Film, Media & TV1 min ago
what to do with pineapples
25 Answers
i love pineapples, but other thanon their own, in sweet and sour sauces, fruit salad and on cocktial sticks with cheese and grapes there's nothing else to do with them. What recipes have you got?
Answers
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in middle to hot curries,
Sorbet especially blended with mango
fried in a mixture of golden syrup and butter this works with almost any fruit
candied or dried in cakes especially coconut cake
Just remeber don't put it in the fridge without double wrapping it it is a b****r for affecting the flavour of other foods
Sorbet especially blended with mango
fried in a mixture of golden syrup and butter this works with almost any fruit
candied or dried in cakes especially coconut cake
Just remeber don't put it in the fridge without double wrapping it it is a b****r for affecting the flavour of other foods
You can't beat Pineapple fritters molly! http://www.google.co....a=&btnG=Google+Search
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Chicken Malaya
Ingredients:
2 boned chicken breasts
1/2 each, green and red pepper
2 sticks celery
1 large onion
1 small or half large pineapple
2 tablespoons soy sauce
Dash of Worcester sauce
Juice of 1/2 lemon and 1/2 orange (save rest of fruit for garnish)
Squeeze tomato puree
salt and pepper
Pinch of ginger powder
Chicken stock cube
Sunflower oil or butter (or mixture)
Watercress for garnish
Directions:
Slice and trim the pineapple and marinate on a dish with the orange and lemon juice. Meanwhile, fry the chicken in the oil and/or butter until browned and reasonable well cooked. Transfer to a warm oven. Add the chopped peppers onion and celery to the pan and stir-fry until soft. Add the pineapple cut into chunks and stir-fry for 3 minutes. Add the juice from the marinade, soy sauce, Worcester sauce, tomato puree, and the chicken stock cube dissolved in a little water. Season with ginger, salt and freshly ground black pepper. Cook briefly until blended and return the chicken, with any juices, to the pan and continue cooking, basting frequently until the chicken is completely cooked. Serve hot, with boiled rice, garnished with watercress, orange slices and fresh pineapple chunks.
Variations:
Can also be made with pork tenderloin
Ingredients:
2 boned chicken breasts
1/2 each, green and red pepper
2 sticks celery
1 large onion
1 small or half large pineapple
2 tablespoons soy sauce
Dash of Worcester sauce
Juice of 1/2 lemon and 1/2 orange (save rest of fruit for garnish)
Squeeze tomato puree
salt and pepper
Pinch of ginger powder
Chicken stock cube
Sunflower oil or butter (or mixture)
Watercress for garnish
Directions:
Slice and trim the pineapple and marinate on a dish with the orange and lemon juice. Meanwhile, fry the chicken in the oil and/or butter until browned and reasonable well cooked. Transfer to a warm oven. Add the chopped peppers onion and celery to the pan and stir-fry until soft. Add the pineapple cut into chunks and stir-fry for 3 minutes. Add the juice from the marinade, soy sauce, Worcester sauce, tomato puree, and the chicken stock cube dissolved in a little water. Season with ginger, salt and freshly ground black pepper. Cook briefly until blended and return the chicken, with any juices, to the pan and continue cooking, basting frequently until the chicken is completely cooked. Serve hot, with boiled rice, garnished with watercress, orange slices and fresh pineapple chunks.
Variations:
Can also be made with pork tenderloin
