Festive Pineapple Boat Recipes

FESTIVE PINEAPPLE BOAT

Festive Pineapple Boat image

"My fondest childhood memories are centered in the kitchen with my mother," recounts Susan Phelan of Tallahassee, Florida. Reminiscent of one her mother taught her, this recipe is one she relishes sharing with her family.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 large fresh ripe pineapple
2 medium firm bananas, sliced
2 kiwifruit, peeled and sliced
1/4 cup packed brown sugar
3 tablespoons coarsely chopped pecans
Dash ground cinnamon
Dash ground nutmeg
3 tablespoons sweetened shredded coconut
Fresh strawberries, optional

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.

Nutrition Facts :

PINEAPPLE FRUIT BOAT

Pineapple Fruit Boat image

Served in a pineapple shell, this fancy salad goes together surprisingly quickly with a handful of ingredients. It's an impressive way to present fresh fruit.

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 fresh pineapple
1-1/2 cups sliced fresh strawberries
1 medium navel orange, peeled and sectioned
1 medium firm banana, sliced
2 ounces cream cheese, softened

Steps:

Stand pineapple upright and vertically cut a third from one side, leaving the leaves attached; set cut piece aside., Using a paring or grapefruit knife, remove pineapple from large section in strips, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Set aside 2 tablespoons juice from pineapple; invert shell onto paper towel to drain. Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a large serving bowl or on a serving platter., In a large bowl, combine pineapple chunks, strawberries, orange and banana. In a small bowl, beat cream cheese and reserved pineapple juice; spoon over fruit and stir gently. Spoon into pineapple boat.

Nutrition Facts :

PINEAPPLE BOATS

Pineapple Boats image

Provided by Food Network

Categories dessert

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 2

Ingredients

Splash of rum, optional
1 pineapple

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.

PINEAPPLE BOATS

Pineapple Boats image

Make and share this Pineapple Boats recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Frozen Desserts

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 pineapple
1 can canned fruit or 2 cups fresh fruit (peaches, strawberries, pears, etc.)
egg white
sugar
ice cream, as required
coconut, freshly grated or desiccated or fresh cream, as required
slivered almonds
slivered almonds

Steps:

Take 4 pineapples and cut each in half, lengthwise making sure that equal stalk and leaves remain in either half.
Scoop out centers, leaving only a thin wall inside skins.
Dice the scooped out pineapple.
Add a tin of canned fruit or fres fruits.
Mix fruits liberally with coconut and silvered almonds or pieces of other nuts.
Pile this mixture of fruits and nuts into the pineapple boats.
Cover with thick slices of left-over sponge cake.
Top with a meringue made from egg whites and sugar.
Bake in a moderate oven till meringue is crisp and a beautiful rich golden colour.
Serve with ice cream or fresh cream!

Nutrition Facts : Calories 226.6, Fat 0.6, Sodium 4.7, Carbohydrate 59.6, Fiber 6.6, Sugar 43.7, Protein 2.5

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