Pineapple
Adam Liaw’s sweet and sour pork
This Cantonese version of the Chinese classic is ever popular.
- < 30 mins
- Adam Liaw
Pineapple, pecan and strawberry crumble
The pairing of strawberry and pineapple is uncommonly good, the aroma made even headier with the ground cinnamon and aniseed.
- 30 mins - 1 hr
- Helen Goh
Pineapple and burnt caramel tarte tatin
Tarte tatin is one of those dishes that look impressive but takes minimal effort to pull together. I like to take the caramel to almost burnt, as the bitter edge of dark caramel helps to cut through the sweetness of the pineapple. Be extremely careful, though, as hot caramel can cause serious burns. A 30cm cast-iron pan is ideal. Otherwise, use an oven-proof frying pan or a round tart tin. With so few ingredients, using a quality all-butter puff pastry is key.
- 30 mins - 1 hr
- Rosheen Kaul
Pineapple and lychees with palm sugar caramel
A delicious combination devised by chef Neil Perry more than a decade ago. For an elegant dinner party dessert, try adding a scoop of coconut ice-cream.
- 1-2 hrs
- Brigitte Hafner
Coconut tapioca pudding with pine-lime granita
This is my kind of summer dessert; it's so light and refreshing, and has a nice hint of salt to balance the sweetness. Serve it as a simple and elegant portion, or you could also add a little fresh tropical fruit such as mango, paw paw, lychees or rambutans. You can have this dessert all prepped and ready to go well in advance; just do a quick assembly when you're ready to serve.
- 30 mins - 1 hr
- Karen Martini
Rosheen Kaul's satay sauce
This dipping sauce is fresher and more zingy than the rich peanut sauces that tend to be associated with satay. It has the perfect amount of acidity and spice to cut through the fat, char and sweetness of satay.
- < 30 mins
- Rosheen Kaul
Hummingbird cake
Tropical fruits and a good whack of nuts give this cake a real summer feel.
- 1-2 hrs
- Caroline Velik
Beetroot, pineapple and coconut cake with cream cheese icing
Sweet and earthy beetroot is delicious in this carrot-style cake. I have also added coconut, an uncommonly wonderful pairing which I discovered in Sri Lanka. A little pineapple lends some acidity and accentuates the sweetness of the root vegetable, but don't be tempted to use fresh pineapple: it contains an enzyme which reacts with the protein in the flour and can result in a dense texture.
- 1-2 hrs
- Helen Goh
Smoky mushroom and pineapple tacos
A vegetarian taco with a difference that makes a quick and crowdpleasing midweek meal.
- < 30 mins
- Jessica Brook
Helen Goh's pineapple and ricotta skillet cake
Baking and serving a cake directly in an oven-proof skillet not only simplifies the process, it’s also an invitation for everyone to relax. If you’re the baker, it obviates the need to line a cake tin with baking paper or to grease and flour an elaborate bundt tin. You also do away with the anxiety, however slight, that the cake isn’t going to turn out of its mould in one piece. If you haven’t tried the combination of salt and chilli with pineapple, get ready to be converted.
- 1-2 hrs
- Helen Goh
Original URL: https://www.theage.com.au/goodfood/topic/pineapple-l7t