Pineapple Recipes

*All Recipes courtesy Chef Allen Susser *

Garlicky Pineapple Shrimp

Ingredients to Serve-4

1/4 Cup Extra virgin olive oil
4 cloves Garlic, minced
3 Whole Dried red chilies
¼ Cup Minced flat leaf parsley
2 pounds Medium shrimp, shelled and divined
2 Cups Fresh Pineapple, peeled and diced
1 Teaspoon Kosher salt

To Prepare the shrimp: In a heavy deep skillet, heat the olive oil over medium high heat until shimmering.
Add the garlic, chilies, and parsley and cook over moderate heat for 10 seconds. Stir in the shrimp, raising
the heat to high and cook for 3-4 minutes until shrimp curl and turn rosey pink. Add in diced pineapple and season with salt.

Moroccan Carrot and Pineapple Salad

Ingredients to Serve- 4

1/2 Pound Carrots
2 Cups Diced pineapple
1 cup Orange segments
1 Cup Freshly squeezed orange juice
1 Large Lemon, juiced
1 Teaspoon Freshly grated ginger
½ Teaspoon Kosher salt
¼ Teaspoon Crushed red pepper flakes
1 Teaspoon Ground cinnamon
2 Tablespoons Toasted almonds

To prepare the salad: Peel the carrots and shave them finely into a julienne using a Japanese mandoline. Combine with the pineapple and orange segments in a large bowl.

To prepare the dressing: In a small bowl, mix the orange juice, lemon juice, ginger, salt and pepper.
Pour the juice mixture over the carrots and pineapples. Cover and refrigerate for 1 hour.

To serve: Arrange the salad in a large clear glass plate, mounded in the center. Sprinkle with cinnamon
and garnish with almonds before serving.

Chef Allen’s Pineapple Salsa

Ingredients to Serve-6

1 Large Pineapple, diced
1 large Mango, diced
1 medium Red pepper, diced
1 medium Red onion, diced
1 medium Jalapeno, seeded and finely diced
1/4 bunch Cilantro, chopped
1 teaspoon Cumin
3 tablespoon Olive oil
1 large Lime, juiced
1 teaspoon Kosher salt

To Make the Salsa: Combine the Pineapple, mango, onion, jalapeno, cilantro, and red pepper.
Season with cumin, olive oil, fresh lime juice and salt.

Red Snapper Pineapple Ceviche

Ingredients to Serve- 4

16 Oz Red snapper filet
½ Cup Freshly squeezed lemon juice
¼ Cup Freshly squeezed lime juice
2 Medium Jalapenos, minced
1 Large Sweet Red Pepper, fine julienne
1 Medium Red Onion, shaved
1 Teaspoon Minced garlic
1 Tablespoon Kosher Salt
½ Cup Coconut milk
½ Cup Freshly picked cilantro leaves
1 Large pineapple

To prepare the snapper: Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for 1hour.

To prepare the pineapple: Peel the whole pineapple. Using a serrated knife cut the pineapple across to get 12 thin round slices. Set this aside for later. With the remaining pineapple cut in ¼’s and remove the core, and dice the pineapple flesh.

To prepare the Ceviche: Add the pineapple, jalapenos, peppers, onion, garlic, and salt. Toss lightly and cover with the coconut milk. Let this set covered and refrigerated for at least another 15 minutes. Add the cilantro mixing well. To serve: place the thinly sliced pineapple around the edge of a colorful platter.
Arrange the ceviche decoratively in the center of the platter.

Pineapple Tart Tatin

Ingredients to Serve-6

1 large pineapple
1/2 cup light brown sugar
2 tablespoons sweet butter
2 teaspoons minced fresh ginger
2 tablespoons lime juice
1 sheet frozen puff pastry dough

To Prepare The Pineapples: Peel, core and slice the pineapple. In a 8-inch cake pan combine the
brown sugar, butter, ginger, and lime juice. Warm together on a slow burner until the sugar is dissolved.
Remove the pan from the heat and line it with the sliced pineapple, laying the slices next to one another.
Place back on the burner, on a medium heat and cook the pineapples for 10 minutes until nicely caramelized.

To Prepare The Dough: Remove the puff pastry from the freezer and allow it to soften a little. Cut a circle
out of the pastry slightly larger than the cake pan. Poke the pastry with a fork, place it on top of the
pineapple, and tuck in around the sides.

To Bake And Finish: Preheat the oven to 375 degrees. Bake for 10 minutes, until the pastry is brown and
the juices, bubble up. Remove from the oven and cool for 5 minutes. Invert the tart onto a large plate and replace any fruit that may have stuck to the pan.