Pineapple Citrus Shortcakes Recipes

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PINEAPPLE-CITRUS SALAD WITH COCONUT



Pineapple-Citrus Salad With Coconut image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Segment 1 grapefruit and 2 oranges; reserve the juices. Toss the segments with 1 cup pineapple chunks, 1/4 cup mint leaves, 1 tablespoon agave and 1 teaspoon grated peeled ginger. In another bowl, beat 1 cup cottage cheese with the reserved citrus juice until creamy. Serve the cottage cheese with the fruit salad around it. Top with toasted coconut and mint leaves.

PINEAPPLE-CITRUS SHORTCAKES



Pineapple-Citrus Shortcakes image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
Grated zest of 1/2 lime
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more for brushing
1 large egg
Clear sanding sugar, for sprinkling
1/2 large pineapple, peeled and cut into 1/4-inch-thick chunks
7 tablespoons granulated sugar
1 teaspoon finely grated orange zest
1 cup cold heavy cream
1/4 teaspoon ground allspice

Steps:

  • Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
  • Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
  • Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
  • Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
  • Split each shortcake and fill with the pineapple and whipped cream.

CITRUS PINEAPPLE COLESLAW



Citrus Pineapple Coleslaw image

A blue-ribbon recipe, this slaw was a winner in our state fair competition. Alaska is famous for its giant cabbages, but any garden-variety head will taste yummy dressed in citrusy pineapple and marshmallow bits. -Carol Ross, Anchorage, Alaska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-12 servings.

Number Of Ingredients 13

1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsweetened pineapple juice
1/4 cup orange juice
3 tablespoons lemon juice
2 large eggs, lightly beaten
6 ounces cream cheese, softened
1 medium head cabbage, shredded
2 large carrots, shredded
1 can (8 ounces) crushed pineapple, drained
1 cup miniature marshmallows
Carrot curls, optional

Steps:

  • In a saucepan, combine the first 6 ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate. , In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.

Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 101mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

PINEAPPLE RUMCHATA SHORTCAKES



Pineapple RumChata Shortcakes image

This deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 6 servings.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 large egg, room temperature
3/4 cup sour cream
3 tablespoons RumChata liqueur
TOPPING:
1-1/2 cups fresh pineapple, cut into 1/2-inch pieces
3 tablespoons sugar, divided
1 to 2 tablespoons RumChata liqueur
1 teaspoon grated lime zest
1/2 cup heavy whipping cream
1 medium lime, thinly sliced, optional

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, sour cream and RumChata. Add to flour mixture; stir just until moistened., Spoon mixture into 6 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Place jars in a 6- or 7-qt. oval slow cooker; add enough hot water to reach halfway up the jars, about 5 cups. Cook, covered, on high 1-1/2 to 2 hours or until a toothpick inserted in center of shortcake comes out clean., Meanwhile, combine pineapple, 2 tablespoons sugar, RumChata and lime zest. Refrigerate, covered, at least 1 hour. Remove jars from slow cooker to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until soft peaks form., Top shortcakes with pineapple mixture, whipped cream and, if desired, lime slices.

Nutrition Facts : Calories 463 calories, Fat 28g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 442mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

EASY PINEAPPLE "SHORTCAKE"



Easy Pineapple

This is a sweet and fruity dessert that is so simple to make.

Provided by Catherine Cappiello Pappas

Categories     Pies

Time 45m

Number Of Ingredients 17

for the pineapple:
2 ½ cups fresh pineapple
½ cup brown sugar
2 tbs. butter - diced
½ tsp. cinnamon
1 tsp. vanilla
for the dough:
½ cup sugar
1 ½ cups flour
2 tbs. butter - diced
pinch of salt
½ cup brown sugar
½ cup milk - plus a tsp. vinegar
for the crumb topping:
½ cup brown sugar
2 tbs. butter - diced
3 tbs. sugar

Steps:

  • 1. Preheat Oven 350 degrees: Butter a tart pan or pie plate. Combine the pineapple, brown sugar, butter, cinnamon and vanilla in a bowl and mix. Set aside while preparing the dough. Combine the milk with the vinegar and let sit while mixing the other ingredients for the dough. In a medium size bowl, combine the sugar, flour, butter, salt and brown sugar. Slowly, add the sour milk, stirring the mixture while adding the milk. Work the mixture into a dough; which will be sticky. Place the pineapple mixture at the bottom of the prepared pan. Place the dough on top of the pineapples. It will not fit perfectly and will be placed more in chunks. Place the ingredients for the crumb in a small bowl. Work the butter in the mixture with your fingers until small crumbs form. Cover the top of the tart with the crumb. Bake 30-35 minutes. Serve plain or with ice cream or whipped cream.

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