Do you like pineapples as much as we do? Let us drop a bit of knowledge on you about this tropical fruit.
The pineapple (Ananas comosus) is a fruit that best grows in tropical climates like Hawaii, Costa Rica, Brazil, and the Philippines. Can you believe a pineapple plant can only produce a single pineapple at a time, and that it can take over TWO YEARS to reach a point where it’s ready to be harvested!
For our favorite fact about pineapples (which, we admit is more of an opinion): they’re delicious! The two recipes the Directive team tried today corroborate this.
Give them a try below:
Pineapple Teriyaki Chicken
Ingredients
- 6 chicken thighs boneless, skinless
- 6 Pineapple Rings
- 3 green onions cut into 1/2" pieces
- 1 cup teriyaki sauce
- 2 tablespoons cornstarch (optional)
- Sesame seeds and green onion for garnish (optional)
Directions
- Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9x13 pan. Top with thickened teriyaki sauce.
- Bake at 425˚F oven for 25 minutes or until chicken reaches 165°F. Broil 3-5 minutes or until brown.
Recipe courtesy of Spend With Pennies
Hawaiian Pineapple Coconut Poke Cake
Ingredients
- 1 16.25 oz French vanilla or Butter cake mix plus ingredients to prepare
- 2 3.4 oz coconut cream instant pudding mix
- 1 20 oz can crushed pineapple drained
- 4 cups half & half
- 16 oz frozen whipped topping thawed
- 1 cup sweetened flaked coconut
- 1/2 cup macadamia nuts toasted and chopped
Directions
- Prepare the cake mix according to the directions on the box in a 13 x 9 inch baking pan. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.
- Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large.
- Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable.
- Mix 1 cup pudding with the crushed pineapple. Pour this over the cake and spread into the holes while the cake is still hot.
- Immediately spread the remaining pudding on top. Place into the refrigerator and cool to the touch then frost with whipped topping.
- Sprinkle with macadamia nuts and flaked coconut. Store chilled.
Recipe courtesy of Melissa's Southern Style Kitchen
