Pineapple

The Jungle Bird is one of the few tiki drinks to feature amaro—in this case, Campari.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

This 5% ABV sherry colada is incredibly tasty and still has wonderful complex flavors that keep it from being candy.

The virgin piña colada already exists. This nonalcoholic piña colada goes further, in search of balance and complexity.

With its winning combination of coconut, pineapple, and rum, this piña colada recipe is creamy, just sweet enough, and utterly refreshing.

An agua fresca made with fermented pineapple rind, tepache is wonderful not only because of its flavor but because you are using what would otherwise be scraps.

In this recipe, pineapple makes a fantastic marinade that caramelizes on the grill to create a tasty crust on chicken breast.

Pork tacos al pastor may get the fame, but this fish al pastor deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a pineapple salsa is the perfect finishing touch.

This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand. Their version is baked in a tandoor-like oven, but I've adapted it for a grill or oven. The two-stage cooking method is essential: The initial roasting at moderate heat partially cooks the meat while dehydrating the skin, getting it ready to crisp up later on and allowing all the scattered bits of fresh aromatics and dried spices in the marinade to adhere. The final stage of cooking is hot and fast, using saffron-infused coconut oil as a basting liquid. The end result is a juicy, fragrant, and intensely flavorful bird, tinted canary gold—its skin smoky, charred, and crisp. The pineapple-chile dipping sauce lends its sweet tang and a mild kick of heat to round out the meal.

Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pine­apple makes it easy drinking. 

Keep it simple and light with this large-format play on the Daiquiri, where the dial is turned all the way up with the addition of black tea and dried citrus.

Hibiscus punch with ground ginger, roasted pineapple, and fresh lime. Rum optional.

I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices in these baby back ribs.

Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further—especially in the summertime when you might have a larger watermelon than you know what to do with, or peaches that are starting to shrivel.

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

This pineapple and tequila cocktail is a beach party in a glass.

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

This carrot-pineapple smoothie is like a liquid sunset in a glass.

Think of this smoothie-like sipper as a base, then start riffing. Try blending mild red pepper flakes with mango, finely grated ginger with pineapple, or cucumber and mint with honeydew.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

Caramelized pineapple and sautéed shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. We like it spooned over rice noodles and topped with cucumbers, onions, and peanuts, but it’s also great with any grain.

Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.

Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.