Getting creative in the kitchen, and preparing great-tasting home-cooked dishes for the family, has become a difficult task in this mobile world. Let us help you with these amazing delights that you can do using a singular main ingredient. This page's focus is all about the tropical fruit pineapple. Aside for making these as a wonderful dessert, you could also cook it alongside meats to tenderize them (and add a sweet kick to your dish).

Poached Pineapple

200 ml white wine
100 g caster sugar
¼ pineapple, thickly sliced
2 oranges, zested and juiced

• Preheat the oven at 400ºF.
• Place the wine and caster sugar into a saucepan and bring to boil. Reduce to a simmer.
• Add the pineapple and poach for 3 minutes.
• Transfer the saucepan contents to an oven-proof dish and sprinkle with the orange juice and zest.
• Place into the oven and cook for ten minutes.
• Remove from the oven, transfer the pineapple from the dish to a warm bowl and return the juices to the saucepan.
• Boil a little until it reduces to about 55ml and then pour over the pineapple.
• Serve using the pineapple heads and sprigs to garnish.

Steamed Pineapple with Chili

½ pineapple, cut into three slices with skin on
pinch of chili flakes
pinch of sugar
juice of 2 limes
1-2 tbsp honey
2-3 sprigs mint, chopped
2-3 spoonfuls Greek yogurt to serve

• Preheat the oven to 425ºF.
• Put all the ingredients in a pan and fry for 2 to 3 minutes.
• Cover the pan in foil and put in the over for 8 to 10 minutes until the pineapple is tender.
• Serve with Greek yogurt.

Pineapple and Coconut Curry

1 tbsp oil
1 tbsp soft brown sugar
1/3 pineapple, cut into wedges
4 tbsp desiccated coconut (unsweetened)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
3 garlic cloves, crushed
1 tbsp tomato paste
handful of coriander stems, chopped
½ cup water
salt and freshly ground black pepper
chopped coriander to serve

• Heat the oil and sugar in a pan. Add the pineapple wedges and ground spices.
• In a small food processor, blend together the garlic and coriander stems. Once it's well-mixed, add the tomato paste.
• Add the tomato mixture to the pineapple, season with salt and pepper.
• Add the water and coconut
• Stir continuously for 8 to 10 minutes.
• Garnish with coriander to serve.

Pineapple and Prawn Salsa

½ red onion, finely chopped
½ red pepper, finely chopped
½ green pepper, finely chopped
2 tomatoes, chopped
100 g fresh pineapple, diced
50 g dried shrimp or 100 g fresh shrimp
1 garlic clove, minced
1 medium red chili, chopped
1 tsp dried oregano, chopped
1 tsp flatleaf parsley, chopped
1 tbsp honey
1 tbsp ketchup
salt and freshly ground black pepper
50 ml white wine vinegar
125 ml warm water

• Mix all the ingredients together except water. If your using fresh prawns, do not include in the mix yet as well.
• Pour the water over once the mixture is fully-combined.
• Let stand until cold. Once cold, put the fresh prawns on it.
• Serve.Pineapple Fritters with Orange and Pineapple Sauce

For the Pineapple Fritters

vegetable oil, for deep-frying
plain gluten-free flour, for coating
4 pineapple rings, from a can (reserve syrup)
3 tbsp plain gluten-free flour
½ tsp ground cinnamon
3 tbsp cold sparkling mineral waterFor the Orange and Pineapple Sauce
juice of ½ orange
3 tbsp reserved pineapple syrup
2 tbsp butter
2 tsp cornstarch
3 tsp water

• Heat the vegetable oil in a large pan or wok until a breadcrumb sizzles in it.
• Place the flour for coating onto a plate. Lightly press the pineapple rings onto it.
• Make a light batter by combining three tablespoons of plain gluten-free flour, the cinnamon, and mineral water together in a separate bowl.
• Dip the pineapple rings one at a time into the batter, then deep-fry in the oil for 1 to 3 minutes, or until golden in color.
• To make the sauce, place the orange juice and the reserved syrup together in a small pan with the butter. Gently cook for 2 to 3 minutes
• In a separate little bowl or cup, mix the cornstarch with water. Pour into the orange and pineapple syrup mixture. Stir until thick.
• Serve at once with fritters.