One Ingredient Five Ways: Pineapple

Pineapple Salad
Take 1/2 cup sugar, 2/3 cup rice
vinegar, 2tbsp water, 1 cup fresh pineapple, peeled, cored and cut into pieces, 1 cucumber, peeled and thinly sliced, 1 carrot, peeled and julienne, 1/3 cup thinly sliced red onion, 4 cups torn lettuce leaves, and 1tbsp toasted sesame seeds. In a heavy saucepan, bring the sugar, vinegar, and water to a boil for 5 minutes. Cool it in the refrigerator. Add the pineapple, cucumber, carrots, and red onion to the pineapple mixture. Toss well. Top with toasted sesame seeds. Serve
on a bed of lettuce leaves.

Pineapple Grill
Take 1 fresh pineapple and cut into 1 inch rings. Take 1/4tsp honey, 3tbsp melted butter, a tsp of pepper sauce, and salt to taste. Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight. Preheat a grill and grill the pineapple for 2 to 3 minutes each side.

Pineapple Chutney
Heat oil in heavy large pot over
medium-high heat. Add 1 large chopped red onion, 2 medium bell peppers chopped, and sauté until onion begins to soften. Add chillies and curry powder and stir. Add pineapple cubes, orange juice, apple cider vinegar, and sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick for about an hour. Season with salt and pepper.

Pineapple Cake
Take 2 cups self-raising flour, sifted, 1 cup caster sugar, 1 can or 500g crushed pineapple in syrup or juice, undrained. Preheat oven to 180°C. Line a loaf tin with baking paper and set aside. Mix all ingredients together until well combined. Pour into the loaf tin and bake for 55-60 minutes.

Pineapple Curry
Heat 2tbsp oil in a wok over medium heat. Add garlic and fry. Add 4 boneless, skinless chicken breasts, cut into bite-size pieces and stir-fry and keep aside. In 1tbsp oil add minced garlic -1 clove, 2tbsp red curry paste, 1 small tomato, seeded and diced, 2 cups canned unsweetened coconut milk, 1 cup pineapple chunks, fresh or canned, 4 tbsp fish sauce or soy sauce), 2-4 tbsp chilli-garlic sauce, 2tsp sugar, juice of 1/2 lime and bring to a boil. Add chicken back into wok, and cook for a while. Before serving, add a bunch of fresh chopped basil. Serve with plenty of rice.