Pineapple and Coconut Cake Recipe

Ingredients:

1 small can of pineapple
200 g flour
150 g butter,
3 eggs,
150 g of sugar
50 g grated coconut
10 g of vanilla sugar,
8 g of baking powder

Preparation:

1. Cut the pineapple slices into small cubes. Reserve the juice.
2. In a bowl, combine eggs, sugar and vanilla sugar well. Add flour, yeast, coconut and pineapple. Add melted butter and mix well.
3. Place the dough in a buttered and floured terrine. Bake in a preheated oven at 180 ° C for 40 minutes.
4. As soon as the cake is cooked, pour the pineapple juice. Let cool.

Pineapple Jollof Rice Recipe

For the Pineapple Jollof Rice :

Pineapple Jollof Rice

Ingredients :

  • 1 cup of parboiled rice
  • 1/2 cup of chopped pineapples
  • 1.5 cups of blended tomatoes, bell pepper and scotch bonnet pepper mix
  • 2 tablespoons of tomato paste
  • 1 small onion (chopped)
  • 1 teaspoon of curry
  • 1/4 teaspoon of thyme
  • Seasoning cubes
  • 1/2 cup of chopped vegetables (optional)
  • 2 garlic cloves
  • 1 teaspoon of grated ginger
  • 1.5 cooking spoons of vegetable oil
  • 1/2 cup of stock juice

Method :

  1. Heat up your oil, stir fry your pineapples and chopped vegetables for 30 seconds and take out of the oil.
  2. In the same oil, toss in your chopped onions, garlic and ginger and fry about a minute or two on medium heat.
  3. Stir in your tomato paste and fry for 2-3 minutes on medium heat.
  4. Pour in your blended tomato, pepper mix and stir.
  5. Season with seasoning cubes, curry, thyme and any other seasoning of your choice.
  6. Stir in your rice and reduce the heat to the lowest and allow to steam. Pour in your stock juice so it would cook the rice for the next 20-25 minutes on low heat. Constantly check to make sure the rice is soft and when it is, increase the heat and stir.
  7. Toss in the already sautéed pineapple and chopped vegetables and stir in.
  8. Serve with any protein of your choice.

Source: www.afrolems.com

Pineapple Jollof Rice

Ingredients

1 cup of parboiled rice

1/2 cup of chopped pineapples

1.5 cups of blended tomatoes, bell pepper and scotch bonnet pepper mix

2 tablespoons of tomato paste

1 small onion (chopped)

1 teaspoon of curry

1/4 teaspoon of thyme

Seasoning cubes

1/2 cup of chopped vegetables (optional)

2 garlic cloves

1 teaspoon of grated ginger

1.5 cooking spoons of vegetable oil

1/2 cup of stock juice

Method

Heat up your oil, stir fry your pineapples and chopped vegetables for 30 seconds and take out of the oil.

In the same oil, toss in your chopped onions, garlic and ginger and fry about a minute or two on medium heat.

Stir in your tomato paste and fry for 2-3 minutes on medium heat.

Pour in your blended tomato, pepper mix and stir.

Season with seasoning cubes, curry, thyme and any other seasoning of your choice.

Stir in your rice and reduce the heat to the lowest and allow to steam. Pour in your stock juice so it would cook the rice for the next 20-25 minutes on low heat. Constantly check to make sure the rice is soft and when it is, increase the heat and stir.

Toss in the already sautéed pineapple and chopped vegetables and stir in.

Serve with any protein of your choice.

Source: www.afrolems.com

BACON AND CARAMELIZED PINEAPPLE PIZZA

INGREDIENTS
  • 3oz. bacon* $0.88
  • 8oz. can pineapple chunks in juice $1.09
  • 1 Tbsp brown sugar $0.04
  • 1 large pizza dough** $0.59
  • ½ cup pizza sauce $0.43
  • 4oz. shredded Monterrey Jack cheese $1.25
  • 2 green onions $0.17
INSTRUCTIONS
  1. Slice the bacon into one-inch pieces. Cook in a large skillet over medium heat until crisp and brown on the edges, but still slightly soft in the center (about 5 minutes). The bacon will finish cooking on the pizza. Transfer the bacon to a paper towel lined plate and pour off most of the bacon grease from the skillet.
  2. Drain the canned pineapple well. Cut the chunks in half to make smaller pieces. Add the pineapple chunks to the skillet along with the brown sugar. Sauté over medium heat until the pineapple gets brown and sticky on the edges (about 5 minutes). Remove from the heat.
  3. Preheat the oven to 450ºF. Stretch the pizza dough to fit a 14 inch pizza pan. Spread the sauce over the surface of the dough. Sprinkle the shredded Monterrey Jack cheese over the sauce. Finally, top the pizza with the cooked bacon and caramelized pineapple pieces.
  4. Bake the pizza for about 15 minutes, or until the crust is golden brown and the cheese is bubbly on top. After removing the pizza from the oven, top with sliced green onions, cut into eight pieces, then serve.
NOTES
*When I buy 12oz. packages of bacon, I cut it into quarters (across the slices) and freeze what isn’t used immediately. That way I can take out one 3oz. portion at a time, as needed, for future recipes.

**I used the entire pizza dough recipe instead of dividing it in two.

Source: www.budgetbytes.com

Take The Night Off Slow Cooker Pineapple Chicken

Ingredients

Directions

  • Prep 10 m

  • Cook 7 h

  • Ready In 7 h 10 m

  1. Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

Source: allrecipes.com

Ham and Pineapple Kabobs

Ingredients

Directions

  • Prep 15 m

  • Cook 8 m

  • Ready In 23 m

  1. Preheat grill for high heat.
  2. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
  3. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Source: allrecipes.com

Ham and Pineapple Kabobs

Ingredients

Directions

  1. Preheat grill for high heat.
  2. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
  3. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Source: allrecipes.com