Pineapple infused meatloaf and roasted vegetables

It’s all about keeping things simple right now and this recipe is just that simple, and delicious. Dinner is served!

I love love love pineapple, it’s fresh, and light and super versatile for using in sweet and savory dishes. It makes food fell island inspired and let’s face it we would all love to be on a refreshing island get away right about now! Tonight I combine it with a simple pork meatloaf and some rustic spicy roasted vegetables.

Here is what you need:

1lb ground pork unseasoned not sausage

1 slice of bread

1 bunch scallions sliced separate greens and whites

1 yellow bell pepper diced

2 small sweet potatoes peeled and diced

1 small chili pepper diced from the middle to the tip discard the stem end and seeds

1 small can of pineapple wedges in juice not syrup

3 tbsp hoisin sauce or teriyaki sauce

Olive oil

Salt and pepper to taste

Preheat oven to 425°F grease a large baking sheet with olive oil and set aside.

Place bread in a large bowl. Open pineapple, reserve 2 Tbsp of pineapple juice for sauce and drain the remaining juice over the bread. Set pineapple pieces aside.

Using your hands mash the bread into a paste and add scallion whites and ground pork. Blend together with your hands add salt and pepper. Form into 3-4 small “loaves” about 1in thick, they do not need to be perfect. Place on the greased baking sheet and wash your hands.

In a small bowl combine hoisin sauce and reserved pineapple juice mix well and baste over top of the meat loaves. Reserve enough for one more coating after initial baking time. Take pineapple pieces and place on baking sheet with the meatloaf.

In a large bowl combine diced sweet potatoes, bell pepper, half of green scallions and chili pepper coat with olive oil and pepper to taste and place in a small roasting pan.

Place veggies on the middle shelf and meatloaf on the top shelf of the oven and bake for 20 min. Remove veggies from the oven check for doneness of the potatoes. Remove meatloaf and apply a new coating of sauce, remove pineapple from pan and place back in the oven for another 10min make sure meat is cooked to correct temp. Top meatloaf with toasted pineapple pieces and remaining scallion greens. Serve hot with a side of roasted veggies! Enjoy!

Cake turned upside down

​Reposted from May 2012… And yes I’m still on a diet lol! 😄

I recently started a self improvement project, a.k.a. weight loss plan… 😉 and found a great recipe for a pineapple upside down cake that uses less sugar and fat but still tastes fantastic!  Practically a miracle if you ask me.  I found the cake to be moist, and the pineapple carmelized perfectly I couldn’t have asked for a better turn out, really! Just try it for yourself, here is the recipe for a dieters dream pineapple upside down cake. Enjoy!

Pineapple Upside Down Cake

4 Tbsp butter

1/4 cup light brown sugar or brown sugar splenda mix

1 can pinapple slices

1/4 cup reserved juice from pineapple

1 c. prepared vanilla cake mix

1 egg

In a cake pan on the stove melt 2 Tbsp of the butter and add 1/4 cup brown sugar, add the pineapple ring and allow to cook for 2-3 minutes on each side to allow the pineapple to carmelize. Remove from heat.

Melt the 2 remaining Tbsp of butter and combine with the egg, reservedpineapple juice and 1 c. of cake mix (dry)  Blend together thoroughly and pour over the pineapple.  Bake in a 350 degree oven for 30-35 minutes.  Cool slightly and turn cake over onto cake plate while still warm.  And, VIOLA! a beautiful pineapple upside down cake!! Enjoy!