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Pineapple Bread
Bread & Baking American

Pineapple Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Place eggs in a large bowl; beat with an electric mixer. Add sugar and melted butter; continue to beat until smooth. Stir in pineapple and vanilla.
  3. 3 Stir flour, walnuts, baking powder, salt, and baking soda together in a separate bowl; add to pineapple mixture and stir until just combined. Pour mixture into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan briefly, then invert onto a wire rack to cool completely.

By Carol

Pineapple Zucchini Muffins
Bread & Baking American

Pineapple Zucchini Muffins

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl; make a well in the center. Pour oil and eggs into the well: stir in zucchini, pineapple, and vanilla extract until batter is smooth.
  3. 3 Divide batter among the prepared muffin cups, filling each ⅔ to ¾ full.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes.

By Frost

Zucchini Bread with Pineapple
Bread & Baking American

Zucchini Bread with Pineapple

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line bottoms of two 9x5-inch loaf pans with parchment paper.
  2. 2 Combine flour, baking soda, cinnamon, salt, and baking powder in a bowl; set aside.
  3. 3 Beat sugar, oil, eggs, and vanilla together in a large bowl until well combined; stir in zucchini and pineapple. Gradually add flour mixture, mixing until just combined. Fold in raisins and walnuts until combined. Divide batter between the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Remove loaves from the pans; transfer to a rack to cool completely.

By Jolin

Pineapple Zucchini Loaf
Bread & Baking American

Pineapple Zucchini Loaf

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Beat sugar, oil, eggs, and vanilla together in a bowl with an electric mixer until thick; stir in zucchini and pineapple. Stir in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated; fold in raisins and walnuts. Divide batter among the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from pans and transferring to a wire rack to cool completely.

By jen

Easy Zucchini Bread with Pineapple
Bread & Baking American

Easy Zucchini Bread with Pineapple

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
  2. 2 Combine flour, white sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. 3 Whisk egg, pineapple juice, and oil together in a separate bowl until well combined; stir into flour mixture until crumbly and dry. Stir in zucchini and crushed pineapple until moist, blended, and very thick; pour into the prepared loaf pan.
  4. 4 Combine oats, coconut, and brown sugar in a separate bowl; toss in margarine with a fork until crumbly. Sprinkle topping over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 60 minutes. Cool before serving.

By twilightgirls60r

Mom's Pineapple-Zucchini Bread
Bread & Baking American

Mom's Pineapple-Zucchini Bread

4.7

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
  2. 2 Beat eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Allow bread to cool in pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

By Christine

Chef John's Panettone
Bread & Baking Italian

Chef John's Panettone

4.7

Prep
45 min
Cook
40 min
Total
1525 min

Instructions

  1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
  2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
  3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
  4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
  5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
  6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
  7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
  8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
  11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
  12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

Kid-Approved Sweet and Sour Chicken Sauce
Asian

Kid-Approved Sweet and Sour Chicken Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
  2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
  3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

Simple Sweet and Sour Sauce
Asian

Simple Sweet and Sour Sauce

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
  2. 2 Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
  3. 3 Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.

By MURDOCH

Asian Pineapple Sauce
Asian

Asian Pineapple Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

By mcdavis8784

Sweet and Sour Jam - Not Just for Chicken
Asian

Sweet and Sour Jam - Not Just for Chicken

4.8

Prep
120 min
Cook
25 min
Total
210 min

Instructions

  1. 1 Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
  2. 2 Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
  3. 3 Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.

By Melissa Goff

Pressure Cooker Teriyaki Chicken
Dinner Asian

Pressure Cooker Teriyaki Chicken

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.
  2. 2 Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.
  3. 3 Stir cornstarch into cold water; set aside.
  4. 4 Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.

By LESLIESAMI

Pineapple Tarts
Dessert Asian

Pineapple Tarts

4.6

Prep
25 min
Cook
55 min
Total
320 min

Instructions

  1. 1 Combine all-purpose, self-rising flour, and salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture; pour in 1 beaten egg and water and bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
  2. 2 Combine pineapple and sugar in a saucepan over medium heat; bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
  5. 5 Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
  6. 6 Bake in the preheated oven for 20 to 25 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Diana

Sweet and Sour Seitan
Dinner Asian

Sweet and Sour Seitan

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
  2. 2 Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.

By LITTLEBOO1982

Teriyaki Grilled Shrimp Skewers
Dinner Asian

Teriyaki Grilled Shrimp Skewers

4.7

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
  3. 3 Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

By France Cevallos

Asian-Inspired Pork Meatballs with Pineapple in the Slow Cooker
Dinner Asian

Asian-Inspired Pork Meatballs with Pineapple in the Slow Cooker

3.0

Prep
20 min
Cook
270 min
Total
410 min

Instructions

  1. 1 Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
  2. 2 Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
  3. 3 Roll pork mixture into 12 to 16 balls and place into the slow cooker.
  4. 4 Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
  5. 5 Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
  6. 6 Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.

By thedailygourmet

Asian Broccoli Slaw
Lunch Asian

Asian Broccoli Slaw

4.9

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Crush ramen noodles and set seasoning packets aside.
  2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
  3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
  4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
  5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Easy Pineapple Fried Rice
Dinner Asian

Easy Pineapple Fried Rice

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a wok or large skillet over medium heat. Cook and stir onion in hot oil for about 1 minute. Add ginger and garlic; cook, stirring constantly, for 1 minute.
  2. 2 Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce; cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
  3. 3 Garnish with green onion and sesame seeds before serving.

By lutzflcat

Thai-Inspired Fried Rice
Dinner Asian

Thai-Inspired Fried Rice

4.5

Prep
25 min
Cook
22 min
Total
47 min

Instructions

  1. 1 Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
  3. 3 Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.

By kitkate

Easy Sweet and Sour Chicken
Dinner Asian

Easy Sweet and Sour Chicken

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine flour, garlic powder, salt, and pepper in a shallow dish. Roll chicken in flour mixture to coat.
  2. 2 Heat 2 tablespoons oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 8 to 10 minutes. Transfer to a plate.
  3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add celery, bell peppers, and onion; cook and stir until slightly tender, about 5 minutes.
  4. 4 Meanwhile, whisk ketchup, lemon juice, pineapple with syrup, and brown sugar together in a bowl.
  5. 5 Return chicken to the skillet, pour in pineapple mixture, and bring to a boil. Cook and stir chicken and vegetables in the sauce until heated through, 2 to 3 minutes.

By wmbloomer

Sweet Onion and Pineapple Chicken Teriyaki
Dinner Asian

Sweet Onion and Pineapple Chicken Teriyaki

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
  2. 2 Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
  3. 3 Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
  4. 4 Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.

By MELANKAY

Pineapple Shrimp Fried Rice
Dinner Asian

Pineapple Shrimp Fried Rice

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt coconut oil in a large frying pan over medium-high heat. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add cooked rice and soy sauce; continue to cook and stir for 1 minute. Season with salt and pepper. Remove from heat.
  2. 2 Stir pineapple, tomato, and green onions into fried rice until thoroughly combined.

By Cool Runnings Foods

Teriyaki Meatballs
Dinner Asian

Teriyaki Meatballs

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Combine ground beef, bread crumbs, 3 tablespoons soy sauce, 2 tablespoons brown sugar, minced garlic, and egg whites in a bowl. Form into 1-ounce meatballs. Transfer to the prepared baking sheet.
  3. 3 Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
  4. 4 Meanwhile, combine pineapple, ½ cup soy sauce, ¼ cup brown sugar, garlic salt, and black pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
  5. 5 Mix cold water and cornstarch together in a small bowl; stir into sauce. Simmer and stir until desired thickness, 3 to 5 minutes. Add meatballs; cook until heated through, about 5 minutes.

By Jenn :)

Pineapple Fried Rice with Ham
Dinner Asian

Pineapple Fried Rice with Ham

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl.
  2. 2 Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
  3. 3 Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

By Misty Noelle

BBQ Teriyaki Pork Kebabs
Dinner Asian

BBQ Teriyaki Pork Kebabs

4.7

Prep
30 min
Cook
25 min
Total
235 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and black pepper in a shallow dish. Add pork; toss to evenly coat. Cover the dish with plastic wrap. Marinate in the refrigerator for 3 hours.
  3. 3 Combine beef broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer sauce for 5 minutes. Set aside.
  4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and shake off excess; discard marinade. Thread pork onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
  5. 5 Cook on the preheated grill, flipping skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into pork centers should read at least 145 degrees F (63 degrees C).

By Fch

Chicken, Shrimp, and Pineapple Fried Rice
Dinner Asian

Chicken, Shrimp, and Pineapple Fried Rice

3.0

Prep
40 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
  2. 2 Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
  3. 3 Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
  4. 4 Preheat the oven to 350 degrees F (180 degrees C).
  5. 5 Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
  6. 6 Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

By Allrecipes Member

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)
Dinner Asian

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a mixing bowl, combine the ground beef, egg, cornstarch, salt, diced onion and pepper. Form into 1-inch meatballs; you'll get about 20 total.
  2. 2 In a large skillet over medium heat, brown the meatballs; drain fat and set aside.
  3. 3 Heat the oil in a large saucepan over low heat. Pour in the pineapple juice and simmer for a few minutes.
  4. 4 In a small bowl, combine the 3 tablespoons of cornstarch, soy sauce, vinegar and water. Stir until smooth and pour into the pineapple juice. Add the sugar and simmer until thickened, stirring constantly.
  5. 5 Place the meatballs, pineapple pieces, green pepper, carrot and onion into the sauce mixture. Heat thoroughly.

By QUIKSMYLE

Spicy Vegan Mango and Tofu Stir-Fry
Dinner Asian

Spicy Vegan Mango and Tofu Stir-Fry

5.0

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
  2. 2 Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
  3. 3 Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
  4. 4 Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
  5. 5 Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

By Curran

Sweet and Sour Tofu Veggies
Dinner Asian

Sweet and Sour Tofu Veggies

4.0

Prep
Cook
Total

Instructions

  1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
  2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
  3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
  4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
  5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen