Best 19 Spiced Pineapple Recipes

JERK-SPICED MANGO PINEAPPLE CHUTNEY

Steps:

• In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SPICED WALNUT CARROT CAKE WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
• Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
• In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

SPICED PINEAPPLE-ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
• In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
• In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
• Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
• Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.

PINEAPPLE SPICED CHICKEN AND RICE

Steps:

• Drain pineapple; reserve 1 tablespoon juice. Chop 2 pineapple slices; set aside for rice.
• Mix together reserved juice, garlic powder, thyme, nutmeg, allspice, salt and cinnamon in small bowl, until blended.
• Arrange chicken on foil-lined sheet pan. Season with salt and pepper. Rub each breast half with spice mixture over and under the skin. Place two pineapple slices on each breast. Bake at 350 degrees F 30 to 40 minutes, or until internal temperature of chicken reaches 165 degrees F and is no longer pink in center (Note: if using chicken legs, time will need to be increased 15 to 25 minutes).
• Cook olive oil, red onion and red pepper over medium-high heat in medium saucepan about 5 minutes or until onions are tender. Add rice and chopped pineapple to sauce pan, cook 3 minutes more. Add chicken broth, heat to boiling. Reduce heat to simmer and cook for 15 minutes or until all liquid is absorbed. Add chopped basil; let stand 5 minutes before serving.
• Arrange rice and chicken on 4 plates for service. Garnish with additional chopped basil, if desired.

SPICED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

ROASTED PINEAPPLE SPICED RUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Arrange pineapple slices in an even layer on prepared baking sheet.
• Roast pineapple in the preheated oven until tender, about 45 minutes. Let cool until easily handled, 20 to 30 minutes.
• Transfer cooled pineapple to a container. Top with rum.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Add seeds and scraped pods to the container. Stir in raisins, cinnamon sticks, orange zest, vanilla extract, peppercorns, allspice berries, nutmeg, star anise, and cardamom.
• Seal container and store in a cool, dark place. Mix every day, removing any spice that becomes too dominant for your taste, until rum reaches desired flavor, 5 days to 2 weeks. Strain through a fine-mesh sieve. Strain again through a coffee filter. Discard whole spices; reserve strained fruit.

PINEAPPLE-ORANGE SPICED TEA

Steps:

• In a 5- or 6-qt. slow cooker, combine boiling water and tea bags. Cover and let stand 5 minutes., Meanwhile, place cinnamon sticks, ginger and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Discard tea bags. Stir in remaining ingredients; add spice bag. Cook, covered, on low until heated through, 2-3 hours. Discard spice bag. Stir before serving. If desired, serve with pomegranate seeds and lemon slices.

SPICED BACON-WRAPPED PINEAPPLE

Steps:

• Set an oven rack in the center of the oven if your broiler is in the oven, or set the broiler rack in the lowest position. Preheat the broiler. Place a wire rack over a baking sheet.
• Combine the chili powder, garlic powder, pepper and onion powder in a small bowl.
• Wrap each pineapple ring with 4 pieces of bacon, winding it around and through the hole in the center; sprinkle with the spice mix. Place on the prepared baking sheet.
• Broil, turning once, until the bacon is well browned, 3 to 5 minutes per side. Let cool 2 minutes before serving.

SPICED PINEAPPLE

Steps:

• Drain pineapple, reserving 1 cup juice. In a saucepan, combine the sugar, vinegar, cinnamon, cloves, salt and reserved pineapple juice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Discard cinnamon and cloves. Add pineapple. Return to a boil; cook and stir for 2-3 minutes. Serve warm with a slotted spoon.

SPICED PINEAPPLE COOLER

Steps:

• In a small saucepan, bring water, sugar, cinnamon and cloves to a boil. Reduce heat; cover and simmer for 15 minutes. Strain. Cool to room temperature., Pour into a large pitcher; stir in juices. Refrigerate until chilled. Just before serving, stir in ginger ale. Serve over ice. Garnish with additional cinnamon sticks if desired.

SPICED PLANTAINS AND PINEAPPLE

Steps:

• Heat a large skillet over medium heat and coat with cooking spray. Arrange plantain slices in a single layer. Season with half of the cinnamon, nutmeg and cloves. Cook until golden brown on the bottom, 2 to 3 minutes. Turn over the plantain slices and pour in the pineapple and a small amount of the juice. Sprinkle the remaining spices over the top and continue to cook until browned on the bottom, about another 3 minutes.

SPICED PINEAPPLE LENTILS

Steps:

• Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.

PINEAPPLE SPICED CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix the oil and sugar together. Add the eggs one at a time, beating after each addition.
• Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts.
• Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back.
• Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking.
• Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert.
• Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger.

SPICED PINEAPPLE HAM SLICES

Steps:

• Preheat oven to 400°F.
• Cut ham slices into serving size pieces, if necessary.
• Arrange ham slices evenly in a 8x8 inch glass baking dish.
• Place pineapple slices on top of the ham.
• Sprinkle brown sugar and spices on top of the ham and pineapple.
• Pour orange juice over all.
• Cover pan tightly with foil and bake for 20-25 minutes or until thoroughly heated.

SPICED PINEAPPLE PUMPKIN DELIGHT

Steps:

• In a small bowl, whisk together the gelatin and apple juice. Place bowl in a larger bowl with hot water and stir until gelatin is dissolved.
• Blend together the pumpkin, spice, sugar, honey and gelatin mixture.
• Spread 1/4 of the mixture in the bottom of custard cups. Top with 1/4 cup pineapple; repeat layers. Chill for 1 hour before serving.

CHILE-SPICED PINEAPPLE

Steps:

• Skewer 3 pineapple chunks onto each cocktail skewer or toothpick and arrange on a plate.
• In a small bowl, combine the chile powder, cumin, salt and pepper and mix with a fork. Sprinkle onto all sides of the skewered pineapple chunks and serve.

SPICED PINEAPPLE PORK

Steps:

• Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through.
• Mix the sugar, soy, tomato paste and most of the pineapple juice in a bowl.
• Add the pineapple rings to the pan and let them caramelise a little alongside the pork.
• Add the chili and five-spice to the pan, then fry for 1 min until aromatic.
• Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky.
• Sprinkle with cilantro, and serve with rice and Chinese greens.

SPICED PINEAPPLE ICED TEA

Steps:

• Combine the pineapple skin and core, allspice berries, star anise, cinnamon and 6 cups water in a 4-quart saucepan. Bring the mixture to a boil, lower the heat and simmer for 1 hour. Remove from the heat and add the tea bags; let the tea bags steep for at least 20 minutes and up to 6 hours. Strain the pineapple tea and cool completely. Serve over ice with pineapple wedges.

SPICED PINEAPPLE PORK

Steps:

• 1. Line a 8' square dish with foil and place your roast wrapped snuggly in foil in the oven. Bake at 350 2 hours.
• 2. For the glaze, mix the preserves, honey, vinegar, mustard, and allspice in a bowl , and set aside.
• 3. Remove roast from oven after the two hours, meat should be browning nicely. At this point, place crushed pineapple on roast and then pour your glaze over top to run down the sides.
• 4. Leave foil open and place back in oven 30-40 minutes to let glaze bake into meat. Serve warm.