• Pineapple Salsa: A zesty topping for chips or tacos, bringing a burst of sunshine to any dish.

• Pineapple Jam: A delightful spread for buttered toast, capturing the essence of spring with its tropical tanginess.

• Piña Colada Cheesecake: A creamy dessert blending the flavors of pineapple and coconut.

• Pineapple Lassi: A refreshing, creamy yogurt-based smoothie drink infused with the tropical sweetness of pineapple.

Pineapple Salsa

INGREDIENTS

• 3 cups diced fresh pineapple
• 1 organic red bell pepper, chopped
• ½ cup chopped onion (about ½ small onion)
• ¼ cup chopped fresh cilantro
• 1 medium jalapeño*, seeds and ribs removed, finely chopped
• 3 tablespoons lime juice (from about 1 ½ limes), or more if needed
• ¼ teaspoon fine sea salt

INSTRUCTIONS

In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.

Season to taste with additional lime juice and/or salt.

For best flavor, let the pico de gallo rest for 10 minutes or longer before serving. It’s best served fresh but keeps well, chilled, for up to 4 days.

Pineapple Jam

Ingredients

• 1 pound fresh pineapple (about half a pineapple)
• ¾ cup sugar
• 2 Tablespoons lemon juice (1 large lemon)

Instructions

1. Trim the outer skin and core off of the pineapple and cut into bite-sized chunks.
2. Place the pineapple chunks, sugar, and lemon juice in a medium saucepan.
3. Bring the fruit to a boil over medium-high heat. Reduce heat to medium and simmer to break up the pineapple, approximately 15 minutes.
4. Use a potato masher or fork to mash the fruit as much or little as desired.
5. The jam will be somewhat thick. Add water if needed to get your desired consistency. Add more sugar if it is too tart.
6. Store in a jar in the refrigerator for up to three weeks or freeze it.

Piña Colada Cheesecake

INGREDIENTS

• 15 Effie's Biscuits, crushed
• 1 cup sweetened shredded coconut, toasted
• 3 tablespoons Alpenrose Unsalted Butter, melted

Filling:

• 3 packages (8 ounces each) Tillamook cream cheese
• 3/4 cup sugar
• 3/4 cup cream of coconut
• 3 tablespoons 2% milk
• 3/4 teaspoon rum extract
• 3 eggs, lightly beaten

Topping:

• 1/2 fresh pineapple, peeled and cored
• 3 tablespoons pineapple jelly 

INSTRUCTIONS

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Thinly slice pineapple; arrange on cheesecake. Warm pineapple jelly; brush over pineapple. Refrigerate until chilled. 

Pineapple Lassi

• 1 cup plain yogurt
• 1 cup water or milk
• A few ice cubes
• Pinch of sea salt
• 1/8 teaspoon ground cardamom (optional)
• 1 cup chopped fresh pineapple

Blend the yogurt, water (or milk), ice cubes, sea salt, cardamom (if using) and pineapple (or mango) in a blender on high speed for about 30 seconds or until nice and frothy. If not completely blended, repeat until smooth. Serve with more ice if desired. (Note: Add honey as a sweetener to taste)