- 2 cup Pineapple, fresh, cut into thin 1/2” pieces
- 2 tsp. Arrowroot or cornstarch with 1 tbsp. water, optional
- 1-1/2 cup Oats
- 1 cup Flour, wholewheat pastry
- ¾ tsp. Baking powder
- ¼ tsp. Salt
- ½ tsp. Cinnamon
- ¼ tsp. Nutmeg
- 3 tbsp. Oil, macadamia nut or canola
- ¼ cup + 2 T. Pineapple juice concentrate
- ¼ cup Honey, Hawaiian
- 2 tbsp. Macadamia nuts, chopped fine
- In a saucepan, cook the pineapple on medium heat with 2 tbsp. juice concentrate for about 10 minutes or until soft. (If there is a lot of liquid make a slurry of arrowroot/water and add in, stirring until it thickens.)
- Blend ½ cup of oats in blender or food processor to create a flour-like consistency. Add to rest of dry ingredients in a large bowl and mix well.
- Separately, combine the oil, juice concentrate and honey. Stir well, then add to the dry mixture. Take 2 cups of this mixture and press into a non-stick or lightly oiled 8x8 pan.
- Top with the pineapple, covering the whole surface with the fruit.
- Add the macadamia nuts to the reserved oat mixture and combine. Sprinkle this evenly over the fruit and press in lightly.
- Bake at 350°F for 23 to 30 minutes or when brown and crisp. Cool on rack before cutting into squares.
- Fresh pineapple is lightly baked with a topping composed of oats, whole wheat pastry flour, pineapple juice, Hawaiian honey and macadamia nuts.
- These squares are healthy enough to serve for breakfast, or as a nice energy booster snack.
Kapiʻolani Community College Culinary Arts Program. Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.