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.
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.
A 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
Servings 2 cups
- 1 cup sweet chili sauce
- 1/2 cup mango chopped
- 1/2 cup pineapple chopped
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. This wild rice and pineapple salad is an interesting take on the old familiar concept. Wonderful rice with crunchy red onion, and a little vinegar to offset the sweetness of pineapple. It’s rather unexpected and unbelievably good.
This wild rice and pineapple 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
Servings 8 -10
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
For the dressing
Whisk together the vinegar, brown sugar, cilantro, and parsley.
While still whisking, slowly add the oil.
Set aside while making the salad.
For the salad
Add water to a large pot with a lid. Bring to a boil.
Add the wild rice, stir, cover and let simmer for 15 minutes.
Add the rinsed white rice, cover, and simmer another 20 minutes.
Remove from heat and let sit for 5 minutes.
Fluff rice and let cool completely.
Gently combine the onion and pineapple in a large bowl.
Add the rice and dressing and stir.
Season with salt and pepper, to taste and serve garnished with more chopped cilantro.
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. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.
Can’t find daikon? You can make this with jicama instead. To make the pineapple halve I started with a fresh, perfectly ripe pineapple. I use a pineapple corer to remove the core. I found a great inexpensive corer over on Amazon. Then I cut off the rind and cut the pineapple in halves. It’s a quick way to make a ‘bowl’ for this or any fresh fruit-based salad.
Also try my wild rice and pineapple salad.
Pineapple Mango Daikon Salad
- 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.
Whisk together the lime juice and zest, vinegar, honey, jalapeno, and salt and pepper to taste in a large bowl.
Add in the chopped mango, daikon and cilantro. Stir and refrigerate for 30 minutes.
To serve, spoon mango mixture into the pineapple boats.
Note: This recipe doesn't hold up well left over, so enjoy it the day you make it!
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. Every bite has a nice mix of Asian-inspired flavors, perfectly complimenting the grilled sausage. Mix things up by using different kinds of sausages, from kielbasa to smoked sausage to even andouille.
For little kick, substitute Sriracha sauce for the chili sauce. Any good thick sauce will work just great on these glazed kielbasa bites. Thinner sauces will not adhere well enough to stay around long enough to add flavor. Thicker is better.
Also try my mini-chicken and waffles!
Grilled Glazed Kielbasa Bites
- 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
Fire up your grill.
Spread out the sausage pieces cut side down and grill until you get grill marks.
Meanwhile, whisk together the pineapple juice, Teriyaki sauce, chili sauce and honey.
Flip and top with a piece of pineapple. Skewer with a toothpick.
Brush bites with the glaze and grill until you get grill marks on the bottoms.
Glaze one more time and remove from the grill.
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.
The 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
Servings 4 -8 servings
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)
I absolutely love the contrast between the sweet pineapple and the bite of the lemon and onion in this Pineapple King coleslaw. The crunch of the cabbage and the creaminess of the mayonnaise really rocks this slaw, too.
This simple classic salad was a great side for our meatball sandwiches. The sweetness is a welcomed surprised. The pineapple King coleslaw is still light enough to not overwhelm. I’ve seen variations where people have substituted mandarin orange wedges. That seems like an interesting variation that would be worth a try!
For a little change, use broccoli slaw mix instead of the ‘usual’ cabbage mix.
Also try my Cajun rainbow slaw.
Carrot and Pineapple King Coleslaw
Servings 4 -6
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1 teaspoon onion grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 8 ounce can chunk pineapple, drained
- 3 cups cabbage or broccoli slaw mix
I always stock up on pork tenderloins when they go on sale. They’re so easy to grill, and they can take on so many great flavors. I topped this marinated grilled pork tenderloin with cantaloupe salsa. The cool salsa complimented the juicy, tender tenderloin perfectly.
If you don’t want to go thru the steps for making your own salsa, just grab your favorite store-bought version at the store. I would recommend a thicker, chunky salsa. It’ll hold up better with the pork. Although it’s obviously not cantaloupe, Mrs Renfro’s peach salsa is fantastic with grilled tenderloin.
Also try my grilled pork tenderloin with a wonderful cherry salsa.
Grilled Pork Tenderloin with Cantaloupe Salsa
- 2 pork tenderloins trimmed (2 to 2 1/2 pounds)
- 1 tablespoon white vinegar
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 6 ounce can pineapple juice
- 1 small lime juiced
- 1 tablespoon olive oil
- 1/2 cup Cantaloupe salsa
Place the tenderloins in a large resealable baggie or container.
Whisk the remaining ingredients together and add to the bag.
Seal and rotate a few times to cover the meat.
Place the baggie in a large bowl or deep pan in the fridge for 4-6 hours.
Fire up your grill for direct and indirect cooking.
Remove the tenderloins from the marinade and shake off the excess.
Sear over direct heat then remove to indirect heat and cook until the temperature reaches 150 F.
Remove from heat and let rest 10 minutes before slicing.
Serve topped with the salsa.