Black Bean & Pineapple Salsa

1 c. purchased pico de gallo

1 medium avocado, halved, seeded, peeled, and chopped

1/2 c. chopped fresh pineapple

1/2 c. cooked black beans 

2 T. chopped fresh cilantro 

Combine all ingredients in a medium bowl. Serve immediately.

Adapted from Forksoverknives.com.

Black Bean & Pineapple Salad

1/4 c. fresh lime juice

1 jalapeno, thinly sliced

1/4 small red onion, thinly sliced

2-1/2 c. chopped pineapple

2 15-oz. cans black beans, rinsed

3/4 c. fresh cilantro, chopped

Crumbled cotija cheese, for serving

In large bowl, combine lime juice, jalapeno, and red onion. Let sit, tossing occasionally, until onion begins to soften, 8-10 min. 

Add pineapple, beans, and cilantro, and toss to combine. Sprinkle with cotija cheese before serving.

Serves 8.

Womansday.com, Nov. 2021.

Tropical Sorbet

1-1/2 c. frozen mango

1-1/2 c. frozen pineapple

1 13.5-oz. can coconut milk, chilled overnight 

1/2 c. maple syrup

1 T. vanilla

1/2 c. strawberries, chopped

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve coconut water for another use.

Add coconut cream to a blender with maple syrup and vanilla; blend until well incorporated. Add mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (leave some coarse chunks).

Transfer mixture to a 9 x 5 loaf pan; top with strawberries. Cover tightly and freeze 4-5 hours or overnight. When ready to serve, scoop and serve immediately.

OR

Transfer mixture to an ice cream maker and proceed per directions.

Serves 6.

Adapted from CleanEating.com. 

Spinach-Pineapple Salad

1 bag baby spinach or arugula (4-6 oz.)

1/3 c. praline pecans, finely chopped

4 oz. pineapple chunks, finely chopped

1/2 c. crumbled feta cheese

1/4 c. poppyseed dressing

Place greens in salad bowl. Sprinkle pecans, pineapple chunks, and feta over greens. Dress with poppyseed dressing and serve immediately.

Serves 4.

Adapted from a Publix "Aprons" recipe, Dec. 2020.

African Sweet Potato Stew

5 c. peeled, chopped sweet potatoes
3 c. sliced or halved fresh white mushrooms
1-1/2 c. small cubes of fresh pineapple
3/4 c. uncooked green lentils
1-1/2 c. chopped onion
2 T. tomato paste
2 t. curry powder
1/4 t. ground ginger
1/4 t. cayenne pepper
1 garlic clove, minced, or 1/4 t. garlic powder
3 c. vegetable broth
1 c. chopped fresh spinach leaves, lightly packed
1/4 c. peanut butter
1 T. lime juice
1/2 c. chopped peanuts, for topping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, mushrooms, pineapple, lentils, onion, tomato paste, curry powder, ginger, cayenne pepper, garlic, and broth in the prepared crock and mix well. Cover and cook on LOW for 3 to 4-1/2 hours, or until the sweet potatoes, lentils, and onion are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well, Cook just until heated through.

Serve in bowls, topped with chopped peanuts.

Leftovers will freeze for up to 3 months.

Serves 4 or 5.

Adapted from Stock the Crock, p. 30. 

Pineapple & Sweet Pepper Salsa

1-1/2 c. finely chopped pineapple
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped white or yellow onion
1/4 c. chopped fresh cilantro
1 T. lime juice
Hot sauce to taste

Stir all ingredients together. Will keep 5-7 days in the refrigerator.

Makes about 2-1/2 cups.

Adapted from Forks Over Knives, Fall 2019, p. 11. 

Pineapple Coconut Sheet Cake

1 c. unsalted butter, softened
1-1/2 c. sugar
4 large eggs
1 t. vanilla
1 t. coconut extract
3 c. cake flour
1 t. baking powder
1 t. baking soda
1/2 t. kosher salt
1-1/4 c. coconut milk
1/2 c. chopped fresh pineapple
1/2 c. sweetened flaked coconut
Pineapple Coconut Frosting
Garnish: sweetened flaked coconut

Frosting:
1 c. sugar
1 c. heavy whipping cream
3 large egg yolks, lightly beaten
1/2 c. salted butter, cubed
1/8 t. kosher salt
2 c. sweetened flaked coconut
3/4 t. vanilla
3/4 c. chopped fresh pineapple

To make cake:

Preheat oven to 350 degrees. Spray a 13 x 9" baking dish with baking spray with flour.

In a large bowl, beat butter and sugar with mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla and coconut extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in pineapple and coconut. Spread batter in prepared dish.

Bake until a wooden pick inserted in center comes out clean, 30-35 minutes. Let cool completely in pan. Frost and sprinkle with coconut, if desired.

Makes 1 cake.

To make frosting: 

In a medium saucepan, stir together sugar, cream, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Immediately remove from heat.

Add coconut and vanilla, stirring to combine. Let cool until a spreadable consistency is reached, about 30 minutes. Stir in pineapple. Use immediately.

Makes about 4 c. frosting.

Adapted from Taste of the South magazine, May/June 2019, p. 68.   

Black Bean-and-Pineapple Salad

1/4 c. fresh lime juice
1 jalapeno, thinly sliced
1/4 small red onion, thinly sliced
2-1/2 c. chopped pineapple
2 15-oz. cans black beans, rinsed and drained
3/4 c. fresh cilantro, chopped
Crumbled cojita cheese, for serving

Combine lime juice, jalapeno, and red onion in a bowl. Let sit, tossing occasionally, until onion begins to soften, 8-10 minutes. Add pineapple, beans, and cilantro; toss to combine. Top with cheese just before serving.

Serves 8.

Adapted from County Living magazine, Nov. 2018, p. 101.

Carrot-Pineapple Quick Bread

3/4 c. all-purpose flour
3/4 c. whole wheat flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. ground nutmeg
1/4 t. salt
1 c. finely shredded carrots
2/3 c. packed light brown sugar
1/2 c. vegetable oil
1 egg
1 8 oz. can crushed pineapple, drained

Line an 8-1/2 x 4-1/2 x 2-1/2" loaf pan with foil and coat with nonstick cooking spray.

Whisk together flours, baking soda, baking powder, nutmeg and salt, and set aside.

In a separate bowl, combine carrots, light brown sugar, vegetable oil, egg, and pineapple. Pour dry ingredients into wet ingredients and mix until just combined. Transfer to loaf pan. bake at 350 degrees for 50 minutes, until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack before slicing.

Makes 1 loaf.

Adapted from Family Circle magazine, Sept. 2016, p. 96. 

Islander Black Beans & Pineapple

1 8-oz. can salt-free or regular tomato sauce
2 T. reduced-sodium or regular soy sauce
1 T. molasses
2 t. prepared yellow mustard
2 t. white vinegar
3/4 t. onion powder
1/4 t. garlic powder
1 1-lb. can black beans, rinsed and drained (or 2 c. cooked beans)
1 1-lb. can crushed pineapple, packed in juice, drained
Cooked brown rice (optional)

Preheat oven to 375 degrees.

Lightly oil a 1-1/2 qt. baking dish or spray with cooking spray.

In a large bowl, combine tomato sauce, soy sauce, molasses, mustard, vinegar, onion powder, and garlic powder. Mix well. Stir in beans and pineapple. Spoon into prepared pan.

Bake covered, 40 minutes.

Serve over rice as an entree or by itself as a side dish.  

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 133.

Baked Pineapple

2 large eggs
1 20-oz. can crushed pineapple, undrained
1/2 c. sugar
2 T. flour
1/4 lb. butter (could be less)
3 slices bread (could be more)

Beat eggs and mix into pineapple. Mix together sugar and flour; add to pineapple mixture.

Toast bread and cut into small cubes. Melt butter, add cubes, and stir to crisp.

Put pineapple mixture into a greased 1-1/2 qt. casserole. Top with buttered cubes. Bake at 350 degrees for 45 minutes.

Superior with vanilla ice cream.

Source unknown. 

Tropical Lentil Stew

2 c. vegetable broth
1-1/2 c. brown, green, or black beluga lentils
2 large sweet potatoes, peeled and cut into 1/2" cubes
1 medium yellow or white onion, chopped
1 c. canned tomato sauce
2 t. minced garlic
1 t. ground cumin
1 t. ground cinnamon
1 t. dried ground ginger
1/2 t. ground cardamom
1/2 t. ground cloves
1/2 t. grated nutmeg
1/2 t. salt
1/2 t. freshly ground black pepper
3 medium ripe bananas, peeled and cut into 1/2" thick slices
2 c. pineapple chunks

Mix the broth, lentils, sweet potatoes, onion, tomato sauce, garlic, spices, salt, and pepper in a large pot or Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the lentils and sweet potatoes are tender, 50-60 minutes.

Use a blender to partially puree the soup, leaving the overall texture slightly chunky. Ladle into 6 serving bowls and top each with 1/3 c. of the banana slices and 1/3 c. of the pineapple chunks.

Serves 6.

Adapted from The Blue Zones Solution, p. 294.