Pineapple Boats A Comin Recipes

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FESTIVE PINEAPPLE BOAT

"My fondest childhood memories are centered in the kitchen with my mother," recounts Susan Phelan of Tallahassee, Florida. Reminiscent of one her mother taught her, this recipe is one she relishes sharing with her family.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 9



Festive Pineapple Boat image

Steps:

  • Stand pineapple up and cut about a third off of one side, leaving the top attached. Remove fruit from the piece cut off and discard outer peel. Remove fruit from the remaining pineapple, leaving a 1/2-in. shell intact. Cut pineapple into bite-size pieces; toss with bananas and kiwi. Spoon into "boat". , Combine brown sugar, pecans, cinnamon and nutmeg; sprinkle over fruit. Sprinkle with coconut. Garnish with strawberries if desired. Serve immediately.

Nutrition Facts :

1 large fresh ripe pineapple
2 medium firm bananas, sliced
2 kiwifruit, peeled and sliced
1/4 cup packed brown sugar
3 tablespoons coarsely chopped pecans
Dash ground cinnamon
Dash ground nutmeg
3 tablespoons sweetened shredded coconut
Fresh strawberries, optional

PINEAPPLE BOAT SHRIMP WITH FRUIT SALSA

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20



Pineapple Boat Shrimp with Fruit Salsa image

Steps:

  • In a resealable plastic bag, add the shrimp, 3 tablespoons soy sauce, the lemongrass, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes.
  • In a large saute pan over high heat, heat the peanut oil and add half the shrimp mixture. Saute for 3 to 4 minutes and remove. Repeat for second batch of shrimp, adding additional oil, if necessary.
  • Add in the red bell peppers and the onions and saute for 3 minutes, then add the jalapeno, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce and add the shrimp back into the saute pan. Heat until warmed through. Transfer to a serving platter and serve with the Fruit Salsa.
  • In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and red pepper flakes. Stir in the pineapple, the onions, red bell pepper and apricots. Cover and refrigerate for at least 30 minutes before serving.

2 pounds (21/25 count) shrimp, cleaned and deveined
1/3 cup soy sauce
1 tablespoon minced lemongrass
2 tablespoons minced ginger
2 tablespoons cornstarch
2 tablespoons peanut oil
2 cups diced red bell pepper
2 cups diced yellow onion
1 tablespoon minced jalapeno
1 tablespoon minced garlic
Fruit Salsa, recipe follows
1 tablespoon minced fresh mint leaves
1 teaspoon seeded and finely diced serrano pepper
1 tablespoon minced ginger
1/4 cup rice vinegar
1 pinch red pepper flakes
1 whole ripe pineapple, cut in 1/2 lengthwise and flesh removed (making 2 'boats'), core removed and fruit diced
3/4 cup small dice red onion
1 cup small dice red bell pepper
1 (15-ounce) can apricots, drained and diced

PINEAPPLE BOAT WITH FLUFFY FRUIT DIP

At the root of this appetizer is a boatload of sweet, citrusy flavor. Children find the carved pineapple appealing and will be eager to dig into the delicious dip inside with fresh-cut chunks of summer fruit. Adults also find the fruit dip delightful. I often treat myself to a batch when melons are in season. -Katie Adams, Red Oak, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 cups dip.

Number Of Ingredients 11



Pineapple Boat with Fluffy Fruit Dip image

Steps:

  • In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. , In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. , Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks. , Fill shell with dip. Sprinkle with and orange and lemon zest if desired. Serve with pineapple chunks and other fruit.

Nutrition Facts :

1/2 cup sugar
1 large egg, beaten
2 tablespoons orange juice
2 tablespoons grated orange zest
2 teaspoons lemon juice
2 teaspoons grated lemon zest
3 ounces cream cheese, softened
1 carton (12 ounces) frozen whipped topping, thawed
1 large ripe pineapple
Additional orange and lemon zest, optional
Assorted fresh fruit

FRUIT SALAD IN A PINEAPPLE BOAT

A sweet, summery treat that looks as good as it tastes! No one, young or old, will be able to resist this healthy fruit salad. Amy Short, Lesage, WV

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 10 servings (1-1/3 cups sauce).

Number Of Ingredients 12



Fruit Salad in a Pineapple Boat image

Steps:

  • Stand pineapple upright; vertically cut about a third from 1 side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell., Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell., In a small bowl, combine the sauce ingredients. Serve with fruit.

Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

1 fresh pineapple
2 cups cubed cantaloupe
1 cup halved fresh strawberries
1 cup fresh blueberries
1 tablespoon lime juice
SAUCE:
1 cup fresh strawberries, mashed
1 cup reduced-fat plain yogurt
2 tablespoons honey
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
1/2 teaspoon vanilla extract

FRIED RICE PINEAPPLE BOAT

Do you love pineapple and ham on pizza? This fried rice has that same sweet-and-salty flavor, plus it's served in a clever pineapple boat. Grab and fork and share with your family.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13



Fried Rice Pineapple Boat image

Steps:

  • Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel. Locate the core in the center: cut it out on an angle on either side (it will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares. Use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half, but reserve the pieces of fruit for another use.
  • Whisk together the eggs and a small pinch of salt in a small bowl. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them run freely until they cover most of the bottom. Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. Roll up into a cylinder and transfer to a cutting board. Cut into thin spiral slices.
  • Return the skillet to high heat and add 2 tablespoons oil. Once the oil just begins to smoke, add the ham, sugar, garlic, ginger, scallion whites and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes. Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes. Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 teaspoons oil and salt to taste.
  • Fill each pineapple half with the fried rice. Sprinkle with the remaining peanuts and scallion greens.

Nutrition Facts : Calories 480, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 870 milligrams, Carbohydrate 68 grams, Fiber 4 grams, Protein 18 grams, Sugar 15 grams

1 large pineapple (about 4 1/2 pounds)
2 large eggs
Kosher salt
3 tablespoons toasted sesame oil
One 5-ounce piece deli ham, diced
1/2 teaspoon sugar
3 cloves garlic, finely chopped
One 1-inch piece ginger, finely chopped
1 bunch scallions, sliced, white and green parts separated
3 tablespoons plus 1 teaspoon low-sodium soy sauce
3 cups leftover cooked white rice
1 bell pepper, diced
1/4 cup roasted unsalted peanuts, chopped

PINEAPPLE BOATS

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 2



Pineapple Boats image

Steps:

  • Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.

Splash of rum, optional
1 pineapple

PINEAPPLE BOAT'S A-COMIN'

What a great presentation this makes! Pineapple boats filled with a medley of rice and vegetables with a yummy sauce, topped with roasted peanuts! Adapted from The Nut Gourmet by Zed Allen.

Provided by Sharon123

Categories     Pineapple

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15



Pineapple Boat's A-Comin' image

Steps:

  • Preheat oven to 375°F Have ready a large baking sheet and an 8" square baking dish.
  • Wash the pineapple. With a sharp knife, cut the pineapple in half lengthwise, cutting through the green tops as well. Using a curved, serrated grapefruit knife, remove the pineapple flesh, leaving a 1/2" shell.
  • Chop the pineapple flesh into 1" chunks and put them into a bowl. Set the chunks and pineapple shells aside.
  • Coarsely chop the broccoli crown and place it into a large bowl along with the asparagus, red bell pepper, whole peanuts, jalapeno chile, garlic and ginger.
  • Heat the water and 1 teaspoons of the vegetable oil in a large, deep skillet. Add the vegetable mixture and cook, stirring over high heat for about 3 minutes. Move to a bowl.
  • Add the rice to the skillet and moisten it with the rice vinegar, soy sauce, and remaining 1 tbsp oil. Add a little water if the mixture seems too dry.
  • Add the pineapple chunks, vegetables, and chopped green onions and mix well. Adjust the seasoning by adding more rice vinegar and soy sauce, if needed.
  • Stuff the mixture into the pineapple shells and place them on the baking sheet. Put any remaining stuffing into the 8" baking dish. Top the pineapple and stuffing mixture with the chopped peanuts.
  • Cover the pineapple boats with foil, shiny side down. Bake for 20-25 minutes. Take out of the oven and cut each pineapple section in half. Enjoy!

Nutrition Facts : Calories 804.1, Fat 19.1, SaturatedFat 2.9, Sodium 326.8, Carbohydrate 142, Fiber 14.4, Sugar 17, Protein 23.4

1 large ripe pineapple (3-4 pounds)
1 broccoli, crown
1/2 lb asparagus, cut into 1-inch pieces, about 2 cups (or green beans or zucchini)
1/2 red bell pepper, diced
1/3 cup whole peanuts (raw or roasted)
1/2-1 jalapeno pepper
2 garlic cloves, minced
1 inch piece fresh ginger, peeled, grated
1/4 cup water
2 teaspoons vegetable oil
3 cups short grain brown rice, cooked
1 -2 tablespoon rice vinegar
1 -2 tablespoon soy sauce
2 large green onions, chopped
1/3 cup unsalted dry roasted peanuts, coarsely chopped

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