Heavy Whipping Cream

Sweetened Condensed Milk

Vanilla Extract

Pineapple

First, whip the heavy cream until it forms soft peaks. Next, add sweetened condensed milk, and vanilla. Whip briefly to incorporate. Then, gently fold in the pineapple and pour into a freezer safe dish Finally, cover and freeze.

Keep the ice cream in a tightly sealed freezer safe container. The less air space in the container, the better. You can press a piece of plastic wrap over the top of the ice cream before closing the container to keep the air exposure to a minimum.

Crushed Pineapple

Heavy Whipping Cream

Lime Juice

Real Vanilla Extract

First, blend all ingredients in your upright blender, or with a stick blender, until smooth. Next, pour into popsicle molds.Finally, freeze and enjoy!

We added some fun colorful sprinkles to the bottom of our popsicles. Totally for show, but I thought it looked pretty! You can use canned pineapple (like we did), or fresh pineapple! both are delicious and perfectly acceptable in this recipe.

Coconut Milk

Pineapple

Prep your pineapple and measure out your coconut milk. I used frozen but you can use fresh and then toss in freezer to freeze. You want the pineapple frozen as that will help to thicken up the smoothie. Toss your ingredients into a blender. If you want to add other ingredients in at this time, go ahead. I loved the coconut milk and pineapple but feel free to get creative.

Blend the mixture until it is nice and smooth and the consistency you want. Add more coconut milk to make it thinner or add more pineapple to thicken it. Feel free to adjust the texture to fit your liking.

Frozen banana

Frozen pineapple

Frozen mango

coconut milk

First, Blend the frozen banana, frozen pineapple, frozen mango, and coconut milk. This is the time to add any protein or nutrient powders if you’d like! Blend until it’s super smooth. Then, Pour into your serving bowl or bowls, depending on if you make one bowl, or double the recipe for two.

with your blender to help all the fruit break down! If you have a blender with a tamper, use the tamper to get things moving and you can slowly speed things up as it blends more smoothly. If you don’t have a tamper, scrape down the sides as needed.

Vanilla Extract

Milk

White Vinegar

Pineapple

Flour

Baking powder

Sugar

Oil

Whisk the first five ingredients in a medium mixing bowl. Set this bowl aside for ten minutes, or refrigerate overnight. When ready to bake the muffins, preheat the oven to 350 degrees Fahrenheit and line a muffin tin with liners.milk, and vanilla. Whip briefly to incorporate. Stir all dry ingredients into the wet mixture until the homemade pineapple muffin batter is just evenly mixed. Do not overmix.Portion the batter into the liners. Bake on the center rack of the oven for twenty minutes or until the golden pastries have domed and a toothpick inserted into the center of a pineapple muffin comes out mostly clean.

Let cool. If you very loosely cover overnight, either in the refrigerator or on the counter, the liners peel off easily the next day even if you use no oil. The taste and texture are better the next day too, if you can wait that long!

cooked brown rice

oil

peeled and deveined shrimp

fresh pineapple

large scallions

garlic

fresh chili pepper or jalepeno

soy sauce

Cook brown rice according to package directions and set aside to cool. If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.Cut a piece off the bottom of the pineapple halves to create a flat base. Cut the pineapple into small pieces and set aside. Heat a nonstick wok on high heat; when hot add oil. Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside. Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.

Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds. Divide and transfer into the hollowed out pineapples and garnish with cilantro.