Sauteed Pineapple With Honey And Macadamia Nuts Recipes

PINEAPPLE & MACADAMIA NUT CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

SAUTéED PINEAPPLE WITH RUM SAUCE

Steps:

• Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
• Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
• Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
• While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
• Serve pineapple with sauce spooned on top and sprinkled with walnuts.

SAUTEED PINEAPPLE WITH HONEY AND PINE NUTS

Steps:

• Drain the pineapple cubes in a strainer.
• Lay the pineapple cubes on a paper towel and pat dry.
• Put the butter in a medium saute pan over medium heat.
• Make brown butter by heating the butter until melted and just starting to brown around the edges.
• Add the pineapple and toss to coat in the butter.
• Add the honey and toss to coat the pineapple with the honey.
• Cook until the pineapple is golden, about 5 to 7 minutes.
• Turn off the heat and stir in the pine nuts.
• In a small bowl mix together the rum and the mascarpone.
• Place the pineapple mixture in a serving dish (I use a stemless red wine glass) and top it with a dollop of the cheese mixture.
• Serve immediately.

EASY SAUTEED PINEAPPLE

Steps:

• In a saute pan, combine butter and sugar over medium heat.
• Add pineapple and cook for 5 minutes.

SAUTEED PINEAPPLE WITH HONEY AND PINE NUTS

Steps:

• Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey. Cook until the pineapple is golden, about 5 to 7 minutes. Turn off the heat and stir in the pine nuts.
• In a small bowl mix together the rum and the mascarpone. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture. Serve immediately.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

SAUTEED PINEAPPLE WITH HONEY AND MACADAMIA NUTS

Steps:

• Drain the pineapple cubes in a strainer.
• Lay the pineapple cubes on a paper towel and pat dry.
• Put the butter in a medium sauté pan over medium heat.
• Make brown butter by heating the butter until melted and just starting to brown around the edges.
• Add the pineapple, and toss to coat with the butter.
• Add honey and toss to coat the pineapple with honey.
• Cook until the pineapple is golden, about 5 to 7 minutes.
• Take off the heat, and stir in 1 tablespoon Amaretto, and then add the almonds.
• In a small bowl, mix together the remaining Amaretto, mascarpone cheese and almond meal(crushed almonds).
• Place the pineapple mixture in a pretty parfait glass and serve it with a dollop of the cream.
• Serve at once.

SAVORY MACADAMIA NUTS

Steps:

• Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray. Set pan aside. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and cayenne pepper; set aside.
• Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
• Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring occasionally. Lift foil with nuts from pan. Let cool for 30 minutes. Store nuts in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.

HOW TO TOAST MACADAMIA NUTS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line cookie sheet with parchment paper or aluminum foil (optional).
• Toast nuts for 10-12 minutes, or until lightly browned.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• In a large salad bowl, toss the romaine, pineapple, macadamia nuts, green onions and bacon., In a small bowl, whisk the pineapple juice, oil, red wine vinegar, honey, salt and pepper. Pour over salad; toss to coat. Sprinkle with coconut.