Tag Archives: pineapple

Appetizers, Main Dish

Pineapple BBQ Chicken Quesadillas

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Pineapple BBQ Chicken Quesadillas

Sweet and spicy BBQ chicken and juicy and tangy pineapple quesadillas filled with spicy jalapenos and plenty of melted cheese!

Ingredients:

1 (10 inch) tortilla
1/4 cup cheddar, shredded
1/4 cup jack, shredded
1/4 cup chicken, cooked, shredded or cut into small pieces and warm 2 tablespoons BBQ sauce
1/4 cup pineapple, sliced and optionally grilled
1 jalapeno, sliced
cilantro to taste

Directions:

Heat a pan over medium heat. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, BBQ sauce, pineapple, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

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Recipe & Photo credit: http://www.closetcooking.com/2013/03/bbq-chicken-and-pineapple-quesadillas.html

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Sharon Springfield

Sharon Springfield

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Pineapple BBQ Chicken Quesadillas

Desserts

The Best Pineapple Upside Down Cake

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Not to brag, but I make the best pineapple upside down cake. This cake is smothered in buttery, sticky sweet pineapple and cherries.  It’s irresistible and a hit at every potluck or family gathering.  I’m going to teach you how you can make one too.

 The Best Pineapple Upside Down Cake Ingredients:

  • butter
  • brown sugar
  • 2 cans of pineapple slices
  • A jar of maraschino cherries
  • Yellow cake mix

The Best Pineapple Upside Down Cake Instructions:

To be authentic, you need to bake this in a cast iron skillet.  This is how I learned from my Mom, an old fashioned southern cook.  A 12 inch skillet does the trick. You could also use two round cake pans for one cake mix.  Heat pan(s) it in the oven and melt 3 tablespoons of butter in the skillet.  Remove from the oven and sprinkle brown sugar in an even layer over the butter.  Drain the pineapple juice, reserving it to use later in the batter.  Arrange pineapple rings in the bottom of your skillet, over the brown sugar – butter layer.  Place a cherry in the middle of each pineapple ring and in the spaces between the rings.  Set aside.

At this point you could either use a cake mix or whip up some homemade cake batter.  Replace the liquids called for in the recipe with the reserved pineapple juice.  Pour cake batter into pans and bake for 25 to 30 minutes or until toothpick inserted in middle comes out clean. Remove from the oven and let the pan cool for about 5 minutes.

Next comes the upside-down magic, inverting the cake.  Place your cake plate over top of the cake.  Carefully (using pot holders because it’s going to be hot) flip over the cake so that the cake pan is on the bottom and lift off the skillet.

Then the hard part, waiting for dessert time!  Enjoy your delicious pineapple upside down cake!

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If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

Sharon Springfield  

Sharon Springfield on PinterestSharon Springfield on FacebookFollow Me On Google+

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The Best Pineapple Upside Down Cake

Ham, Main Dish, Make Ahead, Pineapple

Pineapple Ham Steaks

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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
Cajun, Ground Beef

Sweet and Spicy Meatballs

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1 pound lean ground beef
2 eggs, well beaten
3/4 cup dry breadcrumbs
1 tablespoon Cajun Seasoning
2 tablespoons butter
1 1/2 cups barbecue sauce
1 can (8 ounces) pineapple chunks in its own juice

Combine first 4 ingredients; mix well. Shape into 1-inch balls. Melt butter in large nonstick skillet. Brown meatballs; drain and set aside.
Combine remaining ingredients in a large saucepan. Add meatballs; stir to coat with sauce. Bring to a boil; reduce heat and simmer 15 minutes. Serve warm.

Chicken, Chicken Breasts, Pineapple, Poultry

Pineapple Glazed Chicken Breasts

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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