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Thumb_9881_Pineapple Fried Rice

Thumb_9881_Pineapple Fried Rice

In our home kitchens, where we can't get the super-high heat you really need for a true stir-fry, we prefer to use a large nonstick sauté pan over medium-high heat. The result is stir-fry/sauté hybrid. This recipe comes to us from Missy Frederick, and was the featured recipe for Root Source Challenge: Pineapple. To find out more about this weekly contest and how to participate, get caught up at the Cookthink blog.

Thumb_9821_Ham, Pineapple And Mushroom Pizza

Thumb_9821_Ham, Pineapple And Mushroom Pizza

This pizza fills out the full spectrum of tastes. There's sweet pineapple, tart tomato sauce, salty ham, a hint of bitter olive oil, meaty mushrooms and ham, and spicy red pepper flakes. We've found that really thin lavash bread works best for homemade pizzas, but pita bread and tortillas work, too.

Thumb_17249_Pineapple Carpaccio With Pineapple Sorbetto

Thumb_17249_Pineapple Carpaccio With Pineapple Sorbetto

This sorbetto is best eaten the same day it's made; if leftovers are refrozen, the original texture will be lost. Read more about this recipe at The Washington Post.

Thumb_13539_Stir-Fried Shrimp, Bok Choy And Pineapple

Thumb_13539_Stir-Fried Shrimp, Bok Choy And Pineapple

We're not sure where the romance between shrimp and pineapple started, but we know why it works. The shrimp's delicate sweetness dovetails beautifully with the pineapple's richer, tropical sweetness. In this dish, bok choy adds a little bitterness to round out the taste spectrum.

Thumb_13701_Pineapple Glaze

Thumb_13701_Pineapple Glaze

This glaze is an ideal topping for Lindy's Famous Cheesecake. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_13540_Mushroom, Pineapple, Tomato And Beef Kebabs

Thumb_13540_Mushroom, Pineapple, Tomato And Beef Kebabs

Pineapple and beef are an underrated combination. When you throw in the tartness and acidity of tomatoes, the earthiness and umami taste of mushrooms, a flavorful herb and soy marinade, and grill it all on a skewer -- let's just say there's a lot going on.

Thumb_17131_Saffron Pineapples

Thumb_17131_Saffron Pineapples

The serving options for these deeply aromatic pineapples are endless. Eat them right out of their steeping liquid, or broiled, seared or grilled and topped with a scoop of ice cream or frozen yogurt. Steep them overnight or up to four days for the most intense flavor.

Thumb_21646_Aunt Helen's Pineapple Pie

Thumb_21646_Aunt Helen's Pineapple Pie

Before I got married, I purchased a thick notebook and drove 30 miles every Saturday morning to my Aunt Helen's house in Flint, Michigan, where I would sit at her kitchen table and copy down her recipes and cooking secrets. Cooking for a man was Aunt Helen's specialty. Serve this pie at room temperature.

Thumb_20087_Grilled Oysters With Pineapple And Mint

Thumb_20087_Grilled Oysters With Pineapple And Mint

Mint and pineapple are a refreshing combination that bring out the briny sweetness in fresh oysters. Quickly grilled over gas or charcoal (or broiled in the oven) and served on a bed of salt, these oysters are smoky and sweet.

Thumb_21773_Grilled Pineapple Roast

Thumb_21773_Grilled Pineapple Roast

This could be the dessert your guests talk about all summer. The pineapple is left whole, but the marinade softens even a tough core. Leaving the leafy top on the fruit makes for a glorious presentation and provides a handle for turning the pineapple on the grill.

Thumb_18006_Cambodian Sweet And Sour Fish Soup

Thumb_18006_Cambodian Sweet And Sour Fish Soup

This recipe should serve as a guideline; add and subtract amounts and ingredients to your taste. Once everything is chopped and ready to go, the soup takes no time to put together. Read more about this recipe at the Washington Post.

Thumb_13018_Shrimp And Watermelon Salad

Thumb_13018_Shrimp And Watermelon Salad

Here, bites of watermelon taste great with shrimp that has a little heat. If you'd rather use a grill pan on the stove to cook the shrimp, skip the bamboo skewers. Read more about this recipe at the Washington Post.