Posted on Thursday, March 27th, 2014 at 2:17 pm.
1 bottle (750 ml.) sake
1 cup sliced peeled fresh pineapple
cup sliced peeled, pitted firm-ripe mango
In a 4- to 6-cup widemouthed jar, combine sake and pineapple or mango. Cover and chill until sake has a subtle fruit flavor, about 5 days. Lift out fruit with a slotted spoon and discard. Serve cold–the sooner, the better. Leftover sake (without fruit) will keep up to 1 week when stored airtight in the refrigerator.
Posted on Friday, March 21st, 2014 at 9:34 am.
2 cups unsweetened pineapple juice
1 cup (8 ounces) vanilla yogurt
1 can (6 ounces) frozen orange juice concentrate, thawed
2 small ripe bananas, cut into chunks
1/2 cup frozen unsweetened strawberries
1 drop coconut extract, optional
In a blender, combine all ingredients; cover and process on high until smooth.
Pour into chilled glasses; serve immediately.
Posted on Wednesday, March 19th, 2014 at 2:29 pm.
Servings: 6 (serving size: about 3/4 cup)
5 peeled kiwifruit, divided
3 cups ice
1/4 cup light rum
1/4 cup Midori (melon-flavored liqueur)
3 tablespoons Cream of Coconut
1 (8-ounce) can crushed pineapple in juice, undrained
Cut 4 kiwifruit into quarters, and place in a blender. Set remaining kiwifruit aside.
Add ice and remaining ingredients to blender; process until smooth.
Strain mixture through a sieve into a pitcher; discard seeds. Divide evenly among 6 glasses. Cut remaining kiwifruit into 6 slices; garnish each glass with 1 kiwifruit slice.
Posted on Wednesday, March 12th, 2014 at 4:45 am.
Servings: 3 (serving size: about 1 1/2 cups)
2 cups vanilla low-fat yogurt
1 cup canned crushed pineapple in juice, undrained
1/4 cup light coconut milk
1/8 to 1/4 teaspoon bottled ground fresh ginger (such as Spice World)
6 ice cubes
Combine all ingredients in a blender; process until well blended.
Posted on Wednesday, March 5th, 2014 at 6:47 am.
The marinade is made-up of crushed pineapple, lemon soda, soy sauce, some seasonings, and spices.
Pineapple Fried Chicken
3 lbs. whole chicken, cut into serving pieces
1 20 oz. can crushed pineapple
1 cup lemon soda (Sprite or 7-Up)
1 tablespoon dark soy sauce
3 teaspoons salt
1 teaspoon ground black pepper
2 large eggs, beaten
1 cup all-purpose flour
1 teaspoon garlic powder
2 cups cooking oil
Additional salt and pepper for rubbing
In a large container, combine crushed pineapple, lemon soda, soy sauce, 3 tsp. salt, 1 tsp. ground black pepper. Stir.
Add the chicken pieces in the mixture. Marinate overnight. Make sure to place the container in the fridge while marinating.
Combine the flour and garlic powder. Set aside.
Separate the chicken from the marinade. Let excess liquid drip.
Heat the cooking oil in a frying pan.
Rub some salt and pepper over the chicken pieces and then dip each piece in the egg mixture. Dredge the egg coated chicken in the flour mixture.
Fry each chicken piece in low to medium heat for about 8 to 12 minutes per side. You can add more time depending on the thickness of the chicken.
Remove the cooked chicken pieces from the pan. Arrange in a plate lined with paper towels.
Serve with your favorite dip. Share and enjoy!