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Celiac.com 11/17/2023 - This gluten-free recipe comes to us from the excellent website Africabites.com, which features heaps of delicious southern and other recipes. Slow-cooked to perfection, this Pork with Pineapple and Brown Sugar Glaze offers a tantalizing fusion of sweet and savory that is sure to please. Succulent pork is bathed a luscious glaze, married with the tropical essence of pineapple, and the rich warmth of brown sugar. The result is a symphony of tastes that promises an adventure in every bite. Ingredients: 3-4 pound pork loin (not tenderloin) 2-3 teaspoons Creole seasoning 2 teaspoons salt 4-5 cloves garlic, sliced ½ pound pineapple, peeled, cored, and sliced ¼–½ inch thick 1 large onion, sliced Pork Glaze: ½ cup water ¼ cup brown sugar 1 tablespoon cornstarch ¼ cup balsamic vinegar 2 tablespoons soy sauce Directions: Trim any excessive fat from pork. A little fat will help keep the roast juicy over the long period of cooking. Season pork with salt and pepper. Then thoroughly rub with Creole seasoning. Slice the garlic cloves into 4-5 slices each. Then cut the pineapple into approximately ¼-inch-thick slices. Using a small, sharp knife, make slits in the pork loin deep enough to insert the pineapple and garlic slices. Then stuff as many pineapple and garlic slices as possible into the slits. Line the bottom of the slow cooker with onion and pineapple slices. Gently place the pork loin on top of the pineapple and onion slices. Cover the slow cooker and cook on low for 5-6 hours or high for 2-3 hours. Once the pork is tender, remove it from the slow cooker and brush it with the glaze. Carve the pork into slices and serve each slice with the pineapples and onions, plus a couple of spoonfuls of the liquid (once you've rendered off the fat). Pork Glaze: About 20 minutes before the pork is ready, heat a small pan or skillet over medium heat. Add water, brown sugar, cornstarch, balsamic vinegar, and soy sauce. Heat over medium heat, stirring frequently, for 3-4 minutes or until the sauce thickens. When the pork is ready, brush it with the balsamic glaze. Then spoon extra balsamic glaze over each slice of pork loin when serving.

Celiac.com 07/14/2023 - Grilling pineapple takes this tropical fruit to a whole new level. The heat of the grill caramelizes the sugars, intensifying its natural sweetness, and creating a slightly charred and smoky flavor. To elevate the flavor profile even further, we add a touch of spice with chili powder. This subtle heat enhances the sweetness of the pineapple, adding a delightful kick that lingers on your taste buds. Don't worry, it's not overwhelmingly spicy, but rather a gentle heat, that adds depth and complexity to each mouthwatering bite. Ingredients: 1 fresh pineapple 3 tablespoons brown sugar 1 tablespoon lime juice 1 tablespoon olive oil 1 tablespoon honey or agave nectar 1½ teaspoons chili powder Dash salt Directions Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting. Grill pineapple, covered, over medium heat or broil 4 inches from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

Celiac.com 03/24/2023 - Delicious, refreshing Grilled Pineapple Lemonade is perfect for a hot summer day or a backyard barbecue. This delightful marriage of sweet grilled pineapple and tart lemon creates a perfectly balanced flavor that is sure to please. Plus, the addition of fresh mint adds a lovely, botanical touch. This recipe is easy to make and can be customized to your liking. Ingredients: 6 ounces fresh pineapple, sliced 4 cups hot water 3 tablespoons granulated sugar ¾ cup fresh lemon juice (4 large lemons) 6-8 sprigs of fresh mint (optional) Instructions: Heat a grill pan over medium-high. Add pineapple slices in a single layer, and cook 5 to 6 minutes on each side, until dark char marks appear. Set grilled pineapple slices aside to cool. Combine 1 cup hot water and sugar in a large pitcher, and stir with a whisk until sugar is dissolved. If using mint, muddle a couple springs of mint, and stir well. Process pineapple, mint and lemon juice in a blender until relatively smooth. Pour the mixture through a fine-mesh strainer into pitcher with sugar mixture; discard solids. Top with 3 cups of seltzer water or club soda. Stir gently until blended. Serve in glasses with ice and garnish with mint springs, as desired.

Celiac.com 03/21/2023 - Looking for a quick, flavorful, nutritious dish for lunch or dinner? This pineapple fried rice is a delicious and aromatic dish that brings together the sweetness of pineapple with the savory flavors of ham, sweet sausage, gluten-free oyster sauce and jasmine rice. This dish is a perfect fusion of Thai and Chinese cuisine, and it's easy to make at home. The combination of the fragrant jasmine rice with the sweet and tangy pineapple chunks, crunchy vegetables, and succulent shrimp or chicken makes for a perfect one-pan meal. The oyster sauce adds an umami flavor that perfectly complements the pineapple and rice. This recipe is a great way to use up leftover rice and can be adapted to suit your taste by adding different veggies, proteins or spices. Ingredients 1 ½ cups uncooked jasmine rice 3 cups water 2 teaspoons canola oil 1 (12 ounce) can fully cooked lunch meat (such as SPAM), cubed OR fresh shelled shrimp ½ cup sliced Chinese sweet pork sausage (lup cheong) 3 eggs, beaten 2 tablespoons canola oil 1 (8 ounce) can pineapple chunks, drained ½ cup chopped green onion ½ cup frozen peas & cubed carrots 3 tablespoons gluten-free oyster sauce (Like Kikkoman or Lee Kum Kee) ½ teaspoon garlic powder Instructions: For fresh rice: Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely. For leftover rice: Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat (or shrimp), sausage, scrambled eggs, pineapple, carrots, peas, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

Celiac.com 09/02/2022 - Grilled pineapple is a tasty summer treat, and we've even done a grilled pineapple recipe once before. But this version with vanilla ice cream and rum sauce turns a few corners and takes an already tasty dish to delicious new heights. It's easy to make and sure to please anyone who loves pineapple and ice cream. Enjoy! Ingredients: 1 pineapple (3 to 4 pound) cut into rings Nonstick cooking spray 2 teaspoons butter ¼ cup brown sugar ¼ cup rum 1 pint quality vanilla ice cream Directions: Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about ½-inch each. Use a spoon or apple corer to carve out the center core of each ring. Spray a cold grill surface with cooking spray and heat to medium-high. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat. Place a pineapple ring on each plate, scoop ¼ cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

Celiac.com 12/23/2021 - Looking to deliver a tasty, eye-catching ham this Christmas? This Pineapple Honey-Glazed Ham dressed in pineapple rings and maraschino cherries is just the way to go. With a tasty glaze of pineapple juice, honey and brown sugar to deliver the perfect balance of sweet and salty, the final product is sure to please. Ingredients: One 9- to 10-pound bone-in fully-cooked smoked ham (butt or shank half) 1 tablespoon whole cloves, optional Two 20-ounce cans sliced pineapple 20 maraschino cherries 2 cups honey 2 cups light brown sugar Directions: Let the ham sit at room temperature for about 30 minutes. Heat oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. If using cloves, push them into the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan. Drain the pineapples, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick. Pour ¼-inch water in the bottom of the pan and tent the ham with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham (avoiding bone) registers 130 degrees F, about 2 hours 30 minutes (or about 15 minutes per pound). Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Simmer, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside. Increase the oven temperature to 425 degrees F. Uncover the pan and carefully brush a third of the glaze all over the ham. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes. Serve with your favorite gluten-free side dishes for a great gluten-free Christmas.

Celiac.com 07/07/2011 - With three children, it feels like I am always on the go, so I am always on the lookout for nutritious gluten-free snacks that I can keep in my car or grab on my way out the door. However, recently I've grown tired of the typical flavor profile found with most gluten-free nutrition bars, but I really did want to find one that would excite my taste buds. I was particularly happy when I came across SOYJOY's pineapple flavored gluten-free bars. At first, I was a little worried that the pineapple flavor would taste artificial, or that it would have an overpowering pineapple taste. Thankfully, that wasn't the case! They use real dried pineapple and juice (what a concept), and that is only a small part of what this makes this bar a tropical treat. SOYJOY's gluten free pineapple bars have a nice texture that is moist with bits of dried pineapple, raisins and coconut, which gives it a pleasant chewy texture. It reminds me of a tropical cookie more than it does a nutrition bar. Unlike other gluten free bars, SOYJOY kept the ingredient list pure and simple so you know exactly what you are eating. They use ground whole soy, which is high in nutrients like protein, fiber and iron, and the bar is also rich in antioxidants and minerals. Although this bar was smaller than I had expected, it was just enough to keep me satisfied between meals. With only 140 calories per bar, 4 grams of protein, and 3 grams of fiber, this bar is certainly a little treasure that I will be sure to stock up on. They also are perfect to keep in the car or handy for travel since they hold up well in the heat. If you’re looking to be pleasantly surprised like I was, then I would recommend giving them a try. For more info visit their site.

Celiac.com 09/08/2018 - On a recent trip to Hawaii I was often attracted to a particular entrée on the menu of several restaurants. It went by many different names, but basically the dish was fish dredged in a mixture of spices and pulverized nuts to produce a chunky crust. Since Hawaii is the home of macadamia nuts, this popular nut was often used. I love fish and I’m very fond of macadamia nuts, so I was particularly enticed by this entrée but I was wary because I know that many chefs like to use panko (Japanese bread crumbs) and add flour to such mixtures even though it isn’t absolutely necessary and is often not mentioned in the entrée’s description on the menu. So, I found myself engaged in a very typical conversation with the waiter. It went something like this: Me: I’m wondering about the nut mixture used to coat the fish. Is there wheat flour or bread crumbs in it? Waiter: I don’t know, but I’ll check with the chef and let you know. Me to husband: I better choose another entrée just in case he/she comes back with bad news. Waiter: The chef says there is (flour or bread crumbs or both) mixed in with the nuts and spices. Sorry. Me: That’s fine. Thanks for checking on that for me. Instead, I’ll have the… After I returned from this otherwise fabulous trip, I vowed to create my version of this entrée so I could have it at home whenever I wanted. I will share it here with you, but first a little background on macadamia nuts. Macadamia Nuts Though expensive, macadamia nuts are a treat and Hawaii is well known for this delicious nut. If macadamia nuts are too expensive or not available in your area, you can use slivered almonds instead. Despite their sometimes “bad” reputation, nuts offer important nutrients and good, healthy fat. But the real reason I was attracted to this dish was the crunchy texture that is so important to me in my gluten-free diet. The best way to crush the macadamia nuts is to put them in a small coffee grinder or food processor and grind just until they reach a coarsely chopped stage. Don’t grind them any further or you might end up with “mush” instead of pulverized nuts. To prevent the nuts from sticking together, I grind them with a small amount of cornstarch. Some of you may never have traveled to Hawaii. Others, like me, may not get a chance to return to Hawaii for a long time but at least we can bring a little bit of the islands to our dinner table with this tempting dish. Macadamia-Crusted Snapper with Pineapple Salsa Ingredients: 4 fish fillets (red snapper, mahi mahi, or firm-flesh fillets--about 6 ounces each) 4 tablespoons olive oil, divided 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon paprika, plus some for dusting 1 teaspoon salt ½ teaspoon freshly ground pepper 1 cup coarsely ground macadamia nuts or almonds (ground with ¼ cup cornstarch) Additional salt and pepper to taste Salsa Ingredients: 1 can (8 ounces) pineapple tidbits, drained ½ cup finely diced red bell pepper ½ cup chopped fresh cilantro ¼ cup finely diced red onion 1 tablespoon fresh lime juice 1 tablespoon rice vinegar 1 teaspoon olive oil 1 serrano chile pepper, seeded and finely diced ¼ teaspoon salt ¼ teaspoon sugar Directions: At least an hour before dinner, combine all of the salsa ingredients in a small serving bowl, cover, and let sit at room temperature. Preheat the oven to 400°F. Lightly grease a baking dish or sheet large enough to hold the fish fillets side by side and at least 2 inches apart. Use 1 tablespoon of the olive oil or you may line the pan with aluminum oil and lightly coat with cooking spray. Grind the nuts and cornstarch together. Evenly spread the nut mixture on a large dinner plate. Combine remaining 3 tablespoons of the oil, ginger, coriander, and paprika. Brush each filet with this mixture; sprinkle both sides with salt and pepper. Dredge each fillet in the nuts, pressing mixture on fish with your fingers to cover it evenly on both sides. Gently transfer fish to prepared baking dish. Sprinkle with a dusting of paprika. Bake fish fillets until they are cooked through and the nut crust is golden brown, anywhere from 10 to 15 minutes or more depending on the thickness of the fish. Season with additional salt and pepper to taste. Serve immediately with 1/3 cup of Pineapple Salsa per serving. Serves 4. You don’t have to save this nut crust for fish. It works great on chicken fillets, too. Plan ahead by grinding more nuts than you need then freezing the remainder. That way, it’s just a simple step to mix in the necessary spices or whatever else the recipe calls for.

Celiac.com 07/15/2017 - Want to be a star at your next cookout? Try this easy trick for grilled pineapple. Watch as it disappears and the smiles become contagious. Directions: Place pineapple in a large plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, but preferably overnight. Heat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Be sure to get a bite before they disappear!