Pineapple Ginger Bavarian Recipes

PINEAPPLE-GINGER-HABANERO SALSA

Steps:

• Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

PINEAPPLE-GINGER BAVARIAN

Steps:

• Combine reserved pineapple juice with enough water to equal 1/2 cup liquid. Pour into a small saucepan and bring to a boil over high heat.
• Place gelatin in a medium-sized bow.; add pineapple juice mixture. Stir until gelatin is dissolved. Add ginger ale and half of the crushed pineapple, stir until well blended. Add yogurt, whisk until well blended. Pour into 5 individual ramekins. Cover each with plastic wrap; refrigerate until firm.
• Meanwhile, combine remaining half of pineapple with ginger in a small bowl. Cover with plastic wrap and refrigerate.
• Just before serving, beat cream in a small deep bowl on high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until still peaks form.
• To serve, top each bavarians with 1 tablespoon whipped topping and 1 tablespoon pineapple mixture.

PINEAPPLE-GINGER RICE

Steps:

• Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
• Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
• Add pineapple chunks and green onions; fluff with a fork to mix.

PINEAPPLE & GINGER PUNCH

Steps:

• Pour the pineapple juice and lime juice into a blender. Add the mint and a couple of handfuls of ice, then blitz until the ice is crushed. Pour into tumblers filled with more ice, then top up with the ginger beer.
• Garnish each glass with mint and star anise.

GRILLED VANILLA-GINGER PINEAPPLE

Steps:

• Cut ends off pineapple. Quarter lengthwise, peel and core.
• Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
• Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

LIBERIAN PINEAPPLE GINGER BEER

Steps:

• Wash the ginger root. Cut it into 1/2 " pieces.
• Move half of cut ginger into the blender. Add 1 cup of water. Cover and set blender to high. Blend until ginger coarsely chopped and mixed well into the water. Transfer this mixture to a large pot(8 quart).
• Repeat with the rest of the ginger. Add this mixture to the pot.
• Wash the pineapple. Use a sharp knife to remove the peeling. Slice the peeling off so that you also remove a half-inch of pineapple along with the skin.
• Cut the peeling into one-inch pieces. Transfer half of the cut pineapple peeling to the blender. Add 1 cup of water and blend on high until pineapple is in small pieces and mixed in the water. Move to the pot of ginger.
• Repeat with the rest of the cut pineapple. Add to the mixture in the pot.
• Add 10 more cups of water to the pot. Half-cover the pot with the top. Bring to a boil on high and boil on medium for about 30 minutes.
• Remove the pot from the stove. Cover the pot completely and allow the mixture to sit for 8 hours or overnight at room temperature.
• Pour the mixture through a metal strainer to remove the larger pieces of ginger and pineapple peel. Use a wooden spoon to press the liquid through the strainer.
• Use a clean cotton kitchen cloth(or clean wash cloth) to strain out the finer particles. Use your hand to squeeze the ginger beer out of the cloth.
• To sweeten, first add 1 cup of sugar and stir. Add more sugar to desired taste. Chill and enjoy.
• Store in the fridge.