Ananas (Pineapple) Recipes

Discussion in 'Five Star Kitchen' started by sister herb, Apr 8, 2014.

  1. sister herb
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    After bananaaaaaaaaaaaaaaaaaas, next the ananaaaaaaaaaaas... (Is there surely enough "a"´s now?)

    Pineapple Loaf Cake

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    Ingredients

    2 cups flour
    1 cup white sugar
    1 cup light brown sugar
    2 tsp baking soda
    ¼ tsp salt
    2 eggs beaten
    398 mL can of crushed pineapple – minus two tablespoons of the juices
    1 tbsp canola oil
    1 tsp vanilla extract

    Drizzle

    ¾ cup icing sugar
    2 tbsp milk

    Instructions

    1. Preheat oven to 350 F.
    2. Mix flour, sugars, baking soda and salt together in a bowl.
    3. Beat eggs and then add them to the dry ingredients.
    4. Add in crushed pineapple, minus two tablespoons of juices to the dry ingredients.
    5. Add in vanilla extract and canola oil and stir until thoroughly combined. Don’t over stir.
    6. Bake for 40-50 minutes in oven until a toothpick comes out clean. Let cool for 10 minutes in the pan and then remove.
    7. Make the drizzle by combining the icing sugar and milk thoroughly, then slowly drizzling on top. Add more icing sugar lightly on top using a sieve.

    http://lesliethefoodie.wordpress.com/2012/04/27/pineapple-loaf-cake/
  2. sister herb
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    Brown Sugar-Baked Pineapple

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    1 cup lemon juice
    3/4 cup honey
    1/4 cup firmly packed light brown sugar
    2 fresh pineapples, peeled and cored
    4 cups light vanilla ice cream
    Preparation
    1. Stir together first 3 ingredients in a small bowl; let stand 10 minutes.
    2. Cut each pineapple into 8 (3/4- to 1-inch-thick) slices.
    3. Place pineapple slices on an aluminum foil-lined baking sheet, and pour honey mixture evenly over top. Broil 3 inches from heat 15 to 17 minutes or until golden brown. Serve with ice cream.
    Source: http://www.myrecipes.com/recipe/brown-sugar-baked-pineapple-10000001079893/
  3. sister herb
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    Did you know this about pineapple?

    Enzymes of the pineapple tenderize the meat.

    Bromelain: Enemy of Proteins Everywhere

    Columbus first laid eyes on a pineapple in 1493, although pineapple wasn't native to the Caribbean islands where they met. Though commonly thought of as a traditional Hawaiian food, the sweet, spiky fruit originally hails from Brazil.

    In the 1890s, researchers began isolating and studying bromelain, a natural mixture of two proteases (protein-digesting enzymes) found in pineapples. They discovered that bromelain is quite effective at dividing proteins such as the collagen in steak, as well as in your tongue.

    Although bromelain is found in every part of the pineapple, it's most plentiful in the stem. Most commercially grown pineapple is sliced, canned or juiced. The remains are rich with this corrosive substance, which is then extracted. Powdered bromelain is used for tenderizing meat, as well as treating inflammation, swelling, indigestion and even excessive blood clotting.

    Bromelain works in these capacities due to its ability to separate amino acids. Amino acids are organic compounds within living cells. Amino acids join by forming peptide bonds, a link that connects one amino acid's amino group with the carboxyl group of another amino acid. When amino acids join through peptide bonds, they form proteins. These proteins then carry out numerous functions in the structure and operation of cells, tissues and organs.

    The compound separates the all-important peptide bonds that link the proteins in collagen. Since the collagen gives the muscle tissue its shape, once it's broken down, the muscle tissue begins losing firmness. If you left meat for a day or two covered with bromelain, it would be noticeably mushy, so much so that you wouldn't want to eat it. When used shortly before cooking, however, bromelain efficiently softens the steak for chewing, but leaves it firm enough to enjoy its taste. The enzymes are neutralized by heat of about 158 degrees Fahrenheit (70 degrees Celsius), so they stop working once cooked.

    Pineapple's secret ingredient works on more than just steak though. If you place a fresh slice of the fruit inside a cup of Jell-O as it cools (the final step after dissolving powdered gelatin into boiling water), the solution will remain liquid, instead of "gelling," as it normally would. This is because bromelain breaks down gelatin, leaving it unable to hold a structural form.
    But what about your poor tongue? Is it subject to the same degradation that steak is when you eat pineapple? Yes, but not for long. The process for "tenderizing" your tongue is the same as in the steak -- the bromelain begins to separate the peptide bonds that build amino acids into proteins. The good news is that your tongue regenerates these cells, so you won't be left with permanent damage. Once you have consumed the pineapple (or bromelain), your body begins metabolizing it and soon renders it harmless.

    Note that also papaya and kiwi include similar enzymes like pineapple.
  4. sister herb
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  5. sister herb
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    Candied Pineapple

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    This Candied Pineapple recipe is a classic that produces sweet, chewy candied pineapple that's perfect for using in baking recipes or for eating on its own.

    Ingredients:
    • 2 cans sliced pineapple rounds in heavy syrup(20 oz each)
    • 2.5 cups sugar, plus more for coating
    • 1/4 cup light corn syrup
    Preparation:
    1. Drain the pineapple cans and reserve the juice. Measure out 1.5 cups of juice, and if for some reason you're short, add a little water to make 1.5 cups.
    2. Pour the juice into a large, wide skillet, add the 2.5 cups of sugar and the corn syrup, and turn the heat to medium. Stir until the sugar dissolves and bring the mixture to a slow boil for 4 minutes.
    3. Turn the heat down to low and add the pineapple rings. Try to fit them in a single layer, but if there isn't enough room, space them out as much as possible.
    4. Boil the pineapple in the sugar syrup and turn the pieces frequently to make sure they're covered and not sticking together. Cook them for about 45 minutes, or until they are entirely translucent. If it is hard to tell, take the pan off the heat for a moment or two until the bubbles die down and you can see the rings clearly.
    5. Once translucent, remove the pineapple from the sugar syrup and place them on a drying rack to dry off. The syrup can be discarded, or you can save it to use as a drink mixer or to top pancakes or waffles.
    6. If you live in a dry climate, the rings can be left out overnight to dry. If you live in a moist climate, or want to speed the process up, place the drying rack in an oven set to 200 degrees F for about 30 minutes, or until the pineapple does not feel sticky to the touch.
    7. Allow them to cool, then roll the rings in granulated sugar to serve. Store Candied Pineapple in an airtight container at room temperature for up to a week. Depending on the humidity, it might become sticky and need to be re-rolled in sugar before serving.

    Source: http://candy.about.com/od/fruitnutcandy/r/Candied-Pineapple.htm
  6. sister herb
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    White Chocolate Pineapple Balls

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    1 can pineapple chunks or slices
    ½ cup powdered sugar
    ½ teaspoon coconut extract or flavoring
    ½ teaspoon vanilla extract
    1 cup white chocolate chips
    ½ cup butter
    1 egg
    3 cups crisped rice cereal
    1¼ cups shredded coconut

    Instructions:
    Cut pineapple into bite-size pieces. Drain thoroughly and pat dry with paper towels. Coat the pineapple with powdered sugar.
    Melt white chocolate chips with butter slowly so it doesn't burn. Beat egg and then temper it by adding a little bit of the melted chocolate to the egg. Then add egg mixture to the remaining white chocolate mixture. Beat.

    Stir the pineapple and cereal into the white chocolate mixture. Place the mixture in the freezer for about 30 minutes to firm it up. Then form the candy into balls and roll in the shredded coconut, pressing the coconut into the balls with your hands. Place on waxed paper and return to the refrigerator. Once the balls are set, serve.

    http://www.chron.com/life/food/article/Pineapple-candy-recipe-arrives-just-in-time-for-4090945.PHP
  7. Tabassum07
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    Tabassum07 Smile for Allah

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    :salam:

    Sister, I'm curious why you chose to write the pineapple as 'ananas.' ??
  8. sister herb
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    Raw Pineapple Cheesecake

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    For the Crust
    1. 1.5 cups of raw unsalted almonds
    2. 6 dates, pitted
    3. ¼ teaspoon vanilla extract
    4. Pinch of sea salt
    For the Filling
    1. 1 cup raw unsalted cashews
    2. 2 cups fresh pineapple
    3. ½ cup coconut oil
    4. ½ cup of raw honey
    5. 1 lemon, freshly squeezed
    6. 1 teaspoon vanilla extract
    7. Pinch of sea salt
    Instructions
    1. Combine the crust ingredients in a food processor and blend with an S-blade until the crust clumps together on the sides.
    2. Pour crust ingredients into a 9” pie plate and flatten out from the center to the sides.
    3. Put aside.
    4. Combine all the filling ingredients in a blender and blend until pourable.
    5. Pour filling into pie plate over crust and let sit in the fridge for 1.5 hours – 2 hours or until filling hardens.
    Notes
    1. Serve cold.
    2. Do not leave out sitting for a long time. ( You won't have to worry about this too much, it will be all gone.)
    Source: http://www.paleoplusrice.com/2011/04/05/raw-pineapple-paleo-dessert-recipe/
  9. sister herb
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  10. Tabassum07
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    Tabassum07 Smile for Allah

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    Yup, its ananas in my language, that's why I asked. :)
    • Friendly Friendly x 1
  11. sister herb
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    Mine too.
  12. sister herb
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    Pineapple Sorbet

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    1 large whole fresh pineapple
    1/4 cup fresh lime juice
    1/4 cup granulated sugar

    Halve pineapple lengthwise; remove fruit. Remove and discard pineapple core. Chop pineapple.

    Place chopped pineapple in a blender container with lime juice and sugar; cover. Blend for 2 minutes or until mixture is completely smooth. Press through a strainer; you should have about 3 cups puree.

    Transfer mixture to a 2-quart ice cream freezer; freeze according to manufacturer's directions. Allow to ripen for 4 hours. Freeze.

    To serve, scoop into chilled dessert dishes or frozen pineapple shells. Makes 8 servings.

    Source: http://www.recipe.com/golden-pineapple-sorbet/
  13. sister herb
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    Gluten-Free Pineapple Chicken

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    Ingredients (Serves 2)
    • Soy sauce
    • Chicken
    • Garlic – chopped
    • Onion - chopped
    • Chilli Powder
    • Pepper (Red or orange)
    • Pineapple
    • Shredded Coconut
    • Lime
    How to make it
    • Fry chicken in a little soy sauce
    • Add garlic, onion and pepper to chicken and mix
    • Sprinkle with chilli powder and let simmer
    • Add pineapple and shredded coconut
    • Sprinkle with lime
    • Serve with your favourite grain (rice) and enjoy!
    http://glutenfreetraveller.com/topics-2/simple-recipes/gluten-free-pineapple-chicken/
  14. Tabassum07
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    Tabassum07 Smile for Allah

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    Ooooh, but sister your language is like sitronkakku and stuff, so that's a pretty easy word considering the rest of the language is a tongue-twister. No offense of course, now I want to learn your language a little bit :p
  15. sister herb
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    No no it is sitruunakakku (my language loves compound words like sitruuna = lemon + kakku = cake).

    Maybe this thread isn´t best one for a little lesson of my language but I try to open it in some other part of the forum...

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