his second voyage, Christopher Columbus discovered pineapple for the
civilized world. Since then, its history has been linked with
romance and adventure 'round the world.
Epicures in the 18th
century called this delicacy the "King of fruits." Early
travelers found pineapples hanging in the doorways of friendly island
natives. To this day, pineapple is known as the symbol of
Although most historians agree that pineapple
originated in Brazil, over half of today's supply is produced int he
Pacific Islands. About one million dollars is spent each year
pineapple companies, cooperatively and individually, in research an
improvement of this versatile golden fruit."
FIJI BEEF CHUNKS
Juicy meat cubes, tangy pineapple, crisp tender vegetables in richly
accented brown sauce.
2 & 1/2 pounds beef
1 & 1/2 teaspoons garlic salt
1 teaspoon paprika
1/4 cup cooking oil
One 13 & 1/2oz. can pineapple chunks
One 10 & 1/2oz. can beef broth
1/4 cup wine vinegar
1/2 cup diced celery
1/2 cup sliced green pepper
1 cup sliced onion
2 large tomatoes
1 tablespoon soy sauce
3 tablespoons brown sugar
1 tablespoon cornstarch
1/2 cup water
fat from meat; cut in 2-inch cubes. Sprinkle with garlic salt
paprika. Brown in hot oil. Drain off fat.
from pineapple, beef broth and half of vinegar. Cover; simmer
& 1/2 hours. Add celery and pepper; cook 5 minutes.
donion; cook 5 minutes more. Stir in tomatoes cut in wedges
pineapple chunks. Blend soy sauce, brown sugar, cornstarch,
and rest of vinegar; stir into sauce. Simmer until thickened.
Has the Oriental flavor of teriyaki.
2 pounds turkey breast in cubes. Marinate in Teriyaki Sauce 1
hour or longer. Thread turkey and drained pineapple chunks
pound 4 & 1/2oz. can on skewers. Add water chestnuts,
mushrooms or onions, if desired. Brush with marinade.
over coals or broil until turkey is tender.
Beat together 1/4 cup each syrup from
pineapple, honey and cooking oil, 1/2 cup each soy sauce and
catsup, 1/3 cup wine vinegar, 1 teaspoon dry mustard and 2 tablespoons
minced green onion.
PINEAPPLE SHRIMP AND COCONUT CURRY
Pink shrimp and refreshing pineapple in coconut curry sauce.
Accompany with chutney, raisins, and coconut chips.
2 cups milk
1 cup flaked coconut
One 13 & 1/2oz. can pineapple chunks
1 & 1/2 cups deveined cooked shrimp
1/2 cup butter
1 teaspoon curry powder
1/3 cup chopped green onion
1/3 cup chopped celery
1/2 cup sifted flour
1 teaspoon garlic salt
1 & 1/4 cups chicken broth
milk and coconut. Simmer, stirring occasionally, about 2
until mixture foams. Strain, pressing through as much coconut
possible. Sauté drained pineapple chunks and shrimp in 1/4
butter; remove from skillet. Add rest of butter and curry to
skillet. Cook over low heat, stirring, about 2 minutes.
onion and celery, cook until soft. Blend in flour and salt,
broth and coconut milk. Cook until thickened; simmer 5
Stir in pineapple, shrimp and coconut. Serve with
SEAS CHICKEN WITH PINEAPPLE
Golden chicken cooked with papaya juice, soy sauce, pineapple, and
Delicious with toasted coconut rice.
Two 2 & 1/2
pound fryers, halved
3 tablespoons flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 cup shortening
1/2 cup chopped green onion
1 cup fresh mushrooms
One 8 & 1/2oz. can pineapple slices
1/2 cup canned papaya juice
One 10 & 1/2oz. can consomme
1 tablespoon soy sauce
chicken in flour mixed with ginger and salt. Brown well in
shortening. Drain off fat; use 1/4 cup to sauté onion and
mushrooms. Add sautéed vegetables to browned chicken along
syrup from pineapple, papaya juice, consomme and soy sauce.
Simmer 1/2 hour. Add pineapple slices. Cover;
cooking until chicken is tender, about 15 minutes.
Serve with toasted coconut rice.
Toss 4 cups steamed rice with 1/4
cup melted butter or margarine and 1/2 cup toasted flaked coconut.
A glaze to glamorize ham and pork, too.
Glaze: Heat to simmering 1 (8 &
3/4oz.) can crushed pineapple, 1/2 cup each honey and
pineapple juice, 3 tablespoons vinegar, 1 tablespoon each soy sauce and
minced onion and 2 teaspoons ginger.
2 sides meaty spareribs (about 4 pounds) with salt and pepper.
Arrange in single layer in shallow pan. Bake in hot
(400 degrees F.) 30 to 40 minutes. Drain off fat.
heat to 325 degrees F. Bake 1/2 hour. Spoon on part of glaze.
Continue baking 30 to 40 minutes longer, basting occasionally
with glaze. Makes 4 servings.
Grilled Ribs: Select lean ribs. Use oven method
up to point of draining off fat. Grill, basting with glaze,
until ribs are tender.
WITH ROYAL PINEAPPLE SAUCE
Pan broil bananas at the table to be truly spectacular.
& 3/4oz. can crushed pineapple
2 tablespoons butter
3 tablespoons dark brown sugar
2 tablespoons cornstarch
1/8 teaspoon almond extract
2 tablespoons flaked coconut
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
4 small bananas
undrained pineapple, 1 tablespoon butter, sugar, cornstarch, and almond
extract over moderate heat until thick and clear, about 5 minutes.
Stir in coconut, lemon peel and juice. Pan broil
bananas in other tablespoon butter. Brown all sides lightly.
Serve at once topped with warm pineapple sauce.
GLAZED PINAPPLE WITH RUM CARAMEL
Imaginative version of pineapple slices with two flavorful toppings.
Gourmet for dessert... elegant with meat entree.
3 tablespoons butter
1/4 cup brown sugar
1 tablespoon rum
One 1 pound 4 & 1/2oz. can pineapple slices
1 teaspoon lemon juice
together 2 tablespoons each butter, brown sugar, rum, 1 tablespoon
syrup from pineapple and lemon juice, 3 to 4 minutes. Pan
drained pineapple slices in remaining tablespoon butter; brown both
sides lightly. Allow 2 slices per serving, spooning on rum
caramel sauce. Top with Chutney Cream.
Stir 2 tablespoons chopped chutney
into 1 cup dairy sour cream.
UPSIDE DOWN CAKE AMERICANA
Traditional in America's heritage of good eating.
A glamorous old-fashioned dessert.
2/3 cup light brown sugar (packed)
One 1lb. 4 & 1/2oz. can pineapple slices
7 maraschino cherries
6 wanut halves
1 & 1/4 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening
1 teaspoon grated orange peel
1 teaspoon vanilla
2/3 cup sugar
1 large egg
1/2 cup milk
1/3 cup flaked coconut
butter in 9 or 10-inch round pan or skillet. Sprinkle on
Drain pineapple; arrange 7 slices, with cherry in center of
walnuts in bottom of pan. Cut remaining slices in half.
side down against sides of pan. Keep warm. Resift
flour with baking
powder and salt. Cream shortening, orange peel and vanilla.
add sugar, beating until smooth and fluffy. Beat in egg.
alternately with milk, mixing smooth. Stir in coconut.
spread over pineapple. Bake in moderate oven (350 degrees F.)
55 to 60
minutes or until done. Let cake stand in pan 5 to 10 minutes
turning out, upside down, onto platter. Serve warm topped
6 to 8 Servings.
*Intro/Recipes - Hawaii: New York World's Fair
1964-1965 Souvenir Recipies (presented by Pineapple Growers Association)