Overstuffed Pineapple Boat

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Overstuffed Pineapple Boat! If you’re looking for the WOW-factor for the next social gathering, bookmark this recipe for a standing ovation. It’s that good! Not only does it satisfy the meat and seafood lover in all of us, it also has “healthy” written all over it. You gotta admit, the pineapple presentation is a show-stopper. And the best part is, with a little planning, anyone can pull it off.

OVERSTUFFED PINEAPPLE BOAT

Ingredients:

1 whole ripe pineapple

1 pound frozen cooked shrimp; thawed, tails removed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1/4 cup butter

1 cup instant rice, brown or white

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Instructions:

Cut pineapple lengthwise; cut around the inside, following the edge to create a “boat”. Do not pierce the underside. Cut the pineapple flesh into chunks. Scoop out and place in a bowl. Set pineapple aside. In a deep skillet, warm olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove sautéed shrimp and place on paper towel-lined plate. Melt butter in the same skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well. Gently fold in sautéed shrimp and pineapple chunks, to taste. Refrigerate leftover pineapple in a covered container. Fill pineapple boats. Serve on platters. Garnish with cilantro leaf.

Island Coconut Shrimp

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Island Coconut Shrimp! After making this popular seafood appetizer at home, I realized what a bargain it was to do it myself. No more puny orders of 4 or 5 shrimp to share like when we go to a restaurant. lol. I’m sure my husband appreciates that little detail. Every ingredient was already on hand in my kitchen, making it a breeze. If you’re a shrimp-lover, like I am, put this recipe in your file entitled, “My Favorites!”

ISLAND COCONUT SHRIMP

Ingredients:

1 pound frozen shrimp, thawed with tails on

1/3 cup coconut flour

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

2 eggs, beaten

1/2 cup Panko bread crumbs

1/2 cup shredded coconut, sweetened

Vegetable oil for frying

Jezebel Sauce for dipping*

Fresh Pineapple chunks

Instructions:

Combine coconut flour, sea salt, and cracked black pepper on a sheet of waxed paper. Set aside. In a shallow dish, beat the eggs until blended. Set aside. In a bowl, mix together Panko bread crumbs and shredded coconut. Set aside. Working one at a time, dust the shrimp with the flour mixture. Dip the flour-coated shrimp in the egg batter, then dredge it in the coconut mixture. Coat well. Place the shrimp on a platter. Repeat until all shrimp have been breaded. Using an iron skillet, add enough vegetable oil to cover the entire bottom of the pan. Heat oil on medium heat. Working in batches if 5-6 shrimp, fry the coconut shrimp 2 minutes per side until golden brown. Watch carefully. Remove shrimp and place on a paper towel-lined platter. Repeat until all shrimp have been fried. Serve on skewers with Jezebel Sauce* and pineapple chunks.

*Follow the link for this tasty Jezebel Sauce.

https://snapshotsincursive.com/2017/03/30

Grill Pan Pork Loins

What’s Cooking in Gail’s Kitchen? After the Holidays: Grill Pan Pork Loins! My latest kitchen essential is an enameled cast iron skinny grill that just happens to fit perfectly across two burners on my newly installed glass stovetop. As you can see, the vibrant red handles not only allow for attractive table service, but also make it easy to manage while cooking. Now I get that unique grilled taste all year long, no matter what the weather. The cast iron feature is the secret to even cooking. Plus, the nonstick finish makes cleanup a flash, in addition to enhanced seasoning qualities. I like the idea that foods, once grilled, show the little black grill marks. After all, it’s about the presentation, isn’t it? In addition, vegetables work out quite nicely. No more frustrating pieces falling through the grill grates. I can see you agree with me.

GRILL PAN PORK LOINS

Ingredients:

4 pork loins, boneless, and one-inch thick

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1/4 red onion, sliced

1 cup broccoli florets

1/3 cup pineapple chunks

4 fingerling potatoes, halved

Instructions:

Preheat the stovetop grill pan on medium heat setting. Brush lightly with olive oil. Sprinkle the pork loins with sea salt, black pepper, and garlic powder. Arrange on grill pan. Add red onion slices, broccoli florets, and pineapple chunks in a single layer. Pierce fingerling potatoes with a fork. Microwave on High setting for two minutes. Cut in half and add to grill pan. Cook pork loins until golden brown, about 7 minutes per side. Turn vegetables as needed to prevent scorching. When pork reaches 145° on a meat thermometer, transfer loins to a cutting board; tent with foil for 5 minutes. Turn stovetop setting to Off. Divide food into four portions. Serve warm.

Coconut Sprinkled Fruit Cups

What’s Cooking in Gail’s Kitchen? Table Food: Coconut Sprinkled Fruit Cups! Whether you choose to enhance a hearty breakfast, compliment a light lunch, or serve as a healthy dessert, fresh fruit is always a good idea. Take a moment to look in the fridge. Perhaps you see an apple, a bunch of green grapes, a ripe banana, or a few stragglers from a berry basket. Combine them together for a surprising and colorful addition to any meal. Sprinkle on some coconut flakes to jazz things up. Drizzle with maple syrup, wildflower honey, or agave nectar. Just a touch. Then, for a nice finish, sprinkle on cinnamon, nutmeg, or citrusy cardamom. Dessert-lovers may add a dollop of whipped cream. The choices are endless. When building a fruit salad, think color, flavor, and presentation. The results may surprise you.

COCONUT SPRINKLED FRUIT CUPS

Ingredients:

1 Cara Cara orange, divided into segments

1/2 cup pineapple, tidbits

2 tablespoons coconut, shredded

2 teaspoons agave nectar

1/8 teaspoon nutmeg, ground

Instructions:

Fill two fruit cups with orange segments and pineapple tidbits. Sprinkle shredded coconut over top. Drizzle with agave nectar. Garnish with ground nutmeg.

Ice Cream Grilled Pineapple

What’s Cooking in Gail’s Kitchen? Clean Eating: Ice Cream Grilled Pineapple! If you’ve decided it’s better to unplug with a “staycation” this year, there’s no need to give up guilty pleasures. Minimizing expenses with less stress is smart living. Take advantage of the leisure activities and points of interest in your own community. When was the last time you popped in to the local Welcome Center or Chamber of Commerce? You may see things through a fresh pair of eyes. Others do. Make a tropical dessert that will transport you to your very own private island. Dress it up with colorful parasol party picks.

ICE CREAM GRILLED PINEAPPLE

Ingredients:

1 cup brown sugar

1/2 teaspoon cinnamon

4-6 fresh pineapple rings

Vanilla Bean Ice Cream

Maraschino Cherry, for garnish

Instructions:

Preheat a gas grill to medium-high temperature. Combine brown sugar and cinnamon in a shallow dish. Mix well. Rub both sides of pineapple rings with brown sugar mixture. Transfer to a large baking dish for 10 minutes. Using a heat-proof brush, lightly grease the grill with vegetable oil. Place pineapple slices directly on grill, leaving space between fruit slices. Cook 1-2 minutes per side to sear the pineapple rings. You should see grill marks. The pineapple will turn a golden yellow. Remove from grill. Allow pineapple rings to cool before adding a scoop of vanilla bean ice cream. Garnish with maraschino cherry. Serve immediately.

Exotic Pineapple Pork Loin

What’s Cooking in Gail’s Kitchen? Talking Points: Exotic Pineapple Pork Loin! If you’re not a fan of pineapple, allow me to offer some reasons to give it another try. You know that bloated feeling you can get after a meal…even three hours later? Well, pineapple is actually your friend in speeding up the natural digestion of foods. It helps to break down proteins, which in turn eases that uncomfortable feeling that may keep you up at night. By pairing pineapple with pork, which is high in protein, your increased metabolism will thank you. With that being said, let’s “Dig In” for an appetizing main course.

EXOTIC PINEAPPLE PORK LOIN

Ingredients:

2.5 pounds pork loin

1 can pineapple rings, cut in half, juices reserved

2 cups prepared barbecue sauce

1 green pepper, chopped

1 jalapeño, seeds removed, minced

3 cloves garlic, minced

1/4 cup red onion, finely chopped

Instructions:

Preheat oven to 450°. Place pork loin on a cutting board. Make parallel incisions along the length of the meat without cutting all the way through. Carefully transfer the pork loin to a baking pan. Fill each slot with a pineapple ring half. Combine barbecue sauce and reserved pineapple juice in a bowl. Add chopped green pepper, minced jalapeño, minced garlic, and chopped red onions. Stir to combine. Pour sauce over pork loin. Bake for 10 minutes, then reduce oven temperature to 350°. Bake 50 minutes longer, or until done. Test the internal temperature with a meat thermometer. It should read 160° when done. Remove from oven and serve immediately.

Seasoned Shrimp Pineapple Pupus

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Seasoned Shrimp Pineapple Pupus! If you’ve ever needed a simple appetizer that will elevate an evening, think shrimp. By adding fresh ingredients, it definitely kicks things up a notch. When people cram into the kitchen to watch, assign them a minor task such as chopping fruit into chunks or snipping cilantro into small sprigs. Real conversations happen in the kitchen. Everyone benefits and memories are created. After all, being involved is natural and welcoming. It’s how we all stay connected.

SEASONED SHRIMP PINEAPPLE PUPUS

Ingredients:

1/2 cup papaya, cut into chunks

1/2 cup pineapple, cut into chunks

12 jumbo frozen shrimp, precooked and thawed

1 tablespoon olive oil

1/2 teaspoon seasoned salt

1/2 teaspoon oregano

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Fresh cilantro

Instructions:

Arrange papaya chunks on a decorative platter. Set aside. Spray a skillet with nonstick oil. Heat pan on medium-high heat. When the skillet is hot, arrange pineapple chunks in a single layer. They will sizzle and char. Flip over to darken both sides. Remove and add to the platter. Warm olive oil in the same skillet. Layer shrimp without overlapping. Sprinkle with half the seasoned salt, oregano, garlic powder, and red pepper flakes. Slightly sear, then flip over. Sprinkle with remaining seasoning. When shrimp is golden brown, transfer to the pupu platter. Garnish with fresh cilantro.

Yogurt Tropical Breeze

What’s Cooking in Gail’s Kitchen? Something to Savor: Yogurt Tropical Breeze! Breakfast never tasted so good. Elevate an ordinary yogurt serving to something extraordinary by switching to tropical fruits like juicy ripe pineapple and buttery sweet papaya. Instead of granola, sprinkle on toasted coconut for a refreshing taste that will transport you like a summer breeze on a tropical island.

YOGURT TROPICAL BREEZE

Ingredients:

16 ounces Greek yogurt

15.25 ounce can tropical mixed fruit; pineapple, red and yellow papaya*

1 small seedless orange, separated into segments

3 strawberries, sliced

2-3 tablespoons toasted coconut

Fresh mint for garnish

Instructions:

Drain fruit, save reserve juice for later. Divide Greek yogurt into serving dishes. Add topical fruit, orange segments, and strawberry slices. Sprinkle with toasted coconut. Garnish with sprig of fresh mint.

*Kroger brand Tropical Mixed Fruit in fruit nectar, 15.25 oz can. I receive no recompense for recommending this product.