Pineapple Citrus Juice Recipes

PINEAPPLE LEMONADE

Steps:

• Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices.
• Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.

PINEAPPLE-CITRUS JUICE

Steps:

• In a blender blend half the grapefruit juice, half the orange juice, and half the pineapple until the mixture is smooth and transfer the mixture to a large pitcher. Blend the remaining juices and pineapple in the same manner, transfer the mixture to the pitcher, and chill it, covered, overnight. Stir the juice before serving.

FRESH PINEAPPLE-CUCUMBER JUICE

Steps:

• Process pineapple, cucumbers, and lemon through a juicer. Chill, or serve over ice.

PINEAPPLE & CITRUS SAUCED CHICKEN CUTLETS

Steps:

• Drain pineapple and reserve juice.
• Combine flour and seasonings in shallow dish; coat chicken with flour mixture.
• In lge skillet, brown chicken on both sides in 1/2 tsp margarine and 1/2 tsp oil.
• Add reserved pineapple juice, orange peel and juice, lemon peel and juice, bouillon and garlic.
• Bring to boil and add pineapple.
• Reduce heat to low and simmer 1 to 2 minutes.
• Remove chicken and pineapple to serving platter.
• Bring sauce to boil and boil until reduced by half.
• Stir in parsley and spoon sauce over chicken and pineapple.

PINEAPPLE CITRUS SALMON

Steps:

• Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon filets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.
• Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray with cooking oil.
• Make a rub by combining in a bowl the brown sugar, chili powder, lemon zest, cumin, sea salt, and cinnamon. Reserve a tablespoon of rub.
• Remove the filets from the marinade (reserve marinade and add the reserved rub) and rub all sides generously with the brown sugar rub. I usually have just enough rub to do this, but you may find you need more or less rub depending on the size of the filets.
• Place the salmon filets on the prepared baking sheet and place in the preheated oven for 15 minutes or until the fish flakes nicely. After removing from oven, allow to sit for 5 minutes.
• While the salmon is baking and resting, make the sauce. Melt butter in a saucepan and add flour, sauteeing until all the mixture is well blended. Slowly whisk in the reserved marinade and rub. Allow to simmer gently until thickened. Season with salt and pepper as desired.
• Serve with fat rice and steamed or sauteed spinach with the sauce on the side.
• I understand that this salmon could be cooked on the grill, but I've never done this!