Pork Chops with Pineapple Salsa

WHAT YOU WILL NEED:

3/4 cup teriyaki marinade with pineapple juice, divided
4 boneless pork loin chops, 3/4-inch thick
1 can (20 oz.) DOLE pineapple chunks, drained, diced
1/3 cup finely chopped red onion
1/2 small red bell pepper, finely chopped
2 tablespoons chopped fresh cilantro
1 medium jalapeno pepper, seeded, finely chopped (optional)

HERE'S HOW:

1. 
   
   Pour 1/4 cup teriyaki marinade over pork chops in a sealable plastic bag. Refrigerate and marinate for 30 minutes.
2. 
   
   Combine 1/4 cup teriyaki marinade with pineapple chunks, red onion, bell pepper, cilantro and jalapeno pepper. Let stand at room temperature up to 1 hour.
3. 
   
   Remove pork chops from teriyaki marinade, discarding marinade. Grill or broil pork chops 10 to 15 minutes turning and brushing occasionally with remaining 1/4 cup teriyaki marinade or until pork is no longer pink. Discard any remaining marinade. Serve chops with pineapple salsa.

Nutrition Goal: Low fat; low saturated fat; good source of Potassium; rich in Vitamin C.

Shrimp And Pineapple Salad

WHAT YOU WILL NEED:
2 cups (16 oz.) fresh sweet pineapple
1/2 pound cooked shrimp
1/4 pound fresh asparagus or green beans, steamed
Salad greens
2 tablespoons mayonnaise
2 teaspoons chili sauce
1 teaspoon lime juice
1/2 teaspoon horseradish

HERE'S HOW:

1. Cut pineapple into wedges. Arrange with shrimp and asparagus on salad plates lined with salad greens.
2. Combine mayonnaise, chili sauce, lime juice and horseradish in small bowl. Spoon over salad.

Nutrition Goal: Good source of Potassium; good source of Folate; rich in Iron; good source of Calcium.

Aloha Spring Rolls

WHAT YOU WILL NEED:
1 pc egg, beaten (optional)

FILLING

1 can (184 g) tuna chunks in oil, drained
1 cup (110 g) ubod strips, blanched for 2 minutes
100 g Baguio pechay, shredded
50 g sotanghon, soaked for 5 minutes then drained
2 stalks wansuy, chopped
1 tsp sesame oil
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp oyster sauce
1/2 tsp patis
20 pc lumpia wrappers

SAUCE

4 cloves garlic, crushed
1 pc siling labuyo, chopped
3 tbsp rice wine
2 tsp DEL MONTE Red Cane Vinegar
1 tbsp Hoisin sauce
1 tsp cornstarch, dissolved in 1 tsp water
1/3 tsp iodized fine salt (or 1 tsp iodized rock salt)
1 cup pineapple syrup

HERE'S HOW:

1. COMBINE all ingredients for filling except lumpia wrapper. Mix well.
2. PLACE every 1-1/2 tbsp of mixture in lumpia wrapper. Brush the edges with egg, then roll the wrapper, folding the edges to close ends. Fry until golden brown. Drain on paper towels.
3. SAUCE: Sauté garlic and sili in 1/2 tbsp oil until brown. Add remaining ingredients. Simmer until thick. Serve with lumpia.

Makes 20 pieces
Good source of Niacin – for proper skin and intestinal functions.

Pineapple Shrimp Soup

WHAT YOU WILL NEED:

2 cups clam juice or vegetable broth
2 cups red ripe tomatoes, chopped
2 tablespoons rice vinegar or dry sherry (optional)
1-1/2 tablespoons fresh ginger, grated
2 lemon grass stalks, middle part, bruised or pounded
2 tablespoons fish sauce
2 cups fresh pineapple, chopped
1 pound fresh jumbo size shrimp, deveined but tails intact
1 cup green onions, finely chopped
1 tablespoon sesame oil

HERE'S HOW:

1. Combine clam juice, tomatoes, rice vinegar, ginger, and lemon grass in Dutch oven or large sauce pot. Cover; bring to a boil, reduce heat to low and cook 15 minutes.
2. Add fish sauce and pineapple. Cook another 5 minutes. Add shrimp and cook 4 more minutes or until shrimp is pink. Discard lemon grass. Stir in green onions and sesame oil. Serve immediately.

Nutrition Goal: low saturated fat; good source of folate; rich in iron and calcium.

Pineapple Crunch

WHAT YOU'LL NEED:
3 tbsp colored sago, boiled and drained
1 can (439 g.) Del Monte Fresh Cut Sliced Pineapple, drained, each piece cut into 2
1 tbsp white sugar
1 cup brown sugar
10 cup all purpose flour
1/2 cup margarine or butter

HERE'S HOW:

1. Arrange sliced pineapple evenly in a 13" x 9" pan. Spread cooked sago all over. Sprinkle with white sugar.

2. Combine brown sugar and flour until well blended. Using pastry cutter or fork, cut in margarine in flour mixture. Sprinkle over pineapple. Bake at 375°F for 45 minutes. Cool and cut into squares.

Makes 9 servings

Pineapple Squares

WHAT YOU'LL NEED:

4 eggs
3/4 cup sugar
1 cup cake flour
1-3/4 baking powder
1/2 tsp. iodized salt
1 tbsp vanilla
2/3 cup toasted cashew nuts, coarsely chopped
1 can (439 g.) Del Monte Fresh Cut Crushed Pineapple, well drained


HERE'S HOW:

1. Beat eggs until fluffy. Add sugar gradually. Sift together flour, baking powder and salt, then add to egg mixture. Beat to blend. Fold in chopped cashew nuts, vanilla and crushed pineapple.

2. Bake in two 8" x 8" pans lined with wax paper at 350°F for 30-40 minutes. Cool completely before slicing.


Makes 24 servings.

Pineapple Bars

WHAT YOU'LL NEED:

Filling:
3 tbsp white sugar
2-1/2 tsp cornstarch
1 can (234 g.) Del Monte Crushed Pineapple, drained
1/2 tbsp. calamansi juice

Dough:
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp iodized salt
1/4 cup chopped peanuts
1-1/4 cups rolled oats (oatmeal)
3/4 cup brown sugar
1/2 cup margarine, melted

HERE'S HOW:

1. Mix all infredients for filling. Simmer until thick. Let cool. Meanwhile, combine all ingredients for dough, then mix well.

2. Press half of dough into an 11" x 7" greased pan. Spread filling evenly. Cover with remaining dough, patting well to cover entire surface. Bake in a preheated oven at 350°F for 1 hour, or until brown. Cool completely before serving.

Makes 18 bars

Pineapple Meat Loaf

Here's something you can bring to the many potluck parties of the season. Classic meatloaf gets an instant lift with the added goodness of Del Monte Pineapple. Try it and surprise your friends with this delicious twist!

WHAT YOU'LL NEED:

1 can (439 g) Del Monte Fresh Cut pineapple Tidbits, drained
1 pc egg
1/2 kg ground pork
1 pc. beef bouillon cube
2 slices pan Americano, diced
1/4 cup evaporated milk
1 pc. each medium green and red bell peppers, chopped
1 pc. small onion, chopped

HERE'S HOW:

1. Combine all ingredients. Season with 1/2 tsp iodized fine salt (or 1/2 iodized rock salt) and 1/4 tsp. pepper. Mix thoroughly.

2. Pour in 9"x5" pan. Cover with wax paper and steam for 1 hour.

3. Cool slightly then serve with Del Monte Banana or Sweet Blend Ketchup.

Makes 8 servings

Pine Glazed Mixed Vegetables

WHAT YOU'LL NEED:

1 tbsp margarine
2 cloves garlic, crushed
1 pc small onion, chopped
200 g carrots, cut julienne style
250 g chicharo (pea pods), strings removed
100 g baby corn, each piece sliced diagonally into 3-4 pcs
1 can (234 g) Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)
2 tsp cornstarch, dissolved in pineapple syrup
1 tsp honey

HERE'S HOW:

1. Melt margarine in pan. Saute garlic and onions. Add Carrots and cook for 3 minutes or until almost tender.

2. Add rest of infredients. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Cook until vegetables are tender.

Makes 7 servings

Pineapple Upside-Down Mold

WHAT YOU WILL NEED:
1 can (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup)
1 tbsp cashew nuts, chopped
1/4 cup sweetened red kaong (optional)
1 tbsp calamansi juice
3/4 cup white sugar
2 envelopes (16 g each) unflavored gelatin, dissolved in 1/4 cup cold water
3 pc eggs, separated
1/3 cup all-purpose cream

HERE'S HOW:

1. ARRANGE DEL MONTE Fresh Cut Sliced Pineapple, cashew nuts and kaong at the bottom of desired gelatin mold. Set aside.
2. COMBINE calamansi juice, sugar, 1/2 tsp iodized fine salt and pineapple syrup. Cook until sugar is dissolved. Add gelatin, then stir to dissolve completely. Set aside.
3. BEAT egg yolks. Add gelatin mixture. Cook over low heat with continuous stirring for 4-5 minutes. Beat egg whites until stiff, then add to egg yolk mixture. Remove from flame. Cool slightly then add cream. Blend well. Pour into prepared mold. Cool then chill until set. Unmold and slice.

Serves 8

Good source of Vitamin C- helps fight common infection.

Pineapple Rumaki

WHAT YOU WILL NEED:
10 strips (100g) bacon, cut in half
300 g chicken liver, cut into bite-size pieces
1 can (234 g) DEL MONTE Fresh cut Pineapple Chunks, drained (reserve syrup)
1 pc medium red bell pepper, cut into cubes
2 tbsp DEL MONTE Original Blend Ketchup
1/2 tbsp calamansi juice
2 tsp Worcestershire sauce
6 toothpicks SALAD
2 bunches (1/2 kg) spinach, leaves and tender stalks only, blanched for 1 minute
1 pc medium singkamas, cut into strips
2 pc medium tomatoes, seeded and diced

DRESSING
3 tbsp olive oil
1 tbsp DEL MONTE Red Cane Vinegar
1 clove garlic, minced
1/2 tsp ginger juice
1 tbsp pineapple syrup

HERE'S HOW:

• WRAP bacon around chicken liver. Thread one DEL MONTE Fresh Cut Pineapple, chicken liver, bell pepper and another pineapple chunk in toothpicks. Marinate skewered liver, vegetables and pineapple in mixture of 2 tbsp pineapple syrup, 2 tbsp brown sugar, DEL MONTE Original Blend Ketchup, calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and Worcestershire sauce for 30 minutes. Drain, reserve marinade.
• BROIL for 4 minutes. Turn and brush with marinade. Broil for another 3 minutes. Set aside.
• COMBINE ingredients for salad. Chill. Mix ingredients for dressing in a jar with 1/4 tsp iodized fine salt and 1/4 tsp pepper. Chill. Shake well before pouring over vegetables. Serve with pineapple rumaki.

Serves 6

High in Riboflavin – essential for growth and production of red blood cells.

Pineapple-Beef Rice Topping

WHAT YOU WILL NEED:
4 cloves garlic, crushed
350 g ground beef
1 pc small carrot, diced
1 tbsp DEL MONTE Red Cane Vinegar
1 can (439 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 pc small green bell pepper, cut into strips
1 tbsp cornstarch, dissolved in 2 tbsp water

HERE'S HOW:
SAUTÉ garlic and ground beef until brown. Add 3/4 to 1 cup water and simmer until meat is tender.

ADD carrot, 1 tbsp brown sugar, dash of pepper, 2 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt), pineapple syrup and DEL MONTE Vinegar. Simmer until carrot is cooked.

ADD DEL MONTE Fresh Cut Pineapple Tidbits, bell peppers and cornstarch. Stir, then simmer for 5 minutes. Serve as rice topping.

Serves 6

Excellent source of Vitamin B12 - prevents anemia.

Pina Spread

WHAT YOU WILL NEED:

1 can (567 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained
1 can (385 ml) evaporated milk
1 block (200 g) processed cheese, grated

HERE'S HOW:

1. COMBINE all ingredients in a pan. Cook over low heat, stirring continuously until mixture has reached spreading consistency. Cool. Use as dip, salad dressing or sandwich spread.

Servings 16

High in Calcium- for strong bones and teeth.

Easy Pineapple Bread

WHAT YOU WILL NEED:1/2 cup cream cheese, softened
1/2 cup margarine, softened
3/4 cup white sugar
3/4 tsp vanilla extract
2 pc eggs
1 cup + 2 tbsp all-purpose flour, sifted
3/4 tsp baking powder
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained
1/4 cup toasted cashew nuts, coarsely chopped

HERE'S HOW:

1. PREHEAT oven at 325ºF. Grease bottom and sides of a 9”x5”x3” loaf pan.
2. BEAT cream cheese, margarine, sugar and vanilla. Add eggs one at a time, beating well after each addition.
3. GRADUALLY add combined flour and baking powder. Fold in DEL MONTE Fresh Cut Pineapple Tidbits and nuts. Pour into prepared pan. Bake for 40-50 minutes. Cool in pan for 5-10 minutes. Remove from pan and cool completely.

Servings: 12

High in Potassium – for proper muscle and nerve functioning.