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7 Reasons To Cook With Pineapple Juice

 

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Ask Us: Do you have any ideas/recipes for using pineapple juice as a main ingredient in a main dish or appetizer? Someone left me a whole bunch of cans after a party. I want to use them up but I couldn’t find too many recipes using it except for making smoothies or drinks.

Answer:

Pineapple was a big deal during my growing up years. First, because my dad would cook breakfast for us on Sundays and he loved pineapple juice, so that was always the go-to beverage with the pancakes or whatever else he made. But mostly because my Mom, who was not a wine drinker, had decided that pineapple juice would be a good substitute whenever she needed to baste a chicken, turkey or duck.

I never lost my taste for the stuff. It’s still a pantry basic in my kitchen, still the beverage choice for a Sunday morning meal (I also love it mixed with rum on a Saturday night). And, like my Mom, I use it for cooking, but I’ve gone way beyond its value as a basting fluid. I turn to pineapple juice whenever I need a sweetish-tartish liquid to energize flavor in a marinade or to give a smooth, moisture-laden richness to a casserole or to add a lively tangy glaze to poultry. Here are some of the reasons I keep pineapple juice on hand:

  • For basting baked apples
  • As a marinade (mixed with ingredients such as soy sauce, hot pepper sauce and honey) for lamb, veal and skirt steak
  • For basting turkey, chicken or duck
  • To add a fluffy texture to mashed sweet potatoes and baked winter squash (which also lets me cut down on sweetener)
  • To glaze grilled chicken, lamb, fish (especially salmon) and even fruit
  • To lend acidity to mango or peach chutney
  • To mix with mayonnaise and plain yogurt as a dressing for fruit salad, or grilled fish or fruit

Hope this helps you and anyone else with extra pineapple juice, try my recipe for Roasted Turkey Half-Breast with Pineapple-Sambal Glaze.

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About Ronnie Fein

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Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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