Pineapple Express Recipes

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PINEAPPLE EXPRESS

With its understated, background fruit notes, Plantation Pineapple Rum Stiggins' Fancy can easily be used in a wide variety of classic cocktail recipes without upsetting the drink's balance. It makes a good old-fashioned, rum sour or El Presidente. The Pineapple Express, created by Freddie Sarkis of the Broken Shaker in Chicago, is simply a daiquiri with a split of pineapple rum and rhum agricole doing the work usually done by a white rum. The combination adds more richness and character to the drink, though you may not notice the pineapple until the second or third sip. That's a testimony to the subtlety of the cocktail.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 5



Pineapple Express image

Steps:

  • Combine the pineapple rum, rhum agricole, lime juice and simple syrup in a cocktail shaker three-quarters filled with ice. Shake vigorously for about 30 seconds. Strain into chilled coupe glass. Squeeze grapefruit twist over drink and discard.
  • Note: To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

1 1/2 ounces Plantation Pineapple Rum Stiggins' Fancy
3/4 ounce 100 proof rhum agricole, preferably Neisson
3/4 ounce fresh lime juice
1/2 ounce simple syrup (see note)
Grapefruit twist

PINEAPPLE EXPRESS

A fresh pineapple-ginger granita gives this rum drink its slushy texture; the granita is also delicious on its own as a dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 12h25m

Yield Makes 12 cups granita

Number Of Ingredients 7



Pineapple Express image

Steps:

  • In a food processor, pulse pineapple, ginger, coconut water, coconut oil, and honey until pureed. Pour into a 9-by-13-inch baking dish and freeze until completely set, about 12 hours. Scrape granita with the tines of a fork to break apart. For each drink, place 1 cup granita in an 8-ounce glass; pour 1/4 cup white rum on top. Garnish with a strip of pineapple core and serve.

6 cups chopped peeled fresh pineapple
2 tablespoons chopped peeled fresh ginger
2 cups coconut water
1 tablespoon coconut oil
1 tablespoon honey (preferably white)
1/4 cup white rum per drink
Strip of pineapple core, for garnish

PINEAPPLE EXPRESS CHICKEN

This easy weeknight meal has a tropical flair.. light a few tiki torches, play some Hawaiian music and pretend your at a Luau

Provided by GingerlyJ

Categories     Chicken Thigh & Leg

Time 20m

Yield 1 skillet, 4 serving(s)

Number Of Ingredients 9



Pineapple Express Chicken image

Steps:

  • sprinkle chicken with salt and curry powder.
  • i a large skillet, heat oil over high heat.
  • add chicken and quickly brown chicken on all sides.
  • reduce heat to medium high.
  • cook about 12 minutes or until no longer pink.
  • transferchicken to a plate and cover to keep warm.
  • for sauce, in skilletadd sweet pepper, cook for 3 minues.
  • add pineapple and cook for5 minutes or until browned.
  • add serrano pepper and cook for 1 mnute.
  • stir in coconut milk and brown sugar and heat through.

Nutrition Facts : Calories 341.4, Fat 13.7, SaturatedFat 2.7, Cholesterol 141.7, Sodium 441, Carbohydrate 20.3, Fiber 2.4, Sugar 15.6, Protein 34.5

1 1/2 lbs boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon curry powder
2 tablespoons olive oil
1 red bell pepper, cut into strips
1 pineapple, peeled, cored and cut into chinks
1 serrano pepper, thinly sliced
1/4 cup sweetened coconut milk
1 tablespoon brown sugar

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