I love fresh fruit to munch on especially during the summer. I printed off the recent Del Monte Pineapple coupon and had been on the lookout for a good price. It finally came along last week at Publix, 2 for $4. It came out to $2.75 for both, cheaper than the regular price of one.
Two whole pineapples gave us a lot of fruit, especially for just the two of us (my little girl isn’t old enough for pineapples yet). While I could probably chow down on most of it just cut into chunks, I decided to try to use it in a recipe or two. Let’s see how it goes!
7/3/11: The first challenge is to get the pineapple cut up. I decided to try this method from littlebrickranch.com. Pretty easy and not much of a mess. I have a cutting board with a bit of a lip so I didn’t lose any of the juice. Only one little knife slip, no blood (see, I said it was a challenge for me!).
Next, I am going to challenge myself to use the pineapple in an entrée and a dessert. I think the hardest part will be not eating it so I have enough for both recipes, but it’s a delicious problem to have.
7/4/11 – Recipe #1: Pineapple Chicken (adapted from AllRecipes.com)
- 4 skinless, boneless chicken breasts
- 1 cup crushed pineapple with juice
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1/8 teaspoon curry powder
- 1/8 teaspoon Valencia orange peel
- 1/8 teaspoon ground ginger
- 1/8 garlic powder
- salt and pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pineapple (with juice/liquids), brown sugar, lemon juice, curry powder, orange peel and ginger. Place chicken breasts in a lightly greased baking dish. Sprinkle chicken with garlic powder, salt and pepper to taste. Spread the pineapple mixture over the chicken.
- Bake in the preheated oven for 50 to 60 minutes.
The Result: It turned out great! It was sweet but not too much, good amount of flavor for us. A different take on baked chicken and one we will probably try again.
7/5/11: Bonus Recipe – Pineapple Oatmeal for breakfast this morning! Just stir in about 1/4 cup crushed pineapple and a bit of cinnamon.
7/8/11: Bonus Recipe – Pineapple Cottage Cheese for breakfast today. I froze enough for the dessert recipe so I can make it this weekend when my Mom is coming into town. After munching on the rest and freezing a little more for future use I had just enough left to stir in with some cottage cheese leftover from another recipe and some Splenda.
7/11/11 – Recipe #2: Pineapple Cranberry Drop Cookies (adapted from AllRecipes.com)
- 1 cup packed brown sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup crushed pineapple, drained
- 1 cup sweetened dried cranberries
- 1/4 cup chopped macadamia nuts
- Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or use parchment paper.
- In a medium bowl, cream together the brown sugar and butter. Beat in the eggs and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Finally, fold in the pineapple, cranberries and nuts. Drop by heaping spoonfuls onto the prepared pan.
- Bake for 10 to 12 minutes (8 to 10 for smaller cookies) in the preheated oven, until the edges are light brown. Remove from the baking sheet to cool on wire racks.
The Result: A light yet chewy delight! I came up a little short on my pineapple and cranberries and I may have chopped the macadamia nuts a little too fine, but I (and my Mom who’s in town today) thought they were tasty. I ended up with 18 cookies but I made them a little big – the thought in our house: if some is good, more is better! I would definitely try these again.
I have about 2.5 cups of pineapple chunks sitting in the freezer still, maybe a smoothie with the mango my Mom brought me from Miami or just to defrost and eat on a hot day. Either way, I’m going to enjoy it and I’m proud of myself for completing my pineapple challenge!
Linking to www.TheFrugalGirls.com!