pineapple

Fancy flame-broiled flavor? Then throw some skewers on the grill for dinner, and soak up a little evening sunshine while you're at it. Enjoy the fruits of your labor by topping those grates with chunks of tropical pineapple. Naturally sweet pineapple caramelizes when exposed to high heat, making it a prime candidate for a grilled dessert with other sweet tropical fruits such as banana. But don't stop at dessert; the fruit also lends sweetness to a supper of sweet-and-hot Caribbean seafood skewers. Make the most of your pineapple on the barbie when you keep reading.

If you're anticipating a Memorial Day cookout, save stomach room for the burgers, hot dogs, and barbecued chicken that you'll be eating tomorrow. For dinner tonight, opt for something light to whet your holiday appetite, like a tuna salad.

This version certainly isn't your mom's lunchbox tuna salad. Its fresh approach calls for just-cut pineapple, sunflower sprouts, and oven-broiled yellowfin steaks.

The salad's oil free, but chunks of avocado supply creaminess. For a healthy break, read on.

Last weekend I had one of those culinary "why didn't I think of that?" moments. My dad and I hosted a barbecue and my cousin's contribution was salsa. But not just any old salsa, a perfectly balanced crunchy and creamy pineapple salsa! While pineapple is common in salads, I couldn't believe I had never tried it in salsa with salty chips on the side. It was absolutely fabulous and everyone could not get enough, myself included. Since the salsa is chunky and on the heavier side, it's important to serve it with thick, hard chips. Pair with margaritas and you've got a Cinco de Mayo party in the making! Get the easy recipe now.

These days, pineapples are available year-round at the store, so you may not know that they're actually at their peak between the months of March and July. The best way to enjoy these tropical fruits? Skip the can and select the largest, plumpest specimen you can find, preferably one with a little give. Trim and cut it — then savor its succulence with a fresh fruit salad.

Pineapples have traditionally been employed in tropical fruit salads, where they complement the flavors of papayas, mangoes, and toasted coconut. But don't overlook a savory application. Combine the fruit with cucumbers, tomatoes, and herbs in a fiery Asian vinaigrette for a sweet-hot twist. Make it a full meal by adding shredded rotisserie chicken or garlicky grilled shrimp. Aching for a taste of the tropics? Decide whether to go the sweet or salty route when you read more.

After a week of obsessing over Singapore slings, pineapple-bacon trail mix, and all other things tiki, I still had tropics on the brain — so for my aunt's birthday, I decided to bake Martha Stewart's pineapple-coconut loaf.

I recently found out, however, that my aunt and uncle have been watching their waistlines, so I decided to give it a bit of a calorie and sugar makeover. I cut the sugar in the recipe down, suspecting it'd go unnoticed — and sure enough, it did. And instead of using regular sour cream, I used light sour cream I had on hand, although low-fat plain yogurt would work just as well.

The result was an ultramoist, fruit-studded treat. Of course, if you aren't in the mood to feel guilty about your dessert, it tastes just as great topped with a scoop of coconut ice cream and caramel sauce. For the recipe, read on.

Following the recent deep cleaning of my refrigerator, I've been making a concerted effort to use up all the ingredients I have in my house before buying anything new. Now, at least a couple times a week, before I decide what to make, I go hunting in my pantry and refrigerator to see which items I've already got.

Yesterday, I had a hankering for a fruity cocktail and got creative with the beverages under my roof. I used pineapple juice left over from Singapore slings, some Grey Goose, and a splash of an Italian aperitif. The result was ultra-refreshing, with a nice layer of citrusy bitterness courtesy of the Campari.
In honor of the beautiful San Francisco Sunday, I named it Sunday Best. For the easy recipe, keep reading.

As I mentioned earlier, I've been obsessed with all things tiki, from Singapore Slings to the Tonga Room and everything in between. And as if on cue, a friend and fellow food writer hosted an island-themed party. I immediately knew one of the items I'd be showing up to the door with: tiki snack mix.

I didn't realize the addictive power of this trail mix; it was gone within a few minutes. There's something about the tropical-themed combination of sweet, chewy pineapple, rich pork, and spicy, soy-tinged nuts that will have you reaching for another handful. Get the recipe for an easy Pacific Rim snack that'll satisfy at any party when you read more.

Ever since two Fridays ago, I've been chained to my television watching the Vancouver Olympics. I'm not much of a sports spectator, but I have a soft spot for stories of sacrifice and redemption, and the Winter games have plenty of those.

Last night, I watched the USA face off against Canada in the hockey rink. The match had plenty of excitement and energy — plus those Canadian hotties in their maple leaf uniforms weren't too hard on the eyes, either.

I took it all in with a tipple that couldn't have been more fitting: a play on the hot toddy that's laced with cinnamon, pineapple, and the country's oh-so-emblematic maple syrup. To be the best Olympics couch cheerleader you can be, get the recipe.

Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle. Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine — quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, read more