Is That Applesauce?

No. It's pineapple.

That's too brown to be pineapple.

That's why I am making this.
 
Pineapple Upside-Down Biscuits
From thepioneerwoman.com *
Serves 10

Ingredients

• Pineapple
• 3/4 cups packed brown sugar
• 3 tablespoons Butter
• 1-1/2 cup chopped fresh pineapple (I used my canned brown crushed pineapple, drained.)
• 
  
• Biscuits (I used some expired canned Simply buttermilk biscuits.)
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoons salt
• 3/4 sticks (6 tablespoons) butter, frozen
• 1 cup buttermilk, plus extra if necessary

Preparation Instructions

*From "Perfect One Dish Dinners" by Pam Anderson.
Adjust oven rack to middle position and heat oven to 450 degrees.
Pineapple: Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to coat pan bottom; top with pineapple.
Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk with a fork, adding extra droplets of buttermilk over any dry patches, if necessary and mix until dough just comes together.
Turn dough onto a floured surface. With your fingers, pinch dough into 10 rough rounds and arrange over pineapple. Bake until biscuits are golden brown and pineapple topping is bubbly, about 20 minutes. Invert onto a serving plate and serve immediately with vanilla ice cream or freshly whipped cream. Or creme fraiche. Or quark.
After 20 min of baking my biscuits were still doughy in the middle. It may have been because of all the juice from the crushed pineapple. I covered the biscuits with foil to prevent further browning and baked it for another 10-15 min.

Posted by Ree on May 15 2011

Papaya Haiku

Fruit of the Angels?
Green is way too ripe.
Must ripen to a red-orange.
Promptly turns to brown.

Papaya Smoothie

Adapted from Tropical Energy Smoothie
Serves 1

3/4 c. pineapple juice
1/2 c. plain yogurt
1 T. tahini (or other nut butter)
1 c. peeled and chopped papaya, or scooped out with a spoon
1/2 medium banana
1 c. ice

Place ingredients into blender in order. Blend until smooth.

Variations: Substitute orange juice for the pineapple juice. Substitute 1/2 c. pineapple for 1/2 of the cup of papaya. Leave out the banana if you like.

Hawaiian papayas are smaller. The are best when they have a reddish orange skin. Asian and Carribean are larger and are ripe when green and yellow. Hint: If you wait for the Asian or Carribean one to turn a beautiful red-orange, you will be writing your own rotting papaya poem. Read more about them here and here.

Wow, That Pineapple Smells Really Good!

So it's a little pungent. And moldy. Everyone's a joker around here. And by joker I mean stating the obvious.

Grilled Chicken & Pineapple Quesadilla

From thepioneerwoman.com
Ingredients

• 8 whole Flour Tortillas
• Butter Or Margarine
• 2 cups Grilled Pineapple, Sliced
• 3 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 3 cups Monterey Jack Cheese, Grated
• 1 whole Jalapeno, Sliced
• Cilantro
• 3 Tablespoons Barbecue Sauce

Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.) For how to go here.
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.