Ingredients

• 2 tbs olive oil

• 2 cups quinoa

• 4 cups water

• dash of salt

• 2 cups fresh pineapple, chopped

• 1 avocado, peeled and roughly chopped

• ½ cup red onion finely chopped

• ½ cup fresh coriander leaves

• 1 cup cucumber, roughly chopped

• Juice of 4 limes

Method

1. Wash the quinoa in a fine strainer.

2. Place the water, salt and quinoa in a medium pot and bring to a boil.

3. Reduce heat to low and simmer until water is absorbed, about 20 minutes.

4. In a medium bowl mix all the salad ingredients and set aside.

5. Toss the cooked quinoa with the pineapple mixture and serve.

© Australian Pineapples

Serves: 4

Ingredients

• 2 tbsp extra virgin olive oil

• 600g pork neck, fat-trimmed and diced

• 1 red onion, sliced

• 2 garlic cloves, peeled and finely chopped

• ½ pineapple, skin and core removed, chopped into small chunks

• ¼ cup sweet chilli sauce

• ½ cup water

• Steamed baby carrots, asparagus and broccoli, to serve

• Handful of fresh coriander and wholegrain rice, to serve

Method

1. Heat 1 tbsp of the oil in a large frying pan and brown the pork in batches so that it does not stew, but seals the meat on all sides. Add the brown meat to the slow cooker pot*.

2. Heat the remaining oil and sauté the onion and garlic for 2-3 minutes. Add to the slow cooker pot.

3. Add the pineapple, sweet chilli sauce and ½ cup of water. Stir to combine, put on the lid and set timer to cook for 6-8 hours.

4. Serve on a bed of wholegrain rice, and top with fresh coriander.

*Alternatively, if a slow cooker is not available, or oven cooking is preferred, cook in a covered dish in a pre-heated oven at 120°C. Cook for 2 – 2.5 hours.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 4

 Ingredients

• ½ pineapple, skin and core removed, cut into chunks

• 1 tbsp cornflour

• ¼ cup tamari (alternative is soy sauce)

• ¼ cup apple cider vinegar (alternative is white wine vinegar)

• ¼ cup honey

• 1 tbsp extra virgin olive oil

• 8 chicken thigh fillets, cut into 3-4 pieces each

• 2 garlic cloves

• 3 cm piece of fresh ginger

• 1 red capsicum

• 1 green capsicum

• Brown or black rice, to serve

Method

1. Blend half of the pineapple in a food processor to make a smooth puree. Pour into a bowl and whisk together with the cornflour, tamari, apple cider vinegar and honey.

2. Heat the oil in a wok or large frying pan. Add the chicken pieces and brown on all sides for a few minutes.

3. Finely chop the garlic and ginger, and cut the capsicum into bite-sized chunks. Add to the chicken in the wok and fry for a few minutes.

4. Then add the sauce to the wok, mix well, cover and simmer for 6 minutes. Add the remaining pineapple chunks to the pan and cook for a further 5 minutes.

5. Serve with brown or black rice.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 4

Ingredients

• ½ pineapple, skin and core removed, cut into small chunks

• ½ cup coconut flour

• 2 tbsp coconut oil (alternatively use 3 tbsp butter)

• ¼ cup brown sugar

• ¼ cup macadamias, roughly chopped

• Natural yoghurt, to serve

Method

1. Preheat the oven to 180°C.

2. Heat a large non-stick frying pan over a medium heat, add 2 tbsp of brown sugar, cook for 2 minutes or until the sugar starts to melt and caramelise. Add the pineapple, cook for 5-7 minutes or until golden and tender, stirring occasionally. Set aside.

3. To make the crumble, rub the coconut oil into the coconut flour in a mixing bowl until the mixture resembles breadcrumbs. Mix through the remaining brown sugar and macadamias.

4. Divide the stewed pineapple between four small ramekins, or one baking dish with a 4 cup capacity, and top with the crumble mixture. Bake in the oven for 30 minutes until golden brown on top.

5. Serve the crumble with thick natural yoghurt on the side.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 8

Ingredients

• 4 cups chopped fresh pineapple

• 2/3 cup coconut milk

• 4 ½ tbsp lime juice

Method

1. In a blender, puree all ingredients.

2. Pour mixture into molds and freeze for an hour (until they get ‘slushy’).

3. Insert sticks and freeze for 7 hours until firm.

© Australian Pineapples

Serves: 4-6

Ingredients

• 750g chicken breast or thigh, chopped

• 500ml coconut milk

• 1tbsp red curry paste

• ½ tsp fish sauce

• 3 kaffir lime leaves

• ½ fresh pineapple, diced

• 2 red chillies – sliced (seeds removed if required)

• 2 chicken stock cubes

• Brown rice and steamed vegetables to serve

Method

1. Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.

2. Bring curry to the boil over medium heat.

3. Add chicken and continue to cook over medium heat for 5 mins.

4. Add pineapple, kaffir lime leaves and chilis.

5. Continue to cook over low-med heat for 15 min.

© Australian Pineapples

Serves: 2

Ingredients

• ½ pineapple, cut into chunks

• ½ banana (65g)

• 1 cup coconut water, chilled

• Leaves from 2 sprigs of fresh mint

• 20g (1 cup) baby spinach leaves

• 1 tbsp freshly squeezed lemon juice

• Small Lebanese cucumber (70g) cut in half

Method

1. Put all ingredients into a blender and blitz for a couple of minutes.

2. Pour over ice cubes into two long glasses and serve.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 4

Ingredients

• 8 sheets of filo pastry

• Olive oil spray

• 1 pineapple

• 1 cup ricotta

• 1 tsp. ground cinnamon

• 1 egg, whisked with a fork

Method

1. Preheat the oven to 180°C.

2. Cut the skin from the pineapple and remove the core. Cut the pineapple flesh into small pieces.

3. Lay out a sheet of filo, spray with olive oil and lay a second sheet over the top. At one end, spoon a quarter of the ricotta, leaving a few centimetres of pastry at either end. Spoon a quarter of the pineapple over the top of the ricotta and sprinkle with a little cinnamon. Spray the edges of the filo with olive oil and then fold the edges over. Spray again and then roll up to form an enclosed parcel.

4. Repeat three more times and lay the four parcels on a non-stick baking tray. Brush with the egg and bake for 15 – 20 minutes until browned and crispy.

5. Drizzle with honey, then cut diagonally in half and serve.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 4

Ingredients

• 1.5kg rolled pork roast

• ½ tbsp sea salt flakes

• 1 tbsp olive oil

Salsa

• ½ pineapple, diced into small pieces

• 1 red chilli, sliced finely (seeds optional)

• Handful of fresh mint, finely chopped

• ½ avocado, diced into small pieces

• Juice of a lime

• Pinch of sea salt

• Cracked black pepper

Method

1. Preheat oven to 220°C. Rub salt and olive oil into skin and place in roasting tray. Roast for 30 minutes, then turn down to 180°C and roast for a further 30 minutes or until skin is crisp and cracking (use this method if the skin on option is chosen).

2. Mix all the ingredients for the salsa in a bowl and leave in the fridge for an hour for the flavours to develop.

3. Remove the pork from the oven, discard the fat layer and slice the meat.

4. Serve the meat topped with the pineapple salsa and serve with boiled kipfler potatoes and a big green salad drizzled with extra virgin olive oil and lemon juice dressing.

Note: Be aware that if you eat the crackling you are getting more fat and energy – if you’re trying to lose weight, remove it before eating

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 12

Ingredients

• 2 cups rolled oats

• 1 cup wholewheat stoneground flour

• 1 tsp baking powder

• 1/2 tsp bicarb of soda

• 1 tsp sea salt

• 1/2 cup Logicane (low GI sugar)

• 1 egg, beaten with fork

• 2/3 cup natural yoghurt

• 2 tb Australian extra virgin olive oil

• rind of ½ orange, finely grated

• ½ small pineapple, finely diced

• ½ cup desiccated coconut

• ½ cup slivered almonds, roughly chopped

Method

1. Preheat the oven to 180°C.

2. Mix all the dry ingredients in a bowl.

3. In separate bowl, mix the wet ingredients before adding to the dry mix. Combine well. Add a splash of milk if too dry (this will depend on the consistency of the yoghurt).

4. Gently mix through the fruit.

5. Spoon into muffin tin, adding a few pieces of pineapple on top.

6. Bake for 30 minutes.

7. Leave to cool for 5 minutes in the tin before turning out. Place onto wire rack to cool.

© Australian Pineapples

Serves: 4

 Ingredients

• 4 chicken breasts

• ½ pineapple, cut into bite sized pieces

• 1 red onion, peeled & sliced into wedges

• 2 tbsp extra virgin olive oil

• 2 limes, 1 juiced and 1 cut into wedges

• Salt & fresh black pepper

• 1 cup brown rice

• 3 cups chicken stock

• Handful mint leaves, roughly chopped

• Handful coriander, roughly chopped

Method

1. Combine the brown rice and stock in a saucepan. Bring to the boil, reduce the heat and simmer for about 40 minutes or until cooked. Preheat the oven to 180°C.

2. In a jar, combine the olive oil, lime juice, salt and pepper. Shake to combine.

3. Place the chicken breasts in a baking dish and scatter over the red onion wedges and pineapple. Add olive oil and lime dressing. Cover with foil and bake for 30 minutes.

4. Pile the cooked brown rice onto a serving platter, thickly slice the chicken and place on top of the rice along with the pineapple and red onion mixture. Drizzle over the cooking juices and scatter with fresh mint and coriander.

5. Serve in the middle of the table alongside a salad of mixed greens and cucumber, dressed with extra virgin olive oil and lime juice.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 4-6

Ingredients

• 12 green king prawns, peeled and deveined

• 1 pineapple diced into bite-sized chunks

• 250g Haloumi cheese chopped into bite sized chunks

• 1 red capsicum, cut into 3cm pieces

• 1 green capsicum diced, cut into 3cm pieces

• 300mL Natural yoghurt

• 1 handful of fresh mint

• 1 clove of garlic

Method

1. Thread a prawn, piece of red and green capsicum, piece of haloumi and piece of pineapple onto a skewer, with prawn in the middle. Repeat to create a colourful kebab.

2. BBQ until prawns are cooked through and the other ingredients are ever so slightly charred (approx. 7 mins).

3. Served drizzled with mint yoghurt. Combine natural yoghurt, 1 clove of crushed garlic and some chopped mint.

© Australian Pineapples

Serves: 6

Ingredients

• 500g fresh pineapple, coarsely chopped

• 1 small red onion, finely chopped

• 1 long fresh red chilli, seeded, finely chopped

• 2 tbsp chopped fresh mint

• 1 tbsp fresh lime juice

Method

1. Combine all salsa ingredients into a bowl, stir and serve!

Note: salsa can be served with any grilled meat or white fish dish

© Australian Pineapples

Serves: 4-6

Ingredients

• ½ cup shredded coconut

• 2 packets of microwave brown rice

• ½ pineapple

• 1 red capsicum

• Baby spinach

• Handful fresh mint

• Handful fresh flat leaf parsley

• 2 tbsp extra virgin olive oil

• Juice of half a lemon

• Cracked black pepper

Method

1. Preheat the oven to 160°C. Spread the coconut over a baking tray and roast in the oven for a few minutes, stirring every couple of minutes until light brown. Remove from the oven.

2. Meanwhile, cook the brown rice to packet instructions.

3. Cut the peel from the pineapple, core and cut the fruit into small pieces.

4. Cut the red capsicum in a small dice, discarding the seeds and core.

5. Roughly chop the fresh herbs.

6. In a salad bowl, mix all ingredients together, toss well and serve.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 12

Ingredients

• 1 cup wholemeal flour

• 1 cup spelt flour

• 3 tsp baking powder

• ½ cup raw sugar

• ½ tsp ground cinnamon

• 1¼ cups low fat Greek yoghurt or light sour cream

• 2 eggs

• 3 tbsp coconut oil, melted

Filling:

• ½ cup light cream cheese

• 2 tbsp honey

Method

1. Preheat oven to 180°C. Line a 12-hole muffin tray with patty cases.

2. To make the filling, combine cream cheese and honey in a small bowl, set aside.

3. Place flours, sugar and cinnamon in a medium bowl, stir to combine.

4. Place yoghurt, eggs and coconut oil into another bowl, whisk to combine. Add yoghurt mixture to the dry ingredients, stir with a wooden spoon until just combined (do not over mix). Add 2 cups of the pineapple dice to batter, gently stir to combine.

5. Spoon batter among prepared patty cases. Dollop the cream cheese filling equally on top of each filled patty case then press filling slightly down into batter. Sprinkle with remaining pineapple over the top. Bake for 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 4

Ingredients

• 1 pineapple

• 2 cups Greek style yoghurt

• 4 tbsp crushed macadamias

Method

1. Cut the pineapple lengthways into eighths.

2. Grill on the BBQ for a few minutes on each cut side of the fruit until you see nice caramelised grill marks.

3. Serve each quarter with a small bowl of Greek yoghurt topped with the crushed macadamias.

Note: Don’t peel the pineapple – it looks divine with the skin still on. After cooking, just run a knife between the skin and flesh and cut into segments, but serve this dish intact, on the skin.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Serves: 4-6

Ingredients

Base

• ½ cup wholemeal flour

• 1 cup wheat bran

• ¼ tsp baking powder

• ¼ tsp salt

• ½ cup water

Topping

• ½ cup tomato paste

• ½ pineapple chopped

• 150g shaved lean ham

• ½ medium capsicum

• ½ bag baby spinach

• 1/3 cup feta

• 1/3 cup mozzarella cheese

Method

1. Mix the base ingredients in a large bowl.

2. Spread into a 12×8 inch pizza pan baking dish coated with cooking spray.

3. Bake the base in the oven for 45 mins at 180°C.

4. Spread tomato paste over base and sprinkle all ingredients except baby spinach, over the base.

5. Bake for 20 mins at 180°C.

6. Top with baby spinach and serve.

Note: Serve slices with a generous green salad dressed with balsamic vinegar and topped with toasted slivered almonds.

© Australian Pineapples

Serves: 8-10

Ingredients

• 2 cups self-raising whole-meal flour

• ½ cup brown sugar

• 1 tsp ground cinnamon

• ¼ tsp nutmeg

• 1 small zucchini, grated

• ½ pineapple, skin and core removed and chopped finely

• ¼ cup raisins

• ¼ cup extra virgin olive oil

• 3 eggs

• ¼ cup milk

Method

1. Preheat the oven to 180°C. In a mixing bowl, combine the flour, sugar cinnamon and nutmeg.

2. In a separate bowl, whisk the eggs, oil and milk together.

3. Add the wet ingredients to the dry and combine, being careful not to over mix. Add the pineapple, zucchini and raisins, stir gently to combine.

4. Pour the mixture into a greased and lined (5 cup capacity) loaf tin. Bake in the oven for 1 hour and 15 minutes, or until golden brown and cooked through.

5. Set aside for 10 minutes in pan before turning out onto a wire rack to cool.

6. Serve with remaining pineapple.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples

Makes: 2 cups
Prep Time: 10 mins
Cook: 25 mins.

Ingredients

• 1 tbsp oil

• 1 red onion, finely diced

• 5 garlic cloves, finely sliced

• 1 /2 pineapple, peeled and pureed

• 1 /2 pineapple, peeled and diced

• 5 long Thai chillies, finely sliced

• 100ml of kecap manis

• 200g brown sugar

• 40ml white wine vinegar

• 3tbsp lime juice

• 1tbsp fish sauce

• 5cm piece of fresh ginger, grated

• 1 stem of lemongrass

Method

1. To make the pineapple jam, place a medium-sized saucepan on the stove over a medium heat. Add the oil to the pot and sauté off the onion, garlic, chilli and ginger until the onion is translucent.

2. Add the rest of the ingredients and gently simmer for 15-20 minutes or until the mixture has reached a jam-like consistency.

3. Add the diced pineapple and cook for another 5 mins, while stirring the jam with the white end of the lemongrass stem.

Tip: Pairs perfectly with meats such as salmon and pork.

© Australian Pineapples
Recipes created for Australian Pineapples by Ben Milbourne

Serves: 6-8
Prep Time: 15 mins
Cook: 1 hour.

Ingredients

• 8 pork spare ribs

• 1 pineapple peeled and cut in large batons

• 10 purple shallots

• 2 chillies thinly sliced

• 2cm knob ginger, grated

• 2 garlic cloves thinly sliced

• 1-2 tbsp fish sauce

• 3 drops of sesame oil

• 1 tbsp olive oil

• ½ cup sugar

• ¼ cup water

Method

1. Preheat oven to 160 degrees

2. To make the baste sauté the chilies, ginger, garlic in olive oil until soft then add the fish sauce, sugar, water and sesame oil and bring the boil and reduce by half.

3. Heat a griddle pan on a high heat, skewer the pineapple, shallots and pork with metal or water soaked wooded skewers. Brush the pineapple, shallots and pork with the baste and place on the gridle pan turning after a minute on each side to achieve bar marks. Then place the skewer on a roasting tray and baste again, then roast in the oven for 30mins basting every 10mins.

© Australian Pineapples
Recipes created for Australian Pineapples by Ben Milbourne