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Pineapple. Think of it as the friendly fruit. Pineapples have long been a sign of welcome. Using the exotic fruit as a symbol of hospitality spread to Europe and parts of the United States. Its familiar shape is often found on gateposts, in doorways, or on tableware. I can attest to this as I have a set of silverware that has the pineapple imprinted on it. I had no idea there was a meaning to the design. I only use it when we entertain... a sign of hospitality I guess. Perhaps I don’t use it very often because I have to polish silverware before setting the table.

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GRILLED CITRUS CHICKEN
1/2 c. of your favorite barbecue sauce
1 t. grated orange peel
1 t. grated fresh ginger or 1/4 t. powdered ginger
5 boneless, skinless chicken breasts
1-20 oz. can pineapple slices, drained

Stir together first three ingredients in a small bowl; set aside. Grill chicken breasts 10 minutes, brushing with half of the sauce. Turn chicken over, add pineapple slice to grill. Brush chicken and pineapple with rest of sauce. Continue grilling eight minutes or until chicken is no longer pink in center and slices are lightly browned. Check pineapple so it doesn’t get too brown. Serve with brown or white rice. Makes five servings.

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PINEAPPLE 
BUTTERSCOTCH BARS
2-1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. butter or margarine, softened
1 c. packed brown sugar
1/2 c. white sugar
3 eggs
1 t. vanilla
1-20 oz. can crushed pineapple, well drained
1 c. butterscotch chips
1/2 c. chopped nuts
Cooking spray

In a small bowl, combine flour, baking powder and salt, set aside. Beat together butter and sugars in medium bowl until creamy. Add eggs, vanilla and pineapple, beat until blended. With a large spoon, stir in flour mixture, chips and nuts until blended. Turn into a 9x13 inch baking pan sprayed with cooking spray.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely; dust bars with powdered sugar if you wish. Makes 24 bars.

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PINEAPPLE NUT BREAD
3/4 c. sugar
3 T. butter
2 eggs
1 c. crushed pineapple, undrained
3/4 c. chopped walnuts or pecans
1-1/2 c. flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
Topping:
2 T. sugar
1/2 t. cinnamon
In a medium bowl, cream sugar and butter. Add eggs, one at a time. Add pineapple and nuts. In a bowl, combine flour, baking powder, baking soda and salt, mix well. Stir into pineapple mixture, one half at a time, don’t beat with an electric beater. Turn into a greased or sprayed 9x5 inch loaf pan. Combine sugar and cinnamon; sprinkle over batter. Bake at 350 degrees 60-70 minutes or until a tooth pick inserted in center comes out clean. Makes 16 slices.

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I have made this sandwich many times. This is a good sandwich to serve at a backyard barbecue and is easily doubled if there are eight people.

GRILLED PINEAPPLE GLAZED CHICKEN SANDWICH
Marinade:
1 T. brown sugar
1/4 t. ginger
1 T. soy sauce
1-8 oz. can pineapple rings, drained, save the juice
4 skinless, boneless chicken breasts
4 kaiser rolls or large hamburger buns
1/3 c. Thousand Island or Russian salad dressing

In a small bowl, combine brown sugar, ginger, soy sauce and pineapple juice; mix well. Transfer marinade to shallow dish. Put chicken in marinade, turning to coat both sides. Cover; put in fridge for 30 minutes. Drain chicken, saving marinade. Grill chicken 8-10 minutes or until chicken is fork tender and juice runs clear, turning once and brushing with marinade. The last two minutes of cooking time, put pineapple slices on grill, brush with marinade. Cut rolls in half. On bottom half of each roll, layer spinach or lettuce, chicken, pineapple ring and additional spinach leaves. Spread dressing on top half of each bun. Serve with a mixed greens salad, a bowl of fresh fruit. Skip dessert!

Thought for the Day: Don’t be afraid to take big steps. You can’t cross a chasm in two small steps.

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