Tantalize your taste buds with the vibrant Festive Pineapple Boat, a culinary masterpiece that combines sweet pineapple, juicy grapes, creamy cottage cheese, crunchy walnuts, and a touch of aromatic mint. This visually stunning dish is not only a feast for the eyes but also a delightful treat for the palate. It's perfect for any joyous occasion, be it a festive gathering, a summer picnic, or a refreshing poolside snack. Additionally, we've included two enticing variations to cater to different preferences: a Tropical Twist with pineapple, coconut, and mango, and a Savory Sensation featuring feta cheese, olives, and cherry tomatoes. Get ready to embark on a culinary journey with our Festive Pineapple Boat and its delightful variations.
Let's cook with our recipes!
FRIED RICE PINEAPPLE BOAT
Do you love pineapple and ham on pizza? This fried rice has that same sweet-and-salty flavor, plus it's served in a clever pineapple boat. Grab and fork and share with your family.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel. Locate the core in the center: cut it out on an angle on either side (it will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares. Use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half, but reserve the pieces of fruit for another use.
- Whisk together the eggs and a small pinch of salt in a small bowl. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them run freely until they cover most of the bottom. Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. Roll up into a cylinder and transfer to a cutting board. Cut into thin spiral slices.
- Return the skillet to high heat and add 2 tablespoons oil. Once the oil just begins to smoke, add the ham, sugar, garlic, ginger, scallion whites and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes. Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes. Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 teaspoons oil and salt to taste.
- Fill each pineapple half with the fried rice. Sprinkle with the remaining peanuts and scallion greens.
Nutrition Facts : Calories 480, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 870 milligrams, Carbohydrate 68 grams, Fiber 4 grams, Protein 18 grams, Sugar 15 grams
SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the shrimp: Preheat the grill or the oven to 350 degrees F.
- Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
- Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
- For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
- To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.
PINEAPPLE BOATS
Steps:
- Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.
FRUIT SALAD IN A PINEAPPLE BOAT
A sweet, summery treat that looks as good as it tastes! No one, young or old, will be able to resist this healthy fruit salad. Amy Short, Lesage, WV
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings (1-1/3 cups sauce).
Number Of Ingredients 12
Steps:
- Stand pineapple upright; vertically cut about a third from 1 side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell., Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell., In a small bowl, combine the sauce ingredients. Serve with fruit.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose ripe pineapple: Look for a pineapple with a golden yellow color and a sweet, fragrant smell. Avoid pineapples that are green or have brown spots.
- Use a sharp knife: A sharp knife will make it easier to cut the pineapple into even slices.
- Cut the pineapple lengthwise: This will give you two long halves that can be easily stuffed.
- Scoop out the pineapple flesh: Use a spoon or melon baller to scoop out the pineapple flesh, leaving a 1/2-inch thick shell.
- Fill the pineapple halves with your favorite fillings: You can use a variety of fillings, such as fruit salad, rice, chicken, or seafood.
- Bake the pineapple halves until the filling is cooked through: The cooking time will vary depending on the filling you are using.
- Serve the pineapple halves immediately: Pineapple boats can be served as an appetizer, main course, or dessert.
Conclusion:
Pineapple boats are a fun and festive way to serve a variety of dishes. They are perfect for parties and potlucks. With a little creativity, you can create pineapple boats that are both delicious and visually appealing.
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