Sliced Glazed Ham with Pineapple

Slicing the ham before glazing it in the oven makes simple work of serving. Just use a large spatula to lift the slices with pineapple from the roasting pan right onto the serving platter! Using a toupie-style ham makes this dish a breeze! Toupie is a Canadian, particularly Quebec term, for a boneless, pre-cooked smoked ham.

Ingredients:

3 lb (1.4 kg) cooked toupie ham cut in half lengthwise and sliced

19 oz (540 ml) can pineapple rings, halved

1/2 cup brown sugar

1/4 cup white wine vinegar

2 tbsps grainy Dijon mustard

1 tbsp molasses

2 tsps Worcestershire sauce

salt and pepper to taste

1 tsp allspice

2 tbsps cornstarch

1/2 cup pineapple juice from canned pineapple  

Mix the brown sugar, white wine vinegar, Dijon, molasses, Worcestershire sauce, salt, pepper and allspice together in a saucepan. Bring to a boil then simmer for 4-5 minutes. Mix the cornstarch into the pineapple juice to form a slurry and add to the saucepan cooking for 2 minutes. Oil a large roasting pan then layer ham and pineapple slices, overlapping a little. Brush 1/2 the glaze on the ham/pineapple. Cover the pan with foil and into a 325°F oven for 30 minutes. Next raise the temperature to 425°F, coat with the remaining glaze and bake uncovered this time for 20-25 minutes.  Serves 12

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Sweet and Sour Pineapple Shrimp

These succulent shrimp are ready in a flash and served with your favourite rice make a quick and easy Asian inspired stir fry dinner.

Ingredients:

3/4 lb shrimp, 51/70 size

3/4 cup fresh pineapple chunks 

2 tbsps cornstarch

1/2 tsp garlic powder

salt and pepper to taste

pinch red pepper flakes

2 tsps soy sauce

1/4 cup pineapple juice (or orange)

1/4 cup ketchup

2 tbsps brown sugar

1 tbsp apple cider vinegar

1/4 cup diced onion

1/4 cup diced sweet bell pepper

1 medium carrot, julienned

2 tbsps vegetable oil, divided

4 button mushrooms, sliced

1 tsp fresh minced ginger

handful of greens (optional)

sesame seeds to garnish

 

Combine the cornstarch, garlic powder, salt, pepper and red pepper flakes together then toss in the shrimp to coat. Set aside. Mix the soy sauce, pineapple juice, ketchup, brown sugar and apple cider vinegar together and set aside. Heat 1 tbsp oil in a skillet on medium high. Add onion, bell pepper, carrot, mushrooms, pineapple and ginger (and greens if using). Stir fry 3 minutes then push to the sides of the pan leaving a space in the middle. Add 1 tbsp oil and the shrimp and fry 4-5 minutes or until no pink remains. Pour in the sauce and stir together for 2 minutes.

Plate and garnish with sesame seeds. Serves 2

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Easy Pineapple Upside Down Cake

They say everything old is new again and this retro dessert is proof of that! Classics never go out of style! Buttery cake, sweet caramelly fruit topping made easy using a cake mix. They'll be coming back for seconds!

Ingredients:

1 yellow cake mix

1 small box instant vanilla pudding

4 eggs, at room temperature

1/2 cup pineapple juice (reserved from canned pineapple rings)

1/2 cup milk

1/2 cup vegetable oil

2 tsps vanilla

 

Topping:

1 cup brown sugar

1/4 cup butter, melted

12 canned pineapple rings

12 maraschino cherries

Spray 2 - 8" round baking pans with cooking oil. Melt butter and pour into prepared pans, then sprinkle with brown sugar. Blot the pineapple and cherries with paper towels to avoid the cake becoming soggy. Arrange the fruit on the bottom of the pans. Mix the cake mix, vanilla pudding powder, eggs, pineapple juice, milk, vegetable oil and vanilla together on medium speed for 2 minutes. Pour or ladle the batter over the pineapple and cherries.

Bake at 350°F for 38-42 minutes or until a cake tester comes out clean. Cool in pans 10 minutes then lay a plate on top and invert. Leave the pan on the cake for 2-3 minutes letting the glaze release from the pan. Then remove the pan to see the beauty that is your Pineapple Upside Down Cake!

If you want to serve one and freeze one no problem. Once completely cooled simply cover with plastic wrap then foil and freeze 2-3 months. Defrost in fridge overnight.

Two cakes serve 12-14

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Pineapple Brown Rice

A simple, savory side dish that pairs well with so many plates, especially fish or chicken.

Ingredients:

1 tsp olive oil

3 tbsps diced bell pepper

1 tsp minced garlic

1/4 cup diced fresh pineapple

1/8 tsp turmeric

1/8 tsp black pepper

1/4 tsp smoked paprika

1 cup brown rice

2 cups pineapple juice, broth or water

1/2 cup chopped spinach 

Heat oil in a skillet to medium high and add the bell pepper and pineapple, stirring for 2-3 minutes. Add the garlic and cook 30 seconds then add the rice and stir to coat. Next add the turmeric, black pepper and smoked paprika along with the liquid of your choice. Bring to a boil then reduce heat, cover and simmer for 20 minutes. Remove from heat and stir in the spinach. Cover for 2 minutes then serve. Serves 4

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Green Onion Chicken

This 30 minute meal uses chicken thighs rather than breast meat for a richer, more flavourful dish.

Ingredients:

 1 1/4 lb boneless, skinless chicken thighs, cut in 4 strips each

2 cups sliced green onions, keeping green and white parts separate

1 cup diced red bell pepper

3-4 tbsps vegetable oil

3 tbsps soya sauce

1 tbsp oyster sauce

black pepper to taste

3 tbsps cornstarch

3/4 cup fresh diced pineapple

2 pinches red pepper flakes, optional

 

Mix the chicken with soya sauce, oyster sauce, black pepper and cornstarch. Marinate for 10 minutes.

Heat oil in skillet to medium high and add the chicken. Cook through for 8-10 minutes.

Add the white part of sliced green onions and diced red pepper and cook until softened, 2-3 minutes. Then add the green part of sliced green onions along with the pineapple and red pepper flakes if using. Cook 1-2 minutes.

Makes 4 servings

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Fresh Pineapple, Banana and Coconut Muffins

The fluffiest banana muffins with little bursts of sweet pineapple and nutty coconut topped with a crispy streusel.

Ingredients:

Streusel:

1/3 cup shredded coconut

 1 tbsp brown sugar

1/4 tsp cinnamon

 

Muffins:

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/4 cups mashed banana (2 or 3 ripe bananas)

3/4 cup finely chopped fresh pineapple

1/2 cup shredded coconut

1/2 cup butter, melted

First mix the streusel ingredients together and set aside.

Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

In another bowl, beat the egg and add the mashed banana, pineapple, coconut and melted butter together. Add the wet ingredients to the dry mixing just until combined. The batter will be thick.

Drop heaping tablespoons of batter into lined muffin cups, then some streusel, more batter and end with another sprinkling of streusel.

Bake at 375°F for 20-25 minutes.

Makes 12 medium muffins

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Sheet Pan Pineapple Shrimp Tacos

This! This is summer right here! Juicy pineapple chunks, spiced shrimp, a good helping of fruits and vegetables all on a soft corn tortilla. Then drizzled with a wonderful creamy hot sauce.

Ingredients:

2/3 lb (300g) shrimp

2 tbsps olive oil

2 tsps minced garlic

1 tsp chili powder

2 tsps soya sauce

1 1/2 tsps sriracha

salt and pepper to tast

1 cup pineapple chunks

1/4 cup kernel corn

1/4 cup diced onion

1/4 cup diced red bell pepper

 

Creamy hot sauce drizzle:

1 scotch bonnet pepper, roughly chopped (wear gloves)

1/4 cup + 1 tbsp plain Greek yogurt

2 tbsps lime juice

1 tsp honey

 

Corn tortillas

mango and spinach (or cilantro) to garnish

 

Preheat the oven to 425°F. Toss the shrimp in a bag with 1 tbsp olive oil, garlic, chili powder, soya sauce, sriracha, salt and pepper. Place on one side of a parchment lined baking sheet.

Toss the pineapple in the same bag with corn, onion, red pepper and 1 tbsp olive oil and place on the other side of the baking sheet. Roast 8-10 minutes then broil 2 minutes. If the shrimp are done before the pineapple, just loosely cover them with foil while broiling.

While that cooks prepare the sauce. Just place all the sauce ingredients in a blender and process until smooth. Set aside.

Toss the shrimp with the pineapple mixture and spoon onto warmed corn tortillas. Top with sliced mango and chopped spinach. Cilantro would be ideal but we're not all cilantro lovers here! Drizzle the hot sauce over top and serve.

Serves 2

Adapted from: halfbakedharvest.com

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Pineapple Chicken and Sausage

Traditional sweet and sour sauce is the thing that brings the chicken, sausage, veggies and aromatic pineapple together in this fabulous fakeout takeout!

Ingredients:

2 sausages (1/4 lb), I used Toulouse here

2 boneless, skinless chicken thighs (1/2 lb)

1 1/2 cups fresh pineapple, cut in chunks

1 small onion, sliced

2 celery stalks, sliced 1/2-3/4" thick

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

5 mushrooms, halved or thick sliced

2 tsps sesame oil, divided

2 tsps brown sugar

2 tsps lime juice

unsweetened shredded coconut and black sesame seeds to garnish

 

Sweet and sour sauce:

2/3 cup pineapple (or orange) juice

2 tbsps soya sauce

2 tbsps apple cider vinegar

2 tbsps honey

1 tbsp tomato paste

1 tbsp cornstarch

 

Begin by cutting the sausages into 1" slices and the chicken into bite size pieces. Toss the meat with 1 tsp sesame oil, brown sugar and lime juice. Line a baking sheet with foil. Spread the meat out on the pan in a single layer and cook in a 375°F oven for 5 minutes.

Prepare the sweet and sour sauce. Whisk the cornstarch, juice and apple cider vinegar together in a pot then add the soya sauce, honey and tomato paste. Cook over medium high heat to thicken, about 3-5 minute. So just about when the meat timer is up the sauce should be ready.

Toss the pineapple, onion, bell peppers, celery and mushrooms with 1 tsp sesame oil and add to the pan. Pour the sauce over everything and toss to coat. Pop back into the oven for 15 minutes.

I made my Chili Oil Rice but you can serve it with any rice you like. Here's the link to mine:

https://www.hotandcoldrunningmom.ca/2024/04/chili-oil-rice.html 

Plate up your rice and Pineapple Chicken and Sausages. Garnish with coconut and black sesame seeds.

Serves 2

Oh, and another way you can serve it is rice bowl style.

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Air Fryer Glazed Pineapple

Glazed pineapple is the perfect compliment to the saltiness of ham. Use fresh or canned pineapple for this air fryer glazed pineapple recipe. Oh, and save a ring or two to serve with vanilla ice cream for dessert! Delicious!

Ingredients:

1 fresh pineapple or canned rings

1/4 cup brown sugar

1 tsp cinnamon

 

Mix the brown sugar and cinnamon together. Sprinkle over pineapple rings and air fry at 375°F for 6 minutes. Flip the rings over, sprinkle more brown sugar and cinnamon and return to the air fryer for another 8-10 minutes.

These fresh rings took a little bit longer.

But the canned ones, being thinner, cooked a little quicker.

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Tropical Pineapple Coconut Crisp

We've all had apple crisp right? But this Pineapple Coconut Crisp is next level! Crunchy streusel crisp, juicy pineapple and toasted coconut. Make it and it might become your new favourite dessert!

Fruit layer ingredients:

3 cups fresh pineapple chunks

1/2 cup shredded coconut (I used unsweetened)

1 tbsp cornstarch

3 tbsps brown sugar

Streusel crisp topping:

1/3 cup flour

3/4 cup rolled oats

1/3 cup brown sugar

1/2 cup cold butter

1 1/2 - 2 tbsps coconut to sprinkle

Butter a 1.8 L baking dish. Combine the pineapple, coconut, cornstarch and brown sugar and spoon into the dish. Then make the streusel. Combine the flour, rolled oats and brown sugar then cut in the cold butter with a pastry blender or two knives. Crumble it over the fruit base and sprinkle with coconut.

Bake at 375°F for 40-45 minutes watching that the coconut on top is golden and doesn't burn if left too long.

Aloha!

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