Bring on Spring: 4 Pineapple Recipes Featuring the Season’s Best

spring pineapple rhubarb cobbler

Welcome in the Warmer Weather with These Spring-Friendly Recipes

With the first day of spring rapidly approaching, more and more produce is coming into season. Though Costa Rican pineapple is ripe and available year-round, it pairs perfectly with seasonal spring options. From classic combinations like pineapple and mango to more original ones like pineapple and peas, the tropical fruit will bring an extra bit of brightness and flavor to your table this month. Read on for four perfect pineapple pairings for spring.

Fennel: Arugula, Fennel, and Pineapple Salad

While many people may be familiar with fennel seed – common in Italian sausage – fresh fennel is also delicious. With a subtle, anise-like flavor, fennel offers a light crunch (much like celery) that tastes distinctly spring-like. In this salad, fennel and pineapple pair well for a light, refreshing offering.

spring pineapple fennel salad
Photo and recipe from Better Homes & Gardens

Ingredients:

  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 bulb fennel, trimmed, halved, and cored
  • 3 cups arugula
  • 1 cup cubed Chestnut Hill Farms pineapple
  • 1/2 cup golden raisins
  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 bulb fennel, trimmed, halved, and cored
  • 3 cups arugula
  • 1 cup cubed Chestnut Hill Farms pineapple
  • 1/2 cup golden raisins

Find the full recipe via Better Homes and Gardens.

Mango: Mango and Pineapple Salsa

A classic combo, this pairing ais delicious in many different recipes; however, the fruits really shine in a classic pineapple and mango salsa. Plus, the topping is a great way to dress up fish, chicken, pork, or vegetarian options for an always tropical springtime dish.

spring pineapple mango salsa
Photo and recipe from Garlic and Zest

Ingredients:

  • 1 mango peeled, cut into a 1/4″ dice
  • 1/2 cup Chestnut Hill Farms pineapple cut into a 1/4″ dice
  • 1/4 red bell pepper cut into a 1/4″ dice
  • 1 orange bell pepper cut into a 1/4″ dice
  • 1 yellow bell pepper cut into a 1/4″ dice
  • 1/4 cup red onion finely diced
  • 1 jalapeño finely diced
  • 1 red chili pepper finely diced
  • 1 lime zested and juiced
  • 3 tablespoons cilantro leaves chopped
  • 1 tablespoon mint leaves chopped
  • 1 1″ knob ginger peeled
  • 1 mango peeled, cut into a 1/4″ dice
  • 1/2 cup Chestnut Hill Farms pineapple cut into a 1/4″ dice
  • 1/4 red bell pepper cut into a 1/4″ dice
  • 1 orange bell pepper cut into a 1/4″ dice
  • 1 yellow bell pepper cut into a 1/4″ dice
  • 1/4 cup red onion finely diced
  • 1 jalapeño finely diced
  • 1 red chili pepper finely diced
  • 1 lime zested and juiced
  • 3 tablespoons cilantro leaves chopped
  • 1 tablespoon mint leaves chopped
  • 1 1″ knob ginger peeled

Find the full recipe via Garlic and Zest.

Rhubarb: Pineapple-Rhubarb Cobbler

The tartness of rhubarb plays beautifully with the sweetness of pineapple in this fruit-forward dessert. With the extra addition of coconut in both the crunchy topping and tangy filling, this cobbler is a wonderfully tropical way to finish off a springtime dinner.

pineapple rhubarb cobbler
Photo and recipe from Betsy Life

Filling Ingredients:

  • 3 cups rhubarb, cut into chunks
  • 3 cups Chestnut Hill Farms pineapple, cut into chunks
  • 1 tsp lemon juice
  • 1/2 tsp coconut extract
  • 3 tbsp cornstarch
  • 2 1/2 tbsp sugar
  • 1/3 cup shredded sweetened coconut
  • 1/2 tsp ground ginger

Topping Ingredients:

  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • 1/4 tsp salt
  • 5 tsp sugar divided
  • 2 tbsp chilled butter, cut into small pieces
  • 1/3 shredded sweetened coconut
  • 1/2 – 3/4 cup buttermilk

Find the full recipe via Betsy Life.

Carrot: Pineapple Carrot Cake

Add a tropical twist to classic carrot cake by adding some pineapple. Fresh carrots offer an earthy sweetness, while pineapple gives the cake added moisture and delicious tanginess. The cake can be decorated with chopped walnuts or, for an extra tropical touch, thinly sliced pineapple.

pineapple carrot cake
Photo and recipe from Plated Cravings

Ingredients:

Carrot Cake Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola or vegetable oil
  • 1 tsp vanilla extract
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 cups grated carrot, about 3 large carrots
  • 1 cup fresh Chestnut Hill Farms pineapple, crushed in a blender
  • 1/2 cup chopped walnuts, plus more for decorating

Cream Cheese Frosting Ingredients:

  • 1/2 cup unsalted butter, softened
  • 2 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 16 oz cream cheese

Find the full recipe via Plated Cravings.


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