PINEAPPLE OUTLINE RECIPES

Steps:

• Melt butter in 10-inch, cast-iron skillet on medium heat. Remove from burner. Sprinkle in brown sugar evenly. Arrange pineapple slices in pan. (I used 7 of the 8 rings in the can.) Arrange pecans over top, especially in spaces around pineapple rings.
• In large bowl, whisk together flour, granulated sugar, baking powder and salt. Add milk and oil. Beat with electric mixer on medium speed 1 minute. Scrape bowl. Add egg, zest, juice and vanilla. Beat just until well combined.
• Pour batter evenly over pineapple in pan. Bake in preheated 350F oven until tester inserted into centre of cake comes out clean and top of cake is golden, 25 to 30 minutes. Let sit 5 minutes. Carefully invert onto circular platter. Eat warm or at room temperature.

Steps:

• Place the Weber Ware Frying Pan in the Q and preheat on high for 10 minutes.
• Add the macadamia nuts to the frying pan and toast until golden, 3 to 5 minutes, being careful not to burn them. Remove the frying pan from the Q using the detachable handle. Set the nuts aside to cool.
• Add a convection tray and trivet to the Q using tongs or wearing heatproof gloves. Set your barbecue to the roast setting.
• Finely chop the nuts or blend in a processor until crushed.
• Spray a 12-hole friand tin with the canola oil.
• Place the egg whites in a large mixing bowl. Using electric beaters whisk until firm peaks form. Add the nuts, icing sugar, flour, almond meal, butter, essence, and pineapple to the egg whites. Gently fold the mixture until just combined. Spoon the mixture into the prepared tin, making sure to only fill the holes three-fourths of the way to allow the friands to rise.
• Bake the friands in the Q until golden brown and when a skewer is inserted comes out clean, 20 to 23 minutes. Remove the friands from the tin and let cool on a cooling rack. Cook the remaining batter.
• Just before serving, dust the friands with icing sugar.