Pineapple Round #3: Pineapple Muffins with Oatmeal Crumble

Fresh pineapple has a wonderfully strong, fresh flavor when raw. I have found that pineapple's flavor mellows when cooked so finding ways to highlight pineapple in a cooked dish has been a challenge. That's why I began to experiment with muffins. I took a tried and true muffin recipe from Better Homes and Gardens and created a variation that highlights the pineapple.

Here is the basic recipe I used: Muffins.

The only change I made was to add about 3/4 cup fresh pineapple to the batter. I also added 1/4 cup rolled oats to the streusel topping. Enjoy!

Pineapple Round #2: Black Bean and Pineapple Chili

 

Since we made pineapple fried-rice, Z. and I have made pineapple stir-fry several times more. I have so enjoyed the flavor of the pineapple with vegetables like broccoli and greens, I decided to be a little more adventurous with my pairings. I used Zucchini "Chili" as a starting point, trying a few changes with that recipe, and added pineapple. It was great! First of all, I like the variation of the chile I made. It had more of the consistency of chili. I also loved the flavor the pineapple added. Enjoy!

*A whole jalapeno, even with the seeds removes, makes this chili rather spicy. If you don't want something super spicy, leave the chili pepper out and use a dash of cayenne instead.

Black Bean and Pineapple Chili

by Ace Nation

Keywords: entree soup/stew vegan pineapple vegetables

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Ingredients (serves 3-4)

• 1 tablespoon oil
• 1/2 onion, diced
• 1/2 red bell pepper, seeds removed and diced
• 4 cloves garlic, minced
• 1 jalapeno, seeds removed and minced finely
• 1 15 ounce can black beans, rinsed and drained
• 1 15 ounce can corn, rinsed and drained
• 1 15 ounce can diced tomatoes
• 1 8 ounce can tomato sauce
• 1 cup water or broth (if a more stew-like or chili consistency is desired, add 2 cups of water or broth)
• 1 tablespoon mild chili powder or smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Italian seasoning or oregano
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 small Italian zucchini, diced
• 1 1/4 cups fresh pineapple

Instructions

In a large high-sided skillet, heat olive oil over medium-low to medium heat. Add onion, stirring occasionally, cook until soft, a little color is nice, 8-10 minutes.

Add garlic, jalapeno, and pepper. Cook, stirring occasionally, until garlic is tender, about 5 minutes.

Add water or broth, chili powder, cumin, Italian seasoning, diced tomatoes, tomato sauce, black beans, corn, and season with salt. Bring to a boil, lower the heat, and let simmer 10-15 minutes, until sauce is desired thickness.

Add squash and pineapple. Heat until zucchini is heated through, about 5 minutes. Taste and add salt if needed.

Garnish is with fresh cilantro or lime, if desired.

Enjoy!

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Pineapple Round #1: Pineapple Fried Rice

Yesterday, I shared that I will have an abundance of pineapple and to expect a flurry of pineapple recipes in the near future. Last night, Z. and I enjoyed pineapple fried rice. Z. cooked! I had nothing to do with the creation of our meal except I was his sous chef and chopped vegetables. We used onion, carrot, broccoli, Thai bok choy, and pineapple. This was delicious!

What's the key to Z.'s delicious fried rice? Stir-frying the rice at the end with very dark soy sauce. I share a picture of the soy sauce we prefer in my Green Bean Stir Fry post. We purchase ours at our favorite Asian foods market but occasionally you can find this brand in the grocery store. Just look for something that is viscous and dark. Enjoy!