Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup fresh pineapple chunks
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1 zucchini, sliced
• 2 green onions, chopped
• Salt and pepper to taste
• Aluminum foil for wrapping

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of aluminum foil and lay them flat on your countertop.
3. Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
4. Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
5. Pour the teriyaki sauce evenly over the chicken and veggies.
6. Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
7. Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
8. Carefully open the foil packets, being cautious of the steam.
9. Garnish with chopped green onions before serving.

Notes:

Feel free to add your favorite vegetables to the foil packets for extra flavor and nutrition.
You can also cook these packets on a grill instead of in the oven for a delightful smoky taste.

Preparation time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes | Kcal: Approximately 350 per serving | Servings: 2 servings

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 cup fresh pineapple, diced (or use canned pineapple)
• 1/4 cup honey
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
• Salt and black pepper to taste
• Fresh cilantro or green onions for garnish (optional)
• Lime wedges (for serving)

Instructions:

Prepare the Marinade:

1. In a medium bowl, whisk together the honey, soy sauce, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined.

Marinate the Salmon:

1. Place the salmon fillets in a shallow dish or a resealable plastic bag.
2. Pour the marinade over the salmon, ensuring each fillet is coated.
3. Add the diced pineapple on top.
4. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the Grill or Oven:

1. If grilling, preheat your grill to medium-high heat.
2. If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cook the Salmon:

Grilling:

1. Remove the salmon from the marinade and place the fillets directly on the grill.
2. Cook for about 4-6 minutes on each side, or until the salmon flakes easily with a fork.
3. Brush with extra marinade during grilling for added flavor.

Baking:

1. Place the salmon fillets and the pineapple on the prepared baking sheet.
2. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve:

1. Remove the salmon from the grill or oven.
2. Garnish with fresh cilantro or green onions if desired.
3. Serve with lime wedges on the side.

Enjoy this delicious Honey Pineapple Salmon with steamed rice, quinoa, or a fresh salad!
Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients

• ½ cup pineapple juice
• 2 cups frozen pineapple chunks, 10 ounces
• 1 cup vanilla ice cream, dairy or dairy-free

How To Make Dole Pineapple Whip

1. Add the Ingredients:
   1. In a high-speed blender, add the pineapple juice, frozen pineapple, and ice cream.
2. Blend:
   1. Cover and process on medium speed for about 1 ½ to 2 ½ minutes, until thick and smooth.
   2. If needed, add more pineapple juice, 1 tablespoon at a time.
3. To Serve:
   1. Immediately scoop and add to a cup or bowl.
   2. Alternatively, transfer the mixture to a piping bag fitted with a large star tip.
   3. Close the end of the bag and freeze for about 30 minutes to firm up but not harden.
   4. Trim off the end of the bag and pipe it into the desired serving dish.

Notes

Recipe Yield: About 2 cups
Serving Size: About ½ cup

Using Coconut Milk:
Substitute ice cream with ¼ to ⅓ cup unsweetened canned coconut milk or coconut cream.
Adjust the consistency with pineapple juice.
Freezing:
Store in an airtight container or piping bag for up to 2 weeks.
Defrost 20 to 30 minutes before serving, making it easier to scoop or pipe.
Individual portions can be added to a disposable cup and frozen until ready to serve.
Cover if not enjoying within 1 day.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 cup pineapple chunks
• 1 bell pepper, chopped (any color)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup rice
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1/4 cup green onions, sliced (for garnish)

Directions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces, season with salt and pepper, and cook until browned.
3. Remove from the skillet and set aside.
4. In the same skillet, add the pineapple chunks, bell pepper, onion, and garlic.
5. Cook until the vegetables are soft.
6. Add the rice, chicken broth, soy sauce, honey, and ground ginger.
7. Stir well to combine.
8. Return the chicken to the skillet, bring to a boil, then reduce heat to low.
9. Cover and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
10. Remove from heat and let it sit, covered, for 5 minutes.
11. Fluff the rice with a fork, then garnish with cilantro and green onions before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal per serving | Servings: 4 servings

Ingredients:

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup sour cream
• 2/3 cup crushed pineapple, drained
• 1/3 cup pineapple juice
• 5 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the creamed mixture, alternating with sour cream and pineapple juice.
8. Fold in crushed pineapple until evenly distributed.
9. Divide the batter evenly between the prepared cake pans.
10. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 350 kcal per slice | Servings: 12 slices

Ingredients:

For the White Chocolate Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 large egg whites, room temperature
• 100g white chocolate, melted and cooled
• 1 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract

For the Pineapple Filling:

• 2 cups chopped fresh pineapple
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice

For the Vanilla Buttercream Frosting:

• 1 1/2 cups unsalted butter, room temperature
• 4-5 cups powdered sugar, sifted
• 200g white chocolate, melted and cooled
• 2 teaspoons pure vanilla extract
• 2-3 tablespoons heavy cream (adjust for desired consistency)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. Whisk together the flour, baking powder, and salt.
4. Set aside.
5. Beat the butter and sugar until light and fluffy.
6. Gradually add egg whites, mixing well.
7. Stir in melted white chocolate and vanilla extract.
8. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
9. Divide the batter evenly among the pans and bake for 25-30 minutes.
10. Cool for 10 minutes, then turn out onto a wire rack.
11. For the filling, combine pineapple, sugar, cornstarch, lemon zest, and lemon juice in a saucepan over medium heat.
12. Cook until thickened.
13. Cool completely.
14. For the frosting, beat butter until creamy.
15. Gradually add powdered sugar and melted white chocolate.
16. Mix in vanilla and heavy cream until smooth.
17. To assemble, place one cake layer on a plate, spread with pineapple filling, then add the next layer and repeat.
18. Frost the entire cake with the vanilla buttercream.
19. Decorate with white chocolate shavings or pieces of pineapple if desired.

Ingredients

• 1 and a half pounds boneless chicken breasts
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 can (20 oz.) sliced pineapple, juice reserved
• 1 tablespoon cornstarch
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 garlic cloves, minced
• 4 servings of cooked rice

Directions

1. Prepare the Chicken: Season chicken breasts evenly with thyme, salt, and pepper.
2. Brown the Chicken: In a skillet over medium heat, brown the chicken on both sides in vegetable oil.
3. Prepare the Pineapple: Drain the pineapple slices, making sure to reserve the juice for later use.
4. Thicken the Sauce: Dissolve cornstarch in 2 ounces of the reserved pineapple juice in a small bowl; set aside for later.
5. Create the Sauce: In a separate bowl, mix the remaining pineapple juice with Dijon mustard, honey, and minced garlic.
6. Cook with Sauce: Add the mustard-honey mixture to the skillet, reduce heat to low, cover, and let it simmer for 15 minutes.
7. Thicken the Sauce: Remove the chicken, and stir the cornstarch mixture once more before adding it to the skillet.
8. Bring it to a boil, stirring continuously for 2 minutes until the sauce thickens.
9. Combine: Return the chicken to the skillet and flip to coat with the sauce.
10. Arrange pineapple slices around and on top of the chicken, cover, and cook for an additional 2-3 minutes to warm the pineapple.
11. Serve: Place the chicken and pineapple on a bed of cooked rice, spooning over any extra sauce.

Nutritional Information

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 350 kcal per serving
Servings: 4

Frikkadelle:

1. Braai 1 gekapte ui in bietjie olie, braai 2 t medium kerriepoeier by en skep uit en koel af.
2. Meng vlg saam in bak: 2 dik snye dag-oue witbrood in bietjie water.
3. Druk water uit, voeg by: 80 ml melk, 600 gr maalvleis, 45 ml vrugteblatjang, 30 ml asyn, 1 groot gerasperde geelwortel ,1 geklitste eier en voeg uie mengsel by.
4. Geur met sout en peper.
5. Meng met vurk deur en vorm bolletjies.
6. Plaas in ‘n oondbak.

Sous:

1. Braai 3 gekapte ui in bietjie olie.
2. Roer 3 E medium kerriepoeier by, 125 ml asyn, 5 ml borriepoeier, 30 mil bruinsuiker, 60 ml appelkooskonfyt en 400 ml kookwater.
   1/4 t sout en 1 blikkie fyn- of stukkies pynappel met sous en al.
3. Kook 10 minute en gooi oor frikkadelle in oondbak.
4. Bak oop vir 45 minute by 180 gr C.
5. Bedien op wit rys.

Translation

Curry Pineapple Meatballs

Meatballs:

1. Fry 1 chopped onion in a little oil, add 2 t medium curry powder and scoop out and cool.
2. Mix the following together in a bowl: 2 thick slices of day-old white bread in a little water.
3. Squeeze out water, add: 80 ml milk, 600 g minced meat, 45 ml fruit chutney, 30 ml vinegar, 1 large grated yellow carrot, 1 beaten egg and add onion mixture.
4. Season with salt and pepper.
5. Mix with a fork and form balls.
6. Place in an oven dish.

Sauce:

1. Fry 3 chopped onions in a little oil, stir in 3 TblS medium curry powder, 125 ml vinegar, 5 ml turmeric powder, 30 mil brown sugar, 60 ml apricot jam and 400 ml boiling water.
2. 1/4 t of salt and 1 tin of fine or pieces of pineapple with sauce and all.
3. Cook for 10 minutes and pour over meatballs in baking dish.
4. Open oven for 45 minutes at 180 gr C.
5. Serve on white rice.

Bestandele:

• 1 groot blik fyn pynappel in sap.
• 1 pak kits vinnilla poeding.
• 1 kp styfgeklitste room.

Metode:

1. Meng ongedreinde pynappels met droe poeding.
2. Meng versigtig styfgeklopte room by.
3. Sit in yskas vir n uur om te stol.

1. Meng 1 blik kondensmelk en 1/2 k suurlemoensap.
2. Roer 1 blikkie fyn, dreineerde pynappel by.
3. Klits 250 ml room styf en vou in mengsel.
4. Skep in koekiekors en plaas in yskas tot gebruik.

English Translation

Pineapple Condensed Milk Tart

1. Mix 1 tin condensed milk with ½ cup of lemon juice.
2. Mix in 1 tin of pineapple crush that has been drained of the syrup.
3. Whip 250 ml cream till stiff and fold into the mixture.
4. Place on biscuit crust and place in fridge till ready to serve.