Three pineapples all ripened on my plants at the same time. Now I have
pineapples up the ying yang and been looking for ways to use them.

Took some cilantro, a little canned chopped green chilies, green pepper,
tomato, Vidalia onion and mixed it up with some finely chopped pineapple
chunks and garlic salt. Served the pineapple salsa on the side with the pork
roast I made tonight. Worked out to be a good combination.

Now, I'm off to finding some more creative uses for my bounty. Suggestions
are welcomed!

Renee

Oh I forgot -- I used cumin and coriander in the salsa, too.

"Renee" > wrote in message
...
> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green pepper,
> tomato, Vidalia onion and mixed it up with some finely chopped pineapple
> chunks and garlic salt. Served the pineapple salsa on the side with the
> pork roast I made tonight. Worked out to be a good combination.
>
> Now, I'm off to finding some more creative uses for my bounty. Suggestions
> are welcomed!
>
> Renee
>

In article >,
"Renee" > wrote:

> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green pepper,
> tomato, Vidalia onion and mixed it up with some finely chopped pineapple
> chunks and garlic salt. Served the pineapple salsa on the side with the pork
> roast I made tonight. Worked out to be a good combination.
>
> Now, I'm off to finding some more creative uses for my bounty. Suggestions
> are welcomed!
>
> Renee

The salsa sounds great! I love pineapple upside down cake. I'm not a
fan of the cherries, so I put the fresh pineapple in the food processor
to make "crushed" and the spread that over the brown sugar topping and
then the batter. mmmmmm

marcella

Renee wrote:
> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green pepper,
> tomato, Vidalia onion and mixed it up with some finely chopped pineapple
> chunks and garlic salt. Served the pineapple salsa on the side with the pork
> roast I made tonight. Worked out to be a good combination.
>
> Now, I'm off to finding some more creative uses for my bounty. Suggestions
> are welcomed!
>
> Renee

Just want to say I am insanely jealous. I live for pineapple.

IIRC you can freeze it for use later.

-L.

"Renee" > wrote in
:

> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green
> pepper, tomato, Vidalia onion and mixed it up with some finely chopped
> pineapple chunks and garlic salt. Served the pineapple salsa on the
> side with the pork roast I made tonight. Worked out to be a good
> combination.
>
> Now, I'm off to finding some more creative uses for my bounty.
> Suggestions are welcomed!
>
> Renee
>
>

Omg, home-grown pineapple! I really need to move to a warmer climate.

I like to cut 'em into wedges, rub with salt and chilli and eat. I think
it's a Vietnamese thing

K
--
nil illegitimi carborundum

Now, I'm off to finding some more creative uses for my bounty.
Suggestions
are welcomed!


Renee


We grilled some the other night in our kebabs and it was so lucsious!
Our kebabs had beef, 'shrooms, pineapple and red onion, brushed
w/teriyaki and the grilled. yummy

In article >,
"Renee" > wrote:

> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green pepper,
> tomato, Vidalia onion and mixed it up with some finely chopped pineapple
> chunks and garlic salt. Served the pineapple salsa on the side with the pork
> roast I made tonight. Worked out to be a good combination.
>
> Now, I'm off to finding some more creative uses for my bounty. Suggestions
> are welcomed!
>
> Renee
>
>

Tropical chicken!

Take one whole chicken and cut it in half lenthwise. (You could use
chicken breasts or hindquarters as well.) Coat a cast iron skillet
liberally with olive oil and lay the chicken in the bottom of it, skin
side up. Sprinkle with black pepper and set aside.

Take two mangoes, skin, seed and puree in the blender or food processor.
Do the same with 3 cups of pineapple. Add 1/2 cup of minced shallots or
scallions.

Mix well and pour over the top of the chicken.

Bake at 375 until done, depending on how much chicken you are cooking.
Usually, about an hour will do it for a whole chicken.

Enjoy!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

It make a great jam, topping for ice cream, and syrup. I also can it.

Dwayne

"Renee" > wrote in message
...
> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green pepper,
> tomato, Vidalia onion and mixed it up with some finely chopped pineapple
> chunks and garlic salt. Served the pineapple salsa on the side with the
> pork roast I made tonight. Worked out to be a good combination.
>
> Now, I'm off to finding some more creative uses for my bounty. Suggestions
> are welcomed!
>
> Renee
>

Renee wrote:
>
> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green pepper,
> tomato, Vidalia onion and mixed it up with some finely chopped pineapple
> chunks and garlic salt. Served the pineapple salsa on the side with the pork
> roast I made tonight. Worked out to be a good combination.
>
> Now, I'm off to finding some more creative uses for my bounty. Suggestions
> are welcomed!
>
> Renee

This ought to help. It's delicious.

Kate

LEBOUROUDJEE

3-3 1/2-lb. pineapple or 4 cups unsweetened pineapple juice
water
1/4 lb. fresh ginger
1/2 c. lemon juice
approx. 3/4 c. sugar

Trim pineapple of peel and core and cut into 1" chunks. Whirl pineapple
chunks, a portion at a time, in a blender with 2 cups of water. (You
can usually put about half the pineapple and half the water in the
blender at a time and do it in 2 batches.) Pour puree through a wire
strainer (or several layers of cheese cloth, or a jelly bag) into a
large bowl, squeezing pulp to remove all juice. Discard pulp. Scrub
ginger and cut in 1" chunks. Whirl ginger in blender with an additional
2 cups of water. Pour through the wire strainer (etc.) into pineapple
juice, squeezing liquid from pulp. Discard pulp. Add lemon juice and
sugar to taste to the juice. Pour into a pitcher, cover, and chill
about 2 hours or overnight. Stir and pour over ice to serve. Makes 7-8
cups or about 10 servings.

Renee wrote:
> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green pepper,
> tomato, Vidalia onion and mixed it up with some finely chopped pineapple
> chunks and garlic salt. Served the pineapple salsa on the side with the pork
> roast I made tonight. Worked out to be a good combination.
>
> Now, I'm off to finding some more creative uses for my bounty. Suggestions
> are welcomed!
>
> Renee

Grill peeled, cored slices on the barbecue until they are slightly soft
and they have carmelized. Or skewer chunks and do the same.

Sandi

On Sun, 21 Aug 2005 23:09:36 GMT, "Renee" > wrote:

>Three pineapples all ripened on my plants at the same time. Now I have
>pineapples up the ying yang and been looking for ways to use them.
They showed this on TV recently. I'm eager to try it out.
http://www.marthastewart.com/page.jh...&id=recipe4487


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**
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