Get ready for the pineapple craze in 2024! Pinterest, with its unique ability to analyze data from a whopping 482 million users, has made some intriguing predictions for the upcoming year. Unlike other social sites, Pinterest leveraged its vast user base and site searches to identify the hottest trends in food and drink. From refreshing summer cocktails to burgers sporting pineapple-infused buns, this tropical fruit is set to dominate various culinary creations.

Whether you prefer the freshness of whole pineapples or the convenience of canned options, there’s something for everyone. The versatility of pineapples as juice or chunks adds to their popularity, making them a versatile ingredient in diverse recipes.

If you’re wondering about the cost of pineapples in Canada today, you’re in luck. The retail price range for pineapples in Canada currently falls between US$ 1.95 and US$ 2.92 per kilogram. So, whether you’re planning to experiment with new recipes or simply indulge in the pineapple trend, it’s good to know that this tropical delight is both trendy and affordable. Get ready to savor the pineapple revolution in 2024!

Drink it!

The oldest pineapple cocktail, known as the “Pineapple Upside-Down Cake Martini,” has a history dating back to the early 20th century. While we don’t have an exact origin, it seems inspired by the Pineapple Upside-Down Cake, a popular dessert from the 1920s in the United States.

This cocktail usually includes vanilla vodka, pineapple juice, a bit of grenadine, and a cherry on top. These ingredients give it the sweet and tangy flavors reminiscent of the famous cake, creating a tasty and visually appealing drink.

Over the years, bartenders have added their own touches and variations to the recipe. Despite these changes, the Pineapple Upside-Down Cake Martini remains a classic favorite, celebrating the delicious essence of pineapples in a delightful and timeless cocktail.

Pineapple recipes to try in 2024

PINEAPPLE HARVEST COCKTAIL

2 oz 1800® Blanco
.75 oz dole pineapple juice
.5 oz lime juice
.5 oz simple syrup
4sage leaves and jalapeño slices to taste
In a cocktail shaker, muddle sage leaves and jalapeño slices in simple syrup. Add all other ingredients to shaker and shake with ice. Strain into a rocks glass over fresh ice. Garnish with: Pineapple fronds & pineapple wedge

PINEAPPLE SODA CAKE 

1 box yellow cake mix
1 1/2 cups Jarritos Pineapple Soda, room temperature
4 eggs
1/3 cup vegetable oil 

For frosting:
8 oz. container of whipped topping
8 oz. can crushed pineapple in juice, drained
3.4 oz. vanilla pudding mix 

Preheat oven to 325 degrees. Grease a 9-inch bundt pan with non-stick cooking spray. In a large bowl, combine cake mix, eggs, oil and pineapple soda. Whisk until smooth. Pour mix into prepared Bundt pan. Bake for 45 minutes or until a toothpick inserted comes out clean. Let cool for 30 minutes in bundt pan then transfer to a cooling rack to cool completely. 

In a large bowl, combine whipped topping, vanilla pudding mix and crushed pineapple. Stir with a wooden spoon until all ingredients have combined. Spread frosting evenly on cake. Slice and enjoy! 

PINEAPPLE DREAM CAKE

INGREDIENTS

1 & ½ can Dole Crushed Pineapple
2 cups GF Graham Cracker crumbs
100ml Vegan butter, melted
1 102g Vanilla pudding mix
1 500ml coconut whipping cream, whipped
½ cup crumbled GF graham crackers
½ cup toasted coconut

Instructions

Preheat oven to 400°F (200°C).
Begin by rubbing organic chicken in yellow curry paste. Set aside.
In the meantime, in a hot pan add in coconut oil on medium heat. Break up the rice noodles and sauté in coconut oil until golden and crunchy. Believe it or not, it actually tastes like popcorn! Set aside.
Next, take your parchment paper, fold it and cut into half a heart. Open it up and place chicken in there and put into the oven to poach in the paper for 25 minutes or until internal temperature reaches 185°F (85°C).
While the chicken is cooking, place collard green leaf on a table and break off the bottom stem. Then with your thumb gently press the spine of the collard green leaf until it breaks up just a bit.
Top the collard with chicken, carrots, sprouts, crispy rice noodles and wrap it up! Dip with mango sauce and enjoy!