Recipes tagged with « Pineapple »
Cast Iron Pineapple Upside-Down Cake
Cast iron skillet caramelized pineapple upside-down cake using box cake mix plus tweaks. Butter and brown sugar caramelized first, then pineapple plus cherries layered before batter. Slightly lowered oven temp, adjusted times. Swapped canned pineapple rings for fresh pineapple slices, maraschino cherries replaced with dried cherries rehydrated in bourbon. Juice diluted with coconut water. Batter mixed with melted ghee instead of butter for nuttier depth. Bake until golden edges and toothpick clean. Flips out glossy, caramel-coated pineapple topping intact. Store chilled, reheats well. Practical, time-tested caramelization method and heat control tips included.
Chunky Pineapple Cream Ice
Ice cream made without a custard base. Whipping cream folded into sweetened condensed milk and tropical fruit for texture and flavor. Uses chopped pineapple instead of mango. Added a pinch of cardamom powder for a warming twist. Folding technique keeps whipped cream light and airy. Freeze uncovered first to firm up layers, then top fruit pressed in before final covered freeze. Results in scoopable texture without ice crystals if whipped cream is stiff enough and folding is gentle. Substitute coconut milk for cream to lighten dairy load. Avoid overmixing or ice cream turns dense and icy. A reliable no-churn dessert for hot kitchens or no-ice-cream-maker days.
Grilled Pineapple and Donuts with Spiked Rum Syrup
Pineapple wedges charred over hot grill, soaked in a spiced rum syrup with a hint of chili and vanilla. Donut halves quickly grilled, slightly crisp outside, soft inside. Served with vanilla or coconut ice cream, sprinkled pistachio crunch. Syrup made with water and sugar boiled, infused with dark rum, crushed chili flakes, and scraped vanilla bean. Adjust grilling for caramelized fruit and toasty donuts. Garnish with nuts. Bold, tropical flavors, warm spice, and cool ice cream contrast.