When I think of pineapple, I think of summer. It’s delicious, sweet, refreshing and fun to serve at a BBQ or picnic! I wanted to share a few of my favorite recipes using the tropical fruit we all know and love.
Spiced Pineapple Cocktail
1/3 cup fresh lime juice (from about 3 limes), plus wedges for serving
3 tablespoons agave nectar or honey
1 cup pineapple juice
2 cups Dole Pineapple Chunks
1/4 cup triple sec
1/3 cup tequila
2 cups ice
1 1/2 teaspoons chili powder
1 1/2 teaspoons sugar
1/2 teaspoon coarse salt
Stir together lime juice and agave nectar; add to a blender, along with pineapple juice, pineapple, triple sec, tequila, and ice. Blend until smooth and frothy.
In a small shallow bowl or saucer, combine chili powder, sugar, and salt. Rub a lime wedge around the rims of four glasses, then dip glasses in spice mix to coat. Divide drink among glasses and serve with lime wedges.
Jerk Pineapple Pork Chops
Bring some island flavor to your standard pork chops. Pureed pineapple chunks and traditional jerk flavorings act as the marinade. The chops are then seared along with some pineapple slices until golden brown.
2 cans Dole Pineapple, Sliced
1 bunch scallions, sliced crosswise into 1-inch pieces
1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
2 teaspoons dried thyme
4 garlic cloves, smashed and peeled
1 1/2 teaspoons ground allspice
4 bone-in pork chops (3/4 inch thick and about 6 ounces each)
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice, and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.
Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown.) Add 1 tablespoon oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once. Serve with pork and reserved pineapple marinade.
Pineapple Protein Shake
This delicious pineapple protein shake recipe is courtesy of Lisa Lynn.
2 scoops French Vanilla Complete Protein Powder
1/2 cup Dole Pineapple Chunks
5 ice cubes
Pineapple wedge, for garnish
Add 1 cup cold water to the jar of a blender along with protein powder, pineapple, and ice. Blend until well combined; serve immediately garnished with pineapple wedge.
For these recipes, you’ll notice one thing in common: Dole Pineapple. That’s because it is the only canned pineapple with “Hula”; that sweet, exotic taste of the islands that adds fun and excitement to recipes and snacks. Dole Canned Pineapple dials up taste from boring into WOW…. it makes you want to hula.
Dole Pineapple is an easy way to get more fruit into your diet and add enjoyment to your day.
Dole Pineapple is cut from the best pineapple on earth with a consistently that is sweet and juicy. Available in slices, chunks, tidbits, and crushed for any recipe or snack need, you can be sure that it is an all natural fruit, rich in vitamin C.
This article is brought to you by Dole.