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Cranberry Chutney

12 Jan

This flavorful condiment is great served with grilled pork tenderloin, grilled chicken or served warm over baked Brie or cream cheese.

 

2 (8 oz) cans crushed pineapple

1 (16 oz) can whole berry cranberry sauce

1/4 cup packed light brown sugar

1/2 tsp ground ginger

1/4 tsp salt

3 green onions, chopped

Drain pineapple well; pat dry with paper towels. Stir together pineapple and next 4 ingredients in a saucepan over medium heat, and bring to a boil; reduce heat to low and cook 5 minutes, stirring often until thickened. Remove from heat and stir in green onions. Will keep in refrigerator 2 weeks.

Makes 3 cups

 

 

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Pineapple Cake

2 Jan

This wonderful cake is a perfect summertime dessert. Although low in fat, It’s cool, fluffy and delicious.

1 package yellow cake mix

1-1/2 cups cold fat-free milk

1 package sugar-free instant vanilla pudding mix

1 can (20 oz) unsweetened crushed pineapple, well-drained

1 carton (8 oz) frozen fat-free cool whip, thawed

1/4 cup chopped walnuts, toasted

20 maraschino cherries, well-drained

Preheat oven to 350

Prepare cake mix according to package directions; pour into a greased 13×9 ovenproof baking pan.  Cool completely on wire rack.

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. In a small mixing bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread on top of cake. Sprinkle on pineapple; Spread with cool whip. Sprinkle with walnuts and garnish with cherries. keep refrigerated.

Slow Cooked Sweet and Sour Pork

2 Jan

Another great slow cooker recipe.

2 TBSP plus 1-1/2 tsp. paprika

1-1/2 pounds boneless pork loin roast, cut into 1 inch strips

1 TBSP canola oil

1 can (20 oz) unsweetened pineapple chunks

1 medium onion, chopped

1/4 cup cider vinegar

3 TBSP brown sugar

3 TBSp reduced sodium soy sauce

1 TBSP Worcestershire sauce

1/2 tsp salt

2 TBSP cornstarch

1/4 cup cold water

Hot cooked rice

Place paprika in large zip loc bag. Add pork a little at a time and shake to coat. In a medium skillet over medium-high heat add oil. Brown meat on all sides in batches. Transfer to a 3 quart slow cooker.

Drain pineapple, reserve juice; refrigerate the pineapple. Add juice, onion, bell pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce, and salt to slow cooker; mix well. Cover and cook on low for 6 to 8 hours or until tender. Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple chunks. Cover and cook 30 minutes longer or until thickened. Serve over hot rice.

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