This homey bread pudding spiced with ginger and cinnamon and stuffed with pineapple for a taste of the tropics. A sprinkling of toasted coconut complements the flavors of this recipe nicely.

Cook Time: 3 hours
Yield: Serves 6 to 8

Ingredients
4 cups cubed white bread
3 cups peeled, cored, and chopped fresh pineapple or to 16-ounce cans crushed pineapple, well-drained
3/4 cup firmly packed light Brown sugar or a natural sweetener
one teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup unsweetened coconut milk
toasted unsweetened coconut

How to Make
1. Press half of the bread cubes into the bottom of a lightly oiled 3 1/2 to 4 quart slow cooker.
2. In a large mixing bowl, combine the pineapple, Brown sugar, cinnamon, ginger, vanilla, and salt. Mix well then stir in the coconut milk.
3. Pour half the pineapple mixture over the bread in the slow cooker, pressing the bread pieces down to moisten them. Repeat with remaining bread and pineapple mixture. Cover and cook on low for 3 hours, until firm.
4. Turn off the slow cooker and let the pudding rest, covered for 20 min. before serving. Garnish with coconut, if desired.

1 1/4 cups uncooked instant rice
1 3/4 cups water
4 Tbsp packed brown sugar
1 1/2 tsp cornstarch
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes, optional
3 Tbsp soy sauce
1 can (20 ounces) pineapple chunks, drained reserving 2 Tbsp of juice
3/4 pound boneless, lean pork, cut into thing bite-size strips
1 bag (16 ounces) coleslaw mix

1. Cook rice in 1 1/4 cups of the water as directed on package.

2. Meanwhile, in small bowl, mix 3 Tbsp of brown sugar, cornstarch, ginger, pepper flakes, the remaining 1/2 cup water, soy sauce and pineapple juice. Set aside.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add pineapple chunks; sprinkle with remaining brown sugar. Cook 5 minutes, turning occasionally.

4. Remove pineapple and set aside. Cook and stir pork over medium-high heat for 2 minutes. Add coleslaw mix and cook for 3-6 minutes longer, until pork is not longer pink and cabbage is soft.

5. Stir pineapple and constarch mixture into pork mixture; cook and stir about 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.

TIP: For a healthier choice, use brown rice.

1 medium banana, cubed
1 cup mango, diced
1 cup fresh pineapple chunks
2 Tbsp water
1 Tbsp fresh lemon juice

1. Freeze fruit on lined (w/wax paper) cookie sheet for about 2 hours.

2. Place all ingredients into a food processor and pulse until smooth. Serve immediately, or cover and freeze up to 2 weeks.

TIPS: Top with fresh berries for added color and flavor!

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