30 Minute Sweet and Sour Chicken

 This recipe comes from Celia's Recipes. It comes together quickly and is full of flavor.

INGREDIENTS

1 pound chicken breast, cut into bite size pieces

1/2 cup cornstarch

2 Tablespoon vegetable oil

1 small onion, sliced or cuts into bite-sized chunks

1 each red and yellow pepper, cut into bite-sized chunks

1 cup peapods

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup brown sugar

2 Tablespoons soy sauce

1 Tablespoon fresh ginger

2 cloves garlic

1 cup pineapple chunks

White rice

INSTRUCTIONS

In large bowl, combine cornstarch with some salt and pepper. Toss the chicken cubes until they are well coated.

Heat oil in large skillet over medium high heat. Fry the chicken in batches until golden brown, about 4 - 5 minutes each side. Transfer to paper towel lined plate.

In same skillet, add onion. Saute until softened. Add red and yellow peppers and pea pods. Saute until they begin to soften, about 3 - 4  minutes.

In bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, ginger and garlic until smooth.

Pour the sauce over the sauted vegetables in the skillet. Bring to simmer. Return chicken to skillet. Add pineapple to skillet. Stir to coat everything with the sauce. Simmer an additional 3 - 4 minutes.

Serve over rice.

This is best served immediately so the vegetable stay tender-crisp and the chicken also stays crisp.

Pineapple Zucchini Bread

 Every year I seem to find one new zucchini recipe to add to my collection and to provide some variety when the garden is pumping out zucchini. This recipe from Taste of Homes has crushed pineapple as an added ingredient which adds moisture and sweetness to the bread. This might just be a new favorite.

INGREDIENTS

3 cups flour

1 3/4 cups sugar

1 teaspoons baking soda

2 tsp cinnamon

1 tsp salt

3/4 tsp ground nutmeg

1 tsp baking powder

3 large eggs

1 cup  olive or canola oil

2 tsp. vanilla

2 - 3 cups finely shredded zucchini

1 can (8 ounces) crushed pineapple, drained

1 cup chopped walnuts or pecans

1 cup golden raisins

INSTRUCTIONS

Preheat oven to 350 degrees. Coat two 8x4 inch loaf pans with cooking spray.

Place shredded zucchini in colander to drain out excess moisture.

In large bowl, combine flour, baking soda, cinnamon, salt, nutmeg and baking powder. 

In mixing bowl, beat eggs for one minute. Add sugar and beat one more minute. Add oil and vanilla and continue to beat until thick and foamy.

Stir in zucchini and pineapple. Add dry ingredients. Add nuts and walnuts.

Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pan with knife. Cool in pan for 10 minutes before removing to wire rack to cool.

Cashew Chicken and Pineapple Fried Rice

 A speedy supper with restaurant inspired flavor.

Ingredients:

2 Tablespoons olive oil, divided

2 eggs, beaten

2 cloves garlic, chopped

2 green onions, chopped

1 Tablespoon Asian Chili Garlic Sauce

1 tsp. minced ginger or 1/4 tsp ground ginger

1 1/2 cups chopped pineapple

1/2 red pepper, diced

1 cup frozen peas and carrots, thawed

2 cups brown rice, cooked and cooled

1 1/2 cups cooked and chopped boneless chicken breast

1/2 cup cashews

3 Tablespoons soy sauce

Instructions

Heat 1 T. oil in large skillet over med-high heat. Add eggs. Allow to cook, then flip like a pancake and cook the other side. Remove from pan and cut into bite size pieces.

Add remaining Tablespoon oil to skillet.  Add green onions, garlic, chili garlic sauce and ginger. Cook 30 seconds. Add pineapple, red pepper and peas and carrots. Cook about 5 minutes or until pineapple begins to caramelize.  Add rice, chicken and cashews. Stir to combine. 

Press the rice to the bottom of the pan and cook for 2 - 3 more minutes until the rice just begins to brown and get crispy.

Stir in eggs and soy sauce.

Serve immediately.

Option: Replace the chicken with cooked shrimp.

Pineapple-Orange Prosecco Punch

I served this punch at a recent bridal shower. It is a perfect accompaniment to brunch.

Ingredients

2 cups pineapple juice

1 cup orange juice

1 (750 ml) bottle sparkling white wine

Fresh pineapple wedges

Sprigs of rosemary (optional)

Instructions:

Using a pitcher, mix pineapple and orange juice.

Just before serving, add sparkling wine.

Serve immediately, garnishing each glass with a fresh pineapple wedge and sprig of rosemary. 

8 serving

Recipe Source:  Damn Delicious

Hawaiian Pizza

Ingredients

1 tube refrigerated pizza dough
6 ounces sliced provolone cheese
6 ounces Canadian Bacon, diced
1 (8 ounce) can pineapple chunks, well drained
1/2 cup diced red onion
1/2 cup diced red pepper
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 425 degrees.
Lightly grease a 12-inch round pizza pan.
Place pizza dough in the center of the pan and, starting in center, gently press out to edges with hands.
Bake for 6 - 8 minutes or until lightly brown. Remove from oven.
Top with provolone slices.
Then, arrange Canadian bacon, pineapple, onion and red pepper over cheese to within 1/2 inch of edge.
Sprinkle cheddar cheese on top.
Bake for an additional 10 - 15 minutes or until crust is golden brown and cheese is bubbly.

Frog Eye Salad

Named for the round little pasta that are a key ingredient to this recipe, this dish is a cross between salad and dessert. Always a hit with kids!

Ingredients

1 cup Acini Di Pepe pasta, cooked and rinsed
1/2 cup sugar
1/4 teaspoon salt
1 Tablespoon flour
2 eggs
1 cup pineapple juice (use the juice drained from pineapple below)
1 1/2 teaspoons lemon juice
1 8-ounce can crushed pineapple
1 20-ounce can pineapple tidbits, drained
1 22-ounce mandarin oranges, drained (save the juice to add later if the salad seems too thick)
1   8 ounce container Cool Whip
1 1/2 cups miniature marshmallows

Instructions

Cook one cup of pasta according to manufacturer's instructions.
Mix sugar, eggs, salt and flour in saucepan. Add pineapple juice and cook until thickened, stirring constantly. Remove from heat and add lemon juice. Cool.
In a large bowl, pour the mixture over the cooked pasta and let sit, covered and in the refrigerator,  for 8-10 hours or overnight.
Add remaining ingredients and refrigerate for 3-4 hours before serving. Add more juice from mandarin oranges if too thick.
This will keep in the refrigerator for 2 weeks.

Pina Colada Cake

All the flavors of a pina colada in a cake!

Ingredients for the cake

1 cup shredded coconut, divided
1 packaged white cake mix
1/2 cup water
1 cup pineapple juice, divided
1/3 cup canola oil
1/4 cup rum
4 egg whites
1/2 cup sugar

Ingredients for frosting

1 can vanilla ready-to-serve frosting
1 Tablespoon rum
1/2 cup reserved toasted coconut

Directions

Heat oven to 230 degrees.
Sprinkle one cup of coconut on cookie sheet. Bake 5 - 10 minutes or until likely toasted. Check it often to make sure if doesn't burn. When it is just right, remove from oven and place toasted coconut in bowl. Don't allow it to remain on the cookie sheet or it will continue to toast.

Increase oven temperature to 350 degrees.
Grease and flour a 9x13-inch pan. In a large bowl, combine cake mix, water, 1/2 cup pineapple juice, oil, rum and egg whites. Beat at low speed until moistened. Then, beat 2 minutes on high speed. Stir in 1/2 cup toasted coconut. Reserve remaining toasted coconut for frosting.
Pour batter into prepared pan.

Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes.

In small saucepan, heat remaining 1/2 cup pineapple juice and sugar to boiling.
With fork, poke cake at half-inch intervals. Pour hot pineapple mixture over cake.
Allow to cool completely.

In small bowl, combine frosting with 1 Tablespoon rum. Frost cake. Sprinkle with remaining 1.2 cup of toasted coconut.

Salmon Teriyaki Skewers with Pineapple

Ingredients

1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
2 Tablespoon minced garlic
2 Tablespoon minced fresh ginger
1/4 cup minced green onions
2 Tablespoons canola oil
Pinch red pepper flakes
1 lb salmon filet, rinsed, skinned and cut into 1 - 1.5 inch cubes
1 lb fresh or canned pineapple, cut into 1 to 1.5 inch cubes
2 green onions, cut into 1-inch long segments

8 bamboo skewers, soaked in water for at least 20 minutes

Instructions

In medium bowl, mix together soy sauce, rice vinegar and brown sugar. Stir until sugar dissolves.
Add garlic, ginger, minced green onions, canola oil and red pepper flakes.

Place salmon cubes in bowl with marinade and stir gently to coat completely. Cover and chill for 1 - 2 hours.

Remove salmon from marinade. Save marinade.

Thread salmon, pineapple and green onions on skewers.

Place marinade in small saucepan and bring to a boil. Simmer for 10 minutes.

Prepare grill for high direct heat. Place skewers on grill. Cover. Turn after 2 - 4 minutes. Baste with reserved marinade. Cook 2 - 4 minutes more or until salmon is cooked through, basting frequently.
Serve immediately.

This recipe was adapted from Simply Recipes.

Pineapple Upside-Down Cake Mocktail

I made this drink on Thanksgiving for our guests who do not prefer alcohol beverages and the under-21 crowd. It was so good that everyone wanted some!

Ingredients

1 cup chilled pineapple juice
1 Tablespoon caramel sauce
 Ginger ale
2 teaspoons grenadine

Instructions

Combine pineapple juice and caramel sauce in a shaker over ice.
Shake vigorously; strain into a martini glass.
Top off with ginger ale. Slowly pour in grenadine so it
sinks to a layer at the bottom of the glass.
Garnish with a cherry if desired.