Using Pineapple (3) Collection
 

Tangy Pineapple Chicken
Pretty Pineapple Torte
Lime Pineapple Jam


Tangy Pineapple Chicken

Tender chicken in a tangy sauce, topped with pretty pineapple, makes
a mouth-watering main dish. The recipe comes from Jean E. of
Waukesha, Wisconsin.

4 boneless skinless chicken breast halves (1 pound)
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can (20 ounces) unsweetened sliced pineapple
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 garlic cloves, minced
Hot cooked rice

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown
chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut
pineapple rings in half and set aside. Combine cornstarch and 2
tablespoons juice until smooth; set aside. Combine mustard, honey,
garlic and remaining pineapple juice; mix well. Add to pan; bring to
a boil. Reduce heat; cover and simmer for 15-20 minutes or until
chicken juices run clear. Remove chicken and keep warm. Stir
cornstarch mixture and add to pan; bring to a boil. Boil and stir for
2 minutes. Return chicken to pan. Top with pineapple; heat through.
Serve over rice. Yield: 4 servings.

Nutritional Analysis: One serving (calculated without rice) equals
351 calories, 736 mg sodium, 73 mg cholesterol, 44 gm carbohydrate,
28 gm protein, 8 gm fat.

Exchanges: 4 very lean meat, 3 fruit, 1/2 fat.



Pretty Pineapple Torte

Pineapple stars in both the cake and filling in this tall, beautiful
dessert from Iola E. of McCook, Nebraska.

1/2 cup butter or margarine, softened
1 cup sugar, divided
3 eggs, separated
1 can (20 ounces) crushed pineapple
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling:
1-1/2 cups whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
2 tablespoons slivered almonds, toasted

In a large mixing bowl, cream butter and 3/4 cup sugar. Beat in egg
yolks. Drain pineapple, reserving 2/3 cup juice (discard remaining
juice or save for another use). In a bowl, combine juice, 3/4 cup
pineapple and vanilla (set remaining pineapple aside for the
filling). Combine dry ingredients; add to the creamed mixture
alternately with pineapple mixture. In a small mixing bowl, beat egg
whites until soft peaks form. Add remaining sugar, 1 tablespoon at a
time, beating until stiff peaks form. Fold a fourth of the egg whites
into batter; fold in remaining whites. Spoon into two greased and
floured 9-inch round cake pans. Bake at 350 degrees for 28-32 minutes
or until cake springs back when lightly touched. Cool for 10 minutes;
remove from pans to wire racks to cool completely. For filling, beat
the cream, sugar and extract in a mixing bowl until stiff peaks form.
Fold in reserved pineapple. Split each cake layer in half
horizontally. Spread about 3/4 cup fil ling between each layer;
spread remaining filling over the top. Sprinkle with almonds. Yield:
10-12 servings.



Lime Pineapple Jam

"This refreshing chunky spread, packed with pineapple, is deliciously
different," assures Rebecca B. from Salt Lake City, Utah.

4 cups finely chopped fresh pineapple
1-3/4 cups sugar
3 tablespoons lime juice
1 teaspoon grated lime peel

In a saucepan, combine all ingredients. Bring to a boil over medium
heat, stirring occasionally. Boil until thickened, about 40 minutes.
Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process
for 15 minutes in a boiling-water bath. Yield: about 3 half-pints.

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