Category Archives: Pineapple

Pineapple Ham Steaks

1 1/2 cups pineapple juice
1/4 cup brown sugar, packed
2 teaspoons butter, melted
1 1/2 tablespoons dry mustard
1 garlic clove, minced
1/4 teaspoon paprika
2 lbs ham steaks
Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze.  To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.
8  Servings

Pineapple Glazed Chicken Breasts

2 tablespoons Dijon mustard
2 tablespoons frozen (thawed) pineapple juice concentrate
1 clove garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 oz each)
1 teaspoon olive oil
2 slices (1/2 inch thick) fresh pineapple, rind removed

Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

2 Servings

Pina Colada Shrimp & Rice

1 pound large shrimp, cleaned
1 tablespoons olive oil
1 cup pineapple juice
1 (20 ounce) can pineapple chunks, drained
2 cups white rice, uncooked
1 cup coconut milk
1/4 cup coconut, toasted
1 green onion, sliced

Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

6 Servings

Cola Basted Ham – Paula Deen’s Recipe

8 pounds ham , spiral cut
1 12 oz. can cola
1 20 oz. can pineapple, slices
40 whole cloves
10 maraschino cherries

Lightly oill a shallow roasting pan. Place ham, cut side down, in pan and let stand at room temperature for 1 hour.

Heat oven to 350 degrees and place rack in lower third. Pour cola over ham and cover with foil. Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours. Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more. Transfer ham in pan to a wire rack and let stand 10 minutes before carving.