September 2006

September's Buy Fresh - Buy Local segment on the KITV Morning Show featured featured sweet Maui pineapple, with Maui Pineapple Company's Taylor Kellerman and chefs from the Kapolei High School Culinary Arts Program.

KITV's Dan Meisenzahl receives instruction from Kapolei High School chefs Natasha DelaPena and Matthew Valmoja on how to prepare a flavorful pineapple salsa.
 

Chicken & Cheese Quesadillas & Peppery Pineapple Salsa
Recipe by Kapolei High School Culinary Arts Program

Yield:  10 quesadillas

Quesadillas:
5 cups cooked and shredded chicken
12 ounces (= 3 cups) grated Mexican cheese
1/2 cup finely chopped sweet round onion
1/2 cup finely chopped red bell pepper
2 cloves garlic, pressed
1/2 cup finely chopped cilantro
10-ounce can cream of mushroom soup
package of 10 flour tortillas

In a large mixing bowl, combine all the above ingredients except tortillas.  Scoop a heaping half cup of filling and place on one half of each tortilla.  Fold tortillas in half to press closed.  Lightly spray oil a nonstick griddle.   Pan cook each quesadilla on both sides until golden crisp.  Cut each tortilla into three or four wedges.  Serve with Peppery Pineapple Salsa.

2 cups finely chopped pineapple, drained
1/2 cup finely chopped red pepper
2 jalapeno peppers, seeded and finely chopped
1 shallot, finely minced
1 tablespoon chopped cilantro
zest and juice on one lime
2 to 3 teaspoons sugar, or to taste
1 teaspoon coarsely ground black pepper
2 tablespoons vegetable oil (macadamia, or canola)

Combine all ingredients in a large mixing bowl.  Serve at room temperature with hot wedges of quesadilla.

Maui Pineapple Company's Taylor Kellerman shows KITV's Mahealani Richardson how to cut a pineapple.

Bonus Recipe:

Fresh Pineapple Pie with Ice Cream

Yield:  8 servings

1 fresh pineapple, peeled, core removed, 3/4" chunks (= 5 to 6 cups)
1/2 c. plus 2 T. sugar
2 T. tapioca
2 t. lemon juice
1/8 t. nutmeg
2 eggs, slightly beaten
2 T. butter, cut into 8 pieces

pkg. refrigerated pie crust (= 2 crusts)
milk for brushing
1 T. sugar for sprinkling

3 c. vanilla ice cream (each scoop = approximately 1/3 c.), optional

Place oven rack in middle of oven.  Heat oven to 375 degrees F.

In a large mixing bowl combine the pineapple, sugar, tapioca, lemon juice, nutmeg and eggs.

Unroll one pie crust and center into 9-inch pie pan.  Pour pineapple filling into crust and spread evenly.  Dot with 8 pieces of butter.

Top with second pie crust.  Press and flute edges of pie crust.  Cut 6 to 8 small slits on top crust.  Brush crust with milk.  Sprinkle with sugar.

Place the pie on a baking sheet.  Bake for 45 minutes.  Place a piece foil on the pie and loosely crimp the edges of the foil over the pie crust.  Continue to bake for another 15 to 20 minutes, or until the juices thicken and bubble out of the pie.

Serve warm with a scoop of ice cream, if desired.  Refrigerate leftovers.