Best 6 Pineapple Boat With Fluffy Fruit Dip Recipes

FRIED RICE PINEAPPLE BOAT

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.

FESTIVE PINEAPPLE BOAT

Steps:

• Stand pineapple up and cut about a third off of one side, leaving the top attached. Remove fruit from the piece cut off and discard outer peel. Remove fruit from the remaining pineapple, leaving a 1/2-in. shell intact. Cut pineapple into bite-size pieces; toss with bananas and kiwi. Spoon into "boat". , Combine brown sugar, pecans, cinnamon and nutmeg; sprinkle over fruit. Sprinkle with coconut. Garnish with strawberries if desired. Serve immediately.

WORLD'S BEST CREAM CHEESE AND PINEAPPLE DIP

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

CURRY PINEAPPLE DIP

Steps:

• Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.

PINEAPPLE FLUFF

Steps:

• In a large mixing bowl, combine pineapple and pudding mix. Stir to combine, and set aside for 5 minutes to set.
• Once set, fold in whipped topping, marshmallows, pecans, and cherries.
• Cover and refrigerate for 1-2 hours, or until chilled.

FRUIT SALAD IN A PINEAPPLE BOAT

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.