Nothing in the world says tropical getaway like summer pineapple recipes. Whether it’s a sweet and savory entree, a sweet pineapple upside-down cake, or a fresh pineapple cocktail, you’re definitely going to need these recipes, especially if you like pineapple (if you don’t, maybe not so much). If you do, here’s 10 that will be sure to make every meal a tropical getaway!
It’s the perfect pineapple dessert to compliment the conclusion of the perfect summer dinner – and what’s more it’s the perfect way to start out our summer pineapple recipes! Also awesome with whipped cream and/or ice cream.
For the recipe, simply click on the link here!
It’s like normal fried rice, but with pineapple! And as with fried rice, it’s super easy, super delicious, and makes a great side dish! Here are the ingredients that you’ll need:
A drizzle of coconut or vegetable oil
Chopped pineapple
4 cloves of garlic, minced
Frozen peas and carrots
1 sliced bell pepper
Lime
A squirt of sriracha or a dollop of chili sauce
2 eggs, beaten
Diced green onion
1/4 cup of soy sauce
Leftover white rice
Directions:
Bring a pan with a thick drizzle of oil in it to high heat.
Once hot, throw on the pineapple, pepper, and onion until the veggies are soft and the pineapples have begun to get golden-brown and caramelized.
Throw in the garlic until it gets golden.
Add the rice, then the frozen peas and carrots. Then squeeze all the juices of the lime in, and add the soy sauce and sriracha sauce or chili sauce, then the green onion.
Stir until well mixed.
Throw in egg and begin stirring immediately and do not stop until mixture thickens and the eggs start to scramble.
Serve a la carte or on the side of something! Enjoy!
When one thinks of the perfect Hawaiian escape, pineapple upside-down cake is one dessert that will inevitably come to mind. Basically, it’s a pineapple-smothered pancake that’s more cake than pan. If you haven’t tried it yet you need to, and if you have and your mind can’t keep from drifting away towards the Hawaiian sunshine, hopefully, this recipe will sate your longing for paradise, for but a moment if nothing else.
For the full recipe, click here!
3/4 cup of soy sauce
14 ounce can of pineapple chunks with juice, preferably without added sugar
2 tablespoons of minced ginger
5 cloves of garlic minced
2 tablespoons of sweet cooking sake
1/2 cup of brown sugar
1 tablespoon of red pepper
1/4 cup of corn starch
Directions:
Just throw it all into a large saucepan and bring to a boil.
When the sauce reaches a boil, throw in the corn starch and stir it while you bring it down to a simmer.
When adequately thickened, take the sauce off the heat.
There you have it: a sweet and savory Hawaiian teriyaki sauce that’s perfect for so many different dishes, from a Hawaiian teriyaki chicken rice bowl to delicious Asian-fusion tacos.
I mean, it’s all there in the name. What more could you want out of summer pineapple recipes than this sweet, spicy, and savory-glazed chicken entree? Also, it’s pretty amazing over fried rice!
For the recipe in its entirety, click here!
Al Pastor is my personal favorite among these summer pineapple recipes. It’s sweet and savory goodness for tacos, over rice, a la carte, or even as a Mexican-style torta (a sandwich of sorts). Here are the ingredients you’re going to need for this tasty concoction:
1 pound of pork shoulder
4 cloves of garlic (minced)
Onion, peeled and quartered
Pineapple, chopped
Parsley
Taco (or taco-like) spice rub
Guajillo chile
2 tablespoons of white vinegar
1/2 cup of chicken stock
Salt and pepper to taste
Directions:
Rub the spices thickly onto the pork shoulder. Poke it with a fork and throw it into the crockpot.
Throw everything else into the crockpot, then close and set it to medium-high for 6 hours.
If you want a little extra pineapple for topping, set a smidge aside before crockpot time and throw it on afterward. Then serve as you see fit.
Note: also pretty good with a garnish of cotija cheese.
What more really needs to be said about this? A sweet, happy slushy cocktail that’ll revitalize and refresh you regardless of how bad global warming is getting! If you’ve got the time, definitely make the pineapple cup. Not only is it decadent af, but it also adds a great pineapple flavor enhancement to boot!
For the full cocktail recipe, click here!
Verde means green – which of course can only mean one thing: tomatillo – so you can be sure this is going to be a great addition to our summer pineapple recipes! And aside from the tomatillos, you only need a few more ingredients:
Tomatillos halved
Pineapple cut into thick rings
Onions, peeled and halved
Jalapeños halved
Minced garlic
Olive oil
Parsley
Salt and pepper to taste
All you need to do is this:
Set your grill to high and give it about 10-15 minutes to warm up.
On a plate (or whatever – I suppose you could just use a pile of paper towels if you want), drizzle some olive oil over the tomatillos, pineapple, and onions. Add salt and pepper to taste.
Throw all that shiznit on the grill – keeping an eye on it for 5 minutes, then flip for another 5 minutes.
When everything’s nice and tender (most importantly the tomatillos), take everything on the grill.
Throw it all into a blender with a splash of oil, a little parsley, salt and pepper to taste, and the minced garlic (the more the better in my opinion), and blend until well liquified.
The characterizing flavor of this cocktail is the Campari, which is an Italian bitters liqueur that gives the drink it’s deep red hue and it’s sweet and sour fruity flavor. Aside from this, however, it’s just a basic tiki-style cocktail from there: pineapple juice, simple syrup, fresh lime, and a good-quality dark rum. Mix it all together and what have you got? One mean pineapple cocktail for any level of heat that summer can dish out at you is what you’ve got!
For the full recipe, click here!
Literally just 3 ingredients:
Pineapple juice
Coconut rum
Prosecco
Pineapple chunks
Maraschino cherries
Directions:
Just pour a bottle of Prosecco into a serving jug with one or two cups of ice.
Throw in cherries and pineapple to taste as well as garnish.
With the remaining space in the jug, add pineapple juice and rum as you see fit (pineapple juice for more sweet tang, rum for more coconut flavor and to get a better buzz).
Mix everything together and serve!
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