It's a pineapple kinda day - recipes for pineapple muffins, salad, curry and salsa

The sweet aroma of pineapple is forever associated in my mind with Queensland.  I love the way it pops in a dish with its unique flavours adding a tropical touch.

Of course pineapple is a great addition to your diet, not just for its flavour but also for its high levels of Vitamin C, Vitamin B6, Bromelain, Manganese and Potassium.

Dr Joanna McMillan, a registered nutritionist with a PhD in nutritional science, says we should eat more fresh wholesome foods and fewer processed, packaged foods.  Enjoy this selection of my favourite pineapple recipes or find more nutritionally balanced pineapple recipes at

Quinoa Salad with Pineapple & Coriander

(pictured above)

Serves 4-6

-    2 tbs olive oil
-    2 cups quinoa
-    4 cups water
-    dash of salt
-    2 cups fresh pineapple, chopped
-    1 avocado, peeled and roughly chopped
-    ½ cup red onion finely chopped
-    ½ cup fresh coriander leaves
-    1 cup cucumber, roughly chopped
-    Juice of 4 limes

1.    Wash the quinoa in a fine strainer.
2.    Place the water, salt and quinoa in a medium pot and bring to a boil.
3.    Reduce heat to low and simmer until water is absorbed, about 20 minutes.
4.    In a medium bowl mix all the salad ingredients and set aside.
5.    Toss the cooked quinoa with the pineapple mixture and serve.

Pineapple salsa

Serves 6

-    500g fresh pineapple, coarsely chopped
-    1 small red onion, finely chopped
-    1 long fresh red chili, seeded, finely chopped
-    2 tbs chopped fresh mint
-    1 tbs fresh lime juice


1.    Combine all salsa ingredients into a bowl, stir and serve!

Note: salsa can be served with any grilled meat or white fish dish

Pineapple, Sweet Chicken & Chilli Curry

Serves 4-6

-    750g chicken breast or thigh, chopped
-    500ml coconut milk
-    1tbsp red curry paste
-    ½ tsp fish sauce
-    3 kaffir lime leaves
-    ½ fresh pineapple, diced
-    2 red chilies - sliced (seeds removed if required)
-    2 chicken stock cubes
-    + Serve with brown rice and steamed vegetables

1.    Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.
2.    Bring curry to the boil over medium heat.
3.    Add chicken and continue to cook over medium heat for 5 mins.
4.    Add pineapple, kaffir lime leaves and chillies.
5.    Continue to cook over low-med heat for 15 min.

Pineapple and Oat Muffins

Serves 12

-    2 cups rolled oats
-    1 cup wholewheat stoneground flour
-    1 tsp baking powder
-    1/2 tsp bicarb of soda
-    1 tsp sea salt
-    ½ cup Logicane (low GI sugar)
-    1 egg, beaten with fork
-    2/3 cup natural yoghurt
-    2 tb Australian extra virgin olive oil
-    rind of ½ orange, finely grated
-    ½ small pineapple, finely diced
-    ½ cup desiccated coconut
-    ½ cup slivered almonds, roughly chopped

1. Mix all the dry ingredients in a bowl.
2. In separate bowl, mix the wet ingredients before adding to the dry mix. Combine well. Add a splash of milk if too dry (this will depend on the consistency of the yoghurt).
3. Gently mix through the fruit
4. Spoon into muffin tin, adding a few pieces of pineapple on top
5. Bake in preheated oven at 180c for 30 minutes.
5. Leave to cool for 5 minutes in the tin before turning out. Place onto wire rack to cool.

Kerry Heaney

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