Party in a Pineapple!

I buy a pineapple(s) every week for about $2.50 each, sometimes they are less than that. That's pretty inexpensive for something that tastes so good and has traveled pretty far to get to my local supermarket. Think about that and the price of gas right now, hmmmmmm..... My pineapple will last longer than the gas too! I also buy pure pineapple juice to drink and for cooking and baking.

Not only are pineapples great tasting, they are good for you.   Pineapples are an amazing fruit. They are rich in manganese and vitamin C, the juice is great for drinking, and is also good to use as a marinade and tenderizer for meat. Outside of culinary use, the pineapple is a symbol of hospitality around the world when displayed. Check out my Party in a Pineapple dish that I made for dinner the other night, it was delicious!

Recipe below.

To print recipe, click on it, highlight and print.

To view photos in a larger format, click on them.

I jazzed up my pineapple for dinner the other night and made a "fancy" dinner for the hubby and I.  I cut the pineapple down the middle and cut the fruit and core out of it. It wasn't really "fancy" to prepare, because I used shortcuts for the whole meal.

But as you can see the presentation was beautiful and eye appealing, and the taste was all there.  It was so good he was looking for seconds, but there weren't any and I didn't share mine either!

Teriyaki Chicken in a Pineapple for Two

Ingredients

1 whole fresh pineapple

1 - 10 oz. bag microwaveable white rice

2 teaspoons oil

1/2 red bell pepper, cut into 1 inch pieces

1/2 green bell pepper, cut into 1 inch pieces

1/4 sweet onion, diced

1 -  25 oz bag frozen crispy chicken tenders

1/2 cup Veri Veri Teriyaki sauce

1 teaspoon sesame seeds

Directions

Slice pineapple from top to bottom so you have two boats.  Cut all around the edge of the pineapple without going through the skin.  Leave the skin intact.  Cut flesh down both sides of core.  Score the flesh in 1 inch pieces and scoop them out into a bowl.  Cut out the core and discard.  Set pineapple boats aside and cover them.  Take out 6 larger pieces of chicken tenders from the bag.  Cook according to package directions. While the chicken is cooking in the oven, in a large frying pan heat the oil over medium-high heat.  Saute the peppers and onions just until tender, remove from heat. Cook the rice in the microwave according to package directions.  When chicken is done, cut into bite size pieces.  Over medium heat, add the chicken, pineapple and sauce to the peppers and onions in the frying pan. Heat through until hot and all is coated evenly.  Divide chicken and rice between the two boats and top with sesame seeds. 

Maryann's Awesome Rice Pudding

One of my all time favorite comfort foods is rice pudding.  I had been begging my friend Maryann for her rice pudding recipe for a long time.  She finally was nice enough to share it with me, she is such a sweetheart.  She makes the best rice pudding around, no one beats her recipe!  It is very easy to make on the stove top, made in one saucepan, and no baking at all.  It is so rich and creamy, you could eat the whole pan in one sitting, I almost did.  Recipe below.

Rice and water measured out for the start of something really good!

Cook the rice according to the package directions for the amount you are cooking.

 Drain any remaining water, and the rest of the ingredients.

Sweetened Condensed Milk is the key to creamy rice pudding.  Mix all the ingredients with the rice.

Beat the eggs and add Vanilla...

I also added some fresh nutmeg.  Her recipe did not call for it, but I like the flavor of it in rice pudding.  Continue to stir as everything is melting together in the saucepan.

It is starting to thicken up and get creamy.

 Cooled off and served up - YUMMY!! Brings back memories of my childhood.

Maryann's Rice Pudding

Ingredients

1 1/2 cups of white rice

1 cup of sugar

1 stick of butter, cut into 8 pieces

3 cups of whole milk

1 can sweetened condensed milk

2 eggs, beaten

1/2 teaspoon of ground cinnamon, more if you like

1/4 teaspoon of ground nutmeg, omit if you don't like

2 tablespoons vanilla

Directions

In a large saucepan cook the rice according to package directions for the amount you are cooking.  When the rice is cooked, drain in a small hole colander and return to the same saucepan.  Add the sugar, butter, whole milk, sweetened condensed milk, beaten eggs, cinnamon, nutmeg and vanilla.  Stir to combine.  Cook over medium heat, stirring as it cooks so it does not stick to the pan.  Continue to cook just until it comes to a boil.  Turn off the heat and remove from the burner.  Cool, then pour into a 9 x 13 baking dish, cover and refrigerate.  Serve with a sprinkle of cinnamon on top.

NOTE:  You could use evaporated milk in this recipe.  If you do use it, increase the sugar amount by 1/2 cup  (the recipe will have 1 1/2 cups of sugar instead of 1 cup).