Pineapple Ginger Dressing Recipes

PINEAPPLE SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the pineapple juice, vinegar, cumin and garlic; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving.

EASY PINEAPPLE-GINGER GLAZE

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

CREAMY GINGERED PINEAPPLE SALAD DRESSING

Steps:

• Option -- You can use a mix of orange juice and pineapple rather than all pineapple if you think pineapple is too sweet. I happen to love it with the mustard and ginger. But you can mix the two if you prefer.
• Dressing -- Just add all the ingredients and whisk well to combine. Chill at least 30 minutes.
• Serve -- ENJOY! Serve over your favorite greens, pork, chicken, or seafood.

PINEAPPLE GINGER DRESSING

Steps:

• Put it all in a bottle and shake vigorously. If you like it smoother, you can throw it in a food processor.

GRILLED VANILLA-GINGER PINEAPPLE

Steps:

• Cut ends off pineapple. Quarter lengthwise, peel and core.
• Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
• Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

PINEAPPLE & GINGER PAVLOVA

Steps:

• Heat the oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.
• Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the pavlova is completely cool.
• While the pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the pavlova. The pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving.
• When you're ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.
• Heat the oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.
• Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the pavlova is completely cool.
• While the pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the pavlova. The pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving.
• When you're ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.

PINEAPPLE DRESSING

Steps:

• In a bowl, combine drained pineapple, egg, sugar, butter.
• Begin adding bread pieces and stir. Bread should absorb liquid. Continue adding bread until bread will no longer absorb liquid. This can be anywhere from 6-10 slices.
• Put in a 9x9" baking dish.
• Bake 350 for 30-45 minutes. Top should begin to brown when it is done.
• I almost always double the recipe, use a 9 x 13 pan, and bake for 1 hour.