The ever popular pineapple

Today it’s pineapple. Think of it as the friendly fruit. In the Caribbean West Indies, pineapples dangling in doorways have long been a sign of welcome. Using this exotic fruit as a symbol of hospitality spread to Europe and parts of the United States, where its familiar shape often is found on gateposts, in doorways, on tableware and jewelry. Pineapple is among the most popular of all tropical fruits. Come spring, fresh pineapples appear in greater numbers in our supermarkets, although they’re available all year round as are most of our fruits and veggies. We are quite blessed, aren’t we?

Unlike most fruits, a pineapple does not continue to ripen or sweeten after it is picked because it has no starch to convert into sugar. You can store the whole fruit in a cool room temperature for three to four days, but it is best to store it in the fridge. A medium pineapple weighs about three pounds and gives us about three cups of peeled, cut up fruit. Go ahead, dig in! One cup contains only about 50 calories. And so...pineapple recipes. This is a colorful salad with all the makings available in our produce department.

TANGY POPPY SEED FRUIT SALAD
1-20 oz. can pineapple chunks, drained, save 1/4 c. juice
1 orange, peeled and sectioned
1 kiwi fruit, peeled, halved and sliced
1 c. red or green grapes
1 c. quartered strawberries

Dressing:
1/4 t. grated lime peel
2 T. lime juice
1 T. honey
1 t. poppy seeds
Combine all salad ingredients in a large bowl. Combine dressing ingredients in a small bowl; mix well. Pour over fruit, gently folding in. Chill two hours. Serves six.

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HONEY-GLAZED CHICKEN TERIYAKI
1-20 oz can pineapple chunks
3 T. honey
1-1/2 t. lite soy sauce
1/4 t. garlic powder
5 boneless skinless chicken breasts

Drain pineapple; save 1 T. juice. In a small bowl, combine the 1 T. juice, honey, soy sauce and garlic powder; set aside. Put chicken in single layer in a foil lined 9x13’ baking pan. Spoon pineapple chunks over chicken. Pour sauce over chicken and pineapple. Bake at 400 degrees for 20-25 minutes or until no longer pink in the center. Transfer chicken to serving platter; spoon sauce over chicken. Makes five servings.

Note: I use non-stick foil to line the pan... no sticking of chicken or sauce

Bread pudding is a dessert that takes me back a number of years, and perhaps you too. Try it prepared this way.

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PINEAPPLE BREAD PUDDING
1/2 c. butter or margarine
1 c. sugar
1/2 t. cinnamon
4 eggs
2-8 oz. cans crushed pineapple, well drained
3 slices day old bread, cut in 1/2 inch cubes (2 c.)

In a large mixing bowl, beat first three ingredients on medium speed for one minute, scraping bowl constantly. Beat in eggs; scraping bowl occasionally. Beat on high speed until mixture is light and fluffy, two minutes. Fold in last three ingredients. Pour into greased 1-1/2 quart casserole. Bake at 325 degrees for 40-45 minutes or until knife inserted in center comes out clean. Makes four to six servings.

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PINEAPPLE AMBROSIA
1-20 oz. can pineapple chunks, undrained
1-11 oz. can mandarin oranges, drained
1 medium banana, sliced
1-1/2 c. red grapes
1/2 c. mini marshmallows
1-6 oz. container vanilla lowfat yogurt
1/4 c. flaked coconut

In a medium bowl, combine first five ingredients. Fold in yogurt; sprinkle with coconut. Refrigerate one hour. Makes four to six servings.

Thought for the Day: The hardest thing about spelling banana is knowing when to stop.