Pineapple Chips Recipes

ISLAND-STYLE HAM, PINEAPPLE EGG & CHIPS

Steps:

• Put the ham in a snug-fitting pan, pour over the ginger beer and add the cloves, peppercorns and bay. Bring to a gentle simmer, cover with a lid and cook for 1 hr 15 mins. Leave the ham until cool enough to handle, then use a knife to remove the rind, leaving a layer of fat on the ham.
• Put the chips in a pan, cover with cold water and bring to the boil. Cook for 2 mins, then drain and leave to steam-dry in the colander. Heat oven to 200C/180C fan/gas 6. Tip the chips onto your largest baking tray, toss with the oil, a pinch of Caribbean spice mix and some salt. Spread the chips out to a single layer, or if your tray is small, use two to make sure your chips have plenty of space around them so they get nice and crispy. Bake for 40 mins, turning them halfway through. Meanwhile, put the ham in a small baking dish lined with foil. Mix 2 tbsp Caribbean spice mix, the treacle and lime juice and paint all over the ham. Put in the oven alongside the chips for the final 20 mins of cooking.
• Cut the top and bottom off the pineapple, stand it upright on a chopping board and cut away all the peel from the sides too. Cut it in half through the core, then into long, thin wedges - you should get about 12. Cut out the woody core from each piece, brush with some oil and sprinkle with a little Caribbean spice mix.
• Heat a griddle pan and a frying pan with the remaining oil. Cook the pineapple in the griddle pan for 2-3 mins each side until charred. Crack the eggs into the hot oil in the frying pan and scatter with the sliced chilli, if using, and cook the eggs to your liking.
• Remove the ham and chips from the oven. Thickly slice the ham and serve it with the chips, eggs and pineapple.

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.

PINEAPPLE CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pineapple and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Press down lightly. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

PINEAPPLE-CHIP CAKE

Steps:

• Mix together the batter ingredients at medium speed until well blended. Pour into 13 x 9-inch greased glass pan.
• Topping: Layer on the crushed pineapple, walnuts and chocolate chips. Beat the egg whites and sugar together until stiff (meringue). Pour the meringe onto the cake batter that has been layered with pineapple, chocolate chips and walnuts.
• Bake at 325 for 50 minutes to 1 hour.

DRIED PINEAPPLE CHIPS

Steps:

• Place pineapple on a baking sheet lined with parchment paper. Sprinkle with sugar and dry in a 250-degree oven for about 90 minutes. Cool. Transfer to an airtight container.

PINEAPPLE CHIPS

Steps:

• Preheat oven to 225°F. Line a baking sheet with a silicone mat. Set aside. Using a mandolin or vegetable slicer, if possible, thinly slice the pineapple into horizontal rings, about 1/16-inch thick. With patience, the pineapple rings can be sliced with a knife. Place the pineapple rings in a shallow roasting pan. Set aside. Combine the sugar and water together in a small, heavy saucepan over moderate heat and bring to a boil, stirring occasionally. Pour the hot mixture over the pineapple rings and cover the pan with aluminum foil. Place the pan over two stove burners cook over low heat for 15 minutes. Remove the pan from the burners, allowing the pineapple rings to cool to room temperature. Once the pineapple rings are cool, place them on the prepared baking sheet and bake for 60 to 90 minutes or until they turn golden brown. As soon as the pineapple chips are baked, they can be kept whole, formed into a rolled cigar shape, or cut into wedges. Allow the pineapple chips to cool before storing them in an airtight container for up to two days. The pineapple chips will become crisp as they cool.Note: The pineapple chips can also be made by thinly slicing the pineapple into rings and placing them on a double thickness of paper towels. Pat the tops of each pineapple ring with paper towels, then transfer them to a baking sheet lined with a silicone mat. Sprinkle 1/4 teaspoon granulated sugar over each pineapple ring and bake in a preheated oven at 350 degrees F for 60 to 90 minutes or until golden brown.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

PINEAPPLE CHIPS

Steps:

• Preheat the oven to 225°F. Line a baking sheet with a silicone mat. Set aside.Using a mandoline or vegetable slicer, thinly slice the pineapple into horizontal rings about 1/16 inch thick, or as thin as possible. With patience, the pineapple rings can be sliced with a knife. Place the pineapple rings in a shallow roasting pan and set aside.Bring the sugar and water to a boil in a heavy small saucepan over moderate heat, stirring occasionally. Pour the hot mixture over the pineapple rings and cover the pan with aluminum foil.Place the pan over 2 stove burners cook over low heat for 15 minutes. Remove the pan from the burners and allow the pineapple rings to cool to room temperature.Once the pineapple rings are cool, place them on the prepared baking sheet and bake for 60 to 90 minutes, or until they turn golden brown. Allow the Pineapple Chips to cool before storing them in an airtight container in a cool, dry place for up to 2 days. The Pineapple Chips will become crisp as they cool.NOTE: As soon as the Pineapple Chips are baked, they can be kept whole, formed into a rolled cigar shape, or cut into wedges.NOTE: The Pineapple Chips can also be made by thinly slicing the pineapple into rings and placing them on a double thickness of paper towels. Pat the tops of each pineapple ring with paper towels, then transfer them to a baking sheet lined with a silicone mat. Sprinkle 1/4 teaspoon sugar over each ring and bake in a preheated 350°F. oven for 60 to 90 minutes, or until golden brown.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

PINEAPPLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the shortening & sugars.
• Beat in eggs & vanilla until creamy.
• Stir in pineapple.
• Combine the flour, salt & soda & add to creamed mixture.
• Stir in chips & nuts.
• Bake on sprayed sheets at 400 for about 10 minutes.