I am currently in a love affair with my cast iron skillet, which is one of several reasons why this recipe for blackened chicken with pineapple salsa is in heavy rotation in my kitchen these days. First of all, I love the crispy, slightly charred taste of the chicken, which is flavored up with a mixture of sugar, spices and everything nice before it hits the piping hot skillet. And second, I love the heap of sweet pineapple salsa that you cover it with once it hits the place. Spicy, sweet and summery – this is definitely a winner, winner chicken dinner. Let’s make it!
If you dropped me on a desert island and told me I could have one and only one nibble type of thing for the rest of my life, I would pick BACON. But right after bacon, I would pick creamy, dreamy guacamole with its combo of silky avocado and tart lime juice and salt (which as far as I am concerned are the only things you need to make classic guac, thank you very much). But since I have staked my reputation of taking perfectly innocent classic recipes and messing with them, I decided to up the excitement in my kitchen, guacamole-wise, by adding in some pineapple and a little chopped red onion and you know what? You CAN teach old classic guacamole new tricks. Let’s make it!
This recipe for pineapple pork tacos came from my perverse love for all things summery and tropical in the middle of winter. (This also works in reverse, when I crave beef barley soup in the middle of July. At least I’m consistent!) Anyway, the good news is that unlike when I get a hankering for ripe local tomatoes in January, which is never going to happen, all the ingredients for pineapple pork tacos are just a trip to the supermarket away. And since this is made with pork tenderloin, which is the only cut of pork that I am reliably good friends with, it’s also quick. And scrumptious. Feel like some tropical supper tonight? Let’s make some!
This cool and easy pineapple shrimp gazpacho may just have ruined all other gazpachos for me, at least for the time being. One pineapple, one cucumber, some chopped shrimp, a few other things and about 10 minutes is all that stands between you and a sweet and spicy bowl of summer soup deliciousness. The first time I made this I couldn’t even wait for the chilling down in the fridge part…we proceeded right to the eating (and it’s pretty wonderful at room temperature too, I’m here to tell you!). The second time I exercised extreme patience and let it hang out in the fridge for a few hours first, and the only thing better than freshly made pineapple gazpacho is cold pineapple gazpacho. Let’s get to making it!
I would like to say that I came up with this deliciously dramatic dessert all on my own, but it’s a variation on the one we look forward to every time we visit our favorite bed and breakfast at the Jersey Shore. It’s a beautiful plateful of fresh fruit, aromatic mint with a scoop of sorbet on the top for good measure…all served up in a fresh pineapple shell. It’s the perfect breakfast, lunch or even dinner treat, and while I love it best at that B&B (and more on them below), it’s also something I make from time to time in my own kitchen, for both the good taste and the good memories. So speaking of those memories…
You gotta wonder what inspired the first guy to eat a pineapple what prompted him to try the pineapple in the first place. Because the outside of a pineapple is prickly and forbidding pretty much all over. But once you cut into a nice ripe pineapple and get that first whiff of sweet, tender pineapple deliciousness…I would like to find that guy and thank him. Or her. Because while canned pineapple is nice and convenient and all, I’m here to tell you that once you make that first slice, pineapples are very cooperative, and canned pineapple cannot hold a candle to fresh stuff. And…bonus points!…the pineapple shells make extremely fun boats to serve whatever you are serving. In this case, we will be making a super easy, super delicious sweet and sour shrimp. With, you know, pineapple!