Hot Pineapple

You can hack up a fresh pineapple for this recipe, or use pre-packaged fresh pineapple spears from the supermarket produce section, but canned pineapple works just fine and it's a lot easier. You can omit the chili garlic sauce if serving kids or adults who don't enjoy spicy food.

1 20-oz can pineapple slices in juice
2 tablespoon pineapple juice
1 tablespoon lime juice
1 teaspoon grated lime zest
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander (optional)
1 tablespoon Splenda brown sugar blend
1/2 teaspoon chili garlic sauce (or to taste)
1 tablespoon canola oil

Preheat your oven's broiler. Spray a baking sheet with cooking spray.

Drain the pineapple slices, reserving 2 tablespoons of the juice. Lay the slices in a single layer on the prepared baking sheet.

Combine the pineapple juice, lime juice & zest, cloves, cinnamon, coriander, Splenda, chili garlic sauce, and canola oil in a small bowl. Brush the pineapple slices with some of the juice mixture, turn them over and brush the other side.

Broil the pineapple about 6" from the broiler heating element for2- 3 minutes or until the surface of the pineapple is lightly browned and shiny. Keep an eye on it so it doesn't burn. Flip the pineapple slices over and pour the remaining juice mixture over them, brushing to spread it evenly. Broil the pineapple for another 2-3 minutes or until lightly browned and shiny. Remove from the oven.

Serve hot with pork, chicken, fish, seafood or tofu.

4 servings

Vietnamese Fish with Pineapple Relish

When I lived in the Northeast and could get a wide variety of fresh fish, I would occasionally poach a salmon and serve it cold with some kind of sauce. Here in Tennessee, it's hard to get any fish fresh unless it's catfish or crappy (believe it or not, crappy is a kind of fish, not an adjective). But it turns out that poached catfish is very tasty with Asian style seasonings, and poaching keeps the fish moist enough for a bandster to enjoy. We ate it hot, but I think it'd be good cold as well. Don't be put off by the amount of sesame oil in this recipe. It seems like a lot, but you won't be consuming all that oil unless you drink the poaching liquid. You can substitute other fish for the catfish, but make sure it's a meaty fish that won't fall apart in the poaching liquid.

FISH
2 tablespoons brown sugar (or 1 tablespoon Splenda brown sugar blend)

3/4 cup water

1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger

1-2 teaspoons chili-garlic sauce

3 tablespoons Nuoc Mam (fish sauce)*
1 pound fish fillets, cut in thirds
2 scallions, chopped
2 tablespoons chopped fresh cilantro

Heat the water with the brown sugar in a medium saucepan until the sugar has dissolved. Add sesame oil, garlic, ginger, chili-garlic sauce, and fish sauce and heat until it simmers. Add the fish pieces and turn them to coat with the poach liquid. Return the mixture to a simmer, cover and cook 5 minutes. Uncover and cook another 2-3 minutes, until the fish is opaque and flakes easily with a fork. Remove from heat and garnish with scallions and cilantro. Serve with pineapple relish (recipe below). Serves 3-4.

* for the fish sauce, you can substitute 2 tablespoons of soy sauce, 1 tablespoon of water, and 1/4 teaspoon anchovy paste

PINEAPPLE RELISH
1/2 fresh pineapple, cored and diced small
1/2 cup chopped bell pepper (a mix of red and green works well)
2 scallions, chopped
2 tablespoons finely chopped red onion
3 tablespoons chopped fresh cilantro
1 teaspoon grated lemon or lime rind
3 tablespoons lemon or lime juice
1 teaspoon hot sauce (or more to taste)
1/4 teaspoon salt (or to taste)

Mix all ingredients in a medium bowl and refrigerate for 1 hour before serving (to allow the flavors to blend).

Apple Pineapple Nut Salad

Salad:
2 apples, peeled, cored, and cut into bite-size chunks
2 tbl lemon juice
1/2 cup water
1 celery stalk, strings removed, diced
4 oz. pineapple tidbits, drained
2-1/2 tbl chopped walnuts

Combine the apples, lemon juice and water, cover and set aside until ready to serve.

When ready to serve, drain the apples and combine with the celery, pineapple & walnuts. Toss with the dressing.

Dressing:
1/2 c. plain fat-free yogurt
1/4 c. soft tofu
1/2 tbl honey
1/2 tsp ground cinnamon

Combine ingredients in a mini food-processor and whiz until smooth. Chill until ready to serve.

4 servings

Avocado & Fruit Salad

1 ripe tomato, diced
1 ripe avocado (not too soft), peeled, pitted, and diced
1/4 c. lime juice
1 cup diced cantaloupe or papaya
1 cup diced pineapple (canned is fine - drain it first)
1/4 cup orange juice
1/4 cup lime-garlic vinaigrette (see below)
1/4 cup chopped fresh mint
1/2 cup light sour cream or plain yogurt
1 tbl grated orange zest.

Toss the tomato, avocado, cantaloupe, pineapple, lime juice and orange juice in a bowl.

Mix the sour cream with the orange zest.

Make the vinaigrette.

Just before serving, toss the salad with the vinaigrette and mint.

Serve with a dollop of sour cream.

4 servings

Lime Garlic Vinaigrette
2 tbl red wine vinegar
2 tbl lime juice
1 clove garlic, minced
1/4 tsp salt
3 tbl olive oil
1 tbl chopped fresh basil

Combine vinegar, lime juice, garlic and salt in a small bowl. Slowly whisk in the olive oil. Stir in the basil just before serving. Makes about 1/2 cup