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HLUHLUWE QUEEN PINEAPPLES

The beautiful Hluhluwe region of Northern KZN produces the most of SA's pineapples

The Hluhluwe Queen Pineapple Marketing Association was established on
11 November 1988 to promote pineapples.

RECIPES

Pineapples are a delicious, nutritious addition to any meal, with a high dose of Vitamin C, the vitamin essential for the growth and repair of skin tissue and to maintain healthy teeth and bones.
As an aid to digestion, pineapples are a must for your menu.

They are excellent meat tenderizers. Marinate tough meat for one hour with grated raw pineapple. This will soften and flavor the meat. The pineapple can then be scraped off the meat and added to water, wine or meat stock and thickened with maizena to form delicious gravy. Serve with pork, beef or chicken!
Use pineapples for a sweet-and-sour flavour to any stir-fry!
Here are a few recipes for you to try:

Recipe NameDescription
Quick Queen Pineapple sweets - great for kids party's
Ingredients
3 Small Queen Pineapples
2 Cup sugar
2 Packets pineapple jelly

Method
Skin Queen Pineapple and grate the fruit.
Boil together with sugar until mixture is dry.
Add the two packets of pineapple jelly and mix well.
Pour the mixture into a pan. Layer of mixture must be 1cm thick.
Once mixture is cold and has set, cut sweets into squares.
Fresh Queen Pineapple Ice-cream Take one small 18 count Queen Pineapple and place in freezer for about 2 days.
Skin the Pineapple after removing from the freezer and fold the leaves down, using
them as an ice-cream holder. This is a delicious way of eating these small
Pineapples on a hot day.
Queen Pineapple with Spices 1 Queen Pineapple cut into quarters from top to bottom.
4 Ice-cream sticks - one for each quarter of Pineapple
Mixed spices such as Cinnamon, Coconut and Peri-peri powder.

Insert the Ice-cream sticks into each quarter of the Pineapple. Sprinkle with spice
or dip the Pineapple in the spices
Queen Pineapple with Cottage Cheese 1 Queen Pineapple skinned and sliced
1 Tub of Cottage Cheese - low fat for slimmers

Scoop the Cottage Cheese onto the Pineapple slices. Very popular during the hot
summer months.
Bow / Butterfly Queen Pineapple 1 Queen Pineapple skinned and cut into 10mm slices
1 Bottle red cocktail onions / 125g Box glazed red cherries
1 Box cocktail toothpicks

Method
Cut each slice of Pineapple into four quarters.
Insert the toothpick through the red onions/cherry and then through two quarters of Pineapple. This makes attractive bows / butterflies.
Queen Pineapple Tarts Roll out Rough-puff pastry 1cm thick. Press out round rings and place on a greased
When baked this will form a pastry cup.
Bake these pastry cups in a very hot oven 220o for 10 - 15 minutes.
These pastry cups can be filled with Queen Pineapple, crushed fresh or boiled in a
little sugar and water, and topped with stiffly beaten cream which has been
sweetened with castor sugar.
Fried Queen Pineapple Skin and cut one Queen Pineapple into slices. Fry slices in butter until light golden
brown in colour. This is delicious when served with Chicken or any other roasted or
fried meat dish.
Queen Pineapple Ice-Cream Sauce Ingredients
1 Queen pineapple
1 cup water
1 cup ginger preserves (pieces)
1 cup sugar (can use less – according to taste)
1 Tsp Vanilla Essence
1 – 2 Tsp Maizena (cornflour – according to the desired thickness of the sauce)

Method
Skin the Queen Pineapple and liquidize the fruit together with the ginger preserve pieces.
Boil water and sugar together.
Add the finely chopped pineapple and ginger preserve mixture.
Boil for about 5 minutes until cooked.
Add the ginger syrup to this mixture.
Thinken with the maizena (cornflour) mixed with a little water.
Lastly add vanilla essence.
This sauce can be frozen or kept in the fridge.
Serve over ice-cream.
Sweet and sour Queen Pineapple Chinese braai Ingredients
1 Queen Pineapple
100 ml sugar
⅓ Cup vinegar
⅓ Cup maizena (cornflour)
⅓ Cup sugar
Tobasco Sauce (optional)
Salt and pepper (optional)

Method
Wash the Queen Pineapple and remove the skin.
Place the pineapple skins in a pot and cover with water. Boil for 1 hour.
Add sugar and allow to cool. Drain through a sieve or clean gauze cloth.
The fruit of the pineapple must be cut into cubes and used in salads.
⅓ of the fruit can be grated and added to the liquid made with the skins and sugar.
Add the vinegar, maizena (cornflour) to the sugar mixture to thicken.
Add Tabasco sauce, salt and pepper to taste.
Queen Pineapple Sauce to serve with Ham Ingredients
250ml Queen Pineapple – grated
190ml Unsweetened Queen Pineapple juice
40ml Castor sugar
12.5ml Maizena (cornflour)
5ml Lemon juice
Pinch of salt

Method
Mix the castor sugar, maizena (cornflour) and salt together, add fruit juices and boil for 5 minutes. Add grated pineapple.
Mint and Queen Pineapple sauce to serve with Mutton or Ham Ingredients
30ml Queen Pineapple
60ml Orange juice
60ml Lemon juice
15ml Chopped mint
15ml Castor sugar

Method
Mix all the ingredients together until the sugar has dissolved.
Makes 125ml of sauce.
Island Dip to serve with Crisps Ingredient
250ml Fresh Queen Pineapple grated
60ml Smooth cream cheese
60ml Simba Salanaise
5ml Parsley
3ml Mustard
5ml Lemon juice
Pinch of salt

Method
Mix all the ingredients together.
Garnish and serve with crisps or chipniks.
Queen Pineapple curry mince ball sauce Ingredients
1 cup Queen Pineapple
1 Onion
15 ml oil
15ml curry powder
23 ml Tumeric
23 ml Maizena (cornflour)
23 ml Sugar
5 ml salt
¼ Cup Vinegar

Method
Mix all the ingredients together and boil for 5 minutes.
Prepare mince balls place in an ovenproof dish.
Preheat oven at 180⁰C.
Pour sauce over the mince balls.
Bake for 1 hour or until meat balls are cooked.
Queen Pineapple Drink Ingredients
1 Large Queen Pineapple grated
400ml Orange juice
125ml Sugar
115g Granadilla Pulp (1 small tin)
50ml Lemon juice
5ml Rum essence
Hollowed Queen Pineapples (to serve)

Method
Mix Orange juice and sugar until dissolved.
Add all other ingredients and mix well.
Cool well before serving in hollowed Queen Pineapples.
Queen Pineapple and Pork Sausages Kebabs Ingredients
Queen Pineapple
1 Packet Pork Sausages

Method
Fry the sausages until light brown.
Cut sausages into generous rings.
Skin the Queen Pineapple and cut the fruit into large cubes.
Now thread the pineapple and sausage alternately onto the kebab sticks.
Can be eaten immediately or could be grilled on the braai grid for a few minutes, on the kebab sticks.
Queen Pineapple and Cheese Snack Ingredients
1 Queen Pineapple ring
1 Slice whole-wheat bread or a whole-wheat bread-roll
Butter / margarine
Apricot jam
Mustard
Cheddar cheese
Lettuce
Cocktail tomatoes
Nuts
Spiral Queen Pineapple

Method
Bread must be cut into thin slices. Spread butter/margarine, mustard mixed with a little apricot jam over the bread.
Place a Queen Pineapple ring on each slice of bread or separate the two halves of the whole-wheat bread-roll and place a pineapple ring on each half.
Add a generous slice of cheddar cheese to each slice on top of the pineapple ring.
Place under the grill until the cheese has melted.
Serve on a lettuce leaf, garnished with cocktail tomatoes and nuts which can be arranged around the sides of the cheese slices. Garnish with a spiral Queen Pineapple.
This snack can also be served as a starter.
Meat Patties with Fried Queen Pineapple Ingredients
Fried Queen Pineapple wedges
60ml Queen Pineapple puree (¼ cup)
60g Fresh bread crumbs (1 cup)
60ml Tomato Sauce (¼ cup)
200g Cooked mince meat (1 cup)
1 Egg
Salt and pepper to taste
Chicken spice to taste
Dry bread crumbs
Oil

Method
Mix the fresh bread crumbs, tomato sauce, Queen Pineapple puree and mince meat together.
Beat the egg and add salt, pepper and chicken spice according to taste.
Add this egg mixture to the bread crumbs, tomato sauce, pineapple puree and mince meat mixture. Mix well together.
Form flat meat patties and roll in the dry breadcrumbs.
Fry hot oil until brown.
Serve together with fried pineapple wedges.
Meat Patties with Pork Sausages Ingredients
Queen Pineapple wedges
250g Mince meat
1 Cup meat extracts (1 beef gravy cube)
250g Pork sausages
Flour
Salt and pepper

Method
Remove the pork sausage meat from skins.
Mix the sausage meat with the mincemeat.
Add salt and pepper to taste.
From flat meat patties. Take two meat patties and place a slice of pineapple between the two patties and press them together.
Coat each meat and pineapple patty with flour.
Fry in hot oil until brown.
Place all the meat patties in an oven-proof dish which has a lid, and add the beef extract to the patties.
Cover the patties and bake in oven until cooked.
Pork stirfry with peppers, nuts and pines Ingredients
2 tbsp Sunflower oil
350g Pork fillet cut in strips
1 Red pepper – chopped
1 Onion - chopped
1 Queen pineapple - diced
1 Small bunch spinach, chopped
1Tbsp ginger - grated
1 Garlic clove - crushed
50g Pine nuts or cashew nuts - toasted
2Tsp Cornflour
4Tbsp Soya sauce
3Tbsp Sherry

Ingredients – egg fried rice
2 Beaten eggs
4 Spring onions - chopped
450g Cooked rice
2 Tbsp sesame or sunflower oil

Method
Heat the sunflower oil to a high heat in a large wok or pan, add the strips of pork fillet and stir-fry for 8 minutes or until brown.
Add the red pepper, onion, Queen pineapple, spinage, ginger, garlic and pine nuts or cashew nuts and stir-fry for 3 minutes.
Mix the cornflour with a few drops of water, and then add the Soya sauce and sherry. Pour the mixture over the pork fillet and bring to boil. Simmer for 4 minutes and serve.
Serving Suggestion:
To serve as a starter: finish off with shredded spring onions.
To serve as a light meal: serve on a bed of egg rice – Stirfry ingredients of egg fried rice together.

Serves 4.
Rack of Lamb with Queen Pineapple and Couscous Crust Ingredients
Rack of lamb with 6-8 cutlets

Ingredients – Crust
100g Couscous - cooked
1Tbsp Sesame seeds
1Tbsp Dijon mustard
100g Queen pineapple - grated
2 Tbsp Spring onion - finely chopped
1 Clove garlic - crushed
1Tbsp Ginger - crushed
100m Buttermilk
1 Egg
1 Tsp Cayenne pepper
1 Lemon zest
1 Tsp Fresh thyme
1 Tsp Fresh mint

Method
Mix all the ingredients for the crust and set aside.
Remove the access fat from the rack of lamb (or ask your butcher).
Place the rack of lamb on tinfoil.
Rub the rack of lamb with olive oil. Put the crust mixture on the rack of lamb,
 pressing it down firmly. Make sure the edges are rounded off. Drizzle with a little bit of red wine.
Close tinfoil but not too tight as it will stick to the foil.
Bake at 180°C for 1 hour.
Open the foil and increase the oven temperature to grill for another ½ hour.
If not ready, leave for another 10-15 minutes.
Serve with mint sauce, vegetables and flavoured rice.
Variation: This dish can be done on a Webber braai if desired. Just increase the cooking time.

Serves 6-8
Fresh Queen Pineapple Pie Ingredients - Pastry
225g Cake flour
50g Castor sugar
150g Butter - diced
1 Egg
1 Egg yolk

Ingredients - Coconut paste
250g Butter
250g Castor sugar
4 Eggs
180-200g Coconut
50g Cake flour
100g Queen pineapple - grated

Ingredients - Chunky Queen Pineapple
500g Queen pineapple -S diced
50g Castor sugar

Ingredients - Topping
150ml Water
50g Castor sugar
1 Large Queen pineapples (400g)
60ml Pineapple jam or apricot jam

Method
Pre-heat oven to 160°C.
Pastry
Rub flour, sugar and butter together until crumbly. Add eggs and mix briefly
until pastry is smooth. Wrap in cling film and refrigerate for 20 minutes.
Grease individual ramekins with butter. Roll out pastry and line each ramekin.
Prick pastry lightly all over and refrigerate until chilled.
Coconut Paste
Cream butter and sugar, using an electric mixer. Add eggs one at a time, beating
until creamy and absorbed. Add coconut and flour. Beat for a minute or two. Add
grated Queen pineapple. Spread mixture over pastry base.
Chunky Queen Pineapple
Mix diced fresh Queen pineapple with sugar and simmer over low heat until softened
and liquid has been absorbed. Spread over coconut paste. Bake at 160°C in centre of
oven for about 1 ½ hours or until skewer inserted in centre comes out clean.
Remove and cool for about 30 minutes.
Topping
Bring water and sugar to boil and simmer for 3-4 minutes. Slice Queen pineapple
thinly and drop into hot syrup. Remove pan from heat and cool. Remove Queen
pineapple slices from syrup and arrange, overlapping, on top of pie. Glaze under
the grill until lightly brown. Mix jam and a little bit of cooled syrup and simmer
for 2-3 minutes. Spoon over individual pies. Serve with creamy chilled custard or cream.
Serves 6-8.

Queen Pineapple and Date Rolls Ingredients - Pastry (4 to 5 rolls)
115g (125 ml) Butter
110g (125ml) Sugar
1 Eggs
250ml Sour cream
15ml Orange rind - grated
720g (6x250ml) Cake flour
3ml Nutmeg - grated
2x10g Dried yeast
8ml Salt
190ml Lukewarm water

Method
Melt butter and sugar together in the microwave.
Wisk egg, sour cream and orange rind together with the butter mixture.
In a separate dish mix a third of the cake flour, nutmeg, dry yeast and salt together and add it to the butter mixture. Mix well.
Add water and the rest of the flour to form soft dough. Knead the dough well.
Sprinkle the dough with leftover flour and allow it to rest in the fridge for ½ hour.
Divide the dough in 4-5 pieces. Use 1 piece and freeze the other for a next time.
Prepare the filling. When it is complete, proceed with the dough as follows.
Form a flat square about 1.5cm thick, cover with plastic wrap and rest for ½ hour in the fridge. Use a chopping board to do this.
Cover the table with a clean tablecloth. Sprinkle the cloth with flour and rub it in with your hands. Roll out the pastry on the board to form a square of about 30cmx30cm and 0.5cm thick. Transfer it to the tablecloth.
Spread the filling over the dough evenly but not to the edges. Fold in the edges of the dough. Picking up two corners of the tablecloth, allow the pastry to roll gently over on to itself, repeating the process until you have a cylinder resembling a Swiss roll.
Cut with scissors both sides +5cm apart and + 2-3cm deep.
Gently slide it on to a greased baking sheet.
Pre-heat oven to 170°C.
While you wait, leave the roll in a warm place to rise.
When oven is ready, mix the egg yolk and little water and brush it over the roll.
Bake for 20-25 minutes or until cooked. Cover with icing and nuts.

Filling (for 1 roll)
Place 125g (200ml) finely chopped dates, 2ml bicarbonate of soda and 100ml boiled water in a bowl and allow to stand for 10 minutes. Add 50g (125ml) chopped pecan nuts, 125g (200ml) crushed Queen pineapple, 25g (25ml) butter, 25ml brown sugar and 10ml brandy and mix well.

Icing
Mix 260g (500ml) icing sugar, 30ml warm milk or water, 5ml sunflower oil and 1ml vanilla essence in an airtight container and keep in the fridge until needed.

Serve 5-6

Fast Pineapple Salad Mould Ingredients
1 Cup Queen Pineapples pieces
1 Pkt Lemon or pineapple jelly
2 Cups boiling water
1 Cup grated cheese
½ Cup cream

Method
Dissolve jelly in boiling water.
When jelly is just about to set, add balance of ingredients to the jelly and beat together with an electric beater.
Allow to set in refrigerator.

Serves 6 people.
Preparation time: 30 minutes plus leave in fridge overnight.
Spinash and Queen Pineapple Salad Ingredients
1 Queen Pineapple - cut into pieces
1 Bunch of Spinach - white stem removed
1 Union - Chopped
French salad dressing

Method
Mixed the first three ingredients together.
Shortly before serving, add the French Salad dressing.

Serves 4
Preperation time: 20 minutes 
Potato and Queen Pineapple Salad Ingredients - salad sauce
150ml Condensed Milk
50ml Vinegar
50ml Mayonnaise
2ml Salt
1ml Red Pepper / Paprika
2ml Mustard - ready mixed

Ingredients - salad
150g Queen Pineapple - cut into cubes
500ml Cooked potato - Cut into cubes
2ml Salt
Paprika and Parsley

Method - sauce
Place all of the above ingredients in a container and seal well.
Shake well.
Keep in the fridge until ready to use.

Method - salad
Mix the potato and salt together.
Add the queen pineapple pieces.
Add enough of the salad sauce to moisten the potato and pineapple.
Line a salad bowl with crisp lettuce leaves and spoon the potato mixture onto the lettuce leaves in salad bowl.
Garnish with parsley.

Serves 6.
Preparation time:30 minutes
Hot Veg and Pine Noodle Salad Ingredients
1 Queen pineapple
2 Carrots
50g Baby sweet corn
50g Mange tout (sugar peas) or green beans
50g Broccoli florets
1 Small red pepper
125g Chinese cabbage (cabbage or fennel)
50g Water chestnuts
30ml Sunflower oil
15ml Sesame oil
1 Garlic cloves, crushed
5ml Dried chili flakes, crushed
5ml Fresh ginger, grated
75g Rice vermicelli noodles
30ml Fresh coriander, chopped
30ml Peanuts toasted, chopped

Ingredients – dressing
30ml Peanut oil
5ml Chili oil (Tabasco & olive oil mixture)
10ml Castor sugar
30ml Lemon juice
15ml Vinegar
15ml Soya sauce
Salt and pepper to taste


Method
Make the dressing – mix all the dressing ingredients.
Peel and cut Queen pineapple in chunks.
Clean and cut the carrots in match stick size.
Wash and half the baby corn lengthwise. Top and tail the mange tout.
Cut the broccoli into florets. Thinly slice the red pepper.
Roughly shred the Chinese cabbage and slice the water chestnuts.
Place the oils in a small pan, add garlic, chili and ginger and heat until smoking.
Strain the oil into a wok or large frying pan.
Add the vegetables and stir-fry for 2-3 minutes until just starting to wilt.
Remove immediately from the heat.
Follow the instructions on the noodle packet to prepare it.
Strain the cooked noodles and toss with a little bit of the dressing.
Stir the remaining dressing into the vegetables together with the chopped coriander.
Arrange the noodles and vegetables on individual serving plates.
Scatter over the toasted peanuts and serve at once or chill for up to 1 hour before serving.
Serves 4.
Queen Pineapple with White Chocolate Ingredients
125g Castor sugar
½tsp Tabasco
1 Large Queen pineapple
150g White chocolate, melted
250g Plain cream cheese

Method
Dissolve the castor sugar in 300ml water in a large saucepan over a gentle heat. Stir in the Tabasco.
Peel the Queen pineapple but do not discard the top of the Queen pineapple. Cut it into quarters lengthwise. Remove the centre core and cut the flesh into the thinnest possible slices.
Place the Queen pineapple slices in the syrup and boil over a high heat. Remove from the heat and allow it to cool. Cover and chill in fridge until needed.
Stir the ready-melted and cooled chocolate into the cream cheese. Cover and chill.
To serve: arrange the Queen pineapple slices in individual bowls. Add cream cheese mixture to the middle and decorate with reserved pineapple leaves.

Serves 6.
Queen Pineapple Sorbet Ingredients
500g Fresh Queen pineapple
300ml Water
250g Castor sugar

Method
Cut the Queen pineapple in half and scoop all the flesh out but try not to damage the skin of the pineapple. Put the empty shells in the fridge.
Place all the ingredients in a food processor and process until finely chopped.
Put the mixture in a freezer container and place in freezer until partially frozen.
Process again in the food processor until the ice crystals have been broken down. Return to freezer. Continue with the same process until the ice crystals are very small and the sorbet has a fairly smooth consistency. Freeze completely.
Take the empty Queen pineapple shells out of the fridge and scoop the sorbet into the shells. Put back into the freezer and take out just before serving and garnish with fresh mint leaves.

Queen Pineapple Crème Brulee Ingredients
150g Low fat cottage cheese
400g Queen pineapple, grated
200ml Cream
½ Tsp Vanilla essence
75g Brown sugar
Grated rind of 1 orange

Method
Place cottage cheese in a sieve and leave to drain for 1 hour. Discard the drained liquid. Mix the Queen pineapple with the grated orange rind and divide the mixture between 4 ramekins.
Preheat the grill to high. Beat cream until thick. Add cottage cheese and vanilla.
Mix until smooth. Spoon over Queen pineapple mix.
Sprinkle generously with sugar. Place ramekins on a baking tray and grill for 1 minute or until sugar has melted.
Allow cooling for 2 minutes, serve immediately or pop it in the fridge and serve it cold.
Serves 4.




Choice Queen Pineapple Jam Ingredients
1 Queen Pineapple (skinned and grated)
6 Carrots (peeled and grated or finely processed)
4 Lemons (rinds and juice only)
2litre Sugar
2litre Water
100g Sugarbird Mixed Peel \ 100g Sugarbird Glazed Fruit

Method
Mix Pineapple, carrots, lemon rind and juice, sugar and water in a heavy
cast-iron pot.
Cook together for 40 minutes.
Add the mixed peel and cook for another 10 minutes.
(Test the thickness of the Jam with a spoon)
Add the glazed fruit. Bottle and seal.
Serve on bread, toast or scones.
A spoon of cream served on top of the jam is also very tasty.
Shala BarreraQueen Pineapple and Carrot Jam

Ingredients
1 Queen Pineapple (skinned and grated)
6 Large Carrots (peeled and minced or grated)
2 Lemons – juice extracted and grated peel to be used.
3 Oranges – juice extracted and grated peel to be used.
1,5kg Sugar
1.5litre Boiling water

Method
Boil water in a large pot and dissolve sugar in water.
Add all other ingredients and boil without stirring for 1 hour until thickened
And transparent.
Spoon in sterilized bottles and seal.
Queen Pineapple and Carrot Jam Ingredients
1 Queen Pineapple (skinned and grated)
6 Large Carrots (peeled and minced or grated)
2 Lemons – juice extracted and grated peel to be used.
3 Oranges – juice extracted and grated peel to be used.
1,5kg Sugar
1.5litre Boiling water

Method
Boil water in a large pot and dissolve sugar in water.
Add all other ingredients and boil without stirring for 1 hour until thickened
And transparent.
Spoon in sterilized bottles and seal.
Rum and Raisen Tart with Queen Pineapples Ingredients
400g Queen pineapple, diced
250g Seedless raisins
250ml Boiled water
250ml Cream or orleywhip
1tin (380g) caramel condensed milk
2ml Vanilla essence
5-7 ml Rum essence
1 Packet (200g) tennis biscuits

Method
Cover the raisins with boiled water and leave to rest.
Blanche Queen pineapples in the microwave until soft. Set aside to cool.
Beat the cream until thick, add the caramel, vanilla and rum essence and mix well.
Drain the water from the raisins and add it to the cream mixture.
Make layers of tennis biscuits followed by cream mixture and diced Queen pineapples until ingredients are finished. End with a layer of Queen pineapples.
Garnish with cream and roasted pineapple slices.


Natal Queen Pineapple and Pork Kebabs Ingredients
125ml Queen Pineapple Juice
1 Fresh Queen Pineapple – cut into 3cm cubes
250g Prunes
10ml Lemon juice
1ml Ground Cloves
30ml Cooking Oil
10ml Ground Black Pepper
375ml Boiling water
15ml Brown sugar
1kg Pork fillet – cubed
125ml Dry red or white wine.
Apples – peeled and cut into cubes
Small onions

Method
Mix the water, lemon juice, brown sugar and ground cloves together.
Soak the prunes in this mixture overnight.
Make a marinade sauce by mixing the Pineapple juice, wine, oil and pepper together.
Add the Pork fillet cubed meat.
Allow the meat to marinade for 6 hours.
Remove meat from marinade and place alternatively a cube of meat, fruit and onion onto wooden kebab sticks.
Braai over hot coals, basting the kebabs with marinade sauce until cooked.
Serve with salads.



Queen Pineapple and Chicken Casserole Ingredients
45ml Oil
600g Chicken breasts, cut into serving-sized portions
1 Big onion, coarsely chopped
1 Glove garlic, crushed
100g Mushrooms, sliced
½ Large red pepper, seeded and sliced
½ Large green pepper, seeded and sliced
1 Large Queen pineapple, peeled and sliced into thin half slices
15ml Soya sauce
500m Chicken stock
45ml Chutney
30ml Cornflour

Method
Pat chicken dry, then brown in hot oil. Transfer it to a oven-proof casserole dish.
Add the onions, garlic, mushrooms, red and green peppers and Queen pineapple to the frying pan and sauté for about 6 minutes.
Add the Soya sauce, stock, chutney and cornflour and bring to boil.
Pour sauce over chicken, cover and bake in a pre-heated oven of 180°C for 1 – 1 ½ hours or until the chicken is tender.
Serve on a bed of wild rice.
Garnish with finely chopped mint, basil and parsley.

Serves 6.
Roast Shoulder of Mutton and Queen Pineapple Stuffing Ingredients
225g Queen Pineapple pieces
1 shoulder of mutton – small
5 slices of bread – grated to make breadcrumbs
25g Margarine
5ml Celery seed
25g Margarine
12,5ml Cake Flour
Juice of 1 lemon
Salt & Pepper to taste

Method
Debone the shoulder of mutton.
Fry bread crumbs lightly in margarine
Stew the Pineapple pieces. Add the Pineapple, salt, pepper and celery seed to the
Breadcrumbs.
Stuff the shoulder with the above stuffing.
Roll the meat and sew together or tie the meat with string.
Make a mixture with the cake flour and margarine.
Rub this mixture on the outside of the roll of mutton.
Sprinkle lemon juice and flour over the roll. Bake in an oven-proof dish in a preheated oven(190degrees c) for 30 minutes. Reduce the heat to 160 degrees and bake until meat is tender and cooked.
(30 minutes cooking time per 500g of meat.)
Serve with potato chips and carrot salad.

Serves 6
Queen Pineapple Chicken and Celery Salad Ingredients
1 Large fresh Queen Pineapple
1 Chicken
375g Cooked rive
360g Green peas
4 Celery Stalks – cut into thin slices
250ml Mayonnaise
2,5ml Curry powder
7,5ml Salt
1ml Pepper
10ml Lemon juice
1 Lemon – cut into wedges
Lettuce leaves

Method
Cook chicken until soft. Remove bones and cube cooked meat.
Remove the skin of the pineapple and cut the fruit into cubes.
Use a large salad bowl. Place all above ingredients, except the lemon wedges into the bowl.
Toss all ingredients lightly, cover with gladwrap, and cool in refrigerator.
Serve on a crisp lettuce leaf and garnish with lemon wedges.
Queen Pineapple Burger Ingredients – Burger sauce
1 Onion chopped
2 Ripe tomatoes – chopped
1 Tbs Soft brown sugar
1 Tbs Dragon vinegar

Ingredients - Burger
185g Queen Pineapple slices
500g Lean mince meat
½ Cup whole-wheat flour/bread crumbs
2 Cups green onions (shallot-onions) – chopped
1 Tbs Teriyake marinade
⅓ Cup low fat mozzarella cheese (grated)
6 Whole-wheat bread rolls/Hamburger rolls
6 Lettuce leaves
2 Tomatoes (cut into wedges)
185g Thinly sliced beetroot

Method – sauce
Mix all the ingredients together in a medium sized pot.
Bring to the boil – medium heat for 15 munites or until sauce thickens (this sauce must not be watery).
Allow sauce to cool before using on burgers.


Method - burger
Mix the mince meat, breadcrumbs, chopped onions, marinade and grated cheese together in a large mixing bowl.
Make 6 meat patties using 3 tablespoons of mixture for each patty.
Line a pan with tin foil and place the patties onto the tin foil.
Grill for 5 minutes under a very hot element.
Turn the patties over and grill the bottom-side of the patty.
Remove from the pan and keep warm in the warming oven.
Cut the whole-wheat roll/hamburger rolls open.
Place under the grill and toast lightly.
Place the grilled meat patty on one half of the roll.
Now add the lettuce leaf, tomato, a beetroot slice and a pinapple slice.
Now add the burger sauce
Queen Pineapple Fish Dish Ingredients
4 Queen Pineapple rings – chopped or grated
1 Packet fish fingers
1 Large onion finely chopped
1 Green chilli – rib removed and finely chopped
1 Large tomato – skin removed and cubed
15ml Lemon juice
Oil

Method
Brown the onions, chilli and tomato together in oil until tender.
Add two tablespoons of pineapple juice and mix together.
Cut the fish fingers into cubes and fry until golden brown in oil.
When fish is done, spoon a layer of fish cubes into the bottom of an ovenproof dish and sprinkle 2 - 4 tablespoons of pineapple juice over the cubes.
Now spoon some of the onion and tomato mixture over the fried fish cubes.
Alternatively layer fish and then tomato and onion mixture until all has been used.
Now spoon the pineapple pieces/chopped pineapple over the top of the fish and tomato layers.
Bake in a moderate oven 180⁰C until pineapple has browned.
Serve on a bed of rice.
Pineapple Punch Ingredients
44g Queen Pineapple grated
1lt Pineapple Liquifruit
1lt Strawberry and banana Liquifruit
2lt Ginger Ale
500ml Granadilla pulp
Crushed ice

Method
Mix all the juices together.
Add the pineapple pulp and granadilla pulp.
Cool for 1 hour before serving.
Shortly before serving add the Ginger Ale and crushed ice.
Garnish.
Pineapple milkshake Ingredients
½ Cup Queen Pineapple juice
4 Ripe bananas
4 Cups ripe bananas
4 Cups cold milk
4-6 Tbs Vanilla Ice-cream

Method
Mash bananas with fork to a fine pulp and add milk.
Add ice-cream and beat with an electric beater or place bananas, milk and ice-cream in a liquidizer.
Add Queen Pineapple juice and liquidize again.
Serve cold.

Pineapple Thirst Quencher Ingredients
500ml Queen Pineapple juice
500ml Ginger Ale – cold
3ml Mixed spice
1 Queen Pineapple to garnish
Crushed ice

Method
Mix all ingredients well.
Serve in a tall glass with crushed ice.
Garnish with pineapple rings.


Fillet with Queen Pineapple and Cottage Cheese Filling Ingredients
Fresh beef fillet about 1 ½ - 2 kg

Ingredients - stuffing
250g Coarse cottage cheese
200g Queen pineapples - grated
1 Medium avocado pear
50g Salami
1 Garlic clove - crushed
3 Tbsp Spring onions - finely chopped
½ Tsp Chili powder
1 Tbsp Basil - finely chopped
Salt and pepper to taste

Method
Mix all the stuffing ingredients and put aside.
Remove access fat from the fillet. Make incisions in the fillet, but do not cut through the meat, approximately at 5cm intervals.
Stuff the incisions with the filling.
Bake in an pre-heated oven of 200°C for 15 min or longer depending on how well done you prefer your meat. Garnish with fresh herbs, salami, avocado and Queen pineapple slices.
Variations: The fillet can also be done on the Webber, but close it in tinfoil.
Remove foil when browning.

Serves 4-6.

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