After a long winter filled with cold weather and heavy comfort foods, much of the country is ready to usher in spring’s warm temperatures and seasonal dishes. The weather may not be warming up as quickly as you’d like, but you can certainly take advantage of the season’s freshest produce while you wait for Mother Nature to cooperate.
Filled with sweet and tangy flavors, pineapple can instantly breathe new life into a myriad of dishes, including casseroles, desserts, and meat entrées. With the help of these 7 recipes, you can transform your breakfasts, lunches, dinners, and desserts into light and refreshing dishes. Which will you try first?
1. Oatmeal With Pineapple and Mint
Pineapple and mint leaves rejuvenate a plain bowl of oatmeal in Real Simple’s healthy breakfast recipe, which yields 1 serving. Medical News Today notes that 1 cup of fresh pineapple chunks contains 131% of your vitamin C needs for the day, 2% of vitamin A needs, 2% of calcium, and 2% of iron. In addition, it is a good source of thiamin, riboflavin, vitamin B-6, folate, pantothenic acid, magnesium, manganese, and potassium.
- 1 serving quick-cooking or old-fashioned rolled oats
- ½ cup chopped pineapple
- 1 tablespoon fresh mint leaves
- 1 teaspoon cinnamon sugar
- 2 tablespoons 1% milk
Directions: Prepare the oats according to the package directions. Top with the pineapple, mint, and cinnamon sugar. Drizzle with the milk.
2. Bran Muffins With Pineapple
Healthy ingredients and refreshing flavors combine in Martha Stewart’s recipe, which yields 18 servings. Wheat bran, whole-wheat flour, and yogurt create a nutritious muffin, while pineapple chunks add moist textures and a welcome tanginess. We suggest serving your muffins with Paula Deen’s Honey Pineapple Butter.
- 1 cup raisins
- 1 cup wheat bran
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon coarse salt
- ½ cup plain low-fat yogurt
- ¼ cup packed dark-brown sugar
- ½ cup molasses
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg
- 1 (20-ounce) can pineapple chunks, drained and chopped
Directions: Preheat oven to 350 degrees Fahrenheit. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Purée until smooth, about 30 seconds. In a medium bowl, combine bran, flours, baking powder, baking soda, and salt.
In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin purée. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.
3. Tropical Mango, Banana, and Pineapple Kale Salad With Creamy Pineapple Lime Coconut Dressing
Make your midday meal feel like a tropical getaway with Oh She Glows’ Tropical Mango, Banana, and Pineapple Kale Salad With Creamy Pineapple Lime Coconut Dressing. This recipe is vegan, gluten-free, and refined sugar-free and yields 2 to 4 servings. Interestingly, WebMD notes that pineapples, which are the result of many flowers whose fruitlets have joined around the core, contain bromelain, an enzyme that may help arthritis pain by easing inflammation.
- 1 cup chopped fresh pineapple
- ¼ cup fresh lime juice
- ¾ cup coconut milk
- ¼ teaspoon kosher salt
- 1 tablespoon chia seeds
- 1 tablespoon coconut oil, melted
- 5 cups packed kale, stems removed and roughly torn
- 1 ripe mango, chopped
- ½ large banana, chopped
- ½ cup fresh pineapple, chopped
- 1 tablespoon shredded dried coconut
- ¼ cup roughly chopped macadamia nuts
Directions: In a blender, blend all dressing ingredients until smooth. Meanwhile, prepare the kale and add about ⅔ of the dressing to the kale and massage it in with your fingers. While it marinates, chop the fruit. Mix everything together, top with coconut, macadamia nuts, and dressing; serve.
4. Baked Pineapple Casserole
If you’re ready to embrace seasonal spring foods but still want a comforting dinner dish, prepare AllRecipes.com’s Baked Pineapple Casserole. Crushed pineapple, bread, eggs, and sweet spices combine to create this recipe, which yields 6 servings. We suggest serving it alongside Fine Cooking’s Roasted Ham with Spicy Pineapple Glaze.
- ½ cup butter
- 1 cup white sugar
- 4 eggs
- 1 pinch ground cinnamon, optional
- 1 pinch ground nutmeg, optional
- 5 slices white bread, torn
- 1 (20-ounce) can crushed pineapple with juice
Directions: Preheat oven to 350 degrees Fahrenheit. Grease a medium-sized casserole dish. In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish. Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.
5. Marinated Pork Chop With Pineapple Salsa
Treat your tastebuds to a flavorful pork chop dinner, which includes a zesty marinade and a sweet and spicy pineapple salsa. Food Network’s recipe, which yields 4 servings, requires you to fire up your grill, but feel free to prepare this dish on the stovetop if you prefer. Livestrong explains that pineapple is a nutrient-dense food, meaning it provides plenty of vitamins, minerals, and antioxidants and only contains a small amount of calories.
- ¼ teaspoon lime zest
- 2 limes, juiced
- 1 tablespoon honey
- 1 small shallot, chopped
- 1 jalapeño, chopped and seeds removed
- 1 garlic clove, chopped
- ½ cup olive oil
- ½ pineapple, diced and cored, juices reserved
- 1 tomato, diced
- ½ red onion, minced
- ½ small jalapeño, diced
- 1 tablespoon chopped cilantro leaves
- 1 lime, juiced
- Salt and pepper
- 4 bone-in, center-cut pork chop
Directions: For the marinade, blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours. For the salsa, mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld. Preheat grill to medium heat. Remove chops from marinade. Grill for 5 minutes per side for medium-rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.
6. Pineapple Upside-Down Cake
No dessert table should be without Betty Crocker’s Pineapple Upside-Down Cake. Caramelized brown sugar, pineapples, and a moist cake create a tantalizing treat that will satisfy your sweet tooth. Looking for the perfect dessert pairing? Serve this cake with Taste of Home’s Pineapple Ice Cream.
- ¼ cup butter or margarine
- ⅔ cup packed brown sugar
- 9 slices pineapple in juice, drained
- 9 maraschino cherries without stems, if desired
- 1⅓ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup shortening
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 egg
Directions: Heat oven to 350 degrees Fahrenheit. In a 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
7. Pineapple Coconut Cake
Craving something other than pineapple upside-down cake? Create Mr. Food Test Kitchen’s decadent dessert dish, which consists of pudding, pineapple, coconut, nuts, and whipped topping. The Pineapple Coconut Cake must chill for 8 hours prior to serving, so be sure to plan accordingly! The recipe yields 12 servings.
- 1 (3.4-ounce) package French vanilla instant pudding mix
- 1 (18.25-ounce) package white cake mix
- 1 (20-ounce) can crushed pineapple, well drained
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans or macadamia nuts, toasted
- 1 (8-ounce) container frozen whipped topping, thawed
Directions: Preheat oven to 350 degrees Fahrenheit. Prepare pudding according to package directions; chill 1 hour. Meanwhile, prepare cake mix according to package directions in a 9-by-13-inch baking pan. Cool completely in pan on a wire rack. Spread chilled pudding over cake. Spoon pineapple over pudding. Sprinkle with coconut and half of pecans. Spread with whipped topping and sprinkle with remaining half of pecans. Cover and chill 8 hours. Cut into squares.