#sweetpineapple

The traditional fried treat is given a delightfully tropical twist with these Pineapple Doughnuts. They have an irresistible burst of flavor from the sweet pineapple.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup canned crushed pineapple, drained. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 large egg. 1 tsp vanilla extract. Oil for frying. Powdered sugar for dusting.

Instructions: Mix the flour, sugar, baking powder, and salt together in a mixing bowl. Combine the crushed pineapple, melted butter, egg, milk, and vanilla extract in a separate bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. Heat oil in a large pot or deep fryer to 350 degrees Fahrenheit 175 degrees Celsius. Dough spoonfuls should be fried for two to three minutes on each side, or until golden brown, in the hot oil. After removing, drain the doughnuts on paper towels. When serving, dust with powdered sugar.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the natural sweetness of pineapple enhanced with brown sugar and cinnamon, roasted to perfection for a delightful gluten-free treat.

Ingredients: 1 ripe pineapple, peeled, cored, and cut into spears. 1/4 cup brown sugar. 2 tablespoons melted coconut oil. 1 teaspoon ground cinnamon.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together the brown sugar, melted coconut oil, and ground cinnamon. Place the pineapple spears on a baking sheet lined with parchment paper. Brush the brown sugar mixture over the pineapple spears, ensuring they are evenly coated. Roast in the preheated oven for 20-25 minutes, or until the pineapple is tender and caramelized, turning once halfway through. Serve warm as a delicious gluten-free dessert or snack.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Pineapple Avocado Smoothie is a tasty and healthy mix of tropical flavors. Greek yogurt gives it a bit of a tang, and the creamy avocado goes well with the sweet pineapple. You can eat it to start the day or as a snack to cool down.

Ingredients: 1 cup pineapple chunks. 1 ripe avocado, peeled and pitted. 1/2 cup Greek yogurt. 1/2 cup coconut milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Place the pineapple chunks, ripe avocado, Greek yogurt, coconut milk, honey, and vanilla extract in a blender. If desired, add a few ice cubes for a colder smoothie. Blend until smooth and creamy, ensuring all ingredients are well combined. Taste and adjust sweetness with more honey, if needed. Pour the Pineapple Avocado Smoothie into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

The flavors and textures in these Sweet and Smoky Bacon Tacos with Mexican Crema go well together. It's perfect for taco night because the crispy bacon, sweet pineapple, and smoky chipotle sauce make your mouth water. Plus they don't have gluten!

Ingredients: 8 slices of bacon. 8 small gluten-free corn tortillas. 1 cup diced pineapple. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup Mexican crema. 2 tablespoons chipotle sauce. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a pan over medium heat, cook bacon until it's crispy. Take it off and let it dry on paper towels. Break up the bacon into little pieces. The red onion and bell pepper should be cooked in the same pan for about 5 minutes, or until they are soft and slightly caramelized. Salt, pepper, and smoked paprika can be used to season. To make the corn tortillas soft, heat them in a dry skillet or the microwave. Spread some Mexican crema on each tortilla, then add some sauted peppers and onions. Finally, add diced pineapple, crumbled bacon, and shredded cheddar cheese on top of each taco. For more smoke and heat, drizzle chipotle sauce over the toppings. Add fresh cilantro leaves as a garnish and serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Pineapple Coconut Rice Pudding is a delightfully tropical take on a traditional rice pudding that is creamy, fragrant, and ideal for summertime cookouts. This cool dessert will take you to a sunny beach paradise with its blend of coconut milk, sweet pineapple, and jasmine rice.

Ingredients: 1 cup jasmine rice. 1 can 13.5 oz coconut milk. 1 cup diced pineapple. 1/4 cup sugar. 1/4 teaspoon salt. 1/4 teaspoon vanilla extract.

Instructions: In a saucepan, combine coconut milk, sugar, salt, and vanilla extract over medium heat. Stir until sugar is dissolved. Add jasmine rice and diced pineapple, stir well. Cover and simmer for 20-25 minutes, stirring occasionally, until rice is cooked and mixture thickens. Once cooked, remove from heat and let it sit for 5 minutes. Serve warm or chilled, garnished with additional diced pineapple if desired.

Prep Time: 5 minutes

Cook Time: 25 minutes