International Pineapple Day recipes

Pineapple and prawn BBQ kebabs with lemon & mint yoghurt

Ingredients

• 12 green king prawns, peeled and deveined
• 1 pineapple, diced
• 250g halloumi, roughly chopped
• 1 red capsicum, cut into 3cm pieces
• 1 Spanish onion, roughly chopped
• 300ml natural yoghurt
• 1 handful of fresh mint
• 1 clove of garlic
• 1 lemon, rind and juice

Method

1. Thread a prawn, a piece of red capsicum, a piece of Spanish onion, a piece of halloumi, and a piece of pineapple onto a skewer, with the prawn in the middle. Repeat to create a colourful kebab.
2. BBQ until prawns are cooked through and the other ingredients are ever so slightly charred.
3. Combine natural Greek yoghurt, 1 clove of crushed garlic, lemon rind and chopped mint. Drizzle on top of the skewers.

Pizza minute

Ingredients

• ½ cup tomato paste
• ½ pineapple, chopped
• 1 small Spanish onion, sliced 
• 1 lime 
• 100 gr castor sugar
• 1 chilli
• 1 teaspoon mustard seeds
• 1 pinch saffron
• 1/4 bunch coriander, chopped
• 150g shaved lean ham/prosciutto 
• Asparagus
• ½ bag baby spinach
• 1/3 cup feta
• 1/3 cup mozzarella cheese
• Lebanese bread

Method

1. Start saffron syrup on medium heat adding sugar, water and saffron, cook to obtain a caramel. Add mustard seeds, chopped chilli, diced pineapple, lime juice and rind, cook for a further 5 minutes. Add chopped coriander and reserve to the side until cool.
2. Spread the tomato paste on the flat Lebanese bread and sprinkle over all the ingredients.
3. Bake the base in the oven for 5 mins at 180°C.
4. Top with pineapple chutney and serve.

Pineapple coconut crumble

Ingredients

• 1 pineapple, chopped
• 1/2 cup shredded coconut
• 1/4 cup plain flour
• 1/4 cup rolled oats (optional)
• 2 tbsp coconut oil (alternatively use 3 tbsp butter)
• 1/2 cup brown sugar
• 1/4 cup macadamias, roughly chopped
• Natural yoghurt to serve

Method

1. Preheat the oven to 180°C.
2. Heat a large non-stick frying pan over a medium heat, add half of the brown sugar, cook for 2 minutes or until the sugar starts to melt and caramelise. Add the pineapple, cook until golden and tender, stirring occasionally. Set aside.
3. To make the crumble, rub the coconut oil into the  flour and the shredded coconut in a mixing bowl until crumbly. Mix through the remaining brown sugar, oats and macadamias.
4. Place the cooked pineapple into a baking dish and top with the crumble mixture. Bake in the oven for 30 minutes until golden brown on top.
5. Serve the crumble with yoghurt or ice cream.