Best Pineapple Fruit Boat Recipes

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PINEAPPLE BOAT SHRIMP WITH FRUIT SALSA



Pineapple Boat Shrimp with Fruit Salsa image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

2 pounds (21/25 count) shrimp, cleaned and deveined
1/3 cup soy sauce
1 tablespoon minced lemongrass
2 tablespoons minced ginger
2 tablespoons cornstarch
2 tablespoons peanut oil
2 cups diced red bell pepper
2 cups diced yellow onion
1 tablespoon minced jalapeno
1 tablespoon minced garlic
Fruit Salsa, recipe follows
1 tablespoon minced fresh mint leaves
1 teaspoon seeded and finely diced serrano pepper
1 tablespoon minced ginger
1/4 cup rice vinegar
1 pinch red pepper flakes
1 whole ripe pineapple, cut in 1/2 lengthwise and flesh removed (making 2 'boats'), core removed and fruit diced
3/4 cup small dice red onion
1 cup small dice red bell pepper
1 (15-ounce) can apricots, drained and diced

Steps:

  • In a resealable plastic bag, add the shrimp, 3 tablespoons soy sauce, the lemongrass, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes.
  • In a large saute pan over high heat, heat the peanut oil and add half the shrimp mixture. Saute for 3 to 4 minutes and remove. Repeat for second batch of shrimp, adding additional oil, if necessary.
  • Add in the red bell peppers and the onions and saute for 3 minutes, then add the jalapeno, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce and add the shrimp back into the saute pan. Heat until warmed through. Transfer to a serving platter and serve with the Fruit Salsa.
  • In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and red pepper flakes. Stir in the pineapple, the onions, red bell pepper and apricots. Cover and refrigerate for at least 30 minutes before serving.

FRUIT SALAD IN A PINEAPPLE BOAT



Fruit Salad in a Pineapple Boat image

A sweet, summery treat that looks as good as it tastes! No one, young or old, will be able to resist this healthy fruit salad. Amy Short, Lesage, WV

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 10 servings (1-1/3 cups sauce).

Number Of Ingredients 12

1 fresh pineapple
2 cups cubed cantaloupe
1 cup halved fresh strawberries
1 cup fresh blueberries
1 tablespoon lime juice
SAUCE:
1 cup fresh strawberries, mashed
1 cup reduced-fat plain yogurt
2 tablespoons honey
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
1/2 teaspoon vanilla extract

Steps:

  • Stand pineapple upright; vertically cut about a third from 1 side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell., Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell., In a small bowl, combine the sauce ingredients. Serve with fruit.

Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PINEAPPLE BOAT WITH FLUFFY FRUIT DIP



Pineapple Boat with Fluffy Fruit Dip image

At the root of this appetizer is a boatload of sweet, citrusy flavor. Children find the carved pineapple appealing and will be eager to dig into the delicious dip inside with fresh-cut chunks of summer fruit. Adults also find the fruit dip delightful. I often treat myself to a batch when melons are in season. -Katie Adams, Red Oak, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 cups dip.

Number Of Ingredients 11

1/2 cup sugar
1 large egg, beaten
2 tablespoons orange juice
2 tablespoons grated orange zest
2 teaspoons lemon juice
2 teaspoons grated lemon zest
3 ounces cream cheese, softened
1 carton (12 ounces) frozen whipped topping, thawed
1 large ripe pineapple
Additional orange and lemon zest, optional
Assorted fresh fruit

Steps:

  • In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. , In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. , Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks. , Fill shell with dip. Sprinkle with and orange and lemon zest if desired. Serve with pineapple chunks and other fruit.

Nutrition Facts :

FRUIT SALAD IN A PINEAPPLE BOAT



Fruit Salad in a Pineapple Boat image

Another recipe I found in TOH magazine that looks beautiful and so tasty and fresh. Would be wonderful for a party, cookout and a brunch.

Provided by diner524

Categories     Strawberry

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 fresh pineapple
2 cups cantaloupe, cubed
1 cup fresh strawberries, halved
1 cup fresh blueberries
1 tablespoon lime juice
1 cup fresh strawberries, mashed
1 cup low-fat plain yogurt (8 oz.)
2 tablespoons honey
1 tablespoon lime juice
1 1/2 teaspoons lime zest
1/2 teaspoon vanilla extract

Steps:

  • Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.
  • Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.
  • In a small bowl, combine the sauce ingredients. Serve with fruit.

Nutrition Facts : Calories 103.3, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.5, Sodium 23.9, Carbohydrate 24.3, Fiber 2.5, Sugar 19.6, Protein 2.4

PINEAPPLE FRUIT BOAT



Pineapple Fruit Boat image

Served in a pineapple shell, this fancy salad goes together surprisingly quickly with a handful of ingredients. It's an impressive way to present fresh fruit.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1 fresh pineapple
1-1/2 cups sliced fresh strawberries
1 medium navel orange, peeled and sectioned
1 medium firm banana, sliced
2 ounces cream cheese, softened

Steps:

  • Stand pineapple upright and vertically cut a third from one side, leaving the leaves attached; set cut piece aside., Using a paring or grapefruit knife, remove pineapple from large section in strips, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Set aside 2 tablespoons juice from pineapple; invert shell onto paper towel to drain. Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a large serving bowl or on a serving platter., In a large bowl, combine pineapple chunks, strawberries, orange and banana. In a small bowl, beat cream cheese and reserved pineapple juice; spoon over fruit and stir gently. Spoon into pineapple boat.

Nutrition Facts :

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