BAKED APRICOT GINGER SALMON serves 4
4 – 6 ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
- Preheat oven to 350°.
- Heat oil in skillet over medium high heat.
- Generously season fillets with FRESH ground salt and pepper.
- Add fillets to skillet skin side up searing for 3-4 minutes depending on thickness.
- Flip fillets over and cook 3-4 minutes more to get a crisp skin.
- Pour sauce over fillets and place uncovered in the oven for 4-6 minutes until cooked through.
- Remove from oven, foil tent and let stand 2 minutes.
- Serve with rice pilaf and a fresh veggie.
APRICOT PINEAPPLE GINGER SAUCE
1/4 cup avocado oil
2 tablespoons raspberry vinegar
2 tablespoons apricot pineapple preserves
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground ginger or 1 tablespoon FRESH minced
1 small can crushed pineapple, drained
- Blend preserves, vinegar, honey, ginger, salt and pepper in a mini food processor.
- Add pineapple.
- Add oil and blend JUST until emulsified. It will refrigerate in an air tight container for a week, but it never lasts that long around here.
POMEGRANATE PINEAPPLE CHEESECAKE
1 small can crushed pineapple drained WELL, reserve juice
1 (3-oz.) box pineapple Jell-O
3/4 cup pomegranate juice
1/4 cup reserved pineapple juice
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt
- Place juices in a measuring cup and heat in microwave for 2 minutes.
- In a large bowl, whisk together orange Jell-O and heated juices until Jell-O is completely dissolved.
- Set aside to cool completely.
- In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
- Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
- Whisk until smooth.
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt
- In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.
- Alternate dollops of cream cheese mixture, Jell-O mixture and crushed pineapple into the crust. You can also do this in layers if you are in a hurry.
- With a butter knife, gently swirl the layers as desired.
- Cover and refrigerate for AT LEAST 6 hours, or until firm.
1 cup whipped topping
- When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.
- The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
- Also good as a mix of cherry and pineapple jellos as well as blueberry and lime. What flavor combination do you like? Use your imagination!
Huli Huli is a cooking method of roasting chicken on a spit and serving it with a teriyaki-like sauce. Huli is the Hawaiian word for turn and as it cooks people would shout HULI as the chickens turned on the spit.
This tasty recipe has succulent chicken, delicious teriyaki, and sweet pineapple to recreate the VERY best of the HULI HULI experience. I bet you might even hear the waves lapping up on the shore, the Hawaiians shouting TURN or the sizzle of the drippings hitting the open fire.
GRILLED HULI HULI CHICKEN
3 boneless, skinless chicken breasts
1/3 cup Country Bob’s All Purpose Sauce
1/4 cup Bragg’s Liquid Aminos
1/2 cup chicken broth
1/4 cup frozen pineapple juice concentrate
2 cloves garlic, minced
- Whisk together all ingredients except the chicken.
- Place chicken in a large ziplock bag.
- Pour juice mixture over chicken, turning chicken pieces to coat well and seal bag.
- Marinade in the refrigerator for 24 hours.
- Heat grill to low-medium
- Drain the chicken and discard the marinade.
- Grill chicken until juices run clear and chicken is cooked through, but DO NOT OVER COOK!
- Serve over rice with grilled pineapple slices.
HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER serves 6-8
6 boneless, skinless chicken breasts
1/2 cup orange pineapple juice
Juice of 1 LARGE lemon
1/2 cup chicken broth
1/4 cup QUALITY honey
1/4 cup apricot pineapple preserves
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup teriyaki sauce
1/4 cup Country Bob’s All Purpose Sauce
1/4 cup Heinz Chili sauce
8 ounce can crushed pineapple
1 small can Mandarin orange segments, drained WELL
1 small onion, finely chopped
1 cup sliced carrots
chopped green onions for garnish
- In a mixing bowl whisk together orange pineapple juice, lemon juice, chicken broth, honey, preserves, brown sugar, cornstarch, teriyaki sauce, Chili sauce, Country Bob’s sauce and crushed pineapple.
- Spray slow cooker insert with non-stick cooking spray.
- Place chicken breasts in slow cooker in as shallow a layer as possible.
- Top with onion and carrot pieces.
- Pour juice mixture over top.
- Cover and cook on low for 4 hours.
- Cover and cook 1 hour more.
- Top with Mandarin orange segments, turn off heat, cover and let sit 5 minutes.
- Serve over hot cooked rice. Top with fresh chopped green onions.
BBQ APRICOT PINEAPPLE CHICKEN adapted from Carrie at Northwoods Scrapbook
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
- Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
- Add the onions and cook until soft, 3 to 4 minutes.
- Add the chile and garlic; cook an additional 2 minutes.
- Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
- Add the orange juice and cider vinegar, bring to a simmer.
- Add the ketchup, honey and Worcestershire.
- Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
- Remove from the heat and let cool for 5 minutes.
- Transfer the sauce to a blender and puree until smooth.
- Add salt to taste.
- Remove 1 cup for basting the chicken; reserve the rest for serving.
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Chopped fresh parsley, for garnish
- Preheat the oven to 375°.
- In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
- Pat dry chicken breasts.
- Coat chicken breasts on both sides with avocado oil.
- Generously sprinkle both sides with seasoning mix.
- Place the chicken thighs on two foil-lined baking sheets.
- Bake until the chicken is cooked through, 35 minutes.
- Turn the oven to broil.
- Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
- Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley.
- Serve with the reserved BBQ sauce.
I’m really missing my favorite grocery store from Texas, but have found my new local grocer is having some beautiful produce. (BTW My favorite grocery store and my neighbor are ALL that I’m missing from Texas 😀 ) The pineapple in particular has been PERFECT and perpetually on sale.
HAWAIIAN STIR FRY PINEAPPLE BOATS – serves 2
1/2 pound pork tenderloin and center cut boneless pork chops, cut into bite sized pieces
1+ cup snap peas, cleaned and halved
2-3 cloves garlic, minced
1 teaspoon FRESH grated ginger
1/3 cup diced red pepper
1 small bunch green onions, thinly sliced keeping whites and greens separate
1 FRESH pineapple, halved and prepared for boats
1/2 cup rice, prepared to package directions
6 ounce can of pineapple juice (I often use pineapple orange)
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
2 tablespoons PACKED brown sugar
1 tablespoon dry sherry
2 tablespoons avocado oil
2 teaspoons sweet and spicy chili sauce (I use MAGGI’s)
FRESH ground sea salt, to taste
1/3 cup water
1 tablespoon butter
- Halve pineapples and cut meat out leaving 1/2 inch all the way around. Cut pineapple into bite sized pieces.
- Whisk together the pineapple juice, vinegar and cornstarch until smooth.
- Add the brown sugar, sherry, chili sauce and FRESH ground salt.
- In a large skillet heat avocado oil over medium-high heat.
- Sear pork until browned and nearly cooked through, about 5 minutes.
- Remove pork and allow to rest.
- Wipe out pan and return to heat.
- Add water and peas, cover and steam 2-3 minutes. DRAIN.
- Return pan to heat and add butter.
- Add ginger, garlic, onion whites and bell pepper, stirring until fragrant.
- Add pineapple pieces and sauce, simmering a few minutes until thickened.
- Fold in pork pieces.
- Put a thin layer of rice into each pineapple boat.
- Portion pork mixture into boats and top with scallion greens.
PINEAPPLE ANGEL FOOD SNACK CAKE
1 box Angel Food Cake Mix
1 large can crushed pineapple with juice
1 can COMSTOCK cherry, blueberry or apple pie filling
- Mix them together, pour into a spring form, bundt pan or 13×9 baking dish.
- Bake 30-35 minutes in a 350°.
- Voile’, a light and fruity dessert.
- Spoon Comstock cherry, blueberry or apple pie filling over each piece if desired.
NOTE: It is very good with a warmrum raisin sauce also.
BANANA PINEAPPLE SOUR CREAM PUDDING CAKE
8 ounce can crushed pineapple in juice (DO NOT DRAIN)
1⁄2 teaspoon baking soda
18 ounce yellow cake mix
7 ounce package Jell-O instant banana pudding mix
1 cup sour cream
1⁄4 cup oil
- In a small bowl, combine pineapple and the baking soda; mix well.
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
- Blend, then beat at medium speed with an electric mixer for 2 minutes.
- Pour into a greased and floured 10-inch Bundt or tube pan.
- Bake at 350° for 50-55 minutes or until cake springs back when lightly touched.
- Cool in pan about 15 minutes.
- Remove from pan and finish cooling on wire rack.
Dust with powdered sugar
Hubby is loving the new style of cooking. I’m trying to make recipes that leave plenty of easy to eat for lunch items also. These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.
PINEAPPLE PEANUT BUTTER RIBS
3 1/2 pounds baby back ribs, cut in half
11.5 ounce frozen juice concentrate (orange pineapple) thawed
6 ounces pineapple juice
1/2 cup Bragg’s Liquid Aminos
1/4 cup creamy peanut butter
1/4 cup fresh minced cilantro
2 tablespoons minced fresh ginger
1 garlic clove, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes
- Whisk together the juice concentrate, liquid aminos, peanut butter, cilantro, ginger, garlic and sugar. Reserve 3/4 cup for dipping sauce later.
- Place ribs in a large ziplock bag or marinated.
- Pour marinade over top and turn ribs to coat, cover and seal.
- Marinade for 8 hours or overnight, turning ribs periodically.
- Remove ribs from marinade.
- Stand ribs around the slow cooker if deep enough. If not, loosely layer ribs in the slow cooker.
- Cover and cook on HIGH 1 hour.
- Reduce heat to LOW and cook 5 more hours.
- Heat reserved sauce and served with ribs for dipping.
NOTE: Standing the ribs will bring them into contact with the best heat source for crispy brown edges like they had been smoked for hours.
Linking up to FULL Plate Thursday.
SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves
- Soak skewers in water for 1 hour prior to assembly.
- Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
- Thread onto skewer to secure.
- Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
- Brush with marinade,
- Bake 10-12 minutes.
- Remove from oven and brush with marinade again.
- Bake for an additional 7-8 minutes or until bacon is sizzling.
Can be grilled, but watch for bacon to burn.
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar
- Whisk together all ingredients until well blended and sugar is completely dissolved.
BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions
- Preheat oven to 400°.
- Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
- Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
- Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
- Place chicken pieces on baking sheet.
- Bake 15-20 minutes or until cooked through.
- While chicken is baking, prepare sauce.
- In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
- In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
- Stir into sauce pan and simmer until thickened.
- Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
- Serve over rice and top with scallions.
Linking up with Julie over at Back to My Southern Roots.