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Whole, Fresh Pineapples are on sale at most stores this week: Albertsons, $0.99-$1.29/lb, Raleys $1.57 each, Safeway $1.99 each!
The best way to pick a good pineapple is to smell it’s butt! Avoid brown spots or soft spots. Once a pineapple is picked, it will not ripen. So turn your pineapples upside down and give them a sniff, what you smell is what you get!
GRILLED PINEAPPLE SPEARS WITH BROWN SUGAR GLAZE
by Menina Aprons
One half pineapple, cut into long spears
1 TBPS butter
1/2 cup brown sugar
1 Tsp. cinnamon, in all
lemon juice
Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.
In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.
Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occaisionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.
PAN GRILLED SALMON WITH PINEAPPLE SALSA
by Health Magazine
1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
1/8 teaspoon ground red pepper
Cooking spray
4 (6-ounce) salmon fillets (about 1/2-inch thick)
1/2 teaspoon salt
Preparation
Combine first 5 ingredients (through pepper) in a bowl; set aside.
Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.
EASY FRUIT SALAD
by Genius Cook
Cut it in half and scoop out flesh.
Dice pineapple flesh.
Peel kiwi and cut into medium pieces.
Wash strawberry, remove stems and cut in half.
Peel orange and remove membranes. Cut as you wish.
In a large bowl, combine all the ingredients, pour honey over, add gin and sprinkle with lemon juice.
Fill pineapple shells with the dessert.
By Rachel Ray
One 7-1/2-to 9-pound fully cooked ham
1/2 cup brown sugar
1/2 cup maple syrup
1 tablespoon Dijon mustard
4 canned pineapple rings, thinly sliced
Directions:
Preheat the oven to 275°. Place the ham facedown in a roasting pan. Cover tightly with foil and bake for 1 1/2 hours.
Meanwhile, in a medium saucepan, combine the brown sugar, maple syrup and mustard and bring to a boil over medium-high heat, stirring constantly. Cook until reduced slightly, about 2 minutes; set aside.
Brush the baked ham with the glaze, then top with the pineapple rings, securing them with toothpicks. Return the ham to the oven and bake uncovered until heated through, 25 to 30 minutes.
