CPT: Satisfy Your Pineapple Craving

Do you like pineapples as much as we do? Let us drop a bit of knowledge on you about this tropical fruit.

The pineapple (Ananas comosus) is a fruit that best grows in tropical climates like Hawaii, Costa Rica, Brazil, and the Philippines. Can you believe a pineapple plant can only produce a single pineapple at a time, and that it can take over TWO YEARS to reach a point where it’s ready to be harvested!

For our favorite fact about pineapples (which, we admit is more of an opinion): they’re delicious! The two recipes the Directive team tried today corroborate this.

Give them a try below:

Pineapple Teriyaki Chicken

Ingredients

• 6 chicken thighs boneless, skinless
• 6 Pineapple Rings
• 3 green onions cut into 1/2" pieces
• 1 cup teriyaki sauce 
• 2 tablespoons cornstarch (optional)
• Sesame seeds and green onion for garnish (optional)

Directions

• Remove chicken from marinade and discard marinade. Place chicken, pineapple rings and green onions in a 9x13 pan. Top with thickened teriyaki sauce.
• Bake at 425˚F oven for 25 minutes or until chicken reaches 165°F. Broil 3-5 minutes or until brown.

Recipe courtesy of Spend With Pennies

Hawaiian Pineapple Coconut Poke Cake

Ingredients

• 1 16.25 oz French vanilla or Butter cake mix plus ingredients to prepare
• 2 3.4 oz coconut cream instant pudding mix
• 1 20 oz can crushed pineapple drained
• 4 cups half & half
• 16 oz frozen whipped topping thawed
• 1 cup sweetened flaked coconut
• 1/2 cup macadamia nuts toasted and chopped

Directions

• Prepare the cake mix according to the directions on the box in a 13 x 9 inch baking pan. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.
• Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large.
• Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable.
• Mix 1 cup pudding with the crushed pineapple. Pour this over the cake and spread into the holes while the cake is still hot.
• Immediately spread the remaining pudding on top. Place into the refrigerator and cool to the touch then frost with whipped topping.
• Sprinkle with macadamia nuts and flaked coconut. Store chilled.

Recipe courtesy of Melissa's Southern Style Kitchen