Festive Pineapple Boat Recipes

PINEAPPLE BOAT WITH FLUFFY FRUIT DIP

Steps:

• In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. , In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. , Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks. , Fill shell with dip. Sprinkle with and orange and lemon zest if desired. Serve with pineapple chunks and other fruit.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

FRUIT SALAD IN A PINEAPPLE BOAT

Steps:

• Stand pineapple upright; vertically cut about a third from 1 side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell., Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell., In a small bowl, combine the sauce ingredients. Serve with fruit.

PINEAPPLE BOATS

Steps:

• Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.

LOBSTER PINEAPPLE BOAT

Steps:

• Cut a small pineapple in half lengthways.
• Remove the inside meat, cutting in the shape of spears.
• (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish) Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside.
• Sauté the onions, peppers, lobster, and mushrooms in clarified butter.
• Add the pineapple last so that it will not overcook and become soft.
• Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier.
• At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout.
• Place the mixture back into the shell.
• Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.

PINEAPPLE BOAT'S A-COMIN'

Steps:

• Preheat oven to 375°F Have ready a large baking sheet and an 8" square baking dish.
• Wash the pineapple. With a sharp knife, cut the pineapple in half lengthwise, cutting through the green tops as well. Using a curved, serrated grapefruit knife, remove the pineapple flesh, leaving a 1/2" shell.
• Chop the pineapple flesh into 1" chunks and put them into a bowl. Set the chunks and pineapple shells aside.
• Coarsely chop the broccoli crown and place it into a large bowl along with the asparagus, red bell pepper, whole peanuts, jalapeno chile, garlic and ginger.
• Heat the water and 1 teaspoons of the vegetable oil in a large, deep skillet. Add the vegetable mixture and cook, stirring over high heat for about 3 minutes. Move to a bowl.
• Add the rice to the skillet and moisten it with the rice vinegar, soy sauce, and remaining 1 tbsp oil. Add a little water if the mixture seems too dry.
• Add the pineapple chunks, vegetables, and chopped green onions and mix well. Adjust the seasoning by adding more rice vinegar and soy sauce, if needed.
• Stuff the mixture into the pineapple shells and place them on the baking sheet. Put any remaining stuffing into the 8" baking dish. Top the pineapple and stuffing mixture with the chopped peanuts.
• Cover the pineapple boats with foil, shiny side down. Bake for 20-25 minutes. Take out of the oven and cut each pineapple section in half. Enjoy!

PINEAPPLE BOATS

Steps:

• Take 4 pineapples and cut each in half, lengthwise making sure that equal stalk and leaves remain in either half.
• Scoop out centers, leaving only a thin wall inside skins.
• Dice the scooped out pineapple.
• Add a tin of canned fruit or fres fruits.
• Mix fruits liberally with coconut and silvered almonds or pieces of other nuts.
• Pile this mixture of fruits and nuts into the pineapple boats.
• Cover with thick slices of left-over sponge cake.
• Top with a meringue made from egg whites and sugar.
• Bake in a moderate oven till meringue is crisp and a beautiful rich golden colour.
• Serve with ice cream or fresh cream!