You don’t need a special occasion to buy fresh pineapples. Whether it’s for brunch, lunch, dinner or dessert, pineapple is always fresh and light; a perfect flavor any time of year! Here are a few recipes to try when cooking with this delicious fruit.

Thai-Style Pineapple Rice

This is a picture of pineapple fried rice.

Have you ever tried adding pineapple to your fried rice?

Perfect as a vegetarian entree, this Thai-style pineapple rice was inspired by a Food Network recipe. A few Dinner Diva changes: swap the long beans for edamame and tomatoes for red bell pepper. For a little additional crunch, why not throw in some pistachios?

Ingredients

  • 1 ripe pineapple, for serving rice (optional)
  • 4 cups cooked long grain rice (such as jasmine), chilled
  • 3 Tablespoons vegetable oil
  • 1 small onion, finely diced
  • 5 cloves garlic, chopped
  • 1 Tablespoon grated fresh ginger
  • 1 cup blanched, sliced Chinese long beans
  • 1/2 cup seeded, diced tomatoes
  • 1 cup finely chopped fresh pineapple
  • 3 Tablespoons Thai fish sauce
  • 1 teaspoon sugar
  • 3 green onions, thinly sliced diagonally

Directions

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

Download and print the recipe here.

Pineapple Pizza

This is a picture of pineapple pizza.

Doesn’t this pineapple pizza look delicious?

Our recent pizza series shared various crust recipes. Why not top that crust with Canadian bacon, pancetta, pineapples and Thai basil?
Check out my past posts for:

Pineapple Margarita

This is a picture of a pineapple margarita.

Pineapple margarita? Yes, please!

Juice of a few flowers, this pineapple margarita is made from a recipe found on the Food Network as well. The only variation is swapping pineapples for grapefruit.

Ingredients

  • 1/2 cup freshly squeezed orange juice (2 oranges)
  • 1/2 cup freshly squeezed pink grapefruit juice (1 grapefruit)
  • 1/4 cup freshly squeezed lemon juice (1 lemon)
  • 1/4 cup freshly squeezed lime juice (2 limes)
  • 1 cup good vodka (recommended: Grey Goose or Finlandia),
  • optional
  • Extra lemon juice
  • Granulated sugar
  • Fresh mint sprigs

Directions

Combine the orange juice, grapefruit juice, lemon juice, lime juice and vodka (if using), in a pitcher. Dip the rim of 6 martini glasses first in a dish with lemon juice and then a dish with sugar. Set aside to dry.

When ready to serve, place ice cubes in a cocktail shaker, add the cocktail mixture to fill the shaker 3/4 full and shake for about 30 seconds. It’s important to shake for a full 30 seconds to get the drink very cold and dilute it slightly with the ice. Pour into the sugared martini glasses and garnish with a sprig of mint. Continue filling the shaker with ice and cocktail mixture until all the drinks are poured. Serve ice cold.

Download and print the recipe here.

What else can you make with pineapples? Stay tuned – next week I’ll share a few more fun recipes for cooking this fun fruit!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.