"On his second voyage, Christopher Columbus discovered pineapple for the civilized world.  Since then, its history has been linked with romance and adventure 'round the world.

Epicures in the 18th century called this delicacy the "King of fruits."  Early travelers found pineapples hanging in the doorways of friendly island natives.  To this day, pineapple is known as the symbol of hospitality.

Although most historians agree that pineapple originated in Brazil, over half of today's supply is produced int he Pacific Islands.  About one million dollars is spent each year by pineapple companies, cooperatively and individually, in research an improvement of this versatile golden fruit."

Juicy meat cubes, tangy pineapple, crisp tender vegetables in richly accented brown sauce.

2 & 1/2 pounds beef sirloin tip
1 & 1/2 teaspoons garlic salt
1 teaspoon paprika
1/4 cup cooking oil
One 13 & 1/2oz. can pineapple chunks
One 10 & 1/2oz. can beef broth
1/4 cup wine vinegar
1/2 cup diced celery
1/2 cup sliced green pepper
1 cup sliced onion
2 large tomatoes
1 tablespoon soy sauce
3 tablespoons brown sugar
1 tablespoon cornstarch
1/2 cup water

Trim fat from meat; cut in 2-inch cubes.  Sprinkle with garlic salt and paprika.  Brown in hot oil.  Drain off fat.  Add syrup from pineapple, beef broth and half of vinegar.  Cover; simmer 1 & 1/2 hours.  Add celery and pepper; cook 5 minutes.  Ad donion; cook 5 minutes more.  Stir in tomatoes cut in wedges and pineapple chunks.  Blend soy sauce, brown sugar, cornstarch, water and rest of vinegar; stir into sauce.  Simmer until thickened.

4 Servings.

Has the Oriental flavor of teriyaki.

Cut 2 pounds turkey breast in cubes.  Marinate in Teriyaki Sauce 1 hour or longer.  Thread turkey and drained pineapple chunks from 1 pound 4 & 1/2oz. can on skewers.  Add water chestnuts, mushrooms or onions, if desired.  Brush with marinade.  Grill over coals or broil until turkey is tender.

8 Servings.

Teriyaki Sauce

Beat together 1/4 cup each syrup from pineapple, honey and cooking oil, 1/2 cup each soy sauce and catsup, 1/3 cup wine vinegar, 1 teaspoon dry mustard and 2 tablespoons minced green onion.

Pink shrimp and refreshing pineapple in coconut curry sauce.
Accompany with chutney, raisins, and coconut chips.

2 cups milk
1 cup flaked coconut
One 13 & 1/2oz. can pineapple chunks
1 & 1/2 cups deveined cooked shrimp
1/2 cup butter
1 teaspoon curry powder
1/3 cup chopped green onion
1/3 cup chopped celery
1/2 cup sifted flour
1 teaspoon garlic salt
1 & 1/4 cups chicken broth

Combine milk and coconut.  Simmer, stirring occasionally, about 2 minutes until mixture foams.  Strain, pressing through as much coconut as possible.  Sauté drained pineapple chunks and shrimp in 1/4 cup butter; remove from skillet.  Add rest of butter and curry to skillet.  Cook over low heat, stirring, about 2 minutes.  Add onion and celery, cook until soft.  Blend in flour and salt, then broth and coconut milk.  Cook until thickened; simmer 5 minutes.  Stir in pineapple, shrimp and coconut.  Serve with rice.

4 Servings.

Golden chicken cooked with papaya juice, soy sauce, pineapple, and mushrooms.  
Delicious with toasted coconut rice.

Two 2 & 1/2 pound fryers, halved
3 tablespoons flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 cup shortening
1/2 cup chopped green onion
1 cup fresh mushrooms
One 8 & 1/2oz. can pineapple slices
1/2 cup canned papaya juice
One 10 & 1/2oz. can consomme
1 tablespoon soy sauce

Dredge chicken in flour mixed with ginger and salt.  Brown well in shortening.  Drain off fat; use 1/4 cup to sauté onion and mushrooms.  Add sautéed vegetables to browned chicken along with syrup from pineapple, papaya juice, consomme and soy sauce.  Simmer 1/2 hour.  Add pineapple slices. Cover; continue cooking until chicken is tender, about 15 minutes.

Serve with toasted coconut rice.

4 Servings.

Toasted Coconut Rice

Toss 4 cups steamed rice with 1/4 cup melted butter or margarine and 1/2 cup toasted flaked coconut.

A glaze to glamorize ham and pork, too.

Tonga Glaze:
Heat to simmering 1 (8 & 3/4oz.) can crushed pineapple, 1/2 cup each honey and pineapple juice, 3 tablespoons vinegar, 1 tablespoon each soy sauce and minced onion and 2 teaspoons ginger.

Oven Ribs:
Sprinkle 2 sides meaty spareribs (about 4 pounds) with salt and pepper.  Arrange in single layer in shallow pan.  Bake in hot over (400 degrees F.) 30 to 40 minutes.  Drain off fat.  Lower heat to 325 degrees F. Bake 1/2 hour.  Spoon on part of glaze.  Continue baking 30 to 40 minutes longer, basting occasionally with glaze.  Makes 4 servings.

Charcoal Grilled Ribs: Select lean ribs.  Use oven method up to point of draining off fat.  Grill, basting with glaze, until ribs are tender.

4 Servings.

Pan broil bananas at the table to be truly spectacular.

One 8 & 3/4oz. can crushed pineapple
2 tablespoons butter
3 tablespoons dark brown sugar
2 tablespoons cornstarch
1/8 teaspoon almond extract
2 tablespoons flaked coconut
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
4 small bananas

Cook undrained pineapple, 1 tablespoon butter, sugar, cornstarch, and almond extract over moderate heat until thick and clear, about 5 minutes.  Stir in coconut, lemon peel and juice.  Pan broil peeled bananas in other tablespoon butter.  Brown all sides lightly.  Serve at once topped with warm pineapple sauce.

4 Servings.

Imaginative version of pineapple slices with two flavorful toppings.
Gourmet for dessert... elegant with meat entree.

3 tablespoons butter
1/4 cup brown sugar
1 tablespoon rum
One 1 pound 4 & 1/2oz. can pineapple slices
1 teaspoon lemon juice

Heat together 2 tablespoons each butter, brown sugar, rum, 1 tablespoon syrup from pineapple and lemon juice, 3 to 4 minutes.  Pan broil drained pineapple slices in remaining tablespoon butter; brown both sides lightly.  Allow 2 slices per serving, spooning on rum caramel sauce.  Top with Chutney Cream.  

5 Servings.

Chutney Cream

Stir 2 tablespoons chopped chutney into 1 cup dairy sour cream.

Traditional in America's heritage of good eating.
A glamorous old-fashioned dessert.

1/4 cup butter
2/3 cup light brown sugar (packed)
One 1lb. 4 & 1/2oz. can pineapple slices
7 maraschino cherries
6 wanut halves
1 & 1/4 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening
1 teaspoon grated orange peel
1 teaspoon vanilla
2/3 cup sugar
1 large egg
1/2 cup milk
1/3 cup flaked coconut

Melt butter in 9 or 10-inch round pan or skillet.  Sprinkle on brown sugar.  Drain pineapple; arrange 7 slices, with cherry in center of each, and walnuts in bottom of pan.  Cut remaining slices in half.  Place rounded side down against sides of pan.  Keep warm.  Resift flour with baking powder and salt.  Cream shortening, orange peel and vanilla.  Slowly add sugar, beating until smooth and fluffy.  Beat in egg.  Add flour alternately with milk, mixing smooth.  Stir in coconut.  Carefully spread over pineapple.  Bake in moderate oven (350 degrees F.) 55 to 60 minutes or until done.  Let cake stand in pan 5 to 10 minutes before turning out, upside down, onto platter.  Serve warm topped with whipped cream.

6 to 8 Servings.

*Intro/Recipes - Hawaii: New York World's Fair 1964-1965 Souvenir Recipies (presented by Pineapple Growers Association)

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