Healthy PineApple Dishes

Tropical Jackfruit–Ginger Ale Sorbet with Charred Pineapple

jackfruit, pineapple, and ginger ale. The sorbet has become an ever-present treat at the summer pop-up dinners, combining pineapple and jackfruit, both popular in Sri Lanka, with the spicy flavors of Ale-8-One, a Kentucky ginger ale.

• 1 cup chopped (3/4-inch pieces) fresh pineapple (about 5 ounces)
• 2 teaspoons granulated sugar
• 1 cup warm water
• ¼ cup plus 1/2 teaspoon kosher salt, divided 
• 1 (20-ounce) can jackfruit in syrup, drained
• 1 (8-ounce) can pineapple juice
• 1 (12-ounce) can Ale-8-One soda or good-quality ginger ale, chilled

Pineapple Chicken

Canned pineapple juice is good for more than just piña coladas — here we combine it with soy, vinegar, and garlic for a marinade and sauce to go with chicken.

Pineapple Chicken Marinade

• 2 cups pineapple juice
• 1/4 cup soy sauce 
• 2 tablespoons distilled white vinegar 
• 2 tablespoons canola oil 
• 2 garlic cloves, finely grated 
• 1 teaspoon kosher salt 
• 1 teaspoon pepper 

Pineapple Chicken

• 4 (8-ounce) bone-in, skin-on chicken thighs
• 4 tablespoons vegetable oil
• 2 cups sliced pineapple
• 4 cups cooked white or brown rice

Steak Tacos with Pineapple

The best part of a healthy taco pineapple recipe.

• 3 tablespoons soy sauce
• 1 tablespoon finely grated garlic
• 1 tablespoon finely grated peeled fresh ginger
• 1 1/2 pounds skirt steak, cut into 5-inch lengths
• Salt
• Pepper
• Warm corn tortillas, for serving
• Diced fresh pineapple, for serving
• Thinly sliced red onion, for serving
• Cilantro leaves, for serving

Pineapple Upside-Down Cake

• 3/4 cup plus 2 tablespoons light brown sugar
• 1 1/2 sticks unsalted butter, softened
• 1 vanilla bean, split, seeds scraped
• 1/2 large pineapple — peeled, quartered, cored, and sliced 1/3 inch thick
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

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Directions

1. Preheat the oven to 350°F. Butter an 8-inch round cake pan. Sprinkle the bottom with 2 tablespoons of the brown sugar.
2. In a large skillet, combine the remaining 3/4 cup of brown sugar with the 1/2 stick of butter and the vanilla bean and seeds and cook over moderately low heat until the butter is melted. Add the pineapple and cook over moderately low heat, stirring occasionally, until the pineapple is tender, about 20 minutes. Using a slotted spoon, arrange the slices in the cake pan, overlapping them if necessary. Remove the vanilla bean and pour the pan juices over the pineapple.
3. In a bowl, whisk 1/4 cup of the sour cream with the eggs and vanilla. In another bowl, beat the flour, granulated sugar, baking powder, baking soda, and salt. Add the remaining stick of butter and 1/4 cup of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream–egg mixture and beat again until fluffy, 2 minutes.
4. Spoon the batter over the pineapple and spread it evenly. Bake for about 40 minutes, until the cake is deep golden. Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert it onto a plate, and remove the pan. Replace any pineapple that may have stuck to the pan. Serve warm or at room temperature.

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