Celebrate Summer with these refreshing pineapple ideas!
Chicken pineapple skewers
Cut 3 chicken breasts into 3cm chunks and marinate in 125ml teriyaki sauce for at least 10 minutes. Cut 1 red onion and ½ pineapple the same size as the chicken and thread onto skewers. Cook on a griddle pan on medium-high for about 4 minutes on each side, basting with teriyaki sauce until cooked. Season and scatter with coriander.
Pineapple tray cake
Mix together 500ml cake flour, 375ml sugar, 2 eggs, 5ml bicarbonate of soda, 5ml vanilla essence, pinch salt, 432g tin crushed pineapple (with the juice) and 250ml chopped pecan nuts. Pour into a greased 23cm x 32cm oven pan and bake at 180°C for about 35 minutes or until cooked. Cream together 120g soft butter, 230g cream cheese and 375ml icing sugar and spoon over the hot cake.
Take 2 pineapple slush
Cube 1 pineapple and freeze overnight. Blitz with 250ml coconut milk until creamy.
Slice a pineapple into paper-thin rings and pat dry. Place on a baking tray lined with baking paper and bake
at 110°C for about 1 hour, turning after 30 minutes, or until dry, but not coloured. Transfer each slice to a cupcake tray and leave to cool and set overnight.
Pineapple bacon bites
Cut a pineapple into 3cm chunks and wrap each chunk with half a piece of streaky bacon. Skewer with a toothpick. Sprinkle with brown sugar and bake at 200°C for about 20 minutes or until crisp.
Pineapple mousse pudding
Combine 432g tin crushed pineapple with the juice and 90g instant vanilla pudding. Fold in 250ml whipped cream.
Serve with Boudoir biscuits.
Blitz together 80ml rum, 180ml pineapple juice, 60ml coconut cream and 500ml ice until smooth. Serve garnished with a slice of pineapple and maraschino cherries on the rim of the glass.
Caramelised pineapple wedges
Cut a pineapple into 6 wedges. Sprinkle with sugar and dust with cayenne pepper. Cook over hot coals or a griddle pan for about 3 minutes or until caramelised.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART