Archive | Pineapple RSS feed for this section

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




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.

%d bloggers like this: