pineapple

All posts tagged pineapple

Mango Pineapple Popsicles

Published July 2, 2013 by jenmatteson

It is truly finally summertime, which means it’s hot out there.  We had a beautiful weekend, and spent all of Sunday outside staining the railings of our new deck.  It’ll take a few weekends of staining, but it’s almost completely done.  The problem has been waiting until we had a dry span of days to do it, as we’ve had a slew of not just rain, but severe storms.  But alas, I think we’ve earned the right to get some gorgeous days and warm weather.

Making the mix

I made these popsicles last week and was really looking forward to eating them on a hot day.  We definitely worked hard, so they were a nice and refreshing treat to take a break with. Better yet, they are slightly boozy!  I hesitated to put too much vodka in them because I wanted to be sure they froze, but next time, I think I’ll be adding just a skosh more.

Mango Pineapple Popsicle

The great thing about these popsicles is that you know exactly what went into them, and it’s not some weird cousin of sugar that you can’t quite pronounce.  I went to the store the very morning I saw this recipe posted on Thug Kitchen.  I actually got ingredients to make both the mango pineapple popsicles and the blueberry peach popsicles.  After already adding the vodka, I thought that coconut rum would have been a better addition in these.  Oh well, next time.

But wait, I sort of had that opportunity!  I didn’t have enough popsicle molds to use up all the mix and I had about 1 cup left.  Nate was planning to make us daiquiris for dessert on Sunday, so instead of using a mix, we just used the leftover popsicle mix, added a few more pineapple slices, Malibu rum, and ice.  Hit blend on the Ninja for a few seconds, and you have yourself a lovely pineapple daiquiri.  There’s no end to our creativity!

Mango Pineapple Daiquiri

Bartender behind the daquiris

The popsicles would be a super fun treat to serve your friends after they’ve helped you do some horrid job that only your good friends (or family) would volunteer to help with.  I suppose they’d be good for a summer party, too, but make sure your guests work for them.  They’re worth it!

Mango Pineapple Popsicle

Mango Pineapple Popsicles

Source: Adapted from Thug Kitchen
Servings: Makes about 4 cups

Ingredients:

2 ripe mangos, skinned and cut into chunks
1 cup pineapple chunks
1 cup yogurt (I used Light and Fit Vanilla, but you can use your favorite)
2 1/2 tbsp lime juice
1 1/2 tsp ground ginger
1/2  cup vodka or rum (optional)

Directions:

1. Put all ingredients into the blender and blend until smooth.  Taste and adjust any ingredients as desired.

2. Pour mixture into your molds and let freeze until solid, at least 8 hours.  As stated on Thug Kitchen, don’t give up if you don’t have popsicle molds.  You can use paper cups and popsicle sticks, or even fill up your ice-cube tray and use toothpicks.  You might need to freeze for an hour or so before putting in the popsicle sticks or toothpicks so they stand up straight.  If you have leftover mix, feel free to blend yourself up a daiquiri!

Spicy Pineapple Chicken

Published October 27, 2012 by jenmatteson

Elly posted this recipe on Thursday morning, and I made it for dinner on Thursday night.  It’s not often that recipes make it to my dinner table same day, let alone same week.  But I just so happened to have all the ingredients, and I had purchased chicken breasts at the grocery store over the weekend (on sale, of course) that I had been meaning to freeze, but still hadn’t gotten around to.  I figured I should at least make two of them for dinner tonight, which will force me to freezer-zip-top-baggie the other two and store in the freezer.  However, I just couldn’t decide what to make.  I was thinking buffalo chicken wraps, then chicken tacos, then possibly a salad (I have a gala this weekend and must look good in my dress!), but nothing really seemed to excite me.  Thankfully, I was on my cooking board and Elly, from Elly says Opa!, posted this recipe (pictures didn’t hurt either!).

I had leftover pineapple from mango-habanero chicken sandwiches, and it’s not like I couldn’t just eat the pineapple alone, but it’s always more fun to make something from it.

I didn’t change much, but I only had a half can of pineapple w/juice left, so that left me with about 1/2 cup of pineapple juice.  I made it work, but I’d suggest the full cup if you have it.  Also, I added a little more chili sauce, as we like things with a little more kick.  I would have added sliced green onions to the finished product, but I didn’t have any, so I used some cilantro, just to add some color.  Everything else is pretty much as the recipe was written, and it was delicious.  Definitely better than take out and a good creation for my uninspiring chicken breasts!

Spicy Pineapple Chicken

Source: Elly Says Opa!
Servings: 4

Ingredients:

For the sauce:
1 cup pineapple juice
1-2 tbsp chili sauce (depending on how spicy you like it)
1 tbsp white vinegar
2 tsp low sodium soy sauce
1/2 tbsp sugar
1 1/2 tbsp water
1 tsp cornstarch

For the chicken and vegetables:
1/3 cup cornstarch
2 boneless, skinless chicken breasts, sliced
salt and pepper
olive oil
1 medium onion, sliced thick
1 red bell pepper, sliced
3 cloves garlic, minced
1/2 cup chopped pineapple

Directions:

1. In a medium bowl, whisk together pineapple juice, chili sauce, vinegar, soy sauce, sugar, water and cornstarch.  Set aside.

2. Salt and pepper sliced chicken breasts, then toss with cornstarch.  Ensure all pieces are coated with the cornstarch.  Add enough oil to coat the bottom of a skillet, and heat over medium-high heat.  Once oil is hot, add chicken and cook on each side until cooked through, 3-5 minutes.  You may have to add the chicken in two batches so you don’t crowd the pan.  You want your chicken to get a nice crust.

3. If needed, add a small amount more oil to the pan and saute onions and peppers for about 3 minutes, until they start to  become soft.  Add garlic and cook for one minute more.   Stir in the sauce and bring to a boil.  Reduce heat to a simmer and cook for 3-5 more minutes, until sauce begins to thicken.  Add chopped pineapple and chicken.  Toss to coat chicken with sauce.  Serve over prepared whole grain rice.

Panty Ripper

Published August 9, 2012 by jenmatteson

Our last drink tasting party was Olympic themed.  You might be wondering how a drink called Panty Ripper has anything to do with the Olympics.  Well, did you know that at the 2010 Winter Olympics in Vancouver, 100,000 condoms were distributed to the athletes in Olympic Village, which breaks down to 14 per athlete?  Did you know they ran out (Waoh Naija)?  The 2012 Summer Olympics are slightly higher.  There were over 150,000 condoms distributed to Olympic Village, averaging about 15 per athlete (Housing Works).  That means that athletes were getting it on about 30 times in a two-week time period (of course, that’s assuming they are only hooking up with each other – and let’s be honest, if you had a body like Ryan Lochte, wouldn’t you only hook up with someone as equally hot as you?).

Well, that is not at all why we made the Panty Ripper for the Olympic themed drink tasting, you sicko.  The rules were to bring a drink that was at least one color of the Olympic Rings.  Did I tell you this was a last-minute tasting? Anyway, the Panty Ripper is yellow, one of the allowed colors.  The first time I had one was in Belize, the country’s unofficial national drink.  In Belize, you’ll find it on menus and hear it pronounced as “panty rippa”.  It’s a simple concoction of coconut rum and pineapple juice with a maraschino cherry.  Sounds so easy, and it is, and it’s also very refreshing.  My mother, who is not generally a drinker, would put down 4-5 of these before and during dinner.  She absolutely loved them!  And they were making them “light” by any means 😉  Everyone else on the trip seemed to like them too; I think we each had a few per day while we were there.

We brought home the gold with this drink, although I must admit that we tied with Leah and Dan.  They made Olympic Dreams, Russian Style.  This drink was a mix of fruit punch flavored vodka (I didn’t even know they made that), 7Up, grenadine, and a splash of lime juice, garnished with a cherry.  It was tastey, but slightly on the sweet side for me.  It tasted like a strawberry soda!  Dave and Shane didn’t bring their “A” game and came with watermelon pucker.  But, lucky for them, they took home the bronze.  We had a ceremony and everything – Leah and I represented the top stair of the “podium” for our gold medals (although no actual medals were distributed).

Panty Ripper

Ingredients:

coconut rum (I like Parrot Bay)
pineapple juice
maraschino cherry

Directions:

1. In a tall glass filled with ice, add 1 part rum and 2 parts pineapple juice.  Garnish with a cherry, mix as desired, and serve.

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