food

Canned Pineapple 3 Ways

Three Awesome ways to pimp your pineapple!

food

Canned Pineapple 3 Ways

Three Awesome ways to pimp your pineapple!

Supplies

Pineapple Pancakes

  • 3 pineapple rings
  • 1/2 tsp cinnamon
  • 60ml pineapple juice
  • 90g ricotta
  • 150g plain flour
  • 1 tsp baking powder
  • 60g caster sugar
  • 3 eggs, separated
  • Creme fraiche to serve

Pineapple Salad

  • 50g rocket
  • 50g watercress
  • 1 small red onion
  • 1 avocado
  • Small bunch coriander
  • Small bunch mint
  • 1 green chilli
  • Handful pumpkin seeds, toasted
  • Feta for sprinkling
  • Olive oil

Sweet and Sour Pineapple

  • 75g cornflour
  • 100g plain flour
  • 1 tsp baking powder
  • Ice cold soda water
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 white onion, chopped into chunks
  • 1 garlic clove, minced
  • Juice from the tin of pineapple (around 200ml)
  • 1/2 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp white vinegar
  • 1 tsp brown sugar
  • Hot oil for frying
  • Rice to serve

Steps

Pineapple Pancakes

  1. Remove 1/2 a pineapple ring and save for later, blitz the rest until it still has texture before adding in the egg yolks, sugar and ricotta. Blitz to a smooth batter.
  2. Mix the dry ingredients in a large bowl and whisk the blended mix into it. In another bowl, whisk the egg whites into stiff peaks then fold through the rest of the mix.
  3. Heat a knob of butter or a little coconut oil in a non stick pan and fry off your pancakes on a medium heat for about 3 minutes on each side, until light and fluffy. Serve with the reserved pineapple and creme fraiche and a little syrup if you fancy.

Pineapple Salad

  1. Slice the avocado and onion, pick the leaves of the herbs and finely chop the chilli.
  2. Get a griddle pan really hot and place in the pineapple slices. Let them cook for about 4 minutes on each side until caramelised and golden.
  3. Mix 2 tbsp of olive oil with the remaining pineapple juice in the tin, season with salt and pepper. Add a little mustard if you fancy.
  4. Toss together all the salad ingredients and dress and sprinkle over the feta.

Sweet and Sour Pineapple

  1. Beat together the batter ingredients and add enough of the soda water to create a thick batter. Coat the pineapple and fry in the hot oil until crisp.
  2. Remove from the oil and place on kitchen roll.
  3. Heat a medium pan and add to this a drizzle of oil. Add in the peppers and onion and cook for about 7 minutes, until softened. Add in the garlic and cook for a couple more minutes. Coat in the sugar and once starting to dissolve, add in the remaining ingredients, loosening with a bit of water, once bubbling add in the battered pineapple to coat and serve with rice.

Supplies

  • 3 pineapple rings
  • 1/2 tsp cinnamon
  • 60ml pineapple juice
  • 90g ricotta
  • 150g plain flour
  • 1 tsp baking powder
  • 60g caster sugar
  • 3 eggs, separated
  • Creme fraiche to serve

Steps

  1. Remove 1/2 a pineapple ring and save for later, blitz the rest until it still has texture before adding in the egg yolks, sugar and ricotta. Blitz to a smooth batter.
  2. Mix the dry ingredients in a large bowl and whisk the blended mix into it. In another bowl, whisk the egg whites into stiff peaks then fold through the rest of the mix.
  3. Heat a knob of butter or a little coconut oil in a non stick pan and fry off your pancakes on a medium heat for about 3 minutes on each side, until light and fluffy. Serve with the reserved pineapple and creme fraiche and a little syrup if you fancy.

Supplies

  • 50g rocket
  • 50g watercress
  • 1 small red onion
  • 1 avocado
  • Small bunch coriander
  • Small bunch mint
  • 1 green chilli
  • Handful pumpkin seeds, toasted
  • Feta for sprinkling
  • Olive oil

Steps

  1. Slice the avocado and onion, pick the leaves of the herbs and finely chop the chilli.
  2. Get a griddle pan really hot and place in the pineapple slices. Let them cook for about 4 minutes on each side until caramelised and golden.
  3. Mix 2 tbsp of olive oil with the remaining pineapple juice in the tin, season with salt and pepper. Add a little mustard if you fancy.
  4. Toss together all the salad ingredients and dress and sprinkle over the feta.

Supplies

  • 75g cornflour
  • 100g plain flour
  • 1 tsp baking powder
  • Ice cold soda water
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 white onion, chopped into chunks
  • 1 garlic clove, minced
  • Juice from the tin of pineapple (around 200ml)
  • 1/2 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp white vinegar
  • 1 tsp brown sugar
  • Hot oil for frying
  • Rice to serve

Steps

  1. Beat together the batter ingredients and add enough of the soda water to create a thick batter. Coat the pineapple and fry in the hot oil until crisp.
  2. Remove from the oil and place on kitchen roll.
  3. Heat a medium pan and add to this a drizzle of oil. Add in the peppers and onion and cook for about 7 minutes, until softened. Add in the garlic and cook for a couple more minutes. Coat in the sugar and once starting to dissolve, add in the remaining ingredients, loosening with a bit of water, once bubbling add in the battered pineapple to coat and serve with rice.