1. Ham, Cheese & Pineapple toasted sandwich

Ingredients (Serves 1)
 

  • 2 slices sandwich bread
  • 2 slices Swiss cheese
  • 2 thin slices of ham
  • 2 thin rounds pineapple
  • 3 fresh basil leaves

Directions
 

  1. Layer 1 slice of sandwich bread with 1 slice Swiss cheese, ham, pineapple, fresh basil, and another slice of cheese; top with bread.
  2. Place sandwich in grill or toasted-sandwich maker. Cover; cook until golden, 2 to 3 minutes.
  
 

2. Asian Noodles with Chicken & Pineapple

Ingredients (Serves 4)
 

  • 2 cups green beans, trimmed and halved lengthwise
  • 1 red capsicum, seeds and ribs removed, thinly sliced lengthwise
  • 250gms rice noodles
  • Coarse salt and ground pepper
  • 500gms chicken breast, boneless & skinless
  • 1/2 cup lime juice, freshly squeezed
  • 1/4 cup soy sauce
  • 1 tbsp sugar
  • 1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (approx 2 cups)
  • 1/4 cup fresh mint, chopped
  • 1/2 cup peanuts, chopped

Directions
 

  1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add capsicum, and stir to submerge. Using a small sieve, transfer vegetables to a bowl.
  2. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
  3. Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes.
  4. When cool enough to handle, shred chicken with a fork.
  5. In a large bowl, whisk together lime juice, soy sauce, and sugar.
  6. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing.
  7. Serve immediately, topped with remaining 1/4 cup peanuts
  
 

3. Chicken and Pineapple salad

Ingredients (Serves 6)
 

  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1/4 cup lime juice, freshly squeezed
  • 1 store-bought roasted chicken (about 3 cups)
  • 1 small head cabbage (750gms), halved lengthwise and finely shredded crosswise
  • 4 plum tomatoes, thinly sliced lengthwise
  • 4 spring onions (about 1/2 cup), thinly sliced
  • 1/2 small pineapple, peeled & thinly sliced crosswise
  • Salt and pepper

Directions
 

  1. In a small bowl make the dressing by whisking together mustard, oil, and lime juice.
  2. In a large serving bowl, toss together chicken, cabbage, tomatoes, and spring onions.
  3. Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.
  
 

4. Spicy Grilled pineapple (to accompany grilled fish or pork)

Ingredients (Serves 4)
 

  • 1 pineapple
  • 1 tbsp olive oil
  • 1/8 to 1/4 tsp cayenne pepper
  • Coarse salt

Directions
 

  1. Heat grill to high; brush grates with oil.
  2. Peel & core pineapple for rounds. Slice crosswise into 8 rounds.
  3. Toss with olive oil and cayenne pepper; season with coarse salt.
  4. Place on grill. Cover, and cook until charred and tender, turning once, 8 to 12 minutes.

Serve as a side dish for grilled fish or pork.

 

  
 

5. Queensland Tropical Fruit Salad

Ingredients (Serves 4)
 

  • 1 cup pineapple chunks
  • 1 cup fresh mango chunks
  • 1 cup fresh pawpaw chunks
  • 2 limes, grated for zest
  • 1 tbsp preserved ginger in syrup, finely chopped
  • 1 carambola (star fruit), sliced crosswise to make stars (optional)


Syrup

  • 2 limes, juiced
  • 1-2 tbsp Bundaberg Rum
  • 2 tbsp caster sugar
  • ½ cup orange juice


Directions
 

  1. Make the syrup first, by combining ingredients in a small bowl and stir well.
  2. Place pineapple, mango, pawpaw, lime zest, ginger and carambola in a serving bowl and toss lightly.
  3. Pour over syrup and refrigerate until chilled.