spicy pineapple marinade for chicken

prep time:  tbd
cook time:  30 minutes
servings:  8



ingredients:
1/2 medium ripe pineapple - peeled, cored and coarsely chopped
2 jalapeno chilies - seeded and chopped
2 garlic cloves - minced
1 cup unsweetened pineapple juice
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 teaspoon grated lime peel
8 chicken breast halves
2 teaspoon salt
1 teaspoon pepper
2 tablespoons honey

steps:
1.  puree pineapple, jalapenos and garlic in blender until almost smooth.  add pineapple juice, lime juice, cilantro and lime peel and process until blended.  pour marinade into a large baking dish and add chicken, turn to coat.  cover and refrigerate 4 - 6 hours.

2.  prepare BBQ or preheat broiler.  remove chicken from marinade.  season marinade with salt and pepper.  pour 1/2 marinade into a small bowl.  whisk in honey. 

3.  brush mixture over chicken.  season chicken with salt and pepper.  grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.

- food network

pina colada cheesecake bars

prep time:  tbd
cook time:  43 minutes
servings:  16

crust ingredients:
1 cup graham cracker crumbs
2 tablespoons flour (or coconut flour)
2 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons butter - melted
1 tablespoon canola oil
1 tablespoon water

filling ingredients:
1 cup cottage cheese
1/2 cup sugar
1/4 cup cream cheese - softened
1 1/2 tablespoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
salt
3 eggs

topping ingredients:
1 cup shopped pineapple

crust steps:
1.  preheat oven to 350 degrees.  combine graham crackers, flour, sugar and ginger in a bowl.  add butter, oil, and water; toss well. 

2.  press mixture into the bottom of an 8-inch square baking pan coated with cooking spray.  bake at 250 degrees for 10 minutes.  cool completely on a wire rack.

filling steps:
1.  combine cottage cheese, sugar, cream cheese, lemon rind, lemon juice, pineapple juice, vanilla and salt in a food processor and process until smooth.  add eggs and process until blended.

2.  spread cheese mixture over cooled crust.  bake for 33 minutes or until set.  cool for 10 minutes on a wire rack.

3.  refrigerate for 2 hours or until thoroughly chilled.  top with pineapple.  cute into squares.

- my recipes

apricot-pineapple pork ribs

prep time:  tbd
cook time:  2 hours
servings:  tbd

ingredients:
4 pounds pork back ribs

marinade ingredients:
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
dash of wright's liquid smoke

glaze ingredients:
1/2 cup pureed cooked dried apricots
1/2 cup smooth peanut butter
3/4 cup soy sauce

marinade steps:
1.  mix marinade ingredients well.  place ribs in large plastic bag and cover with marinade.  refrigerate 6 - 24 hours.

steps:
1.  preheat grill to medium, remove ribs from marinade and discard marinade.

2.  cook ribs over indirect heat for 2 hours, until meat is very tender.

glaze steps:
1.  mix together ingredients for glaze.  during last 20 minutes of cooking, baste ribs on both sides with glaze.

- char-broil sizzle on the grill

grilled hawaiian chicken sandwich

prep time:  tbd
grill time:  tob
servings:  4

ingredients:
4 boneless, skinless chicken breasts
1 12 - 14-ounce bottle teriyaki sauce
4 1 1/2-inch slices king's hawaiian sweet bread
4 canned pineapple rings - drained
4 leaves green leafy lettuce
8 1/4-inch slices red bell pepper rings

steps:
1.  place chicken in self-sealing plastic bag along with half of the teriyaki sauce.  seal; marinate at least 1 - 2 hours, turning once or twice.  remove chicken from bag.  discard marinade.

2.  grill chicken breast over medium heat about 6 - 8 minutes on each side or until done.  baste with remaining teriyaki sauce while cooking, 2 - 3 times. 

3.  add bread and pineapple slices to grill the last few minutes while cooking chicken, turning once to lightly brown both sides.

4.  top each bread slice with lettuce, bell pepper chicken bread, then pineapple.  serve immediately.

- king's hawaiian

jerk-seasoned buffalo hamburger steak with mango-pineapple salsa

prep time:  tbd
cook time:  10 minutes
servings:  4

ingredients:
1 cup chopped peeled mango
3/4 cup chopped pineapple
1/2 cup finely chopped red onion
1/4 cup shopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt
1 small jalapeno pepper - seeded and finely chopped
1 pound ground buffalo
2 teaspoons salt-free jamaican jerk seasoning

steps:
1.  preheat grill.  combine mango, pineapple, onion, cilantro, lime juice, 1/2 teaspoon salt and jalapeno pepper in a medium bowl.  set aside.

2.  divide buffalo into 4 equal portions, shaping each into 1/2-inch-thick patty.  sprinkle with jerk seasoning and remaining salt.  place patties on grill rack coated with cooking spray. grill 5 minutes on each side or until done.  serve with salsa.

- cooking light, october 2006

curry burger

prep time:  tbd
cook time:  tbd
servings:  tbd

pineapple chutney ingredients:
2 cups fresh or canned pineapple chunks
1/2 cup chopped red onion
1/2 cup chopped apple
2 tablespoons sugar
2 tablespoons cider vinegar

burger ingredients:
1 pound ground turkey
1/2 cup sour cream
1/4 cup shopped red onion
2 tablespoons curry powder
2 teaspoons chopped fresh mint
salt
pepper
pita bread
tomato - sliced
lettuce

pineapple chutney steps:
1.  mix all ingredients together.  set aside.

burger steps:
1.  mix together ground turkey, 1/4 cup of the sour cream, onion, 1 tablespoon of the curry and 1 teaspoon of the mint.  season with salt and pepper to taste.  form burger patties and cook.

2.  which together the remaining sour cream, curry and mint.  place the burgers on pita bread that has been warmed in the oven, then spoon some of the sour cream-curry spread on top, along with a few spoonfuls of pineapple chutney, tomato slice and lettuce.

- cosmopolitan, june 2005

swordfish skewers

prep time:  30 minutes + marinating
cook time:  10 minutes
servings:  4

ingredients:
1/4 cup rice wine vinegar
1 jalapeno pepper - seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 1/2 pounds swordfish - cut into 1-inch pieces
1 fresh pineapple - peeled and cut into 1-inch pieces
2 medium red peppers - cut into 1-inch pieces

steps:
1.  in a large resealable plastic bag, combine the first eight ingredients.  add the swordfish, pineapple and peppers.  seal bag and turn to coat; refrigerate for up to 1 hours.

2.  coat grill rack with nonstick cooking spray before starting the grill.  drain and discard marinade.  on eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and peppers. 

3.  grill, uncovered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork.

- light & tasty, june/july 2006