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Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Sweet Potato Upside Down Cake | 0 Comments
From Breakfast Tacos, Aired on Wed 4/20
Chef Jeff Henderson, dessert, Pineapple, cake
Instructions

WHAT YOU NEED TO DO

1. Preheat oven to 350 degrees.

2. Mix brown sugar, butter and cane syrup together and set aside.

3. Add eggs and sugar to a mixing bowl mix well. Add flour, baking powder, salt and pineapple juice to bowl and mix until well combined.

4. Place brown sugar mixture in the bottom of an 8-inch cake pan lined with parchment paper; top with sweet potatoes slices. Pour cake batter evenly over sweet potatoes and place in oven. Bake cake for 35-40 minutes or until toothpick inserted in the center comes out clean. Remove pan from oven and cool for about 15 minutes. Place a serving plate on top of pan and flip cake onto plate. Sprinkle with pecans and serve with vanilla ice cream.

 

 

 

 

Ingredients
  • 1 c. brown sugar, firmly packed
  • 1 stick unsalted butter, melted
  • 1/3 c. cane syrup
  • 4 lrg. eggs
  • 1 c. granulated sugar
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ c. pineapple juice
  • 3 lrg. sweet potatoes, peeled and thinly sliced
  • ½ c. pecans
Instructions

Method

-      Blend all ingredients together in a blender and puree´ until smooth

-      Serve chilled

Ingredients
  • 1 cup chopped pineapple
  • ½ cup strawberries
  • ½ cup ice cubes
  • 2 celery rubs, chopped
  • 1 tablespoon honey
  • ½ cup non-fat Greek yogurt
  • ¼ cup orange juice
  • ½ teaspoon cinnamon
  • ¼ cup dark Rum (optional)
Grilled Hawaiian Teriyaki Chicken Burger | 1 Comment
From The Hot Dog Biscuit, Aired on Mon 10/20
Chef Jeff Henderson, burger, Pineapple, Teriyaki Sauce
Instructions

Method For Burger

-      Heat grape seed oil in cast iron grill pan over medium heat

-      Season chicken with salt and pepper, and add chicken to grill pan

-      Add onions to grill pan to caramelize

-      Once chicken and onions are cooked, remove from heat

-      Heat olive oil in the same pan used to grill the chicken, and add pineapple

-      Coat pineapple with teriyaki glaze (see recipe below), and grill until tender

-      Layer chicken, grilled onion and grilled pineapple onto hamburger buns, drizzle with extra glaze and serve

Method For Pineapple Teriyaki Sauce

-      In a pot, combine garlic, ginger, scallions and pineapple juice

-      Add in teriyaki sauce and brown sugar, and stir

-      Stir in cornstarch slurry

-      Once ingredients are combined and sauce thickens, remove from heat

 

Ingredients
  • 3 6-ounce chicken breasts
  • 3 whole wheat hamburger buns
  • 3 thick-cut slices of pineapple
  • ¼ cup sliced red onion
  • 2 tablespoons grape seed oil
  • 2 tablespoons olive oil
  • ½ cup pineapple juice
  • 2 clove garlic, minced
  • 2½ tablespoons cornstarch slurry
  • 2 tablespoons chopped ginger
  • 2 tablespoons chopped scallions
  • 1½ tablespoon teriyaki sauce
  • 1½ tablespoon brown sugar
Instructions

Method

-Season short ribs with salt and pepper

-Drizzle short ribs with extra virgin olive oil

-Grill short ribs in a hot cast iron skillet for 5-7 minutes on each side

-Mix together pineapple and cilantro and scoop onto of short ribs

-Serve with barbecue sauce

Ingredients
  • 1 pound Korean cut short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoon extra virgin olive oil
  • 1 cup chopped pineapple
  • 2 tablespoons chopped cilantro
  • 1/2 cup barbecue sauce
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