Shrimp and Pineapple Stir-Fry with Coconut Rice

The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice in coconut milk adds just the right amount of sweetness.

• 
  
  1-1/3 cups jasmine rice
  
  


• 
  
  3/4 cup canned unsweetened coconut milk
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup golden rum
  
  


• 
  
  1/3 cup fresh lime juice (from 3 medium limes); more to taste
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 lb. jumbo shrimp (21 to 25 per lb.), preferably wild, peeled and deveined
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4-1/3-inch-thick rounds peeled, cored pineapple, each cut into 8 wedges
  
  


• 
  
  1/3 cup coarsely chopped fresh mint
  
  

In a microwave-safe 8- to 10-cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high power, uncovered, for 15 minutes. Let stand in the closed microwave until all the water is absorbed, at least 5 and up to 15 minutes.

Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper until the cornstarch dissolves.

Pat the shrimp dry and season with 1/4 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a wok or a 12-inch nonstick skillet over medium-high heat until shimmering hot, 1 to 2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute. Whisk the sauce, add it to the skillet, and stir until the shrimp are just opaque in the center and coated with the thickened sauce, about 1 minute. Stir in the mint and remove the wok from the heat.

Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry, and serve.

Grilled Ginger-Sesame Pork Chops with Pineapple & Scallions

Juicy pineapple and a tangy lime-ginger marinade on the pork chops creates a perfect grilled meal with that sweet and sour yin and yang that is so appealing.

• 
  
  1/4 cup fresh lime juice (from 1 to 2 limes)
  
  


• 
  
  1/4 cup Asian sesame oil
  
  


• 
  
  1/4 cup less-sodium soy sauce
  
  


• 
  
  3 Tbs. grated fresh ginger (from a 5-inch knob)
  
  


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  2 Tbs. fresh orange juice
  
  


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  2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. dark brown sugar
  
  


• 
  
  1/2 tsp. finely grated orange zest
  
  


• 
  
  Six 3/4-inch-thick boneless center-cut pork loin chops (about 6 oz. each), trimmed of excess fat
  
  


• 
  
  1 ripe golden pineapple, peeled, cut into 1/2-inch-thick rings, and cored
  
  


• 
  
  1 bunch scallions, trimmed and cleaned
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a large bowl, combine the lime juice, sesame oil, soy sauce, ginger, orange juice, vinegar, olive oil, sugar, and orange zest. Arrange the pork in a 9x13-inch dish and pour 1/2 cup of the marinade over the meat. Add the pineapple rings and scallions to the remaining marinade and toss. Marinate everthing in the refrigerator for 30 to 45 minutes, turning the ingredients occasionally.

Meanwhile, prepare a medium charcoal or gas grill fire. Brush the grill grate clean.

Remove the pork, pineapple, and scallions from their marinades. Season the pork lightly on both sides with salt and pepper. Grill, covered, until the pork is just barely cooked through, 3 to 4 minutes per side, and the pineapple and scallions are warmed through and grill-marked, 2 to 3 minutes per side for the pineapple and 1 to 2 minutes per side for the scallions. As each item finishes cooking, transfer it to a serving platter. If your grill isn't big enough to fit everything at once, grill the scallions last.

Pineapple, Papaya, Starfruit, and Blood Orange Salad

Vanilla extract and fresh mint turn this brightly flavored tropical fruit salad into something extra special.

• 
  
  1 large fresh pineapple (about 4-1/2 lb.), peeled, cored, and cut into 3/4-inch pieces (about 4-1/2 cups)
  
  


• 
  
  3 medium blood or navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half moons
  
  


• 
  
  2 medium starfruit, trimmed, very thinly sliced, and seeded
  
  


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  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 small papaya (1 lb.), peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  
  


• 
  
  12 to 14 medium or large mint leaves, thinly sliced
  
  

Tip:

If you can’t find starfruit in grocery stores, use peeled, sliced Asian pears; they’re similar in texture and flavor.

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Combine the pineapple, oranges, and starfruit in a large bowl.

In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.

Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.

Shrimp and Pineapple Stir-Fry with Coconut Rice

The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice in coconut milk adds just the right amount of sweetness.

• 
  
  1-1/3 cups jasmine rice
  
  


• 
  
  3/4 cup canned unsweetened coconut milk
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup golden rum
  
  


• 
  
  1/3 cup fresh lime juice (from 3 medium limes); more to taste
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 lb. jumbo shrimp (21 to 25 per lb.), preferably wild, peeled and deveined
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4-1/3-inch-thick rounds peeled, cored pineapple, each cut into 8 wedges
  
  


• 
  
  1/3 cup coarsely chopped fresh mint
  
  

In a microwave-safe 8- to 10-cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high power, uncovered, for 15 minutes. Let stand in the closed microwave until all the water is absorbed, at least 5 and up to 15 minutes.

Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper until the cornstarch dissolves.

Pat the shrimp dry and season with 1/4 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a wok or a 12-inch nonstick skillet over medium-high heat until shimmering hot, 1 to 2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute. Whisk the sauce, add it to the skillet, and stir until the shrimp are just opaque in the center and coated with the thickened sauce, about 1 minute. Stir in the mint and remove the wok from the heat.

Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry, and serve.

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 
  
  1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
  
  


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  3 Tbs. granulated sugar
  
  


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  1/3 cup sour cream
  
  


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  1 Tbs. fresh lime juice
  
  


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  1/3 cup chopped macadamia nuts (preferably salted), toasted
  
  

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

Pineapple-Ginger Brown Sugar Crisp

Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so the crisp comes out extra juicy and full of sweet-tart flavor. Serve with vanilla ice cream.  

• 
  
  1/2 cup packed dark brown sugar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


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  7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
  
  


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  2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


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  Kosher salt
  
  


• 
  
  1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1 Tbs. finely grated fresh ginger
  
  


• 
  
  1 Tbs. cornstarch
  
  

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Position a rack in the center of the oven and heat the oven to 375°F.

Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.

Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.

Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15  minutes more. Let cool for at least 15 minutes before serving.

Pineapple, Papaya, Starfruit, and Blood Orange Salad

Vanilla extract and fresh mint turn this brightly flavored tropical fruit salad into something extra special.

• 
  
  1 large fresh pineapple (about 4-1/2 lb.), peeled, cored, and cut into 3/4-inch pieces (about 4-1/2 cups)
  
  


• 
  
  3 medium blood or navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half moons
  
  


• 
  
  2 medium starfruit, trimmed, very thinly sliced, and seeded
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 small papaya (1 lb.), peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  
  


• 
  
  12 to 14 medium or large mint leaves, thinly sliced
  
  

Tip:

If you can’t find starfruit in grocery stores, use peeled, sliced Asian pears; they’re similar in texture and flavor.

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Combine the pineapple, oranges, and starfruit in a large bowl.

In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.

Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.