Recipes

• Pina Colada Fruit Salad

  In serving bowl, combine first six ingredients. In a small bowl whisk remaining ingredients, pour over fruit and toss to coat.

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  Glazed Chicken Breasts with Pineapple Preserves

  Pound the chicken gently to thin evenly. Sprinkle with salt, pepper and flour. Heat oil in a large skillet over medium heat.

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  Pineapple Glazed Salmon

  For glaze, in small pan combine balsamic, water, soy sauce, brown sugar, cornstarch, oil and red pepper. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes on low heat.

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  Pineapple Balsamic Vinegar Martini

  In a shaker add vodka, triple sec, pineapple juice, and sweet-n-sour over ice and shake well. Strain into a martini glass then add balsamic vinegar. Garnish with fresh pineapple wedge.

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  Tossed Greens with Pineapple, Apple and Feta Cheese

  Whisk together water, balsamic, mustard, garlic, salt and pepper in a small bowl; set aside. In a large bowl, combine greens, apples, pineapple, onion and cheese. Pour dressing over the fruit and vegetables and toss gently to coat. Serve immediately.

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  Pineapple Glazed Salmon

  For glaze, in small pan combine balsamic, water, soy sauce, brown sugar, cornstarch, oil and red pepper. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes on low heat. Preheat broiler, line baking sheet with foil and coat with nonstick spray. Place fillets skin side down on sheet. Drizzle salmon with a few tablespoons glaze; sprinkle with pepper. Broil 4” from heat for 10-12 minutes until fish flakes easily when tested. Drizzle with remaining glaze.

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  Grilled Pineapple with Mascarpone Cream

  Preheat grill for medium heat and lightly oil grates. Place the hazelnuts in a small pan over medium heat. Roast about 3 minutes. Remove from heat and set aside. Mix the lemon juice, zest, mascarpone cheese and balsamic in a bowl until well combined. Grill the pineapple on grill until slices show grill marks, about 3 minutes per side. Serve slices with mascarpone cheese and toasted hazelnuts.

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  Steak & Pineapple Stacks

  Preheat grill to medium high heat. In a small bowl, combine the sugar and chili powder. Brush the pineapple and steaks with 1 T. oil. Sprinkle the pineapple with the chili sugar and season the steaks. Grill the pineapple 2 minutes per side and steaks about 3 minutes per side for medium-rare. Transfer to a plate and cover. In a large bowl, whisk the vinegar with the remaining oil. Add the spinach and toss. Add feta and season with salt and pepper. Serve the steak and pineapple garnished

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