2 tbsp. butter
- 2 tbsp. brown sugar
- Vanilla, coffee or coconut ice cream
- 1/4 cup sweetened, flaked coconut, toasted
Cut the pineapple in 12 wedges. Melt the butter in a large frying pan over high heat. Add the pineapple and brown sugar, stir frequently, cooking only until the pineapple has softened and has turned a deep golden brown (3-5 minutes). Leave in the pan.
Drizzle the chocolate sauce in a zig zag pattern on each plate. Arrange the wedges so they are just slightly stacked. Scoop ice cream and place near the pineapple and sprinkle with the coconut.
This will serve 4 people….you may have to tell them NOT to lick their plates. HA!
Yummy!
Teriyaki Trout With Pineapple Salsa
I prefer Trout but, by all means, use salmon if that is your fish of choice.
- 1/4 cup pineapple juice
- 1/4 cup packed dark brown sugar
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
- 1 cedar grilling plank
- 4 – 6 oz. trout fillets (skin attached)
- 4 – 1/2 inch thick slices, fresh pineapple, peeled and cored
- 1/2 inch slice thick red onion
- 1 jalapeno chile pepper
Firstly, soak the cedar plank in water for no less than 1 hour, making sure you weigh it down.
Now to make the marinade, stir together in a small bowl the pineapple juice, 2 tbsp. brown sugar, vinegar and soy sauce. Place the fish fillets in a sealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator for an hour. Turn it over a couple of times to ensure the fillets are coated.
Place the plank in a preheated barbecue until it begins to smoke and crackle. Remove the fillets from the marinade and lay the fillets, skin side down on th grill, and sprinkle with the remaining brown sugar. Discard the marinade.
Lightly spray the pineapple, onion and pepper with Pam. Around the edge of the grill, place these and cook all for about 10 minutes. Turn the pineapple, onion and pepper once, through this cooking time.
To make the salsa, chop the pineapple and onion, transfer to a small bowl. Add the minced pepper to this and toss to coat.
Serve with the fish.
Cuban Pork Salad
Summer isn’t alway about the barbecue and beef, although that is not bad thing. Today, however, pork rules.
- 4 pork chops, (loin cut-no bone) 3/4 inch thick
- 2/3 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- pinch of salt and pepper
- 4 slices, fresh pineapple, 1/2 inch thick (cored)
- 2 ears of corn, cooked and corn removed from husks
- 5 oz. assorted baby greens (micro greens are best)
- 1/4 small red onion, julienned
- 1 can of black beans, drained and rinsed
- 3 tbsp. olive oil (use a non-stick spray for the grill please)
- 1 1/2 tbsp. honey
In a small bowl, whisk together the lime juice, garlic, cumin, salt and pepper. Reserve 1/4 cup of the mixture and refrigerate.
Place the remaining mixture in a sealable plastic bag and let the pork chops marinate. Refrigerate for 3-4 hours.
Preheat the bbq on medium heat. spray the grill grates. Remove the chops from the bag and do NOT pat dry. Discard the mixture. Grill the chops and pineapple over direct heat, turning once until the pineapple has cooked through and the temperature on the chops has reached 180 degrees. Remove, tent and let sit for about 3-4 minutes.
Place the greens on 4 plates, add the pineapple, black beans, corn and onion. Top with the chops (sliced on the diagonal).
Add the honey and olive oil to the marinage, whisking to incorporate well. Drizzle over the salad.
.
Hot Dogs With Pineapple And Bacon
I know I am not the only person on this planet that loves, yes I said LOVES, hotdogs. Here is a little different way to prepare them.
This will take about 6-7 minutes to make up and you can make a 6 of them.
- 3/4 cup diced fresh pineapple (eyes removed and cored)
- 1 tbsp. butter
- 2 tbsp. maple syrup
- 6 bacon slices, cooked crisp and crumbled
- 6 hot dogs, halved lengthwise
- 6 slices havarti jalapeno cheese, halved
- 6 hot dog rolls, sliced open along the top, not the side.
In a frypan, saute the pineapple in butter until starting to turn a light brown; add the maple syrup and cook for a further 2 minutes.
Grill the hotdogs for a minute on each side and keep warm.
Place the cheese slices along the bun and warm until the cheese begins to melt, and then add the hot dog, and top with the pineapple and crumbled bacon. OMG! This is soooo tasty.
Fresh Berries And Pineapple Salad
Don just bought a fresh pineapple and when he sliced it up, it had to be one of the sweetest I have ever tasted. Then, I looked in the fridge and I had some beautiful berries just looking at me and telling me to use them too.
Try this, it is easy, so refreshing. Just say Mahalo!
- 1 beautiful ripe pineapple
- 1 cup strawberries (fresh not frozen)
- 1 cup blackberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/3 cup mango juice
- 1/4 cup lime juice
- 1/4 cup poppy seeds
Wash and clean the berries and dry on paper towels. Remove the ends of the strawberries and slice in half. Clean the pineapple (you must know how I’m sure) and slice into 3/4 inch cubes.
In a bowl, place the strawberries, blackberries, blueberries, raspberries and pineapple. In your blender pour in the mango juice, lime juice and poppy seeds and blend together until really blended.
Pour over the fruit. This is refreshing and has a little ‘zing’ to it.
Now go look out your window, stick your tongue out at the snow and go and enjoy the salad. It is beyond scrumptious with warm buns and butter.
Summer Coleslaw
I LOVE crisp, cold coleslaw but seeing as I don’t eat onions (unless totally dead ones), I am unable to eat ones served at most restaurants. I think Joey’s Only and the White Spot are about the only two I can think of, but I digress.
This is my favourite coleslaw recipe.
Serves 4
- 1 green cabbage, thinly sliced, cut in half
- 1/2 cup toasted slivered almonds
- 1/4 cup toasted sunflower seeds
- 1 can crushed pineapple (drained, save juice)
- 1/2 cup miniature marshmallows
- 1/2 cup mayonnaise (Hellman’s)
- 1/2 cup sour cream
Mix together all the ingredients except the mayo and sour cream. Mix the mayo and sour cream together until smooth. Mix a little pineapple juice in (to taste) and pour enough dressing over the salad to coat . Add the dressing JUST before serving so it doesn’t let the coleslaw fall and become soggy.
Serve this with just about anything,,,,hamburgers, ribs, pulled pork…let your imagination do the work.
Glazed Ham Updated
Everybody has their own way of preparing ham and this is just one more. Give it a try, it really is DELICIOUS.
- 1 Maui pineapple, peeled, cored and cut crosswise into 1/4 inch thick slices
- 3 cups sugar
- 2 cups water
- 1/4 cup grainy mustard
- 1 smoked ham (approximately 10 pounds trimmed of all but 1/4 inch of fat
- 35-40 whole cloves
- 1 cup Chardonnay wine
To start bring the pineapple, sugar and water to a boil. Reduce and simmer until the pineapple looks translucent and has reduced to about 4 cups (about 1 hour). This glaze will keep covered and in the fridge for 3 days. A great make ahead.
Preheat oven to 350 degrees and put the rack on the lowest position. Score the ham with a sharp knife in a pattern of 1 1/4 inch diamonds. Press a clove in the center of each diamond (wear gloves if you must, cloves are sharp). Place the ham, cut side down, in a roasting pan and drizzle wine over the top. Coat ham with half of the glaze. Cover with parchment then foil and bake for about one hour. Remove from the oven.
Increase the temperature to 425 degrees. Now uncover the ham and coat with remaining glaze. Bake uncovered until browned (about 40 minutes.) If the bone becomes too dark, tent it with foil. Let set for about 30 minutes before carving. Serve with the pan drippings and pineapple.
A great dinner is upon you.