Pineapple Donuts

Wow. My mind was telling me “Hey, look! A donut!” but my taste buds were telling me “Wow, that’s really different and cool!”. The pineapple rings are coated in a simple batter that cooks up golden brown delicious (GBD) , reminiscent of donuts. 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. I’ve been wanting to use it forever. 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 grilled maple bacon pineapple rings. 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.

Pineapple Donuts
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
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Serves: 6 servings
 
Ingredients
  • 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
Instructions
  1. Heat 2" of oil in a Dutch oven or deep fryer to 365 F.
  2. Whisk together the Bisquick, egg and milk.
  3. Dip pineapple rings into the batter and coat completely.
  4. Fry the rings until golden brown, turning once.
  5. Serve immediately sprinkled with powdered sugar and drizzled with maple syrup.

Pineapple Baby Beets

I remember my mom making pineapple baby beets when I was a kid. I never ate them. I was afraid of them. Beets? Ewwwww! Now, the pineapple, I could understand that. I loved 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! I love beets! I smoke them. I roast them. And I mix them with pineapple and devour them! A bit of sweet and a bit of earthiness, they disappear in no time, something I never thought I’d say.
You can use fresh beets for these pineapple baby beets too. Just cook them first, and let them cool for a bit before chopping (unless you somehow were lucky enough to find raw baby beets) and adding in to the mix.

Pineapple Baby Beets
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon Kosher salt
  • i (8 ounce) pineapple tidbits with syrup (not juice)
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • 1 (16 ounce) jar pickled baby beets, rinsed and drained
Instructions
  1. Combine the brown sugar, cornstarch, and salt in a medium saucepan over medium heat.
  2. Stir in the pineapple tidbits with the syrup. Stir constantly until thickened.
  3. Add the butter, lemon juice, and beets.
  4. Heat thoroughly, about 5 minutes, and serve.

Big Kahuna Dogs

From the moment i ran across this great idea for a hot dog on 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.
Big Kahuna DogsI 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 with my luck. 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
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • Pineapple slices
  • Canadian bacon, sliced
  • Spicy BBQ sauce
Instructions
  1. Fire up your grill and cook the hot dogs and warm the buns.
  2. Toss the pineapple slices onto the grill and grill a few minutes on each side. Remove and chop into bite-sized pieces.
  3. Assemble dogs by first lining the toasted buns with a few slices of Canadian bacon.
  4. Add the hot dog. Top with the pineapple and plenty of spicy BBQ sauce.
  5. Serve with plenty of paper towels.

Chili Sauce for Chicken Fingers

I admit, not every meal I cook is from scratch. I’d say maybe 99% of them are home-cooked. But for that other 1% I’m a sucker for something pre-cooked, and often it’s pre-cooked chicken fingers (I use Tyson’s Crispy Chicken Strips, actually). I can’t help it. I like them. To make myself feel better about eating them I make my own sauce for dipping. This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.
Chili Sauce for Chicken FingersA little sweetness and a little fruitiness. It’s the perfect sauce for chicken fingers or nuggets (that reminds me, check out my homemade chicken nuggets!). It’s also fantastic for shrimp, boiled or deep fried. You can use thawed frozen mango and canned pineapple instead of fresh, making this sauce easy to make any time of the year.

Also try my copycat of Chick-fil-A’s chicken finger dipping sauce or my firecracker dipping sauce.

Chili Sauce for Chicken Fingers
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
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Serves: 2 cups
 
Ingredients
  • 1 cup sweet chili sauce
  • 1/2 cup mango, chopped
  • 1/2 cup pineapple, chopped
Instructions
  1. Place all ingredients into a blender or food processor and blend until smooth.
  2. Serve cold or at room temperature.

Wild Rice and Pineapple Salad

One of our favorite slaws is a Hawaiian version that is loaded up with pineapple. Turns out my folks love it too. They make it often.

Wild Rice and Pineapple SaladThis rice salad is an interesting take on the concept. Wonderful rice with crunchy red onion, and a little vinegar to offset the sweetness of pineapple.

This salad holds up for days, unlike slaw, which can get a little watery after a few days. So don’t be afraid of the fact that this recipe makes a pretty good-sized batch of salad.

Also try my spinach and orzo salad and my pineapple mango daikon salad.

Wild Rice and Pineapple Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
For the dressing
  • 1/2 cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons finely chopped fresh cilantro (plus more for garnish)
  • 2 tablespoons finely chopped fresh parsley
  • 1 cup vegetable oil
For the salad
  • 3 3/4 cups water
  • 1/2 cup wild rice
  • 1 cup white rice, rinsed
  • 1 medium red onion, diced
  • 1/2 fresh pineapple, peeled, cored, and diced medium (I used a 20 ounce can of pineapple slices, drained, and diced)
  • Salt and freshly ground black pepper
Instructions
For the dressing
  1. Whisk together the vinegar, brown sugar, cilantro, and parsley.
  2. While still whisking, slowly add the oil.
  3. Set aside while making the salad.
For the salad
  1. Add water to a large pot with a lid. Bring to a boil.
  2. Add the wild rice, stir, cover and let simmer for 15 minutes.
  3. Add the rinsed white rice, cover, and simmer another 20 minutes.
  4. Remove from heat and let sit for 5 minutes.
  5. Fluff rice and let cool completely.
  6. Gently combine the onion and pineapple in a large bowl.
  7. Add the rice and dressing and stir.
  8. Season with salt and pepper, to taste and serve garnished with more chopped cilantro.

Pineapple Mango Daikon Salad

Chilled fresh pineapple topped with a mix of sweet (mango and honey) and heat (jalapeno and a little bite from the daikon radish and cilantro). This pineapple mango daikon salad is an excellent salad for a hot summer day.

Pineapple Mango Daikon SaladCan’t find daikon? You can make this with jicama instead.

Also try my wild rice and pineapple salad.

Pineapple Mango Daikon Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
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Serves: 6
 
Ingredients
  • 1 lime, zested and juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 jalapeno, seeded and finely diced
  • Salt and freshly ground black pepper
  • 2 semi-ripe mangos, peeled and chopped
  • 1 large daikon radish peeled and grated
  • 1 bunch cilantro, chopped
  • 1 ripe pineapple, peeled, cored, halved, each half then cut into 3 equal rounds (like little 'boats'). Note: Wait until the above ingredients have chilled 30 minutes before cutting the pineapple.
Instructions
  1. Whisk together the lime juice and zest, vinegar, honey, jalapeno, and salt and pepper to taste in a large bowl.
  2. Add in the chopped mango, daikon and cilantro. Stir and refrigerate for 30 minutes.
  3. To serve, spoon mango mixture into the pineapple boats.
  4. Note: This recipe doesn't hold up well left over, so enjoy it the day you make it!

Glazed Kielbasa Bites

These lil glazed kielbasa bites are perfect for your next backyard get-together. They’re easy to make, grill up in just minutes, and they feed a small crowd.

Glazed Kielbasa BitesFor little kick, substitute Sriracha sauce for the chili sauce.

Also try my mini-chicken and waffles!

Grilled Glazed Kielbasa Bites
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
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Total time: 
Serves: 10
 
Ingredients
  • 2 pounds cooked smoked sausage or kielbasa, sliced into 1/2 inch pieces
  • 1 (14 ounce) can pineapple slices, in juice, quartered, 1 tablespoon of juice reserved
  • 3 tablespoons Teriyaki sauce
  • 1 tablespoon Frank's sweet chili sauce
  • 1 tablespoon honey
  • Toothpicks
Instructions
  1. Fire up your grill.
  2. Spread out the sausage pieces cut side down and grill until you get grill marks.
  3. Meanwhile, whisk together the pineapple juice, Teriyaki sauce, chili sauce and honey.
  4. Flip and top with a piece of pineapple. Skewer with a toothpick.
  5. Brush bites with the glaze and grill until you get grill marks on the bottoms.
  6. Glaze one more time and remove from the grill.

Pineapple Chicken Wings

I was looking for a different take on chicken wings and boy, did I find it. These pineapple chicken wings are sweeter than the “usual” wings you get, with a slight Asian flavor thanks to the soy sauce.

Pineapple Chicken WingsThe dipping sauce was fantastic. So good in fact that I ended up using the same sauce later for our grilled glazed kielbasa bites.

If you have a Char-Broil Big Easy oil-less fryer, try out my Wingin’ator 3000 modification. It lets you cook a large amount of wings all at once.

Also try my delicious peach apricot wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Pineapple Chicken Wings
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the marinade
  • 3-4 4 pounds chicken wings, separated
  • 1/3 cup cider vinegar
  • 1/4 cup soy sauce
  • 1/3 cup reserved pineapple juice
  • 1/4 cup vegetable oil
  • 4 teaspoons prepared horseradish
  • 2 teaspoons minced garlic
For the dipping sauce
  • 1 (20 ounce) can crushed pineapple, drained (reserve juice for marinade)
  • 1/2 cup honey
  • 1 tablespoon cornstarch
  • Red pepper flake, to taste (optional)
Instructions
  1. Place chicken wings into a large resealable baggie (or two) or a large container.
  2. In a small bowl, whisk together the marinade ingredients. Add to the chicken and toss to coat. Seal and refrigerate for 1-3 hours, turning occasionally.
  3. For the dipping sauce, combine all ingredients in a small saucepan over medium heat. Stir and warm until thickened.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Serve wings with warm dipping sauce.