Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Sarah Wood
Assistant Extension Professor, Department of Health Sciences
Easy-to-prepare recipes using pineapple as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Pineapple
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Pineapple Black Bean Salsa
- Chicken and Pineapple Stir Fry
- Summer Fruit Smoothie
- Hawaiian Grilled Cheese
Pages
- 4
Pineapple Black Bean Salsa
Yield: 4 Servings
Ingredients
- One 15-ounce can pineapple, drained
- One 15-ounce can black beans, drained and rinsed
- 2 tablespoons fresh cilantro or
- 2 teaspoons dried cilantro
- 1/2 red onion, diced
- 1 small jalapeño, diced (optional)
- 1 teaspoon garlic powder
- 2 tablespoons lime juice
- Salt and pepper to taste
Directions
- Wash hands and surfaces.
- In a large bowl, combine all ingredients and mix well. Cover and refrigerate until ready to eat.
- Serve with tortilla chips or on top of fish or chicken.
- Refrigerate leftovers immediately.
Chicken and Pineapple Stir Fry
Yield: 6 Servings
Ingredients
- 2 teaspoons vegetable oil
- One 16-ounce bag frozen stir-fry vegetables
- One 15-ounce can crushed pineapple, drained (Keep the juice!)
- One 12.5-ounce can chunk chicken, drained
- Salt and pepper to taste
Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons pineapple juice from can
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
Directions
- Wash hands and surfaces.
- In a small bowl, mix together sauce ingredients. Set aside.
- Heat oil in skillet and add frozen vegetables. Cook over medium-high heat for 3–4 minutes or until vegetables are crisp-tender.
- Add remaining ingredients and sauce and cook for another 2 minutes, or until chicken is hot and sauce is thickened to desired consistency.
- Serve immediately. This dish is great over brown rice.
- Refrigerate leftovers immediately.
Hawaiian Grilled Cheese
Yield: 4 Servings
Ingredients
- One 15-ounce can pineapple slices, drained
- 4–8 slices favorite cheese, divided into 4 servings
- 9-ounce package low-sodium sliced ham
- 8 slices whole-grain or whole-wheat bread
- 4 tablespoons unsalted margarine at room temperature, divided
Directions
- Wash hands and surfaces.
- Heat a large skillet over medium heat.
- In the dry skillet, cook pineapple slices. Remove and place on a paper towel.
- Layer desired amounts of cheese, ham and pineapple slices on one piece of bread, making sure the cheese is the outermost layer. Top with another piece of bread.
- Spread the outsides of each sandwich with 1 tablespoon of margarine, covering the bread all the way to its edges.
- Place two sandwiches in the skillet, pressing down lightly with the back of a spatula. Cook until golden brown, about
2–3 minutes per side. - Repeat Step 6 with remaining sandwiches.
- Serve hot and enjoy.
- Refrigerate leftovers immediately.
Summer Fruit Smoothie
Yield: 4 Servings
Ingredients
- Two 16-ounce cans pineapple, packed in juice
- 1 cup frozen fruit
- 2 cups vanilla yogurt
Directions
- Wash hands and surfaces.
- Drain pineapple, reserving 1 cup of the juice.
- In a blender, add reserved juice, pineapple, frozen fruit and yogurt.
- Blend until smooth. Serve immediately.
- Refrigerate any leftovers.