Pineapple Recipes

Chef Rocky Barnette slow-grills whole pineapples to concentrate the sugar and give them a really intense flavor.

"Rio Negro is like the Garden of Eden, with fruit trees everywhere," Piero Incisa della Rocchetta says about the region in Patagonia where he makes wine. Local chef Mauricio Couly created these tarts filled with local fruits like pineapple, mango and blueberries that grow around Bodega Chacra. The filling can, of course, vary depending on the season.

This simple recipe will help kick start your day in the best way possible.

Sweet pineapple and tangy BBQ Chinese-style pork make for a grown-up version of a sweet and sour stir-fry.

When baked, pineapple loses its aggressive acidity, becoming sweet and caramelized. Fresh lime emphasizes pineapple's tropical flavor and contrasts nicely with the mild and flaky crust in this gluten-free and vegan tart.

Kerry Simon tops creamy frozen yogurt with chunks of caramelized pineapple and slivers of fresh coconut, but toasted, shredded coconut is just as delicious. Another variation: Swap out the pineapple for bananas and garnish with the Japanese herb shiso.

Chicken stir-fry gets a perfect hint of sweetness with the addition of pineapple.

Kristin Ferguson, a pastry consultant at Firefly Bistro in South Pasadena, California, prepares this deliciously fruity pineapple upside-down cake in individual ring molds. She pairs the mini cakes with homemade buttermilk ice cream.

Sweet pineapple pairs perfectly with shredded chicken and gooey cheddar cheese in this delicious quesadilla.

This refreshing Jamaican salsa gets a lovely flavor from garlic that's marinated in lemon juice and a good kick of heat from a Scotch bonnet chile.

Jenn Louis likes to avoid desserts that are too rich, so when she entertains, she often serves very simply prepared seasonal fruit on platters for people to pass around family-style. "Sure, you could serve it with ice cream, but that takes away from the fact that it's light and refreshing," she says.

Use this spicy fresh garnish with Pineapple Pico cocktail or as a garnish on grilled fish or shrimp, on top of ice cream or panna cotta or as a dip with chips.

Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.