Augason Farms Freeze Dried Pineapple Chunks are a great source of vitamin C and makes a delicious snack.
- 30 year shelf life*
- 34 servings per can
- 12 oz, institutional size (#10) can
- Easy to use, just add water or eat them straight from the can
- Recipes on label
- No refrigeration needed
- For camping and everyday use
- Non-GMO
- Now Certified Gluten Free
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Pineapple Teriyaki Tuna
2 tablespoons Augason Farms Brown Sugar
2 tablespoons soy sauce
1 teaspoon finely grated orange zest
1/2 teaspoon Augason Farms Iodized Salt
6 ounces orange juice
1 cup Augason Farms Freeze Dried Pineapple Chunks
2 teaspoons canola oil
4 tuna fillets
1/2 teaspoon ground black pepper
Combine brown sugar, soy sauce, orange zest, orange juice, pineapple, and 1/4 teaspoon salt in small saucepan over high heat, and bring to boil. Reduce heat, simmer 15 minutes, remove from heat. Heat oil in a large skillet over medium-high heat. Season both sides of tuna with remaining salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and bake at 400°F for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and bake 1 minute or until fish flakes easily. Serves 4.
Pineapple Upside-Down Cake
Caramel Topping:
1 cup firmly packed Augason Farms Brown Sugar
1 cup Augason Farms Freeze Dried Pineapple Chunks
1/2 cup unsalted butter
1/4 cup almonds, sliced
Cake:
1 1/2 cups all purpose flour
1 3/4 cups Augason Farms White Granulated Sugar
6 tablespoons cake flour
1 cup (2 sticks) butter, room temperature
6 tablespoons ground almonds
4 large eggs
3/4 teaspoon baking powder
3/4 teaspoon vanilla extract
3/4 cup sour cream
Topping: Melt brown sugar and butter in saucepan on medium heat until sugar dissolves and mixture is bubbly. Pour mixture into 10” diameter stick-free cake pan with 2” sides. Arrange pineapple in single layer on top of caramel mixture. Cake: Whisk flours, almonds, baking powder, and salt in large bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan. Bake at 325°F for about 1 hour. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature. Serves 12 to 14.
