PINEAPPLE AND BASIL SORBET
I had an ice pop with this combination at the Pecan Street Festival in Austin, Texas, and thought it was the most amazing flavor! I recreated the recipe at home--who knew basil paired so well with pineapple?! An alternative is after blending everything, pour into ice pop molds and enjoy!
Provided by Ckandi007
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 9h20m
Yield 16
Number Of Ingredients 4
Steps:
- Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour.
- Place mixture in an ice cream maker and mix according to manufacturer's instructions; pour into an airtight container, and freeze 8 hours or overnight.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 11.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 9.9 g
PINEAPPLE, BASIL, AND CUCUMBER
Grill pineapple to give it a charred touch before tossing it with basil and cucumber.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.
Nutrition Facts : Calories 85 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 141 g
PINEAPPLE-BASIL SMOOTHIE
This smoothie will make your taste buds think you are sitting somewhere on a Caribbean beach zipping the day away! So tasty and refreshing.
Provided by Yoly
Categories Drinks Recipes Smoothie Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Place water, pineapple, basil, lime juice, and stevia in a blender cup in the order listed. Blend until smooth.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 24.5 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, Sodium 5.7 mg, Sugar 16.5 g
GRILLED PINEAPPLE WITH BASIL
Nice as dessert or as a breakfast/lunch dish. Make sure that the pineapple is ripe. Best eaten warm, but can also be served cold.
Provided by Is This Really Nece
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean the pineapple and cut it lengthwise in slices of circa 1 cm.
- Grill the slices until golden brown.
- Whip the mascarpone with the honey and lemon juice.
- Cut the basil into thin ribbons and mix with the icing sugar.
- DIstribute the pineapple over four plates, and garnish with the mascarpone mixture and the sugar/basil mixture.
Nutrition Facts : Calories 104.6, Fat 0.3, Sodium 2.5, Carbohydrate 26.9, Fiber 2.7, Sugar 21.4, Protein 1.3
PINEAPPLE WITH BASIL
Steps:
- Peel and core pineapple. Cut pineapple decoratively into bite-size pieces. In a large bowl gently toss pineapple with sugar, lemon juice, and chopped basil. Serve pineapple garnished with basil sprigs. each serving about 61 calories and 1.5 grams fat
SEARED SCALLOPS WITH BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT
Steps:
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
- Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
- While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
- Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
PINEAPPLE-BASIL SMOOTHIE
I'm not sure that I would order this just based on the name. But believe me, you'll be pleased by this herbal concoction. Pineapple has so much sweetness and flavor on its own, and it marries well with the peppery, anisy basil. Very little else is required (no banana in this smoothie). I like to use kefir, but yogurt will work too. Pistachios and chia seeds bulk up the drink nicely, and the pistachios contribute to the pale green color.
Provided by Martha Rose Shulman
Categories breakfast, brunch, lunch, shakes and smoothies
Time 2m
Yield 1 generous serving
Number Of Ingredients 7
Steps:
- Place all of the ingredients in a blender and blend at high speed for 1 minute, or until smooth. Serve.
THAI-STYLE CHICKEN WITH BASIL AND PINEAPPLE
Make and share this Thai-Style Chicken With Basil and Pineapple recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes. Fluff with a fork.
- When the rice is about ready, heat a thin layer of oil, about 1 1/2 tbsp., in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir-fry until golden, about 3 minutes more. Transfer to a plate.
- Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chile pepper, ginger and garlic and stir-fry until crisp tender and the pineapple pieces are light golden at the edges, about 3 minutes. Stir in the kecap manis (or tamari and sugar) and fish sauce. Add the chicken and toss to coat.
- Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve with the rice and garnish with the lime wedges and remaining basil.
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