Here are four recipes which involve pineapples!

International Pineapple Day occurs on the 27th of June each year, focusing on celebrating the delicious and versatile tropical fruit which is loved by many people around the world. Pineapples are known as being symbols of hospitality, warmth, and friendship.To get involved with International Pineapple Day, here are four very tasty pineapple based recipes ranging from breakfast foods to the ultimate dinner meals! 

Recipe one: Pork and caramelised pineapple adobo

What you will need:

- 2 tbsp coconut oil

- 800g pork belly (cubed)

- 1 large onion (sliced)

- 8 crushed garlic cloves

- 3 bay leaves

- 60ml cider vinegar

- 100ml soy sauce

- 60ml palm sugar or honey

- 10 black peppercorns

- ½ tsp white pepper

- 1 pineapple (chopped into bite-sized chunks)

- Cooked rice (to serve)

Method: 

Step one:

Heat 1 tbsp oil in a non-stick frying pan or skillet and brown the pork for 10-12 mins or until the cubes are well caramelised. Remove the pork from the pan and set aside. Tip out the oil, reserving enough to fry the onion and garlic.

Step two:

Fry the onion, garlic and bay leaves for 5-6 mins or until aromatic and translucent. Return the pork to the pan and add vinegar, soy, sugar, peppercorns, white pepper and 250ml water. Bring to the boil and turn down to a simmer. Cover and cook for 50 mins.

Step three:

In another pan, melt remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk – you may need to do this in batches. Add the pineapple to the pork once its is cooked (along with 50ml water if it looks a little dry) and cook for 20 mins, uncovered, until the sauce is thickened. Serve with rice.

Recipe two: Cinnamon pineapple upside down cake

What you will need:

- 200g unsalted butter (softened)

- 125g soft brown sugar

-1 tsp ground cinnamon

- 1 ½ tsp vanilla

- 1 pineapple (peeled, cut into quarters, core removed, then cut into chunks)

- 140g golden caster sugar

- 2 large eggs (plus 1 beaten egg white)

- 1 ½ tsp baking powder

- 200g plain flour

- 75ml whole milk

- Crème fraîche (optional: to serve)

Method: 

Step one:

Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing to coat.

Step two:

In a bowl, beat the caster sugar and remaining butter using a whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.

Step three:

Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche (optional) Alternatively, leave to cool completely in the tin and serve as a cake.

Recipe three: American style banana and pineapple pancakes

What you will need:

- 100g fresh or drained canned pineapple

- 1 sliced banana

- 100g self-raising flour

- 1 tsp baking powder

- 1 tsp cinnamon

- 3 tbsp light muscovado sugar

- 1 egg

- 100ml milk

- Sunflower oil (for frying)

- Greek yogurt and maple syrup (to serve)

Method: 

Step one:

Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.

Step two:

Make a well into the centre of the flour mixture and crack in the egg.  Slowly mix the egg into the flour mixture, adding the milk gradually to make a soft batter.

Step three:

Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoons-ful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.

Step four:

Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.

Recipe four: Tropical smoothie bowl

What you will need:

- 1 small ripe mango (peeled, stone removed and cut into chunks)

- 200g pineapple (peeled, cored and cut into chunks)

- 2 ripe bananas

- 2 tbsp coconut yogurt

- 150ml coconut drinking milk

- 2 passion fruits (halved with seeds scooped out)

- A handful of blueberries

- 2 tbsp coconut flakes

- 3 mint leaves

Method:

Step one:

Put the mango, pineapple, bananas, yogurt and coconut milk in a blender, and blitz until smooth and thick.

Step two:

Pour into two bowls and decorate with the passion fruit, blueberries, coconut flakes and mint leaves. Will keep in the fridge for 1 day. Add the toppings just before serving.