The Back Story


Meet the Guest Stars
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


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.





  • 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


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

-      Serve chilled

  • 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

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


  • 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


-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

  • 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
Subscribe to RSS - Pineapple