Pineapple

I created this pizza, an upgraded take on “Hawaiian pizza,” typically made with Canadian bacon and canned pineapple, for my son, Ben. When he was growing up, that’s the pizza he always ordered and I cringed at the combination every time. When I opened up my own pizzeria, I wanted to come up with a pizza using the same or similar ingredients that would please both Ben and me. We start with fresh pineapple and slice it paperthin so it caramelizes in the oven, and we use speck in place of Canadian bacon. But what I think really makes this pizza is the addition of jalapeño peppers. Their heat cuts through the sweetness of the pineapple.

Serve with grilled pork or fish, such as red snapper or striped bass.

The most time-consuming step is making the coconut curls; in a pinch, you can use store-bought shaved coconut.

This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick sauté, and their natural sugars—brought to the surface as juices evaporate—aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.

In place of fresh pineapple, you can drain two 8-ounce cans crushed pineapple, roast it, and skip making the syrup.

Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces, so it only needs to be cured for 4 hours.

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Pineapple juice adds a taste of Hawaii to the slightly sweet yet spicy marinade in this dish, and chili garlic sauce adds a bit of Asian flair. Be sure to allow time to marinate the steak for 8 to 24 hours. The recipe makes enough for you to serve grilled steak tonight and have some left for Pacific Rim Steak Salad with Sweet-and-Sour Dressing (page 94) later in the week.

For a refreshing break from the usual vegetable salsa, toss together an aromatic blend of fresh pineapple, grated ginger, mint, and a splash of fresh lemon.

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

A scoop of crunchy tuna salad on a bed of juicy mango slices makes a nice lunch entrée.

Sweet and spicy, this fruit salsa is a refreshing accompaniment to grilled chicken, pork, fish, or shrimp. It is also great as a quick, healthy snack when served on apple or pear slices or warm whole-wheat pita triangles.

You will need to make this colorful dessert at least 8 hours in advance. If you want to stretch it to serve 12, spoon a half-cup of fat-free vanilla frozen yogurt into each bowl and top each serving with a half-cup of Spiced Fruit.