Wow. My mind was telling me “Hey, look! A donut!”. But my taste buds were telling me “Those aren’t donuts! Those look really different and cool!”. Pineapple donuts! Woo hoo!
Pineapple rings coated in a simple batter that cooks up golden brown delicious (GBD), reminiscent of ‘normal’ donuts, are fantastic. Next they get drizzled with maple syrup and sprinkled with confectioners sugar.
These little slices of heaven make for an outstandingly good dessert.
I bought this really cool pineapple corer from Amazon the other day that I’ve been just waiting to use so I picked up a pineapple on sale, got the corer out of the box, and in about a minute I had perfect fresh pineapple rings for these pineapple donuts.
The corer can also be used to make a pineapple ‘bowl’, great for serving things like fried rice and grilled shrimp with pineapple. Click on the picture below if you want to learn more about it on Amazon. It’s a fun little gadget.
Also try my glazed baked mini-donuts.
My mind was telling me that I was about to devour donuts. But my taste buds told me that, hey, these aren't donuts!
Servings 6 servings
- 6 pineapple rings
- 1 cup Bisquick mix
- 1 egg
- 1/2 cup milk
- Vegetable or canola oil
- Powdered sugar and pure maple syrup for serving
Heat 2 inches of oil in a Dutch oven or deep fryer to 365 F.
Whisk together the Bisquick, egg and milk.
Dip pineapple rings into the batter and coat completely.
Fry the rings until golden brown, turning once.
Serve immediately sprinkled with powdered sugar and drizzled with maple syrup.
Calories: 143kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 275mg | Potassium: 140mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 5.4mg | Calcium: 72mg | Iron: 0.8mg
I remember my mom making pineapple baby beets when I was a kid. I never ate them because I was afraid of them. Beets? Ewwwww! I could understand the pineapple. But those weird little red things that stain everything they touch? Why would you ever eat them? Well, the answer I now know is that they are GREAT!You can use fresh beets if you wish. Just cook them first, and let them cool for a bit before quartering and adding in to the mix. You can also use fresh pineapple. Just chop it fairly small and add it in along with any accumulated juices. Either way, pineapple baby beets are delicious!
Pineapple Baby Beets
I remember my mom making pineapple baby beets when I was a kid. I never ate them because I was afraid of them. But now I LOVE them!
Servings 6 servings
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon Kosher salt
- 8 ounce pineapple tidbits with syrup, not juice
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 16 ounces jar pickled baby beets, rinsed and drained
Combine the brown sugar, cornstarch, and salt in a medium saucepan over medium heat.
Stir in the pineapple tidbits with the syrup. Stir constantly until thickened.
Add the butter, lemon juice, and beets.
Heat thoroughly, about 5 minutes, and serve.
Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 245mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1.4mg
From the moment i ran across this great idea for the Big Kahuna dogs from the menu at Duke’s Gourmet Hot Dogs (sadly, now closed) I knew one thing: I was going to go big on the pineapple and spicy on the BBQ sauce. Sure, there’s some Canadian bacon down in there too, just enough to give you that great hammy (not smoked) flavor, but for me the winner-winner hot dog dinner is the combination of sweet pineapple and spicy BBQ sauce.
I didn’t throw the pineapple on the grill, which definitely would’ve made them even sweeter. All I had on hand were pineapple chucks, and those would’ve found their way between the grill grates. If you have pineapple slices just toss them on the grill for a few minutes on each side. Then chop them into bite-sized pieces.
Also try my blackjack dogs. I love them too!
Big Kahuna Dogs
- All-beef hot dogs
- Hot dog buns
- Pineapple slices
- Canadian bacon sliced
- Spicy BBQ sauce
Fire up your grill and cook the hot dogs and warm the buns.
Toss the pineapple slices onto the grill and grill a few minutes on each side. Remove and chop into bite-sized pieces.
Assemble dogs by first lining the toasted buns with a few slices of Canadian bacon.
Add the hot dog. Top with the pineapple and plenty of spicy BBQ sauce.
Serve with plenty of paper towels.