Can I sub crushed pineapple for chunks in this recipe?

12 years ago

I made this today. The taste is fine but draining & chopping the pineapple chunks is a bit more work than I'm willing to do. I ended up just cutting each chunk into 3 pieces but I think they really needed to be chopped. Is there any reason why I couldn't use well-drained crushed pineapple instead? Or could I run the chunks through the food processor since I already used it for the raisins?

Bran Muffins with Pineapple

1 cup raisins

1 cup wheat bran

1 cup all-purpose flour

3/4 cup whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon coarse salt

1/2 cup plain low-fat yogurt

1/4 cup packed dark-brown sugar

1/2 cup molasses

1/2 cup (1 stick) unsalted butter, melted

1 large egg

1 can (20 ounces) pineapple chunks, drained and chopped

Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.

In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.

Sort by:Oldest

Comments (10)

anoriginal
12 years ago
Not sure, but thinking as long as you squish out as much extra juice as possible... can't imagine a total fail!?!
sushipup1
12 years ago
Yeah, I think it's a matter of draining out excess liquid. Even if you run it thru the food processor, that will crush more juice out of the pineapple than if you were chopping it. Chopping with a good knife will give you much nicer pieces. Maybe it will be textural? Why not try it and see?
Related Discussions
BWB canning recipe sub (ground ginger for grated ginger root)?
Q
Comments (9)
Eaglesgarden: I guess because I am a cook and a person with taste. I am not defending ginger anymore that I would "defend" any other important ingredient in a recipe. Boy, I could really run with this ball into ridiculousness. If you replace a particularly significant taste (as fresh ginger is) with something that tastes completely different (powdered ginger), you will not get the same flavor results. Try making your next BBQ steak out of beef jerky! If you have never eaten a steak, the dried jerky might taste OK. If you are concerned about buying a knob of ginger (about 25 cents here), and having the balance go to waste, you may freeze it and grate it frozen into dishes you might make. It combines well with chicken dishes and chicken stock, a variety of pork dishes, and any number of Asian dishes. After tasting a small amount, you will have an idea of what it might go with (pairs wonderfully with pineapple). Jim in So Calif
...See More
I would like to can a SMOKED bean recipe...
Q
Comments (18)
Ok I'll stick my neck out but upfront is a BIG disclaimer that in no way is this tested, approved or even recommended. And add all that stuff the fast talking lawyers say on the adds on TV, ok? ;) The BBB Boston Baked Beans is the closest to your recipe posted above. 1 qt. dried navy beans (about 2 lbs.) 1/2 lb. salt pork cut into pieces 3 large onions, sliced 2/3 c brown sugar 2 tsp. salt 2 tsp. dry mustard 2/3 cup molasses Since you will be using the Bush canned beans I won't include the part in the recipe about pre-soaking/rehydrating the dried beans. Pour beans into a baking dish or bean pot. Add pork and onions. Combine remaining ingredients and 4 cups of the reserved bean liquid and add water to make 4 cups if necessary. (I would measure the juice from the Bush cans and bring it up to 4 cups with extra water, maybe even add a can of tomato sauce to it.) Ladle sauce over the beans, cover and bake at 350 degrees for about 3 1/2 hours. Add water if necessary as beans should be soupy. Pack hot beans and sauce into hot jars leaving 1 inch headspace.** Remove air bubbles. Adjust 2 piece caps. Process pints 1 hours and 20 mins, quarts 1 hour and 35 mins at 10 lbs. (depending on altitude). Now for the deviations: I see no problems with adding the pineapple as it is acid, HOWEVER it will change the density so finely chop it (not chunks) and add the pineapple juice too. Your recipe calls for less onions so use its lesser amount and the ketchup in your recipe to help compensate for the change in density the pineapple causes. This gets you everything EXCEPT the peppers and you will have to use dried, not fresh, for those - either dried pepper flakes of some kind or dried peppers that have first been rehydrated in vinegar, not water. Follow me? Just too much pH effect otherwise. Of course you can always add them after you open the jars at serving time too. **When it comes to filling the jars you MUST have this be SOUPY and thinner than normal, much soupyier than you wish. The other baked bean recipes say "fill the jar only 3/4 full and the rest of the jar with liquid, remove air bubbles and add more liquid If you have to add more water to the cooking liquid to have enough - do it. Better too thin than too thick. You can thicken it up at serving time by cooking it down or adding a bit of corn starch or flour. OK? Dave ~ ducking from the hail of stones ;)
...See More
Can I sub buttermilk powder for non-fat powdered mlk?
Q
Comments (3)
Sounds wonderful (and like a lot of work!) I'd love to see a picture of them and to hear how they came out.
...See More
Do you have a favorite pineapple casserole recipe?
Q
Comments (21)
Not to take away from Glenda at all - this recipe s quite different. My Mother gave me this recipe years ago - super easy & wonderful for either dinner or brunch: Pineapple Dressing 1/2 cup butter (I have used margarine & "spreads") 1 cup sugar 4 eggs 1 cup crushed pineapple, drained 5 slices white bread, sliced (I have used wheat & other) Cream butter and sugar, add eggs one at a time. Add in pineapple. Fold in bread. Put in a greased 1 quart casserole dish (I use non-stick spray). Bake at 350 degrees for 1 hour.
...See More
lindac
12 years ago
I'm sure it will work just fine, with no extras steps to remove liquid than just draining.
But...you will sacrifice the joy of biting into a pineapple chunk in the muffin.
Linda c
ci_lantro
12 years ago
Shambo, after I got a couple of cans of 'crushed' pineapple that were more like 'pineapple sauce', I started buying only cans of pineapple slices and pineapple chunks. The pineapple slices are easier to cut up into bits when a recipe calls for crushed p'apple than the chunks are. I always want the texture and toothie-ness of defined bits of pineapple.

Although I've not tried it, I don't think the food processor would work very good for chopping p'apple.

BTW, you might try 'pineapple tidbits' if you can find them. There are several brands of them...Del Monte, Dole & Great Value (Wal-Marts' house brand). I've not used them yet since I mostly use p'apple for upside down cake & stir fry. So I only keep chunks & slices in the pantry & make tidbits out the slices on the rare occasion that I need them.
cloudy_christine
12 years ago
I was about to suggest the same thing as Ci_lantro -- start with slices instead of chunks. And it might be easier and quicker to cut them up with scissors instead of a knife.
shambo
Original Author
12 years ago
Thanks everyone for the feedback. I did like biting into a chunk of pineapple, so maybe the crushed is not the solution. When I went shopping, I was actually looking for the pineapple tidbits. Unfortunately, I couldn't find them at that particular store. I'll keep looking for them, though. I think the idea of dealing with the rings rather than the chunks may be a solution too.

I make glazed bran muffins regularly and wanted to try a pineapple and a blueberry version just for some variety.
Jasdip
12 years ago
I make sour-cream and pineapple muffins regularly. The recipe calls for crushed pineapple, very well drained.

They aren't soggy at all, and one of our favourites! So, absolutely you can do the same with your bran muffin recipe.
shambo
Original Author
12 years ago
Jasdip, I remember reading about your pineapple muffins. Thanks for your comments. I've got to find your recipe since I've got a can of crushed pineapple to use up. I've seen a lot of recipes for pineapple cakes, but they sound almost over-the-top sweet. Didn't you recipe have sour cream in it too?
Jasdip
12 years ago
Here you go Shambo!

Sour Cream-Pineapple Muffins (Recipe is easily doubled)

1/4 cup sugar
1 egg
1/4 cup butter (soft)
1 cup sour cream
1/4 tsp almond flavouring
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup well-drained, crushed pineapple

Combine sugar, egg, soft butter, sour cream and almond flavouring into a bowl and beat.

Add cream mixture to combined dry ingredients and stir until moistened. Fold in pineapple to mix.

Fill greased muffin tin and bake at 375 for 15-20 minutes.
shambo
Original Author
12 years ago
Thanks, Jasdip. I hope to make those muffins later this week. They sound good and unique too.

Can I sub crushed pineapple for chunks in this recipe?

Comments (10)

anoriginal

sushipup1

Related Discussions

lindac

ci_lantro

cloudy_christine

shambo
Original Author

Jasdip

shambo
Original Author

Jasdip

shambo
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Can I sub crushed pineapple for chunks in this recipe?

Comments (10)

anoriginal

sushipup1

Related Discussions

lindac

ci_lantro

cloudy_christine

shamboOriginal Author

Jasdip

shamboOriginal Author

Jasdip

shamboOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

shambo
Original Author

shambo
Original Author

shambo
Original Author