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Tag Archive: Pineapple

Sweet & Spicy Pineapple Cornbread

Written on November 30, 2015 by Wannabe Chef in Side Dish

Happy week after Thanksgiving! I don’t have an online sale or coupon code to share this Cyber Monday but I do have a darn good cornbread recipe.

Stonyfield asked their Clean Plate Club to make a side better with yogurt. As a vegetarian, vegetables usually end up in whatever main dish I’m eating, so especially on Thanksgiving my favorite side is gluten-free cornbread and stuffing.

My favorite cornbread falls in between savory and sweet. The sugar and pineapple help intensify the flavors of the cornmeal and spices. It’s much lighter than most cornbread recipes because of the yogurt so feel free to add a warm square of butter on top.

Sweet & Spicy Pineapple Cornbread

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes 12 servings):

1 cup all-purpose regular or gluten-free flour
1 cup ground corn meal
1/3 cup sugar
3/4 tsp baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1/4 teaspoon paprika
2 eggs
1/2 cup Stonyfield whole milk plain yogurt
1/4 cup milk
1/4 cup vegetable oil
1/2 cup crushed pineapple

Method:

Preheat your oven to 350 degrees.
In a large bowl, sift together the flour, corn meal, sugar, baking powder, and seasonings until completely mixed.
Add in the eggs, yogurt, milk, and oil and stir until it makes an even batter.
Add in the crushed pineapple and mix it in.
Grease an 8×8 pan and pour in the batter.
Bake for 35 minutes or until the center has set and the edges start to brown.
Remove from the oven and let cool before slicing.

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Gluten-Free Pineapple Rum Bread

Written on June 25, 2013 by Wannabe Chef in Breakfast, Dessert

I’ve been on a sweetbread kick lately. They’re a lot more appetizing in the morning than a bowl of hot oatmeal, especially with some cool Greek yogurt on the side. At first I had the idea to make a pineapple loaf but quickly realized it needed a little something extra. And what goes better in the Summer with pineapple juice than rum?

Make sure you buy crushed pineapple and not diced or rings. You can buy canned pineapple that’s exactly 1 cup; just reserve 1 Tablespoon of juice for the glaze. It’s better to add the glaze while it’s still in the loaf pan so that all of it gets absorbed.

Gluten-Free Pineapple Rum Bread

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients(Makes 1 loaf):

1 1/2 cups chickpea flour
6 Tablespoons coconut flour
3/4 teaspoon baking soda
1/4 cup sugar
1/4 cup brown sugar
3 eggs
1/4 cup vegetable oil
1 cup pineapple chunks with juice, 1 Tablespoon of juice reserved
1/4 cup + 1 Tablespoon rum
1/2 cup powdered sugar

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the chickpea flour, coconut flour, baking soda, sugar, and brown sugar.
Beat in the eggs, vegetable oil, pineapple chunks, and 1/4 cup of rum until the batter comes together.
Grease an 8-inch loaf pan. Pour the batter in and gently shake it to level out.
Bake for 50 minutes or until the center has set.
Remove the loaf from the oven and let it rest.
In a small bowl, beat together the powdered sugar, 1 Tablespoon of rum and 1 Tablespoon of pineapple juice until the sugar dissolves.
Poke the top of the loaf multiple times with a toothpick and pour the glaze on top. Let the loaf set for another 2 hours until the glaze has been absorbed.
Slice and serve at room temperature. Keep refrigerated when not enjoying.

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Tropical Greek Yogurt Parfait

Written on March 22, 2012 by Wannabe Chef in Snack

It’s been a long time since I posted a dairy-heavy recipe. A long time. I stopped eating dairy for a while after watching foodie documentaries and getting all the info; I don’t think that was a bad choice, but recently my snacking choices have been less-than-healthy, and the idea of something tasty, high in protein, and–most importantly–tasty was too appealing to pass up.

I can’t believe how much I forgot I missed greek yogurt. Between pineapple and pomegranate Chobani and cherry Fage, I go through those 6oz containers like nobodies business. It’s becoming an expensive habit. It ends up being so much cheaper to buy the plain yogurt and flavor it myself. I don’t mind because it makes the flavor combinations almost endless.

Look for crushed pineapple—not diced or sliced—and one that has no added sugars in it to keep this naturally sweetened.

Tropical Greek Yogurt Parfait

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

2 Tablespoons canned crushed pineapple
6 oz plain Greek yogurt
1 Tablespoon honey
1 Tablespoon unsweetened shredded coconut

Method:

First spoon the pineapple into the bottom of a medium sized bowl.
Then pile the yogurt on top.
Drizzle on the honey and finish with coconut. Eat immediately or put back in the refrigerator for later.

Honey-Pineapple-Coconut. I’m telling you, Chobani needs to get on that flavor.

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Brown Sugar Cinnamon Pineapple Rings

Written on April 21, 2011 by Wannabe Chef in Snack

As weird as it sounds, I don’t really like fruit. In fact, I’d rather have vegetables like roasted brussel sprouts for a snack instead of an apple. That’s just how my taste buds are. But I’m a sucker for a sale and had to buy a whole pineapple for $2.50 over the weekend since it was half off. But what to do? I’ve always been intrigued by the brown sugar cinnamon pineapple Whole Foods sells in prepared food and decided to try that. Fruit + more sugar? You really can’t go wrong.

Not only is this delicious, but it has an incredible depth of flavor for something that has just 3 ingredients and takes minutes to make. You could even make this for a party and grill it over the Summer, but it’s fine cold, too. Maybe I’ll start turning around to fruit(maybe…).

Brown Sugar Cinnamon Pineapple Rings

Ingredients:

1 whole pineapple*
1/4 cup light brown sugar or turbinado sugar
1/2 teaspoon cinnamon

*You could also use canned pineapple. In that case, make sure to drain off all the excess liquid before using/

Cut off the ends and side of the pineapple so that just the edible parts remain.

Cut the pineapple into 1/2 inch rings all the way through. Cut out the firm core of each ring with a sharp knife(alternatively, you could switch the order of these two steps; I just didn’t have a knife long enough that would work).

In a bowl, combine all the ingredients and toss the pineapple with the sugar until all of the rings have been evenly coated. Plate and serve or refrigerate until eating.

This is a great refreshing snack. I wouldn’t quite call it a dessert because it doesn’t have chocolate, but I guess in some circles it could pass as a dessert, too.

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