Tinned pineapple questions and ideas

sweetilemon

Have it with gammon steaks

JimmyTheWig

What did you plan to do with them when you bought them? It's not like they need using before they go off!

Lots of schools are collecting stuff for Harvest Festivals this week. Tinned food always goes down well if you wanted to donate it?

skitler

well said jimmythewig.

or take it to the food bank

dronid

Grill or griddle the pieces till they caramalise maybe with a little sugar on and have them as part of a Hawaiian burger/serve on Gammon, hot on ice cream or put in the base of a microwave steamed sponge pudding.

Fag_ash_lil

psso wrote: »

Hot pineapple pudding.

It`s like a thick custard with pineapple through it topped with meringue.
Might have to go and get some pineapple in now.
Can dig out recipe if you want.

I would love the recipe please .

pennypusher

Make Orange and Pineapple refresher. Slice the peel off the sides of the oranges and cut the Oranges into slices, removing the pips. Put in a bowl with the pineapple, a few chopped cherries and a little sugar to taste. Lovely!

purplevamp

boredjellybean wrote: »

oh please give me some ideas... I have two tins of pineapple chunks & no idea what to do with them other than to serve with cream or evaporated milk

I know they can't be added to jelly so that's out

I guess I could make a tatin? or cake? I just can't get my brain in thinking gear

Gonzo1987 wrote: »

Pineapple cupcakes! That's what I use them for I will try find the recipe

Definitely make these. This is the recipe I use, but instead of putting the pineapple in the bottom I mix it in the cake mix. Also make sure you take off as much moisture as possible as they can go very soggy

Hummingbird Cafe Coconut & Pineapple Cupcakes

Shropshirelass

Cut some chunks a bit smaller (make them un-recognisable!) and use in chicken risotto.

Anne_Marie_2

Haven't read through the whole thread, so apologies if already mentioned.
Pineapple Salsa is lovely, serve it with pork or ham dishes, would be nice on a gammon steak, lovely with any Mexican dishes, imagine it would go well with practically anything. Always goes down well at a buffet.
I dice some pineapple, red and green pepper, onion or spring onion, tomato, add some finely chopped garlic, some coriander leaves, you could add parsley or some other herbs, chopped chilli or some chilli flakes/powder and some lemon or lime juice.

As others have mentioned, if only using a little out of the can, I freeze the rest.

You can also make a face pack!
http://secretsofmermaid.blogspot.com/2012/05/home-made-fruit-face-packs-for-summer.html

psso

Fag_ash_lil wrote: »

I would love the recipe please .

Here you are, very easy and lovely for these chillier days. Sorry it`s not in metric measurements, it`s a verrrrry old recipe.

Hot Pineapple pudding

2 ounces flour
2 ounces marg
2 ounces sugar
½ pint milk
Small tin pineapple chunks
2 eggs, separated –yolks in one bowl, whites in another.
3 ounces caster sugar (for meringue)

Make white sauce by melting the marg in a pan, then stirring in the flour to make a roux. Add the milk and sugar stirring well, so that no lumps form. Mix the egg yolks with the pineapple juice and add to the sauce. Boil up and stir well till the mix thickens, then add the pineapple. Place the custard in an ovenproof dish.

Using a clean, dry, grease free bowl, make the meringue whisking the egg whites and adding the sugar. Spread the meringue mixture over the custard and bake in oven for 15-20 minutes at 180deg.

Enjoy.