Pineapple

My pineapple won a Blue Ribbon at the 2012 Tillamook County Fair!  You are probably wondering why on earth I even did these as I can just buy the cans at the store.  Well...our local grocery store had them on sale at one time for $1 each so I scooped up a bunch and decided to can a jar for the fair.  It's actually a fairly easy process and they are so yummy!

Pineapple
Before you begin - make sure you put lids in a saucepan, add water and turn on low.  You want the lids hot but not boiling.

Peel and core the pineapple removing all the eyes.  Cut into 1/2 inch thick segments.  Simmer 10 minutes in water.  Pack into prepared jars.  Cover with water they were simmered in.  I didn't use a syrup with these as they were already sweet.  Process 20 minutes/quarts and 15 minutes/pints in a water bath - making sure your jars are covered with boiling water.

Sweet and Sour Chicken

I made this recipe while we had extended family in town for Nephi's baptism last month. It was part of the Aussie/NZ recipe swap and my teammate was Peter J from Tasmania, Australia. This is one of his creations. I really like how thick the sauce is. I used my fake pineapple in place of the real deal and you really couldn't tell.

Sweet and Sour Chicken
2 chicken breasts, diced
2 tsp olive or vegetable oil
pepper and salt

Sauce: Part 1
1 medium onion, diced
2 tsp olive or vegetable oil
1/2 cup pineapple pieces
1/4 - 1/2 cup bell peppers, finely diced

Sauce: Part 2
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup white OR cider vinegar ( I used rice vinegar)
1/4 cup pineapple juice
1/4 cup water
2 tsp cornstarch

In a small saucepan saute onion from Sauce: Part 1 in oil over medium-low heat until soft but not brown. Mix in pineapple and bell peppers and set aside. Rinse the saucepan, add Sauce: Part 2 ingredients and mix thoroughly. Bring to a gentle boil stirring constantly until sauce thickens slightly, remove from heat and stir in Sauce: Part 1 ingredients. This can be done in advance and refrigerated to allow flavors to "marry."
Season chicken with salt/pepper to taste. Cook chicken in oil over medium-high heat until cooked through. Meanwhile, gently warm up the sauce. Mix the chicken in thoroughly. Serve over hot cooked rice.

Fruit Kabobs

Want a showstopper? Take this to a potluck or other gathering and it will have that effect! We had dinner with some friends and took this and their 4 year old son was so excited about these! This was part of the May 2010 Aussie/NZ recipe swap I am part of. My team mate is magpie diner from Fraser Valley, B.C. The nice thing about this recipe is you can make it as simple or as elegant as you would like. I am all about frugality so went with the least expensive fruit I could find.

Fruit Kabobs

1/2 whole seedless watermelon

assorted melons such as cantaloupe or honeydew

1 pineapple

assorted smaller fruits such as grapes, blueberries or strawberries if desired

Ball the watermelon and other melons. For the watermelon, scoop out all the watermelon on the half you are going to use to hold the kabobs. Let it air dry for a few hours.

Peel and cube the pineapple.

Arrange fruit on skewers any way you like. Leave about 3 inches of space at the bottom so the skewers can be poked into the shell of the watermelon.

This recipe can be prepared ahead of time. Prepare skewers and lay flat on a cookie sheet and refrigerate until ready to serve.