Tropical Fruit Salad with Toasted Coconut

 Ingredients:

• 1 (20 oz.) can pineapple chunks in juice, drained
• 1 (15 oz.) can mandarin oranges in light syrup, drained
• 2 small bananas, sliced
• 2 kiwi fruit, peeled, halved lengthwise, and sliced
• 3 (6 oz.) containers raspberries
• 1/4 cup light pancake syrup
• 1/2 cup unsweetened flaked coconut, toasted

Makes 8 (1 cup) Servings 

Combine all the ingredients except the coconut in a serving bowl. Sprinkle with the coconut and serve at once or refrigerate, covered, up to 6 hours. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. A fruit salad is great way to start your day for  breakfast or as a light lunch. This fruit salad is flavorful and filling. If you have access to fresh fruit such as pineapples and oranges, I highly recommend using them because they are not contained in syrup or sodium. You can also use blueberries, strawberries, blackberries, apples and other fruit to this salad and it will be just as tasty. 

Watermelon 'Cake' with Summer Fruit & Raspberry Sauce

Ingredients:

• 1/2 seedless watermelon (crosswise section) rind removed
• 1 small cantaloupe, halved, peeled, and seeded
• 3 kiwifruits, peeled and sliced
• 1 pint fresh blueberries
• 1 pint fresh strawberries, hulled and halved
• 1 (12 oz.) bag frozen unsweetened raspberries
• 1/3 cup orange juice
• 3 tbsp. granular sugar

Makes 16 Servings 

1. Cut watermelon into 1 1/2-inch-thick rounds. Stack rounds on a serving plate so they resemble a cake. 
2. With a melon baller, scoop out balls from cantaloupe. Decorate top of watermelon and plate with cantaloupe, kiwifruits, blueberries, and strawberries. 
3. Combine raspberries, orange juice and sugar in a blender; pulse until smooth. Pour mixture through fine sieve set over a small bowl. With spoon, press on solids to extract all juice; discard seeds. 
4. To serve, cut watermelon 'cake' into 16 wedges and serve with raspberry sauce. 

WW POINTS VALUE 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cake and eat it too and it can be good for you. This colorful cake is cold, refreshing, tasty and filling. You get your daily servings of fruit in this cake and it will leave you satisfied. If you don't have cantaloupe on hand, substitute pineapple and the cake will be just as delicious. If you don't want to use granular sugar in the sauce, substitute honey and the sauce will be just as sweet. 

Island Chicken with Pineapple

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded & minced
• 3 garlic cloves, minced
• 1 (15 1/2) oz. can pinto beans, rinsed and drained
• 1/2 cup orange juice
• 1/2 tsp. dried oregano
• 1 cup chopped fresh pineapple
• 2 tbsp. chopped fresh parsley

Makes 4 Servings (1 cup chicken mixture & 1/4 cup pineapple per serving)

1. Sprinkle chicken with 1/4 teaspoon of salt. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked, through, bout 5 minutes. Transfer to plate.
2. Add remaining 1 teaspoon of oil, the onion, jalapeno, and garlic to skillet. Reduce heat to medium; cook, stirring, until onion is softened, about 5 minutes.
3. Stir in beans, orange juice, oregano, and remaining 1/4 teaspoon salt; bring to boil. Reduce heat and simmer until flavors are blended, about 2 minutes. Return chicken to skillet and cook until heated through, about 1 minute longer. Serve chicken topped with pineapple and parsley.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If  you love tropical food that is succulent and flavorful, this dish is for you. Don't be intimidated by the combination of jalapenos, pineapple and chicken. The flavors are juicy, flavorful and packed with heat. You can even use turkey in place of the chicken and the dish will still be good.

Teriyaki Turkey & Pineapple Kebabs

Ingredients:

• 1/4 cup teriyaki sauce
• 1 jalapeño pepper, seeded & minced
• 3 garlic cloves, minced
• 1 lb. boneless, skinless turkey breast, cut into 1-inch chunks
• 1 red bell pepper, cut into chunks
• 1 1/2 cups fresh pineapple chunks
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings ( 1 kebab per serving)

1. Combine teriyaki sauce, jalapeno, and garlic in a large zip-close plastic bag; add turkey. Squeeze out air and seal bag; turn to coat turkey. Refrigerate, turning bag occasionally, at least  20 minutes or up to 1 day.
2. Preheat broiler. Line broiler pan with foil and spray broiler rack with nonstick spray.
3. Remove turkey from marinade; discard marinade. Thread turkey, bell pepper, and pineapple alternately onto 4 (12-inch) metal skewers. Broil kebabs 5 inches from heat, turning frequently, until turkey is cooked through, 5-7 minutes. Sprinkle with cilantro.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Complete Family Meals Cookbook. These elegant kebabs are easy to make and taste delicious. They also have a nice fusion taste to them. I highly recommend making your own teriyaki sauce because you know what's in it and you can modify what you put in it and if you want to add a little more to the kebabs while they are cooking. The turkey and the pineapple make these kebabs succulent and juicy. If you don't have metal skewers, use bamboo skewers instead. Don't forget to soak the bamboo kebabs in cold water for 30 minutes so they don't burn.

Shrimp & Pineapple Curry

Ingredients:

• 2 tsp. canola oil
• 1 tbsp. minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 tsp. Thai green curry paste
• 1 tsp. ground cumin
• 1 lb. large shrimp, peeled & deveined
• 1/2 cup light coconut milk
• 1/2 cup unsweetened pineapple juice
• 2 tsp. Asian fish sauce
• 1/2 lb. snow peas
• 2 cups fresh pineapple chunks
• 1/2 cup chopped fresh cilantro

Makes 4 Servings (1 1/4 cups per serving)

1. Heat the oil in a large skillet over medium-high heat. Add ginger, garlic, curry paste and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring, until shrimp turn pink, 1-2 minutes.
2. Add coconut milk, pineapple juice, and fish sauce; bring to a boil. Reduce heat. Add snow peas and pineapple chunks. Cook, stirring occasionally, until snow peas turn bright green and pineapple is heated through, about 1 minute. Remove from heat; stir in cilantro.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Asian takeout, PUT DOWN THE MENU AND PUT DOWN THE PHONE! You can make this dish any night of the week for dinner and you and everybody else will be satisfied. If you love pineapple and coconut, this savory dish is for you. This dish will fill you up with the shrimp and vegetables. You can use broccoli in place of the snap peas and you can add cooked brown rice to this dish to make it more filling ( but the points value will go up about 3 points).

 

 



Yogurt & Fruit Parfait

Ingredients:

• 1/2 cup assorted cut-up fruit & berries
• light drizzle of agave syrup
• pinch of salt
• 1/2 cup plain nonfat yogurt
• 2 tbsp. toasted Crumble Topping (see recipe)

Makes 1 Serving

1. Combine fruit, agave syrup, and salt in a bowl. Let sit for 5 minutes.
2. Place 1/4 cup of the fruit

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. You can enjoy this treat for breakfast, lunch or a light snack any time of the year. This is a quick and easy recipe with colorful layers of flavors. If you're a busy parent or person, this snack is perfect you and the kids on busy mornings or as an after-school snack. You can use any kind of seasonal assorted fruit in this recipe and your parfait will be delicious: strawberries, blueberries, raspberries, blackberries, mango, pineapple, peach, nectarine, grapes, figs, bananas, etc. I highly recommend tossing a 1/2 teaspoon vanilla in with the fruit because vanilla adds flavor and goes well with fruit.

Grilled Marinated Pineapple Skirt Steak

Ingredients:

• 1 cup pineapple juice
• 1/2 cup fresh pineapple, diced
• 1 cup low-sodium soy sauce
• 1/2 cup granulated sugar
• 1 tbsp. fresh garlic, minced
• 1 tbsp. freshly minced ginger
• 1-1 1/2 lbs. skirt steak
• 1 onion, finely chopped
• 2 bell peppers, finely diced

Makes 4 Servings

1. Place pineapples, pineapple juice, soy sauce, sugar, garlic, and ginger into a bowl and mix well.
2. Place skirt steaks into marinade and marinate for 1-2 hours. Preheat grill or grill pan to medium-high heat and lightly spray oil the grill or grill pan.
3. Remove steaks from marinade

WW POINTS VALUE: 8-10 pts.

Note: This recipe appeared in the May issue of Family Circle magazine. This recipe was created by Emeril Lagasse. Emeril certain knows his flavors. This is a different yet flavorful steak dinner that can be made any day of the week. The combination of garlic, soy sauce and ginger mixed with the sweetness of the pineapple is so heavenly delicious. I added onions and bell peppers to the dish to make it more filling and it worked. I've had onions, bell peppers with pineapple and it's a delicious combination. The longer you marinate this steak, the more flavorful it will be. You can marinate this steak for up to 24 hours and the steak will still be delicious.

Chicken with Salsa de Pina

Ingredients:

• 1 1 /2 cups chopped pineapple
• 1-2 canned chipotle in adobo sauce, drained, seeded & finely chopped
• 2 tbsp. chopped fresh chives
• 1 tbsp. honey or agave nectar
• 1 tsp. finely shredded lime zest or lemon zest
• 2 tsp. fresh lemon or lime juice
• 4 boneless, skinless chicken breast halves
• 1 tsp. extra-virgin olive oil
• 1 tsp. dried thyme, crushed
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Make 4 Servings

1.  In a medium bowl, stir together pineapple, chipotle peppers, chives, honey, lime zest and juice. Let salsa stand at room temperature for 30 minutes.
2. Meanwhile, preheat broiler. Lightly brush chicken with olive oil. In a small bowl, combine thyme, salt and pepper. Sprinkle evenly over chicken;  rub in with your fingers.
3. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 12-15 minutes or until chicken is tender and no longer pink (170 F), turning once.
4. Slice chicken and serve with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great dinner that's packed with flavor and heat. Salsa de Pina is Pineapple Salsa. This dish makes a great weeknight or weekend dinner because it a colorful dish that quickly fills you up and it's easy to make. Who knew that chicken breast paired with juicy pineapple could be so delicious. You  can use any kind of chile pepper such as jalapeno or habanero peppers and your salsa de pina will still be firey and juicy. Don't forget to wear gloves when working with chiles because they contain oils that can burn your eyes and skin. If you do touch the chiles with your bare hands, immediately wash your hands with soap and water. You can also sauté  the chicken breast in a pan on top of the stove or grill them if you don't want to broil them. I also highly recommend adding garlic with the salt, pepper and thyme when seasoning the chicken because garlic always makes everything taste better. I highly recommend using flavored  olive oils such as Lime, Chipotle or Garlic Infused Olive Oil  (from the Imperial Olive in Williamsburg, VA) for more flavor. For more information, visit www.TheImperialOlive.com.

 



Pineapple Cinnamon Agua Fresca

Ingredients:

• 1 cup cucumber, peeled, seeded and chopped
• 1 1/2 cups pineapple, peeled and chopped
• 1/4 tsp. cinnamon
• 2 tbsp. agave syrup
• 2 cups water
• 1 pinch salt

Makes 4 Servings (1 cup per serving)

 

Combine all ingredients in a blender. Blend until smooth.

 

WW POINTGS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is such a refreshing drink when you want to cleanse your palate. An agua fresca is Spanish for fresh water and it's a fresh fruit drink that hails from Mexico. This version is quite the standout because you can taste the combination of  pineapple, cinnamon and cucumber. Don't forget to peel the cucumber and remove the seeds fro mteh cucumber because the seeds can taste very bitter and you want a sweet drink. The agave nectar syrup acts as a sugar substitute and can be very sweet with the pineapple. If you want to add some fizz to your drink, use sparkling or seltzer water to the drink when serving. The seltzer water will wake up your taste buds and be very refreshing. 

Sweet-and-Sour Jumbo Shrimp with Pineapple

Ingredients:

• 3/4 cup quick-cooking brown rice
• 1 (8-ounce) can pineapple chunks in juice, drained (reserve juice)
• 3 tbsp. rice wine vinegar
• 3 tbsp. ketchup
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. cornstarch
• 2 tsp. granulated sugar
• 3 tsp. canola oil
• 1 1/2 lbs. jumbo shrimp, peeled and deveined
• 1 green bell pepper, cut into 1/2-inch pieces
• 1 cup shredded carrot
• 2 scallions, thinly sliced

Makes 4 Servings

1. Cook rice according to package directions, omitting salt and fat.
2. Meanwhile, combine reserved pineapple juice, vinegar, ketchup, soy sauce, cornstarch, and sugar in medium bowl.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until just opaque, 4-5 minutes; transfer to plate. Return skillet to heat and add remaining 1 teaspoon oil. Add bell pepper and carrot and stir-fry until crisp-tender, about 3 minutes. Add pineapple chunks and cook 1 minute. Add pineapple juice mixture and shrimp; bring to boil and cook until sauce thickens, about 1 minute. Divide shrimp and rice among 4 plates or bowls and sprinkle with scallions. 

WW POINTS VALUE: 7 pts. (1 1/2 cups shrimp & 1/2 cup rice)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Are you a fan  of Chinese takeout? If so, this dish is for you. You can have healthy Chinese meals at home without ordering from your takeout menu. Plus, there is no MSG or any other mystery ingredients in this Chinese meal. This dish literally is sweet-and-sour and so colorful you'll forget it's healthy for you. This meal is also packed with flavor you'll want to eat it again and again. You can also use chicken, turkey, pork or tofu in this recipe and it will still be delicious. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE and cook this. You  and your guests will be very happy, trust me. 

Tropical Chicken Salad with Orange Vinaigrette

Ingredients:

2 Tbsp. unsweetened orange juice

1 Tbsp. rice wine vinegar

2 tsp. extra-virgin olive oil

1/4 tsp. table salt 1/4 tsp. freshly ground black pepper 4 cups fresh mixed baby greens 5 oz. cooked skinless boneless chicken breasts, thinly sliced 3/4 cup pineapple, cut into chunks 3/4 cup mangoes, fresh, cut into chunks 3/4 cup cucumber, seedless, cut into chunks
1/4 cup mint leaves, fresh, cut into thin strips 1/4 cup red onions, thinly sliced Make 2 Servings In a large bowl, stir together orange juice, vinegar, oil, salt and pepper until blended. Add salad greens, chicken, pineapple, mango, cucumber, mint and onion; toss to mix and coat. Serve immediately.  WW POINTS VALUE 7 pts. (3 cups per serving) Note: This recipe appears on www.weightwatchers.com. My mom and I had this salad for dinner this evening and it was so good. It is so deliciously filling and packed with heat and flavor from the juices and spices. What makes this salad so filling are the fruits, onion, cucumber and chicken and the flavors of orange juice, mint, and cumin. I added a pinch of ground cumin to the dressing for a more Cuban taste and it totally worked. Tropical fruit always makes your dish so refreshing. I don't even miss the store-bought dressings. The key to any fresh salad dressing is extra-virgin olive oil, citrus juice, garlic, salt, freshly ground black pepper and the herb or spice of your choice depending on what kind of salad you are making. I highly recommend cooking the chicken in Blood Fused, Persian Lime Fused or Organic Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. This tropical salad is so quick and easy you will never order a salad out ever again.



Gingered Pork, Pineapple and Pepper Skewers

Ingredients:

• 2 tbsp low sodium soy sauce
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1/1 1/2 cup(s) pineapple, cut into 18 chunks
• 8 oz. lean pork tenderloin, cut into 16 chunks
• 1 medium red bell peppers, cut into 16 chunks
• 3 cups cooked whole wheat couscous
• 1/4 cup(s) uncooked scallions, sliced   

Makes 4 Servings

1. In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.
2. Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil (for easy cleanup). Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers; coat with cooking spray. (Make sure to soak wooden skewers in water for a minimum of 20 minutes before use to prevent burning.)
3. Grill or broil skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Combine couscous with scallions.

WW POINTS VALUE: 7 pts (2 skewers and about 3/4 cup of couscous per serving)

 

Note: This recipe appears on www.weightwatchers.com. Summer is approaching and this is a quick and easy meal to prepare on the grill. It's colorful and juicy to eat. Cooked pineapple is delicious with any lean protein. This is what I call Asia on  the grill with the flavors of  soy sauce, ginger and garlic. You can also serve brown rice instead of couscous and your dinner will be just as juicy and delicious.

 



Coconut Bread Pudding with Chocolate Sauce

Ingredients:

• 1/2 cup sweetened shredded coconut
• 1 (20-oz) can pineapple chunks in juice, drained
• 3 large eggs
• 2 egg whites
• 1/2 cup granulated sugar
• 1 tsp salt
• 2 1/4 cups skim milk
• 1 cup light coconut milk
• 1 tsp vanilla extract
• 5 cups (3/4-inch-square) French bread cubes
• 2 ounces bittersweet or semisweet chocolate, chopped
• 2 tsp unsweetened cocoa powder

Makes 8 Servings

1. Preheat the broiler. Place the coconut in a baking pan and broil, 5 inches from the heat, until lightly browned, 1 minute. Transfer the coconut toa plate to cool. Place the pineapple chunks in the baking pan in a single layer and broil until lightly browned, 2-3 minutes.Set aside to cool.
2. Preheat the oven to 350 F. In a large bowl, beat the eggs, egg whites, sugar and salt until combined. Blend in 2 cups of the milk, the coconut milk and vanilla. Stir in the bread cubes and let sit for 10 minutes. Stir in the toasted coconut and pineapple; pour into a 7 X 11-inch glass baking dish. Bake until the pudding is puffed and lightly browned, 40-50 minutes. let cool slightly.
3. Meanwhile, in a 1-cup glass measure, combine the remaining milk, the chocolate and cocoa. Microwave on high 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.
    

WW POINTS VALUE: 6 pts (1/8 pudding per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Bread pudding is a classic comfort food in the USA. This was my first attempt at making bread pudding and it  was a success. The combination of pineapple, coconut and chocolate  was a taste of paradise-like a pina colada dipped in chocolate. This dessert was even better the second day because the more the flavors blend the better the dessert tastes. Winter is still here but ifyou want a taste of paradise, make this bread pudding to make you feel warm inside.

 



Ginger-Mint Pineapple Salad

Ingredients:

• 6 cups fresh pineapple, cut into chunks
• 2 Tbsp granulated sugar
• 2 tsp freshly grated lime zest
• 1 tbsp fresh lime juice
• 1 tsp freshly grated ginger
• 2 tbsp fresh mint leaves, slivered

Makes 6 Servings

1. In a large bowl, toss together all ingredients; refrigerate, tossing occasionally, until sugar dissolves and mixture is well-chilled, about 15 minutes.
2. To serve, spoon 1 cup of pineapple salad into each of four glasses or dessert bowls; garnish with mint sprigs.

WW POINTS VALUE: 3 pts (1 cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. Pineapple is one of my favorite foods because it's so sweet, clean and fresh, like me! Pineapple goes well with everything. This salad is so clean and fresh it will wake up your taste buds and make you happy. Lime, mint and ginger go very well together especially with fruit. This salad makes a delicious entrance as a starter to a meal or as a great dessert after dinner because it's so clean and bright on the plate and in your mouth.

 



Grilled Pineapple with Coconut Sorbet

Ingredients:

6 Tbsp dried shredded and sweetened coconut meat 6 slices  pineapple, fresh, cored (about 1/2-inch-thick) 1 tbsp honey pinch of cinnamon, nutmeg, ginger or star anise (optional) 1 1/2 cups coconut sorbet

 

Makes 6 Serving

1. Heat a grill or stove-top grill pan.
2. Spread coconut evenly on a microwave-safe plate; microwave on high, tossing until lightly browned with some white shreds, checking after 30 second intervals.
3. Brush pineapple with honey and spices; grill until pineapple is lightly charred and tender, about 3 to 4 minutes per side.
4. To serve, place 1 pineapple slice on each of 6 plates; top each with 1/4 cup sorbet and sprinkle each with 1 tablespoon coconut. Serve immediately.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears on www.weightwatchers.com. My mom and I recently had this for dessert and it was so delicious. Coconut and pineapple are so good together. There is nothing like cooked pineapple and cooked shredded coconut meat. I added a pinch of cinnamon to the honey to give the dessert a little more flavor. The shredded coconut meat adds flavor and a nice crunch to the dessert. This dessert is the perfect ending when you're having company over for dinner because it's a great finish. 5-ingredient chef Claire Robinson will love this dish as well.

 



Caribbean Pavlovas

Ingredients:

• Cooking spray
• 4 large egg whites
• 1/3 cup granulated sugar
• 1 tsp white wine vinegar
• 1 tbsp boiling water
• 1 medium pineapple, cubed
• 1 medium papayas, cubed
• 2 Tbsp spearmint, cut into thin strips (about 8 large leaves)
• 1 medium fresh lime, cut in half

Makes 8 Servings

1. Preheat oven to 250ºF. Very lightly coat 2 nonstick baking sheets with cooking spray.
2. Blend egg whites, Splenda, vinegar and hot water together at high speed until soft, white peaks form, about 5 minutes.
3. Spoon egg white mixture by half cupfuls onto prepared baking sheets. Using the back of a spoon, spread out and smooth mixture into eight 6- to 8-inch circles, no more than 1-inch thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (These are very fragile. Handle very delicately.)
4. While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to macerate for 30 minutes.
5. When pavlovas are cool, gently mound about 3/4 cup of fruit filling on top of each pavlova.

WW POINTS VALUE: 4 pts (1 pavlova per serving)

Note: This recipe appears on www.weightwatchers.com. I have come to really love tropical food, especially fruit because it's so clean and fresh. I really love pineapple and have come to love mango and papaya. I had this treat for lunch after my workout and I LOVED it because it was so clean and fresh. The pavlova really woke up the taste buds in my mouth with the fruit, pineapple and lime juices and the mint. The meringue pavlova gave this dish a sweet and chewy bite to this dish. You can eat the salad alone as well. You can use canned pineapple if you can't find a fresh pineapple and it will taste just as delicious. I highly recommend eating this dish for lunch, a light dinner, dessert or even as a snack because it leaves a refreshing aftertaste in your mouth and leave you happy.

                       

Grilled Tropical Fruit Kebobs

Ingredients:

• 1/4 cup packed dark brown sugar
• 2 tbsp margarine
• 1 tsp freshly grated ginger
• 1 oz. dark rum
• 1/2 medium pineapple
• 2 large mangoes, cut into large cubes
• 2 large bananas, cut into large cubes

Makes 8 Servings

1. Preheat the grill to medium-high or heat a grill pan over high heat.
2. Combine sugar, margarine, ginger and rum in a small saucepan. Heat over low heat until well-combined, about 2-3 minutes; set aside.
3. Thread fruit onto 8 (10-inch) or 16 (6-inch) metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.
4. Place kebobs on grill or grill pan; cook until grill marks show on bottom side of fruit, about 1-2 minutes. Turn kebobs; grill until marks appear on other side, about 1-2 minutes more. Serve hot, room temperature or chilled.

WW POINTS VALUE: 5 pts (1 large or 2 small kebobs per serving)

Note: This recipe appears on www.weightwatchers.com. Just because summer is winding down, it doesn't mean you still can't "Grill, Baby, Grill." Grilling fruit is fast, easy and delicious. Cooked fruit is so delicious and these yummy treats hit the spot. You can use any kind of fruit such as strawberries, bananas, guavas, apples, peaches, nectarines, plums, pears, mangoes, pineapples, etc. and use ground ginger, star anise, cinnamon and/or nutmeg and these grilled tropical fruit kebobs will still be delicious.

Piña Colada

Ingredients:

• 2 cups pineapple, cubed
• 1 1/2 cups pineapple juice
• 2/3 cup light coconut milk
• 6 oz. fat-free vanilla yogurt
• 1 cup ice cubes

Make 4 Servings

Combine all ingredients in a blender and process until smooth.

WW POINTS VALUE: 4 pts ( 1 1/4 cups per serving)

Note: This recipe appears on www.weightwatchers.com. If you have never had a pina colada, you're missing out on a tropical guilty pleasure that will cool you down and relax you. It's Happy Hour somewhere and this classic drink is slimmed down with fat-free yogurt and light coconut milk. If you don't have vanilla yogurt on hand, add a little vanilla extract to the yogurt. You can also use canned pineapples packed in their own juice but it could affect the point value. A shot of rum could also affect the point value as well. This drink also has 5 ingredients so you can impress 5-Ingredient Fix Chef Claire Robinson and she will be so happy. This tropical guilty pleasure will relax you and cool you off, you will keep coming back for more.

Asian Slaw over Sliced Pineapple

Ingredients:

• 1 medium pineapple, golden variety, peeled and cored
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1 cup uncooked jicama, peeled and cut into matchsticks (about 1/4 medium jicama)
• 3/4 cup fresh cilantro, coarsely chopped
• 1/2 cup scallions, sliced
• 3 tbsp rice wine vinegar
• 2 tsp canola oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepepr
• 2 tbsp toasted sesame seeds
• 1 tbsp fresh lime juice

Makes 6 Servings

1. Cut six 1/2-inch-thick slices from pineapple; set aside.
2. Dice remaining pineapple (you should have about 1 cup); place in a large bowl. Add cabbage, carrots, jicama, cilantro, scallions, vinegar, oil, salt and pepper; toss to mix and coat. Let stand a few minutes for flavors to blend.
3. Arrange pineapple slices on a serving platter or 6 serving plates; top with slaw and sprinkle with sesame seeds (and lime juice, if desired). Yields 1 pineapple slice, about 1 cup slaw and 1 teaspoon sesame seeds per serving.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. I have really become to love slaws and salads and I was craving Asian food  and pineapple today and this slaw totally hit the spot.This slaw was cool, refershing and hit the spot. It may look like a hot mess but it tastes delicious. Jicama is a sweet root vegetable that can be eaten raw and commonly found in salads. Jicama has the texture of a potato and sort of tastes like an apple. I also recommend grilling the 6 thick slices of pineapple because grilled pineapple is so heavenly delicious. I totally recommend servings this dish to family and friends because it's packed with flavor and it's fresh. If your guests include Iron Chef Morimoto and Super Chef Ming Tsai, they will be very proud of you that you made this dish, I promise.



Hawaiian Curried Chicken with Pineapple Salsa

Ingredients:

• Cooking Spray
• 2 tsp peanut oil
• 2 tsp minced ginger
• 1 large onion, chopped
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/8 tsp granulated sugar
• 1 lb. bonelesss, skinless chicken breast, cut into 1-inch chunks
• 1 cup light coconut milk
• 2 1/2 cups pineapple, diced
• 1/4 cup shallots, minced
• 1/4 cup fresh cilantro, minced
• 1/4 cup shredded coconut, toasted

Makes 6 Servings

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. This dish is the perfect weekend dish that is full of tropical flavor, heat and very filling. The ginger and curry give this dish heat and the pineapple and coconut give the dish an authentic tropical flare. This dish takes a while to make but it's worth making. I enjoyed this dish and would make it again. If you want to add more heat to this dish, use a curry with more flair.