Best 8 Apricot Pineapple Braid Recipes

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Indulge in a delightful journey of flavors with our Apricot Pineapple Braid, a tantalizing pastry that combines the vibrant tang of apricots and the tropical sweetness of pineapple. This delectable braid features a flaky, golden crust that encases a soft, tender interior bursting with the juicy goodness of apricots and pineapples, perfectly balanced by a hint of cinnamon.

As you delve into the article, discover variations of this delectable braid that cater to diverse tastes and preferences. Explore the Apricot Cream Cheese Braid, where a creamy filling of cream cheese and apricots creates a luscious contrast to the flaky crust. Delight in the Pineapple Braid with Coconut Glaze, where a sweet and nutty coconut glaze adds an exotic touch to the tropical flavors.

For those seeking a vegan option, the Vegan Apricot Braid offers a delightful blend of apricots, cinnamon, and a plant-based filling, all wrapped in a flaky, vegan-friendly crust. And for a unique presentation, the Apricot Braid Wreath is sure to impress, featuring a stunning circular shape adorned with apricot halves.

Let's cook with our recipes!

APRICOT BRAIDS



Apricot Braids image

"These lovely yeast braids are light and tender and have a delightful apricot filling," writes Paula Wipf from Arlington, Virginia. "They're very popular with family and friends."

Provided by Taste of Home

Time 1h20m

Yield 3 braids.

Number Of Ingredients 13

2-1/4 cups chopped dried apricots
1-1/2 cups water, divided
1-1/2 cups packed brown sugar
5-1/2 to 6 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 cup butter, softened
3 eggs, beaten
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth., In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes., Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.

Nutrition Facts : Calories 220 calories, Fat 4g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

CLASSIC PINEAPPLE-APRICOT GLAZED HAM



Classic Pineapple-Apricot Glazed Ham image

A gorgeous glazed ham calls for a celebration, but it can be a bit daunting to make one. It doesn't have to be that way. As long as you buy the right ham (that's what your butcher is for, friends!), it's a snap to put together a flavorful, fragrant glaze -- and that's really all you need to make this showstopper of a roast.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h55m

Yield 12 servings

Number Of Ingredients 7

One 9- to 10-pound bone-in fully-smoked ham (butt or shank half)
2 tablespoons whole cloves
Zest and juice of 2 limes
8 thin slices fresh ginger
2 cups unsweetened pineapple juice
1 cup apricot preserves
1/4 cup Dijon mustard

Steps:

  • For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
  • Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
  • Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
  • Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
  • Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
  • Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

SURE.JELL FRESH APRICOT-PINEAPPLE JAM



SURE.JELL Fresh Apricot-Pineapple Jam image

When the stars align to provide you with beautifully ripe apricots and pineapples-seize the moment! And make this SURE.JELL Fresh Apricot-Pineapple Jam.

Provided by My Food and Family

Categories     Home

Time 2h

Yield Makes about 8 (1-cup) jars.

Number Of Ingredients 5

5 cups prepared fruit (about 2-1/2 lb. fully ripe apricots and 1-1/2 fully ripe medium pineapples)
1 tsp. produce protector
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Pit apricots; do not peel. Finely chop or grind fruit. Measure exactly 3-1/2 cups prepared apricots into 6- or 8-quart saucepot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 1-1/2 cups prepared pineapple into saucepot. Add fruit protector and pectin; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Add sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

OVEN-ROASTED TRI-TIP WITH APRICOT AND PINEAPPLE SALSA



Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa image

It's too cold to grill outside, so the oven finished off this tri-tip. Served with a salsa made from dried apricots and canned pineapple tidbits, this main dish will make you think of warmer days to come. We enjoyed it with steamed white rice and broccoli.

Provided by Bibi

Time 2h30m

Yield 4

Number Of Ingredients 14

2 teaspoons seasoned salt
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (1 1/2 pound) beef tri-tip roast
2 tablespoons extra-virgin olive oil, divided
¾ cup diced dried apricots
½ (8 ounce) can pineapple tidbits, undrained
⅓ cup diced red bell pepper
¼ cup chopped fresh cilantro
2 tablespoons minced jalapeno pepper, or to taste
2 tablespoons fresh lime juice
1 clove garlic, minced
¼ teaspoon salt, or to taste

Steps:

  • Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
  • Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
  • Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
  • Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
  • Allow tri-tip to come to room temperature, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
  • Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
  • Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.5 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 674.7 mg, Sugar 17.9 g

CONFETTI FIESTA BRAIDS



Confetti Fiesta Braids image

"This bread is based on the winning recipe in a local contest I judged. I turned it into a double braid and added more peppers. It's not difficult and is well worth the effort. Plus, it smells glorious when baking!"-Fancheon Resler Bluffton, Indiana

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (20 slices each).

Number Of Ingredients 14

5-1/2 to 6-1/2 cups all-purpose flour
1 cup cornmeal
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1 cup buttermilk
1/2 cup butter, cubed
1/2 cup finely chopped onion
2 large eggs
1-1/2 cups shredded cheddar cheese
1 can (8-1/4 ounces) cream-style corn
1/2 cup finely chopped sweet red, yellow and/or orange peppers
1/4 cup chopped seeded jalapeno peppers
1/4 cup butter, melted

Steps:

  • In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Divide half of dough into two portions so that one portion is twice the size of the other; shape larger portion into three 16-in. ropes. Place on a greased baking sheet and braid; pinch ends to seal and tuck under., Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under. Brush bottom of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough., Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 195mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT AND PINEAPPLE CRISPS



Apricot and Pineapple Crisps image

Provided by Giada De Laurentiis

Time 37m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil cooking spray
1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
1 cup (6 ounces) quartered dried apricots
3/4 teaspoon ground cinnamon
1/4 teaspoon arrowroot
1/2 cup flour
1/2 cup quick-cook oats
1 stick unsalted butter, chilled, cut into 1/2-inch pieces
1/2 cup light brown sugar, packed
1/3 cup chopped pecans
1/4 teaspoon fine salt

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
  • For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
  • For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
  • Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

APRICOT-PINEAPPLE DREAM



Apricot-Pineapple Dream image

My aunt gave me this recipe ten years ago, when we were celebrating Christmas at her house. I have made it every year since then, and now my family considers it one of our traditions. The secret ingredient is baby food. This looks so pretty on the table. The color is fabulous. It's also great for Thanksgiving.

Provided by Sue Howell

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 6h15m

Yield 10

Number Of Ingredients 7

1 (6 ounce) package orange flavored Jell-O® mix
1 (20 ounce) can crushed pineapple with juice
½ cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food

Steps:

  • Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
  • In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 40.7 g, Cholesterol 24.6 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 8.9 g, Sodium 132.6 mg, Sugar 36.7 g

PINEAPPLE AND APRICOT SKILLET CHICKEN



Pineapple and Apricot Skillet Chicken image

Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous.

Provided by ALYSSAF1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 15

2 fresh apricots, pitted and diced
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon orange zest
½ cup dark rum
¼ cup brown sugar
1 tablespoon onion powder
½ teaspoon ground ginger
1 pinch ground white pepper
salt to taste
1 yellow bell pepper, chopped
1 red bell pepper, chopped

Steps:

  • Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
  • Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
  • Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 26.9 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 1.1 g, Protein 27.2 g, SaturatedFat 3.3 g, Sodium 88.9 mg, Sugar 23.8 g

Tips:

  • To ensure even cooking, slice the apricots and pineapple into uniform pieces. This will help them cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.
  • If you don't have a bread machine, you can make the dough by hand. To do this, combine the warm milk, sugar, and yeast in a large bowl and let it sit for 5 minutes, until the yeast is foamy. Then, add the butter, salt, and flour and mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes, or until it is smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
  • To make the glaze, simply whisk together the powdered sugar and milk until a smooth glaze forms. You can adjust the consistency of the glaze by adding more milk or powdered sugar as needed.
  • For a more decorative braid, use two or three different colors of dough. To do this, divide the dough into three equal parts and color each part with a different food coloring. Then, roll out the dough pieces into long ropes and braid them together.
  • If you don't have time to make the dough from scratch, you can use store-bought puff pastry dough. Simply thaw the dough according to the package directions and roll it out into a large rectangle. Spread the apricot-pineapple filling over the dough and roll it up tightly. Bake the pastry according to the package directions.

Conclusion:

The apricot-pineapple braid is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. It is perfect for special occasions or everyday snacks. With its sweet and tangy flavor, this braid is sure to be a hit with everyone who tries it. So next time you are looking for a unique and flavorful pastry, give the apricot-pineapple braid a try.

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