PINEAPPLES
The following recipes show you why Pineapples are such a great fruit to dehydrate! With an Ezidri dehydrator you can create dried pineapple slices in no time at all! Dried pineapple makes a great snack and is also delicious in trail mixes & cereals. It is also fantastic when rehydrated & used in a variety of recipes like rollups, pies, cakes or more!
Just remember to enjoy dried pineapple in moderation as it has a very high sugar content - diabetics beware! It also has a high acid content and contains a lot of the enzyme bromelin which can cause mouth ulcers.
Simply click on the dish to go to that recipe:
* How to dry Pineapple
* Pineapple & Carrot Cake with Pineapple Sauce
* Pineapple & Chicken
* Pineapple Crumble
* Pineapple-Macadamia Nut Bread
* Spicy pineapple slices
HOW TO DRY PINEAPPLES
Pineapple takes quite a while to dry due to the fact it's 85% water, but the sweet results are well worth the wait! It's a simple process - the only difficult part is finding a sufficiently ripe one that's good for drying!
Look for pineapples that are yellow-golden-brown in colour, and make sure that the base is firm, as this is the first thing to show signs of decay when overripe. Pull a leaf from inside the cluster - if it pulls out easily & feels moist, chances are you have a ripe pineapple!
Don't forget though, if you do have slightly overripe pineapples, they make delicious fruit rollups.
To prepare, remove skin & eyes from pineapple with a sharp knife. Cut into 5mm slices. Either leave as they are, or core & slice into wedges.
Place on Mesh Sheets in your Ezidri dehydrator, ensuring the pieces aren't touching. Dry at 55 deg C (Snackmaker - Medium) for approx 12-14 hours, until the pieces are leathery & not sticky.
For a bit of a change, you could spread a little bit of honey on the pineapple before drying. Use sparingly though, or it will remain too sticky!
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PINEAPPLE & CARROT CAKE WITH PINEAPPLE SAUCE
Ingredients
Cake
1/2 cup dehydrated pineapple wedges
1/2 cup grated dehydrated carrot
1/2 cup sugar
1/3 cup vegetable oil
1 tsp baking powder
1 tsp bicarb soda
2 eggs
1 tsp garam masala
1 1/2 cups plain flour
1/4 tsp salt
1/2 cup sultanas
Sauce
1 cup dried pineapple wedges
2 cups boiling water
1 Tbsp cornflour
1/4 cup sugar
1 tsp cinnamon
1 Tbsp butter
1 tsp honey
1/4 tsp salt
Method
Cake
In separate bowls, barely cover pineapple wedges & grated carrot with boiling water. Leave, covered, for 1 hour. Drain; reserve liquid, as some of it may be needed later.
Beat sugar, oil, baking powder, bicarb soda, eggs & garam masala.
In another bowl, sift flour & salt together. Add egg mixture, stir to blend well.
Add drained pineapple, carrot & sultanas. If mixture is too dry, add some of the pineapple or carrot liquid.
Pour into a greased 21cm (8 1/4in) ring tin & bake in a moderate oven at 180 deg C for 1 hour. Serve with Pineapple Sauce & enjoy!
Sauce
Cover dried pineapple wedges with 2 cups of boiling water. Leave covered for 1 hour.
In a saucepan mix cornflour, sugar & cinnamon with pineapple liquid, stir until dissolved. Add pineapple & bring slowly to the bowl, stirring until thickened. Add butter, honey & salt.
Cover saucepan & simmer on low heat for 20 minutes.
Recipe courtesy of Drying Food, by Ricky M Gribling.
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PINEAPPLE & CHICKEN
Ingredients
1 cup dehydrated pineapple wedges
1/4 cup dehydrated red capsicum
1/4 cup dehydrated green capsicum
2 Tbsp oil
600g chicken fillets, cut into 2cm strips
1/4 cup dehydrated onion
2 Tbsp slivered almonds
1/4 tsp salt
freshly ground black pepper
1 Tbsp cornflour
Method
In separate bowls, barely cover pineapple wedges & capsicums with boiling water. Leave both for 1 hour, covered. Drain & reserve the liquid.
Heat oil in a frypan & add chicken. Fry until cooked through & golden.
Remove chicken & set aside. Quickly fry onion & drained capsicums. Add pineapple wedges, almonds, salt & pepper. Simmer gently for 5 minutes.
Combine cornflour with reserved pineapple & capsicum liquid. Stir into chicken mixture, cook until thickened.
Serve with a green salad or noodles & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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PINEAPPLE CRUMBLE
Ingredients
1 cup dried pineapple wedges, cut into quarters
1 cup dried apricots, cut into quarters
1/2 cup sultanas
1 cup boiling water
1/2 cup muesli
2 Tbsp dessicated coconut
1/4 cup plain flour
1/4 tsp garam masala
3 Tbsp butter
2 Tbsp slivered almonds
Method
Pour 1 cup of boiling water over pineapple, apricots & sultanas, cover & leave overnight.
Mix together muesli, coconut, flour & garam masala. Rub in water & stir in almonds.
Pour fruit mixture, including liquid, into an oven-proof dish, sprinkle dry mixture over it & cook in a moderate oven at 180 deg C for approximately 30 minutes or until golden brown.
Serve with cream and enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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PINEAPPLE-MACADAMIA NUT BREAD
Ingredients
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 tsp vanilla extract
1/2 cup pineapple juice
3 cups all-purpose flour
1 1/2 tp baking powder
1/2 tsp salt
1 cup chopped macadamia nuts
1 cup chopped dried pineapple
Method
Heat oven to 180 deg C.
Line the bottom of a loaf pan with grease-proof paper & grease sides of pan.
With a mixer, beat sugar & butter until light & fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla & pineapple juice & mix well. Mix flour, baking powder & salt together and stir into butter mixture. Stir in nuts & pineapple.
Pour batter into prepared pan and bake for 1 to 1 1/4 hours, until a knife inserted into the centre of the bread comes out clean.
Cool for 15 minutes in pan, remove from pan & cool completely on a rack.
Cut into slices & enjoy!
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
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SPICY PINEAPPLE SLICES
This simple recipe is an appetising idea for making your dried pineapple slices just a little bit different!
Ingredients
1 pineapple, skin removed, cored & cut into wedges
1/2 tsp garam masala
1/2 tsp ground cumin
1/4 tsp chilli powder
1 Tbsp soft brown sugar
Method
Mix together the spices & sprinkle over the pineapple wedges.
Place the wedges onto a mesh sheet in your Ezidri dehydrator & deyhydrate for 12-14 hours at 55 deg C (Snackmaker - Medium).
Enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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