Best Pineapple Curry Roll Ups Recipes

PINEAPPLE CURRY ROLL UPS

Steps:

• In a medium bowl, with a hand-held mixer, beat together cream cheese, sour cream, mayonnaise, curry powder and soy sauce until smooth.
• With a spoon, stir in diced ginger, raisins and scallions.
• On a flat surface, unwrap tortillas. With a spatula, evenly spread one-fourth of the cream cheese mixture over 1 tortilla.
• Sprinkle with ¼ cup bacon bits and top with 2 tablespoons of pineapple. Spread a layer of one-fourth of alfalfa sprouts evenly over whole surface.
• Roll up jelly-roll style, fairly tightly, without letting filling squeeze out. Wrap in plastic wrap and refrigerate 2 hours or overnight.
• Proceed in the same manner with remaining tortillas and filling.
• To serve, cut rolls into slices ¾ to 1 inch thick.

PINEAPPLE TURKEY CURRY

Steps:

• In a large skillet, heat curry powder in butter, stirring, for 2 minutes.
• Stir in onions; continue cooking, stirring frequently, until onions are softened.
• Blend in flour and ginger; add chicken broth and pineapple.
• Heat to boiling; simmer, uncovered, 5 minutes.
• Stir in turkey.
• Cover and simmer for 10 minutes longer, or until heated through.
• Stir in lemon juice.
• Serve with hot cooked rice.

PINEAPPLE ROLL UPS

Steps:

• 1. Prepare bread for filling by cutting off all the crusts and rolling each piece flat with a rolling pin.
• 2. Combine filling ingredients until smooth. Spread a layer of fillig on 1 side of each bread piece. Roll up jelly roll style.
• 3. Dip each roll into melted butter and then into cinnamon sugar mixture. Set aside on a pan in a single layer. When all bread is rolled up and sugared, place pan in freezer overnight.
• 4. The next day when you get ready to bake these preheat the oven to 350. Place the pan, with the rolls still in a single layer, in the oven and bake for 10-15 mintes.

SWEET PINEAPPLE ROLLS

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
• Start the dough after the curd has been chilling for 1 hour. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm for 30 seconds in the microwave. Stir in yeast until dissolved. Let stand until foamy, about 5 minutes.
• Stir egg, sugar, and lemon zest into the yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Add all-purpose flour, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.
• Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled, about 1 hour.
• Place a baking sheet in the refrigerator.
• Turn the dough out onto a silicone baking mat and roll into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make the dough easier to roll and cut.
• Spread a thin layer of pineapple curd evenly over the dough, leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces.
• Grease a 9x13-inch baking pan and arrange rolls in the pan, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
• Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.
• Meanwhile, stir confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.

CURRY PINEAPPLE DIP

Steps:

• Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.