ChooSe youR Recipe
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peanut butteR cRunch bReakfaSt paRfaitS
Yield: 4 parfaits
Cook Time: 28-35 minutes
Calories Per Serving: 440
Ingredients
⅓ cup unsweetened creamy peanut butter
3 tablespoons maple syrup
1 cup old-fashioned rolled oats
2 cups Del Monte® blueberries
3 tablespoons sugar
Finely grated zest and juice of 1 medium Del Monte® Lemon
1 teaspoon cornstarch mixed with 1 tablespoon cold water
2 cups plain Greek yogurt
1 cup Grandissimo Gold™ pineapple, chopped
1 cup Del Monte® blackberries
Instructions
Preheat oven to 325℉. Line a baking sheet with parchment paper.
In a small saucepan over medium heat, combine peanut butter and maple syrup, stirring occasionally until smooth. Stir in oats.
Scatter oat mixture on baking sheet in small clusters and bake until lightly browned, 20-25 minutes. Set aside to cool completely.
In a medium saucepan combine blueberries, sugar, and lemon zest and juice. Bring to a simmer over medium heat and cook, stirring, until blueberries have burst, 8-10 minutes. Stir in cornstarch mixture and simmer just until thickened. Transfer to a bowl and cool completely.
To assemble parfaits, place a spoonful of the blueberry sauce in the bottom of each of 4 glasses or jars. Top with spoonfuls of yogurt, a sprinkle of peanut butter crunch, and a few cubes of pineapple and blackberries. Top with another layer of yogurt, a spoonful of blueberry sauce, a sprinkle of peanut butter crunch, and more pineapple and blackberries.
Serve immediately.
PineapPle Pecan bRead PuddingS
Yield: 6 bread puddings
Cook Time: 15-20 minutes
Calories Per Serving: 330
Ingredients
1 cup milk
3 large eggs
⅓ cup sugar
2 tbsp. packed brown sugar
3 tbsp. unsalted butter, melted, plus more for ramekins
1 tsp. vanilla
1 tsp. ground cinnamon
5 cups lightly packed torn white bread cubes (such as French-style bread)
1½ cups Grandissimo Gold™ pineapple, chopped
½ cup toasted pecans, chopped
Instructions
Preheat the oven to 375°F. Lightly butter six 8 oz. ramekins.
In a large bowl, whisk to combine milk, eggs, sugar, brown sugar, butter, vanilla, and cinnamon. Stir in bread, pineapple, and pecans.
Divide bread pudding mixture between ramekins.
Bake until set and lightly browned, 15-20 minutes. Serve warm.
Pineapple-CaShew Chicken BowlS
Yield: 4 bowls
Calories Per Serving: 340
INGREDIENTS
¾ cup chicken broth
¼ cup soy sauce
2 tsp. brown sugar
2 cloves garlic, minced
½ tsp. red pepper flakes
4 boneless, skinless chicken thighs, cut into 2” chunks
2 tbsp. preferred vegetable oil, divided
1½ tbsp. cornstarch
2 cups Del Monte® Zucchini Noodles
2 cups Del Monte® Broccoli Florets
2 cups Grandissimo Gold™ pineapple
½ cup cashews, toasted
Instructions
In a medium bowl, whisk together broth, soy sauce, brown sugar, garlic, and red pepper flakes. Reserve until ready to use.
In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and sauté 3-4 minutes or until browned. Add broth mixture and bring to a boil. Reduce heat to medium-low and cook until chicken is cooked through and internal temperature reaches 165℉.
Mix cornstarch and 1 ½ tablespoons water. Add slurry to chicken, along with pineapple and cashews. Cook until thickened, about 10 minutes.
In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini noodles and sauté 3-4 minutes. Transfer to a large plate.
To the same pan, add broccoli florets and ¼ cup water, cover, and let steam 4-5 minutes or until just tender. Transfer to a separate plate.
To serve, divide zucchini noodles among 4 bowls. Top with chicken mixture and steamed broccoli. Garnish with extra chopped pineapple and serve immediately.
PineaPple glazed PoRk loin
Cooking time: 50 minutes
INGREDIENTS
1 Grandissimo Gold™ pineapple, trimmed and cored
½ cup packed brown sugar
¼ cup lemon juice from Del Monte® Lemon
2 tsp. paprika
½ tsp. ground ginger
2 garlic cloves, minced or pressed
1 tbsp. preferred vegetable oil
1 3 to 4 lb. pork loin roast
2 tsp. fine sea salt
Instructions
Preheat the oven to 400°F.
Cut enough of the pineapple into ½” cubes to equal 2 cups. Cut remaining pineapple into rings and set aside.
In a blender, combine pineapple cubes, brown sugar, lemon juice, paprika, ginger, and garlic. Blend until smooth and transfer to a medium saucepan. Bring mixture to a simmer over medium-high heat, and simmer for 5 minutes.
Heat oil in a large, heavy ovenproof skillet (such as cast-iron) over medium-high heat. Season pork roast with salt. When oil simmers, add the roast and brown, turning occasionally, until browned all over.
Lightly brush roast with pineapple glaze and transfer skillet to the oven. Bake, brushing the roast with more glaze every 15 minutes, until the internal temperature reaches 145°F, about 45 minutes.
After pork has been in the oven for 25 minutes, place pineapple rings on a lightly oiled baking sheet and brush with glaze. Roast until browned, about 20 minutes.
When roast is done, transfer to a cutting board and let rest 15 minutes before slicing.
Slice and serve pork with the roasted pineapple slices.
tangy Pineapple Chicken Rice Bowl
Yield: 4 bowls
Cook Time: 11 minutes
Calories Per Serving: 380
INGREDIENTS
1 tbsp. preferred vegetable oil
2 boneless skinless chicken breasts (about 1 lb.), cut into ¾” chunks
1 Del Monte® Red Bell Pepper, seeded and cut into 1” pieces
2 garlic cloves, minced or pressed
½ cup preferred barbecue sauce
3 tbsp. soy sauce
2 tbsp. lime juice from Del Monte® Limes
2 tsp. cornstarch mixed with 1 tbsp. cold water
2 cups Grandissimo Gold™ pineapple, cut into ¾” chunks
½ cup toasted cashews
— cooked white rice
— sesame seeds
1 green onion, chopped
INSTRUCTIONS
In a large nonstick skillet heat oil over medium heat. Add chicken and cook, stirring occasionally, until lightly browned. Add bell pepper and garlic and sauté until softened, about 5 minutes.
Stir in barbecue sauce, soy sauce, and lime juice and bring to a simmer. Cook until chicken is cooked through, about 5 minutes. Stir in cornstarch mixture and cook until thickened, about 1 minute more. Stir in pineapple and cashews.
To serve, divide rice between bowls and top with chicken mixture. Sprinkle with sesame seeds and green onion.
RoaSted Pineapple ShRimp Salad wRapS
Yield: 4 wraps
Cook Time: 28 minutes
Calories Per Serving: 460
INGREDIENTS
1 lb. large shelled shrimp
— finely grated zest and juice of 1 orange
½ cup cilantro, finely chopped and divided
2 tbsp. fresh lime juice from Del Monte® Limes
2 garlic cloves, minced or pressed
2 tbsp. olive oil, divided
½ tsp. fine sea salt
½ tsp. black pepper
1 Grandissimo Gold™ pineapple
4 spinach wraps
2 packed cups baby spinach
1 Del Monte® Avocado, pitted and thinly sliced
INSTRUCTIONS
In a large bowl toss shrimp with orange zest and juice, ¼ cup cilantro, 2 tablespoons lime juice, garlic, 1 tablespoon oil, salt, and pepper. Cover and refrigerate for at least 1 and up to 3 hours.
Cut off top and bottom of pineapple, then cut off skin. Cut pineapple into ½” thick rounds, then cut each round into 4 wedges, and cut out the core.
Preheat oven to 425°F. Lightly oil 2 large rimmed baking sheets.
Remove shrimp from marinade, allowing excess to drip off. Place shrimp on one baking sheet, spreading it out in a single layer. On second baking sheet toss pineapple with remaining 1 tablespoon oil and spread in a single layer.
Roast shrimp until cooked through, about 8 minutes. Roast pineapple, turning the pieces once, until softened and starting to brown around the edges, about 20 minutes.
To assemble, lay wraps flat on a countertop. Top with spinach, roasted pineapple, shrimp, avocado, and remaining ¼ cup cilantro. Fold in sides of wraps, then roll up tightly. Wrap in parchment paper and cut in half to serve.
Reserve any leftover roasted pineapple for another use.
Beef and bRoccoli Rainbow StiR-FRy
Yield: 4 servings
Calories Per Serving: 310
INGREDIENTS
3 tbsp. soy sauce
2 tbsp. sriracha
1 tbsp. cornstarch
2 tsp. toasted sesame oil
1 lb. beef flank steak, cut across the grain into ¼”-thick strips
2 tbsp. preferred vegetable oil, divided
2 cups Del Monte® Pre-Cut Broccoli Florets
1 Del Monte® Red Bell Pepper, seeded and thinly sliced
1 cup Grandissimo Gold™ pineapple, cut into 1” chunks
1 cup Del Monte® Pre-Cut Cabbage
2 green onions, thinly sliced
INSTRUCTIONS
In a medium bowl stir to combine soy sauce, sriracha, cornstarch, sesame oil, and 1 tablespoon water. Add beef, toss to coat, and marinate for 15 minutes.
In a very large skillet or wok, heat 1 tablespoon oil over high heat until it begins to glisten. Add broccoli and bell pepper and cook, stirring frequently, until crisp-tender, about 2 minutes. Add pineapple and cabbage and cook, stirring, 1 minute more.
Transfer vegetables to a bowl and wipe out skillet or wok. Add remaining 1 tablespoon oil and heat until shimmering.
Add beef to skillet or wok and cook, stirring occasionally, until browned, about 2 minutes. Add vegetables back to pan and toss everything together.
Served garnished with green onion.
PINEAPPLe, mANGO AND COCONUt FRUIt SALAD
Serving: 2 serves
Preparation: 5″ minutes
INGREDIENTS
3 Grandissimo Gold™ pineapple Pineapple Spears cut lengthways
1 mango, peeled, stoned and diced
A drizzle of vanilla syrup
Strips of coconut (shavings/chips or desiccated)
Coconut yogurt or ice cream
Instructions
UPSIDe DOwN PINeAPPLe Cake
Serving: 6 serves
Preparation: 15 minutes
Cooking Time: 60 minutes
INGREDIENTS
Tablespoon of olive oil
1 cup packed light-brown sugar
Grandissimo Gold™ pineapple
1 cup all-purpose flour (spooned and levelled)
1/2 cup whole-wheat flour (spooned and levelled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 180°c. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Arrange pineapple rings in pan.
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; then set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla extract, oil, and remaining 3/4 cup of sugar. Add flour mixture; mix until combined. Pour batter over the pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in the centre of the cake comes out clean, this will take 50 to 60 minutes.
Cool for 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
Pineapple CarRot Cake
Yield: 16 slices
Prep Time: 40 minutes
Cook Time: 25-30 minutes
Calories Per Serving: 510
Ingredients
For the Cake Layers:
2 cups all purpose flour
1½ cups sugar
1½ tsp. baking soda
1½ tsp. baking powder
1½ tsp. ground cinnamon
¾ tsp. ground cloves
¾ tsp. ground allspice
¾ tsp. ground nutmeg
¾ tsp. fine sea salt
1 cup preferred vegetable oil
4 large eggs
2 cups carrots, shredded
1 cup toasted pecans, chopped
1 cup Grandissimo Gold™ pineapple, finely chopped
For the Frosting:
1½ cups heavy cream
8 oz. cream cheese, softened
1 cup sugar
1 tsp. vanilla
¼ tsp. fine sea salt
To Decorate:
1½ cups Grandissimo Gold™ pineapple, cut into ½” chunks
Instructions
Preheat oven to 350℉. Spray three 8” cake pans with baking spray and line bottoms with parchment paper.
In a large bowl whisk to combine flour, sugar, baking soda, baking powder, cinnamon, cloves, allspice, nutmeg, and salt.
In a medium bowl whisk to combine oil and eggs. Stir into flour mixture just until combined. Fold in carrots, pecans, and pineapple.
Divide batter among prepared pans and bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
Let cakes cool in pans for 10 minutes, then invert, peel off parchment, and turn right side up to cool completely.
To make frosting, in a large bowl beat cream until stiffly whipped but not grainy. In a separate bowl beat cream cheese, sugar, vanilla, and salt until completely smooth. Fold whipped cream into cream cheese to combine.
To assemble cake, place 1 cake layer on a serving platter or cake stand. Spread a thin layer of frosting over top of cake to the edge. Place another cake layer on top, and spread a thin layer of frosting over top to the edge. Place last cake layer on top.
Frost cake with remaining frosting, making peaks and swirls with a large offset spatula. Cake may be refrigerated up to 4 hours before serving.
Right before serving, decorate cake with pineapple chunks.
biRd of paRadiSe
Yield: 1 cocktail (makes enough pineapple juice for 8 cocktails)
Prep Time: 10 minutes
Cook Time: 0 minutes
Calories Per Serving: 140
Ingredients
1 Grandissimo Gold™ pineapple, trimmed, cored, and cut into chunks
1½ oz. Jamaican rum
1 oz. Aperol
¾ oz. lime juice from Del Monte® Limes
— Pineapple fronds (optional)
Instructions
Reserve a handful of pineapple chunks for garnish, and place remaining chunks in a blender. Add ½ cup water and blend well.
Pour blended pineapple through a fine mesh sieve set over a large bowl. Use a silicone spatula to press all the juice from the pulp. Discard pulp.
For each cocktail, fill a cocktail shaker ¾ full with ice cubes. Add 2 ounces pineapple juice, rum, Aperol, and lime juice. Shake vigorously until well chilled, then strain into a chilled cocktail glass filled with ice.
Garnish with a pineapple chunk and frond, if desired.
Use remaining pineapple juice to make more cocktails, or store refrigerated up to 1 week.
Sheet Pan Chili-Lime ShRimp tacoS with Pineapple SalSa
Yield: 12 tacos
Calories Per Serving: 270
INGREDIENTS
For the Salsa:
1 lb. medium shrimp, shelled and deveined
2 Del Monte® Red Bell Peppers, sliced into ¼ ” strips
1 Del Monte® Onion, sliced
3 tbsp. olive oil
2 tbsp. chili powder
2 tbsp. juice from Del Monte® Limes
1 tsp. fine sea salt
Shrimp:
½ Grandissimo Gold™ pineapple, cored and roughly chopped
2 habanero chilis, roughly chopped
½ Del Monte® Onion, roughly chopped
¼ cup juice from Del Monte® Limes
½ tsp. fine sea salt
Taco Fixings:
— corn tortillas
— cilantro, chopped
— Del Monte® Lime, cut into wedges
Instructions
Preheat oven to 400℉.
To a food processor or blender, add pineapple, habaneros, onion, lime juice, and salt. Puree until smooth. Transfer to a bowl and set aside.
In a large bowl, toss together shrimp, bell peppers, onion, oil, chili powder, lime juice, and salt. Transfer to a sheet pan and roast until vegetables are crisp tender and shrimp is cooked through, about 5 minutes.
To serve, fill corn tortillas with shrimp and vegetables, drizzle with salsa and garnish with cilantro and a squeeze of fresh lime juice.
Pineapple teRiyaki SlideRS
Yield: 12 sliders
Cook Time: 4-6 minutes
Calories Per Serving: 290
INGREDIENTS
½ cup soy sauce
¼ cup packed brown sugar
1 tsp. cornstarch dissolved in 1 tbsp. cool water
2 lbs. lean ground beef
2 tsp. fine sea salt, divided
½ tsp. black pepper
1 Grandissimo Gold™ Pineapple, trimmed, peeled, cored, and cut into rings
2 Del Monte® Avocados, pitted and diced
2 tbsp. fresh lime juice from Del Monte® Limes
12 slider buns, split and lightly toasted
1 head butter lettuce, leaves separated
Instructions
In a small saucepan combine soy sauce and sugar. Bring to a boil, stirring constantly, until the sugar is dissolved. Whisk in cornstarch mixture, allow it to return to a boil just until thickened, then take off the heat.
In a large bowl mix beef, 1 teaspoon salt, and pepper with your hands just until well-combined. Use a ⅓ cup measure to portion beef mixture, shaping each portion into a small patty.
Heat a large nonstick skillet over medium heat. Add beef patties in batches and cook, flipping once, until browned on both sides and cooked to desired degree of doneness, 2-3 minutes per side. Just as the burgers finish cooking, brush them lightly with teriyaki glaze. Transfer to a large plate or baking sheet. Repeat cooking and glazing with remaining patties.
Wipe out the skillet and place back over medium heat. Add pineapple rings and brush lightly with teriyaki glaze. Cook until lightly browned on the bottom, then flip, brush with more glaze, and continue cooking until pineapple is caramelized. Transfer to a cutting board and cut pineapple into wedges.
In a medium bowl, mash avocado with remaining 1 teaspoon salt and lime juice.
Lay slider bun bottoms on a countertop and top each with a butter lettuce leaf, a burger, a spoonful of mashed avocado, and a few pineapple pieces. Cover with the tops of the buns and serve immediately.
Slow cookeR PineaPple Pulled PoRk
Yield: 10 sandwiches
Cook Time: 6-8 hours
Calories Per Serving: 560
INGREDIENTS
⅓ cup packed brown sugar
¼ cup chili powder
1 boneless pork shoulder roast (about 4 lbs.)
2 cups Grandissimo Gold™ pineapple, cut into cubes
⅓ cup soy sauce
1 large onion, sliced
½ cup ketchup
5 tbsp. apple cider vinegar, divided
⅓ cup mayonnaise
1 tsp. fine sea salt
1 bag Mann’s Broccoli Cole Slaw®
10 hamburger buns
INSTRUCTIONS
In a small bowl, whisk together sugar and chili powder. Rub mixture all over pork.
In a blender combine pineapple and soy sauce and blend until smooth.
Add onions and pineapple-soy mixture to a slow cooker on low heat. Place pork in slow cooker, cover, and cook until very tender, 6 to 8 hours (time will vary depending on the slow cooker). The meat should be fork tender.
Shred pork, removing and discarding excess fat.
Pour 1 cup of the juices and the onions from slow cooker into a blender and add ketchup and 3 tablespoons vinegar. Blend until smooth.
Toss shredded pork with pineapple-ketchup sauce to taste.
When ready to serve pork, in a large bowl whisk to combine remaining 2 tablespoons vinegar, mayonnaise, and salt. Add cole slaw and toss to coat.
Serve pork with slaw, buns, and any remaining sauce.
baRbecue chicken PineaPple Pizza
Yield: 1 pizza
Cook Time: 15-20 minutes
Calories Per Serving: 580
INGREDIENTS
1 boneless skinless chicken breast
⅔ cup preferred barbecue sauce, divided
4 slices bacon
1 lb. prepared pizza dough
6 oz. mozzarella, torn into 3/4″ chunks or shredded
2 cups Grandissimo Gold™ pineapple, cut into 1″ chunks
½ red onion, very thinly sliced
1 jalapeño pepper, very thinly sliced
INSTRUCTIONS
Place chicken in a medium saucepan and add water to cover. Bring to a boil over high heat, then reduce heat, cover, and simmer gently until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and shred with 2 forks.
Place shredded chicken in a medium bowl and toss with ⅓ cup barbecue sauce.
Preheat oven to 425°F. Lightly oil a large rimmed baking sheet.
In a medium skillet over medium heat cook bacon, turning, until browned and crisp. Transfer to paper towels to drain. Let cool, then crumble bacon.
Press pizza dough into a 14” round on prepared baking sheet. Spread with remaining ⅓ cup barbecue sauce, leaving a 1” border. Top with chicken, mozzarella, pineapple, onion, bacon, and jalapeño.
Bake until well-browned, 15-20 minutes.
CaRne ASada SkeweRS
Yield: 8 skewers
Prep Time: 15 minutes
Cook Time: 15 minutes
Calories Per Serving: 830
INGREDIENTS
1½ lbs. sirloin steak, cut into 1” cubes
2 tbsp. chili powder
1 tsp. fine sea salt
2 cups 1” pineapple cubes, from 1 Grandissimo Gold™ pineapple
3 large jalapeños, stemmed and cut crosswise into ½” pieces
3 Del Monte® Limes, cut into 4 wedges each
8 flour tortillas, warmed
2 Del Monte® Avocados, pitted and sliced
½ cup minced Del Monte® Onion
½ cup chopped fresh cilantro
INSTRUCTIONS
Soak 12 bamboo skewers in water to cover for at least 1 hour or up to 24 hours.
Prepare a medium-hot grill fire, preheat a gas grill on medium-high for 10 minutes, preheat an indoor grill, or heat a cast-iron grill pan over medium-high heat until hot.
While grill heats, in a large bowl toss steak cubes with chili powder and salt.
Thread steak, pineapple, and jalapeño pieces onto skewers.
Grill skewers, turning occasionally, until well browned on all sides and meat is cooked through, 3-4 minutes per side or until cooked to desired doneness. Squeeze lime juice onto skewers after each turn.
Serve skewers with tortillas, avocado, onion, and cilantro on the side.
UPSIDe DOwN PINeAPPLe Cake
Serving: 6 serves
Preparation: 15 minutes
Cooking Time: 60 minutes
INGREDIENTS
Tablespoon of olive oil
1 cup packed light-brown sugar
Grandissimo Gold™ pineapple
1 cup all-purpose flour (spooned and levelled)
1/2 cup whole-wheat flour (spooned and levelled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 180°c. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Arrange pineapple rings in pan.
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; then set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla extract, oil, and remaining 3/4 cup of sugar. Add flour mixture; mix until combined. Pour batter over the pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in the centre of the cake comes out clean, this will take 50 to 60 minutes.
Cool for 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
Rainbow FRuit Pizza
Yield: 10
Prep Time: 50
Cook Time: 15
Calories Per Serving: 270
INGREDIENTS
1/4 cup preferred vegetable oil
1/2 tsp. fine sea salt
1/4 cup sugar
2/4 tsp. baking powder
1 large egg
4 tbsp. butter, softened
1/4 cup powdered sugar, sifted
1 1/4 cup all-purpose flour
1/2 tsp. vanilla
1/4 cup honey, runny
1 1/2 cups plain Greek yogurt (preferably whole milk or 2%)
1 cup Del Monte® Crimson Grapes, halved
1 Del Monte® Banana, sliced
1 cup Grandissimo Gold™ pineapple, cut into 1 x 1/2″ slices
1/2 cup Del Monte® Blueberries
1 cup Del Monte® Blackberries
Instructions
Preheat oven to 180°c. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Arrange pineapple rings in pan.
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; then set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla extract, oil, and remaining 3/4 cup of sugar. Add flour mixture; mix until combined. Pour batter over the pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in the centre of the cake comes out clean, this will take 50 to 60 minutes.
Cool for 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
Pineapple CarRot Cake
Yield: 16 slices
Prep Time: 40 minutes
Cook Time: 25-30 minutes
Calories Per Serving: 510
Ingredients
For the Cake Layers:
2 cups all purpose flour
1½ cups sugar
1½ tsp. baking soda
1½ tsp. baking powder
1½ tsp. ground cinnamon
¾ tsp. ground cloves
¾ tsp. ground allspice
¾ tsp. ground nutmeg
¾ tsp. fine sea salt
1 cup preferred vegetable oil
4 large eggs
2 cups carrots, shredded
1 cup toasted pecans, chopped
1 cup Grandissimo Gold™ pineapple, finely chopped
For the Frosting:
1½ cups heavy cream
8 oz. cream cheese, softened
1 cup sugar
1 tsp. vanilla
¼ tsp. fine sea salt
To Decorate:
1½ cups Grandissimo Gold™ pineapple, cut into ½” chunks
Instructions
Preheat oven to 350℉. Spray three 8” cake pans with baking spray and line bottoms with parchment paper.
In a large bowl whisk to combine flour, sugar, baking soda, baking powder, cinnamon, cloves, allspice, nutmeg, and salt.
In a medium bowl whisk to combine oil and eggs. Stir into flour mixture just until combined. Fold in carrots, pecans, and pineapple.
Divide batter among prepared pans and bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
Let cakes cool in pans for 10 minutes, then invert, peel off parchment, and turn right side up to cool completely.
To make frosting, in a large bowl beat cream until stiffly whipped but not grainy. In a separate bowl beat cream cheese, sugar, vanilla, and salt until completely smooth. Fold whipped cream into cream cheese to combine.
To assemble cake, place 1 cake layer on a serving platter or cake stand. Spread a thin layer of frosting over top of cake to the edge. Place another cake layer on top, and spread a thin layer of frosting over top to the edge. Place last cake layer on top.
Frost cake with remaining frosting, making peaks and swirls with a large offset spatula. Cake may be refrigerated up to 4 hours before serving.
Right before serving, decorate cake with pineapple chunks.
DEL mONte® PINeAPPLe mARmALADe COmPOte
Serving: 3 serves
Preparation: 20 minutes
Cooking Time: 60 minutes
INGREDIENTS
2 oranges
435g Grandissimo Gold™ pineapple pineapple
3tbsp lime juice
650g sugar
Instructions
Peel one of the oranges, then use a knife to remove the bitter white pith from the back of the peel. Chop the orange peel as finely as you can. Peel the second orange and discard that peel.
Remove the seeds and pith from both oranges so that you are just left with the flesh.
Heat the orange flesh, chopped peel, Grandissimo Gold™ pineapple (and juice), lime juice and sugar in a large, heavy-bottomed saucepan.
Bring to the boil, then simmer for a good hour or so, until reduced and syrupy. Watch it carefully so that the base of the pan doesn’t burn.
Carefully pour into sterilised jars, then allow to cool. You can serve your compote warm or cold on ice cream, yoghurt, or pretty much any dessert or cereal.
GRilled tuna BuRgeRS with Pineapple-mango SalSa
Yield: 4
Prep Time: 25
Cook Time: 5
Calories Per Serving: 490
INGREDIENTS
1/2 Del Monte® Avocado, pitted and finely diced
1/2 cup Grandissimo Gold™ pineapple, cut into 1/4″ cubes
1/2 Del Monte® Mango, peeled, pitted, and cut into ¼” dice
1 tbsp. lime juice from Del Monte® Limes
4 (6 oz.) tuna steaks
1/2 habanero pepper, seeded and minced
1/2 tsp. black pepper
3/4 tsp. fine sea salt, divided
4 hamburger buns
1 tbsp. prepared wasabi paste (optional)
1 Del Monte® Vine Ripe Tomato, thinly sliced
8 butter lettuce leaves
1/4 cup mayonnaise
INSTRUCTIONS
In a medium bowl stir to combine mango, pineapple, avocado, lime juice, habanero, and ¼ teaspoon salt. Set aside.
Prepare a hot charcoal grill fire or preheat a gas grill on high heat for 10 minutes.
Sprinkle tuna steaks with remaining ½ teaspoon salt and pepper. Grill tuna steaks, turning once, until browned on both sides but still pink in the middle, 2-3 minutes per side.
If using wasabi paste, in a small bowl stir to combine mayonnaise and wasabi.
Spread both sides of each burger bun with mayonnaise. Top bottom of each bun with 2 lettuce leaves and a tomato slice. Place a tuna steak on each. Top with a big spoonful of pineapple-mango salsa, and finish with top half of buns.
honey-ORange Glaze Chicken SkeweRS
Yield: 8 skewers
Cook Time: 20 minutes
Calories Per Serving: 220
INGREDIENTS
1 cup fresh orange juice from Del Monte® Oranges
¼ cup fresh lime juice from Del Monte® Limes
¼ cup honey
2 tbsp. soy sauce
3 boneless skinless chicken breasts, cut into 1″ cubes
1 Del Monte® Red Bell Pepper, seeded and cut into 1″ squares
1 Del Monte® Green Bell Pepper, seeded and cut into 1″ squares
1 red onion, cut into 1″ chunks
1 Grandissimo Gold™ pineapple, trimmed, cored, and cut into 1″ cubes
INSTRUCTIONS
If using wooden skewers, soak in water to cover for at least 30 minutes.
In a medium saucepan combine orange juice, lime juice, honey, and soy sauce. Bring to a boil over high heat, then reduce heat to simmer until mixture is thickened and syrupy, about 15 minutes. Set aside.
Prepare a medium-hot grill fire or preheat a gas grill on medium heat for 10 minutes with the cover on.
Thread chicken, red and green bell pepper, onion, and pineapple onto skewers (reserve any extra pineapple for another use). Grill, turning occasionally, until browned on all sides and chicken is cooked through.
Transfer skewers to a baking sheet and brush liberally on all sides with orange glaze. Return to grill and cook, turning, until glaze caramelizes, about 5 minutes. Serve immediately.
GRILLeD PINeAPPLe wIth PASSION FRUIt AND Ice CReAm
Serving: 4 serves
Preparation: 15 minutes
Cooking Time: 0 minutes
INGREDIENTS
4 slices Grandissimo Gold™ pineapple (no more than 1 cm) or 8 very thin slices
4 scoops of vanilla ice cream
1 passion fruit
40g of melted butter
40g of brown sugar
Instructions
Cut off both ends of the pineapple and then remove the skin from the whole pineapple, trying to remove all the “little eyes”.
Using a sharp knife, cut the pineapple into 1cm thick slices. For each slice, remove the core (centre of the pineapple). Set aside 4 slices of pineapple prepared in this way.
Using a brush, paint the pineapple slices with the melted butter. Dust each side of the slices with brown sugar. Barbecue for 3 to 4 minutes on each side until caramelised.
Cut the passion fruit in half and use a teaspoon to set aside the inside of the fruit in a ramekin.
Presentation: place one slice of grilled pineapple on a plate and add a scoop of ice cream in the centre. Add a teaspoon of passion fruit onto the ice cream. If desired, cover the scoop with a thin slice of pineapple. Enjoy!
PINEAPPLe, mANGO AND COCONUt FRUIt SALAD
Serving: 2 serves
Preparation: 5″ minutes
INGREDIENTS
3 Grandissimo Gold™ pineapple Spears cut lengthways
1 mango, peeled, stoned and diced
A drizzle of vanilla syrup
Strips of coconut (shavings/chips or desiccated)
Coconut yogurt or ice cream
Instructions
UPSIDe DOwN PINeAPPLe Cake
Serving: 6 serves
Preparation: 15 minutes
Cooking Time: 60 minutes
INGREDIENTS
Tablespoon of olive oil
1 cup packed light-brown sugar
Grandissimo Gold™ pineapple
1 cup all-purpose flour (spooned and levelled)
1/2 cup whole-wheat flour (spooned and levelled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 180°c. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Arrange pineapple rings in pan.
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; then set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla extract, oil, and remaining 3/4 cup of sugar. Add flour mixture; mix until combined. Pour batter over the pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in the centre of the cake comes out clean, this will take 50 to 60 minutes.
Cool for 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
Rainbow FRuit Pizza
Yield: 10
Prep Time: 50
Cook Time: 15
Calories Per Serving: 270
INGREDIENTS
1/4 cup preferred vegetable oil
1/2 tsp. fine sea salt
1/4 cup sugar
2/4 tsp. baking powder
1 large egg
4 tbsp. butter, softened
1/4 cup powdered sugar, sifted
1 1/4 cup all-purpose flour
1/2 tsp. vanilla
1/4 cup honey, runny
1 1/2 cups plain Greek yogurt (preferably whole milk or 2%)
1 cup Del Monte® Crimson Grapes, halved
1 Del Monte® Banana, sliced
1 cup Grandissimo Gold™ pineapple, cut into 1 x 1/2″ slices
1/2 cup Del Monte® Blueberries
1 cup Del Monte® Blackberries
Instructions
Preheat oven to 180°c. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Arrange pineapple rings in pan.
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; then set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla extract, oil, and remaining 3/4 cup of sugar. Add flour mixture; mix until combined. Pour batter over the pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in the centre of the cake comes out clean, this will take 50 to 60 minutes.
Cool for 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
ChineSe Lettuce CupS
Yield: 10 lettuce cups
Cook Time: 8 minutes
Calories Per Serving: 120
INGREDIENTS
1 tbsp. preferred vegetable oil
3 garlic cloves, minced
1″ piece fresh ginger, peeled and minced or grated
1 lb. lean ground pork
3 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. toasted sesame oil
½ cup Grandissimo Gold™ pineapple, finely diced
⅓ cup canned water chestnuts, finely diced
10 butter lettuce leaves
3 green onions, thinly sliced
¼ cup roasted peanuts, finely chopped
Instructions
In a large skillet heat oil over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Stir in pork and cook, stirring occasionally, until browned, about 8 minutes. Stir in hoisin, soy sauce, vinegar, and sesame oil. Take off the heat and stir in pineapple and water chestnuts.
Lay lettuce leaves on a large platter and divide pork mixture between them. Garnish with green onion and peanuts.
CaRne ASada SkeweRS
Yield: 8 skewers
Prep Time: 15 minutes
Cook Time: 15 minutes
Calories Per Serving: 830
INGREDIENTS
1½ lbs. sirloin steak, cut into 1” cubes
2 tbsp. chili powder
1 tsp. fine sea salt
2 cups 1” pineapple cubes, from 1 Grandissimo Gold™ pineapple
3 large jalapeños, stemmed and cut crosswise into ½” pieces
3 Del Monte® Limes, cut into 4 wedges each
8 flour tortillas, warmed
2 Del Monte® Avocados, pitted and sliced
½ cup minced Del Monte® Onion
½ cup chopped fresh cilantro
INSTRUCTIONS
Soak 12 bamboo skewers in water to cover for at least 1 hour or up to 24 hours.
Prepare a medium-hot grill fire, preheat a gas grill on medium-high for 10 minutes, preheat an indoor grill, or heat a cast-iron grill pan over medium-high heat until hot.
While grill heats, in a large bowl toss steak cubes with chili powder and salt.
Thread steak, pineapple, and jalapeño pieces onto skewers.
Grill skewers, turning occasionally, until well browned on all sides and meat is cooked through, 3-4 minutes per side or until cooked to desired doneness. Squeeze lime juice onto skewers after each turn.
Serve skewers with tortillas, avocado, onion, and cilantro on the side.
RoaSted Pineapple ShRimp Salad wRapS
Yield: 4 wraps
Cook Time: 28 minutes
Calories Per Serving: 460
INGREDIENTS
1 lb. large shelled shrimp
— finely grated zest and juice of 1 orange
½ cup cilantro, finely chopped and divided
2 tbsp. fresh lime juice from Del Monte® Limes
2 garlic cloves, minced or pressed
2 tbsp. olive oil, divided
½ tsp. fine sea salt
½ tsp. black pepper
1 Grandissimo Gold™ pineapple
4 spinach wraps
2 packed cups baby spinach
1 Del Monte® Avocado, pitted and thinly sliced
INSTRUCTIONS
In a large bowl toss shrimp with orange zest and juice, ¼ cup cilantro, 2 tablespoons lime juice, garlic, 1 tablespoon oil, salt, and pepper. Cover and refrigerate for at least 1 and up to 3 hours.
Cut off top and bottom of pineapple, then cut off skin. Cut pineapple into ½” thick rounds, then cut each round into 4 wedges, and cut out the core.
Preheat oven to 425°F. Lightly oil 2 large rimmed baking sheets.
Remove shrimp from marinade, allowing excess to drip off. Place shrimp on one baking sheet, spreading it out in a single layer. On second baking sheet toss pineapple with remaining 1 tablespoon oil and spread in a single layer.
Roast shrimp until cooked through, about 8 minutes. Roast pineapple, turning the pieces once, until softened and starting to brown around the edges, about 20 minutes.
To assemble, lay wraps flat on a countertop. Top with spinach, roasted pineapple, shrimp, avocado, and remaining ¼ cup cilantro. Fold in sides of wraps, then roll up tightly. Wrap in parchment paper and cut in half to serve.
Reserve any leftover roasted pineapple for another use.
Rainbow FRuit Pizza
Yield: 10
Prep Time: 50
Cook Time: 15
Calories Per Serving: 270
INGREDIENTS
1/4 cup preferred vegetable oil
1/2 tsp. fine sea salt
1/4 cup sugar
2/4 tsp. baking powder
1 large egg
4 tbsp. butter, softened
1/4 cup powdered sugar, sifted
1 1/4 cup all-purpose flour
1/2 tsp. vanilla
1/4 cup honey, runny
1 1/2 cups plain Greek yogurt (preferably whole milk or 2%)
1 cup Del Monte® Crimson Grapes, halved
1 Del Monte® Banana, sliced
1 cup Grandissimo Gold™ pineapple, cut into 1 x 1/2″ slices
1/2 cup Del Monte® Blueberries
1 cup Del Monte® Blackberries
Instructions
Preheat oven to 180°c. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Arrange pineapple rings in pan.
In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; then set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla extract, oil, and remaining 3/4 cup of sugar. Add flour mixture; mix until combined. Pour batter over the pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in the centre of the cake comes out clean, this will take 50 to 60 minutes.
Cool for 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
