FRUIT SALAD IN A PINEAPPLE BOAT
A sweet, summery treat that looks as good as it tastes! No one, young or old, will be able to resist this healthy fruit salad. Amy Short, Lesage, WV
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings (1-1/3 cups sauce).
Number Of Ingredients 12
Steps:
- Stand pineapple upright; vertically cut about a third from 1 side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell., Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell., In a small bowl, combine the sauce ingredients. Serve with fruit.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the shrimp: Preheat the grill or the oven to 350 degrees F.
- Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
- Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
- For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
- To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.
FRIED RICE PINEAPPLE BOAT
Do you love pineapple and ham on pizza? This fried rice has that same sweet-and-salty flavor, plus it's served in a clever pineapple boat. Grab and fork and share with your family.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel. Locate the core in the center: cut it out on an angle on either side (it will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares. Use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half, but reserve the pieces of fruit for another use.
- Whisk together the eggs and a small pinch of salt in a small bowl. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them run freely until they cover most of the bottom. Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. Roll up into a cylinder and transfer to a cutting board. Cut into thin spiral slices.
- Return the skillet to high heat and add 2 tablespoons oil. Once the oil just begins to smoke, add the ham, sugar, garlic, ginger, scallion whites and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes. Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes. Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 teaspoons oil and salt to taste.
- Fill each pineapple half with the fried rice. Sprinkle with the remaining peanuts and scallion greens.
Nutrition Facts : Calories 480, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 870 milligrams, Carbohydrate 68 grams, Fiber 4 grams, Protein 18 grams, Sugar 15 grams
FESTIVE PINEAPPLE BOAT
"My fondest childhood memories are centered in the kitchen with my mother," recounts Susan Phelan of Tallahassee, Florida. Reminiscent of one her mother taught her, this recipe is one she relishes sharing with her family.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Stand pineapple up and cut about a third off of one side, leaving the top attached. Remove fruit from the piece cut off and discard outer peel. Remove fruit from the remaining pineapple, leaving a 1/2-in. shell intact. Cut pineapple into bite-size pieces; toss with bananas and kiwi. Spoon into "boat". , Combine brown sugar, pecans, cinnamon and nutmeg; sprinkle over fruit. Sprinkle with coconut. Garnish with strawberries if desired. Serve immediately.
Nutrition Facts :
PINEAPPLE BOATS
Steps:
- Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.
PINEAPPLE BOAT'S A-COMIN'
What a great presentation this makes! Pineapple boats filled with a medley of rice and vegetables with a yummy sauce, topped with roasted peanuts! Adapted from The Nut Gourmet by Zed Allen.
Provided by Sharon123
Categories Pineapple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F Have ready a large baking sheet and an 8" square baking dish.
- Wash the pineapple. With a sharp knife, cut the pineapple in half lengthwise, cutting through the green tops as well. Using a curved, serrated grapefruit knife, remove the pineapple flesh, leaving a 1/2" shell.
- Chop the pineapple flesh into 1" chunks and put them into a bowl. Set the chunks and pineapple shells aside.
- Coarsely chop the broccoli crown and place it into a large bowl along with the asparagus, red bell pepper, whole peanuts, jalapeno chile, garlic and ginger.
- Heat the water and 1 teaspoons of the vegetable oil in a large, deep skillet. Add the vegetable mixture and cook, stirring over high heat for about 3 minutes. Move to a bowl.
- Add the rice to the skillet and moisten it with the rice vinegar, soy sauce, and remaining 1 tbsp oil. Add a little water if the mixture seems too dry.
- Add the pineapple chunks, vegetables, and chopped green onions and mix well. Adjust the seasoning by adding more rice vinegar and soy sauce, if needed.
- Stuff the mixture into the pineapple shells and place them on the baking sheet. Put any remaining stuffing into the 8" baking dish. Top the pineapple and stuffing mixture with the chopped peanuts.
- Cover the pineapple boats with foil, shiny side down. Bake for 20-25 minutes. Take out of the oven and cut each pineapple section in half. Enjoy!
Nutrition Facts : Calories 804.1, Fat 19.1, SaturatedFat 2.9, Sodium 326.8, Carbohydrate 142, Fiber 14.4, Sugar 17, Protein 23.4
CHICKEN SALAD IN PINEAPPLE BOATS
I love making this for summer lunches. It is so refreshing and light, and truly is simple to prepare. I used to work at a restaurant where this was the favorite lunch item, so I decided to start making it at home, and thanks to the chef who so kindly shared the recipe with me!
Provided by BlueHyacinth
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.
- Add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.
- Remove from heat; set aside to cool.
- Reserve cooking liquid.
- While chicken is cooling, cup pineapple in half lengthwise; remove and discard core.
- Scoop out pulp, leaving shells intact.
- Cover shells with plastic wrap; refrigerate until ready to use.
- Weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.
- Cut pineapple pulp into chunks.
- In a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.
- Cut cooled chicken into chunks or strips; add to pineapple mixture.
- Strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.
- Bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.
- Pour vinegar mixture over chicken mixture; toss well to combine.
- Refrigerate, covered, at least 1 hour, tossing several times to blend flavors.
- To serve, fill each pineapple shell with 1/2 the chicken mixture.
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