8 Recipes That Will Have You Pining for Pineapple
Biting into a juicy, sweet and mildly tart piece of pineapple just might have you dreaming of a tropical vacation. Though its peel is nothing short of exotic, pineapple’s bright yellow interior still has a delicious familiarity that makes this fruit desired year-round.
Pineapple is versatile in both sweet and savory recipes, and it can be enjoyed raw, baked or — especially in these summer months — grilled. And while fresh pineapple certainly holds its own in recipes such as Tyler Florence’s Chicken and Pineapple Skewers, the canned variety has its starring moments too. Keep reading below for more ways to use pineapple, and check out Food Network Magazine’s five-step guide to cutting and peeling this delicious fruit.
What goes better with already sweet grilled pineapple? Chocolate-hazelnut spread, of course. Giada De Laurentiis thins out the decadent spread with cream, then adds dollops of vanilla-infused mascarpone cheese and toasted hazelnuts for crunch.
Chunks of fresh pineapple and chicken pair perfectly in Tyler’s skewers. He makes a simple homemade barbecue sauce — with ketchup, soy sauce and honey — to baste the skewers as they grill and serves additional sauce on the side for dipping.
Just as delicious to eat as it is beautiful to look at, Ree’s Pineapple Upside-Down Cake for Food Network Magazine is definitely a crowd-pleasing dessert (pictured above). Not only does canned pineapple give this cake a convenience factor, it also moistens and naturally sweetens the batter. Add maraschino cherries for a beautiful contrast in color and a fruity garnish.
It takes just four ingredients and 16 minutes to make Rachael Ray’s Bacon-Wrapped Pineapple Shrimp. Skewered between a tender piece of cooked shrimp and crispy bacon, fresh or canned pineapple can be used here, making for the perfect bite-size appetizer anytime.
Bobby Flay grills fresh pineapple and red bell peppers to bring out their natural sweetness in a party-ready salsa, which is featured in Food Network Magazine. He adds lightly charred jicama for a crunch, plus red onion, fresh basil and chile peppers for a kick. Rice vinegar and olive oil bring this flavorful salsa together.
Giada uses a store-bought cake mix as the base for her mini pineapple cakes. This timesaving ingredient allows for a focus on the pineapple, which she cooks down with butter, brown sugar and pineapple juice until lightly caramelized. This mixture is spooned into the bottom of the pans, giving each cake a golden pineapple top.
When paired with carrots, raisins and walnuts, pineapple adds sweetness and a tropical touch to Ina Garten’s cinnamon-spiced batter. She tops the cake with swirls of cream cheese frosting and additional pineapple for an old-fashioned presentation.
Geoffrey Zakarian uses pineapple juice in his spiked punch. He combines the juice with other fruity ingredients like lemon juice and orange liqueur, plus gin and a pinch of allspice for a warm kick. Add sparkling wine or champagne for an effervescent finish.