pineapple recipe

Homemade Pineapple Sorbet

Pineapple Sorbet

Sorbet can be the perfect ending for almost any meal. I was making dinner for a couple of friends and wanted something light for dessert. I had this pineapple and knew right away I wanted to make a sorbet.

You can use pretty much any fruit to make sorbet. Pineapple is one of my favorites.  The ingredients are fruit and sweetener. After that, extras like fruit juices, extracts, herbs and spices are up to you. Keep it simple, or spice it up, to suit your mood. I often add fresh herbs to my sorbet. Mint is the obvious choice, but I have also added basil, lavender and pineapple sage.

Keep in mind that once frozen, the mixture will taste less sweet. Sweeten to taste, but allow for that change in flavor. If it isn’t sweet enough for you once it is frozen, you can add a little honey when processing it. You can also serve it topped with a fruit syrup for extra sweetness, if desired.

Pineapple Sorbet

1 pineapple

½ c. sugar- or a little more to suit your taste

1 T. lemon juice


Wash pineapple, remove rind and core. Chunk up the flesh of the pineapple and puree in a food processor until smooth. Place pineapple puree in a bowl and sweeten to taste. I had a really ripe, sweet pineapple, so I used about ½ cup of sugar. You might want more, or less, according to your own taste. Once frozen, the sorbet will taste less sweet- so make sure to sweeten it enough. You can also sweeten with honey. Stir in the lemon juice, too. Place in a container with a lid and place in freezer.


Once the mixture is frozen- remove from the freezer, let soften a little bit- just a few minutes. Use a spoon or fork to break off chunks of the sorbet. Place in a food processor and puree until smooth. Mixture should start to look creamy. I have had the most success using a smaller processor and doing this in batches, but do what works for you. Return to freezer until ready to serve.

Note: You can repeat the process of processing another time or two. Each time the frozen sorbet is reprocessed, it will get a little smoother. I only processed this pineapple sorbet one time- after it was frozen. The texture was delightful and my guests loved it.

Yield: You should get about a quart of sorbet.

Canning Pineapple

Canned Pineapple

Canned Pineapple

In a canning class a few weeks ago I shared some home canned pineapple with the students. I had promised to share the recipe. It is really simple to do and a great way to take advantage of a good sale. I found pineapples on sale for a dollar and grabbed quite a few. I canned them in juice although you can use a light sugar syrup, if you prefer. I think they look and taste great. Here is the recipe.






Canning Pineapple 

Wash pineapple. Peel and remove eyes and tough fiber. Slice or cube. Pineapple
may be packed in water, apple juice, white grape juice, or in very light, light, or medium syrup.  In a large saucepan, add pineapple to syrup, water, or juice, and simmer 10
minutes. Fill hot jars with hot pieces and cooking liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace. Wipe rime with dampened paper towel and apply lids and bands. Process in a boiling water bath. Pints 15 minutes, quarts 20 minutes.

Altitude adjustment- 1,001-6,000 ft. pints 20 minutes, above 6.000 ft. 25 minutes. Quarts 1,001-3,000 ft. 25 minutes, 3,001-6,000 ft. 30 minutes. Above 6,000 ft. 35 minutes.

Source. NCHFP

Pineapple Glazed Chicken

Grilled Pineapple Chicken

Grilled Pineapple Chicken

I found myself with an open can of crushed pineapple and I didn’t want to waste it. I have a number of baked dishes where I could have used it but I decided to go with a savory dish instead. I was getting together with friends to grill some chicken and ribs so I ended up making a glaze for the chicken with the pineapple.  We marinaded the chicken in about half of the sauce and brushed the rest on while it was cooking. It added just the right amount of sweetness without overpowering the meat.  Here is the recipe.




Pineapple Glaze

2 T. oil

 1 medium onion, minced

1 can ( 20  oz.)  crushed pineapple, undrained

1/2 c. apple cider vinegar

1/2 c. sugar

1 T. hot sauce

2 t. minced garlic

1 t. ginger

1 t. sesame oil

1 t. salt, or to taste

1/2 t. white pepper

In skillet saute onion in oil until golden brown. Add remaining ingredients and simmer until thickened, about 10-15  minutes. Adjust seasonings. Use as a sauce or glaze for meats.

Pineapple Glazed Chicken Wings

Pineapple Glazed Chicken Wings

Pineapple Glazed Chicken Wings

I have been using what is in my freezer and pantry fro some time now. Had company for dinner the other night and I came up with this dish, using what I had on hand. I used some chicken wings I had in the freezer and used a jar of pineapple chunks I had canned. You could easily use a can of pineapple chunks from the store or even fresh pineapple cut up. The dinner was a big hit so I thought I’d share the recipe with you.

Pineapple Glazed Chicken Wings

12 chicken wings

1 medium onion, chopped

1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.

salt and pepper


1/2 c. apple cider vinegar

1/2 c. sugar

3 T. ketchup

3 T. sherry

2 T. soy sauce

1 t. minced garlic

1 t. red pepper flakes

reserved pineapple juice

3 T. cornstarch

Preheat oven to 400 degrees.  Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 30 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce  ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Serve over hot rice or pasta, if desired. Serves 3-4.

Polynesian Cole Slaw

Polynesian Cole Slaw

Polynesian Cole Slaw

I got this recipe from a friend many years ago. We made it in class the other night. It’s a nice variation on a salad I enjoy a lot of different ways. The crunch of the cabbage goes well with the sweetness of the fruit. Since cabbage is on sale everywhere lately I thought I would share the recipe with you.


    Polynesian Cole Slaw

4 c. shredded cabbage

1 (11oz.) can mandarin oranges, drained or 2 mandarin oranges, peeled and separated

1 (8 oz.) can pineapple tidbits, drained, reserving 2 T. of the juice

1/4 c. mayonnaise

1/2  t. fresh grated ginger

1/4 t. each nutmeg and white pepper

Combine cabbage with fruit and set aside. Combine remaining ingredients including reserved juice to make dressing and pour over cabbage mixture, tossing gently to coat. Chill several hours or overnight before serving. Serves 8.


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