Does anyone have any recipes for pineapple sage?

Pineapple sage is one of my favorite herbs but I don't use it for cooking that much.





The only way I have used it is to place leaves, along with butter, under the skin of chicken and roast. It imparts a very, very light flavor to the chicken. I don't get a pineapple flavor although the pineapple aroma is there. Be sure and chew a raw leaf to see if you like the flavor because that is what is given to the chicken.

Does anyone have any recipes for pineapple sage?
I like to bruise the leaves and add them to iced tea or lemonade. It is very refreshing!
Reply:Pineapple Sage





Banana Pineapple Sage Smoothie





3/4 cup fruit flavored nonfat yogurt


1 teaspoon honey


1 small banana


1/3 cup skim milk


1 tablespoon chopped pineapple sage


1/2 teaspoon ground cinnamon





Combine all ingredients in blender container and process until smooth. Serve in attractive glasses, garnishing with a light dusting of cinnamon, if desired.














Pineapple Sage Salsa (serve with Corn Fritters, below)


2 cups fresh pineapple cut into 1/2" pieces


1/2 cup sweet red pepper


1/4 cup Vidalia onion, finely chopped


1/2 teaspoon chipolte pepper, crushed (hot chili powder can be substituted)


1/4 cup pineapple sage flowers, coarsely chopped





Note: To get 1/4 cup of flowers, you'll need 20 or more flower stems of pineapple sage. It's a bit tedious, but you need to pluck the tiny, bright red flowers one-by-one. It's okay of you end up with a little bit of the sepals (the green stuff around the base of the flower.)





Combine all these ingredients in a nonmetallic bowl. Cover, then refrigerate for at least 12 hours before using. This allows plenty of time for the flavors to meld.





The salsa is also good as a dip with chips or served on seafood. And believe it or not, it tastes pretty good on ice cream, too! You might consider eliminating the onions, even though they're sweet.





Pineapple Sage Corn Fritters


24 oz. frozen corn or 16 oz. of frozen corn and 3 ears of fresh corn cut off the cob


1 teaspoon ground coriander


1 tablespoon medium chili powder


1/8 teaspoon salt


1 tablespoon granulated sugar


1/2 cup sweet red pepper


1/4 cup onion


1 tablespoon baking powder


3/4 cup all-purpose flour


2 eggs, beaten


Vegetable oil for deep frying





Add half of the frozen corn to the coriander, chili powder, salt, sugar, red pepper, and onion in the bowl of a food processor fitted with a steel blade. Pulse until it reaches the consistency of oatmeal. Transfer the mixture to a mixing bowl. In a separate bowl, sift together the baking powder and flour. Then add the flour mixture, the eggs, and the remaining corn to the first corn mixture. Stir until mixed.





Pour oil about 1-1/2" deep in a heavy frying pan. Heat the oil to 350 degrees for deep frying. Drop the batter by rounded tablespoons into the oil. Turn the fritters occasionally to brown evenly on all sides. Cooking time will vary, but it usually takes 3 to 4 minutes. Remove the fritters from the oil and drain on absorbent paper. Serve immediately with the pineapple salsa. If you have any left over, they hold up pretty well and are even tasty cold the next day. They also freeze well. And you can also freeze the left over salsa. It will lose its color, but not its taste.











PINEAPPLE SAGE SOAP





Soap Mold


6 ounces of Lye


1/4 cup of Palm Oil


1/2 cup of Sage Tea


1 cup of Sunflower Oil


1/2 cup of Coconut Oil


20 drops of Essential Oil


1 T Pineapple Sage Flowers





To make Sage Tea - Boil 1 T Pineapple sage in 1 cup water. Allow it to steep for 2 hours .





Grease molds. Mix %26amp; combine Oils, Sage Tea %26amp; Sage Flowers %26amp; heat until warm. Add lye solution slowly and steadily while mixing. Pour into molds and let it cure for 3 days


Pineapple Sage Bread





1 cup butter, at room temperature


1 cup sugar


1/4 cup honey (light wild flower or sage flower preferred)


5 eggs


2 Tablespoons chopped pineapple sage leaves ( the small, new


leaves have the most pineapple flavor)


3 Tablespoons coarsely chopped pineapple sage flowers*


1 teaspoon grated lemon peel


4 Tablespoons well-squeezed, chopped pineapple


1 teaspoon baking powder


2 cups flour





Cream the butter and the sugar until very light and fluffy. Beat in


the honey. Add the eggs one at a time, making sure to beat for one minute


after each addition. Beat in the sage leaves, flowers and lemon peel.


Stir the dry ingredients together and add to the butter mixture. Fold


these together gently, until just blended. Pour into four miniature loaf


pans (6 inches by 3 1/4 inches by 2 inches). Bake in a pre-heated 325xF


oven for approximately 45 minutes, or until golden brown. (A toothpick


inserted in the middle should come out clean.) Cool for 10 minutes on a


rack, then turn out of pans and continue to cool.





*the recipe can be made without the flowers, if the plant has


stopped flowering and no flowers are available. No adjustments to the


recipe are necessary.








Pineapple Sage Chicken





1/4 C Teriyaki or Tamari Or Soy sauce


1/4 C honey


1/2 C Olive Oil


2 TBS lemon Juice


2 TBS Apple juice


2 tsp ground ginger


Handful of Pineapple Sage leaves chopped


Boneless Chicken Breasts


Marinade chicken in above ingredients. Cook on grill


Serve with Pineapple kabobs

Teeth Pain