Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
  
  


• 
  
  1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  5 large eggs, separated, whites at room temperature
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  

To finish

• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other  edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the  closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Glazed Pork Loin with Pineapple-Scallion Chutney

This twist on the classic pairing of pineapple and ham uses the fruit in a delicious maple-infused glaze and a sweet-spicy chutney for roast pork. If possible, use grade B maple syrup in the glaze; it has a more robust flavor than lighter grades.

• 
  
  2 large cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1-1/2 tsp. toasted coriander seeds, ground
  
  


• 
  
  1 3-lb. boneless pork loin roast
  
  


• 
  
  1 medium fresh pineapple (about 3-1/2 lb.)
  
  


• 
  
  1/4 cup maple syrup, preferably grade B
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  1 large shallot, minced
  
  


• 
  
  Pinch ground cayenne
  
  


• 
  
  1 large scallion, thinly sliced, white and green parts separated
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

Peel and coarsely chop the garlic. Sprinkle it with a generous pinch of salt and mash it to a paste with the side of a chef’s knife. Transfer to a small bowl and stir in the oil, lemon zest, coriander, and 1 Tbs. salt.

Put the pork on a large rimmed baking sheet, pat dry with paper towels, and rub all over with the salt mixture. Let sit at room temperature for at least 1 hour and up to 2 hours.

Position a rack in the center of the oven and heat the oven to 350°F. Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F, about 50 minutes.

Meanwhile, peel and core the pineapple. Cut half into small dice and roughly chop the other half. Purée the roughly chopped pineapple in a blender, then strain it through a fine strainer, pressing on the solids with a spoon, to yield about 3/4 cup juice. In a small saucepan, combine the strained pineapple juice and maple syrup and cook over medium-high heat until reduced to 1/3 cup, 12 to 15 minutes. The liquid will become very bubbly as it reduces; lower the heat as necessary.

Set aside all but 2 Tbs. of the reduced liquid (this will be your glaze). Add the vinegar, shallot, cayenne, and a pinch of salt to the 2 Tbs. liquid remaining in the saucepan and cook over medium heat just until the shallot begins to soften, about 2 minutes. Add the diced pineapple and scallion whites and continue to cook, stirring frequently, until the pineapple softens and releases some of its juice, 3 to 5 minutes. Remove from the heat and let cool slightly.

When the pork reaches 130°F, brush it with some of the glaze and continue to roast, brushing with more glaze every 5 minutes, until an instant-read thermometer inserted in the center of the roast reads 145°F, about 20 minutes more. Let rest for at least 10 minutes before serving.

When ready to serve, stir the scallion greens and cilantro into the chutney. Slice the pork into 1/2-inch-thick rounds and serve with the chutney.

Pineapple, Strawberry, and Lychee Parfaits

Crushed fresh pineapple infused with mint serves as a refreshing base for summer berries and lychees in this cool parfait. The leftover pineapple syrup would be great in rum cocktails or mixed with seltzer for a nonalcoholic drink.

• 
  
  2 medium ripe pineapples (about 3 lb. each)
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/2 cup small fresh mint sprigs; more for garnish
  
  


• 
  
  4 cups ripe strawberries, hulled, halved lengthwise if large
  
  


• 
  
  16 fresh lychees, shelled and pitted, or one 20-oz. can lychees, drained, rinsed, and halved lengthwise if large
  
  

Trim the pineapples and quarter them lengthwise. Cut away the cores and rinds of each quarter and cut the pineapple into 1-1/2-inch pieces. Working in batches, pulse the pineapple in a food processor until crushed or about the size of grains of rice (it’s fine if a few pieces are larger or smaller).

In a large nonreactive saucepan, bring 3/4 cup of the sugar and 2 cups of water to a boil over high heat. Add the pineapple and let the mixture return to a hard boil. With a spoon, skim away and discard any foam that rises to the surface. Boil for 1 minute and then remove the pan from the heat. Add the mint sprigs and let the mixture cool to room temperature. Remove and discard the mint. Cover and refrigerate until well chilled, at least 4 hours and up to 2 days.

One hour before serving, in a small bowl, mix the strawberries with the remaining 2 Tbs. sugar and refrigerate.

To serve, drain the liquid from the pineapple in a sieve set over a bowl. Divide the pineapple into clear glasses, saving the syrup for another use. Top with the strawberries and lychees and garnish with a sprig of fresh mint.

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

• 
  
  1 medium shallot (1 to 2 oz.), sliced into very thin rings
  
  


• 
  
  2 Tbs. Champagne or rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. red wine vinegar
  
  


• 
  
  2 cups baby arugula or watercress
  
  


• 
  
  1/4 cup roasted, salted pistachios, coarsely chopped
  
  


• 
  
  1 Tbs. thinly sliced fresh mint
  
  


• 
  
  1 Tbs. thinly sliced fresh basil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
  
  


• 
  
  2 kiwis, peeled, halved, and sliced 1/4 inch thick
  
  


• 
  
  1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
  
  


• 
  
  1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)
  
  

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.


In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 
  
  1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/3 cup sour cream
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/3 cup chopped macadamia nuts (preferably salted), toasted
  
  

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
  
  


• 
  
  1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  5 large eggs, separated, whites at room temperature
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  

To finish

• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other  edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the  closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Pineapple-Ginger Brown Sugar Crisp

Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so the crisp comes out extra juicy and full of sweet-tart flavor. Serve with vanilla ice cream.  

• 
  
  1/2 cup packed dark brown sugar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
  
  


• 
  
  2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1 Tbs. finely grated fresh ginger
  
  


• 
  
  1 Tbs. cornstarch
  
  

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Position a rack in the center of the oven and heat the oven to 375°F.

Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.

Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.

Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15  minutes more. Let cool for at least 15 minutes before serving.

Pineapple, Papaya, Starfruit, and Blood Orange Salad

Vanilla extract and fresh mint turn this brightly flavored tropical fruit salad into something extra special.

• 
  
  1 large fresh pineapple (about 4-1/2 lb.), peeled, cored, and cut into 3/4-inch pieces (about 4-1/2 cups)
  
  


• 
  
  3 medium blood or navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half moons
  
  


• 
  
  2 medium starfruit, trimmed, very thinly sliced, and seeded
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 small papaya (1 lb.), peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  
  


• 
  
  12 to 14 medium or large mint leaves, thinly sliced
  
  

Tip:

If you can’t find starfruit in grocery stores, use peeled, sliced Asian pears; they’re similar in texture and flavor.

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Combine the pineapple, oranges, and starfruit in a large bowl.

In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.

Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.

Pineapple-Bourbon Chutney

This sweet-tangy condiment provides a wonderful balance to bites of smoky ham, and it’s also delightful on its own.

• 
  
  1 fresh pineapple, peeled, cored, and diced (about 4 cups)
  
  


• 
  
  1 large yellow onion, chopped (about 1-1/2 cups)
  
  


• 
  
  1 cup packed light brown sugar
  
  


• 
  
  3/4 cup apple cider vinegar
  
  


• 
  
  1/4 cup bourbon or dark rum
  
  


• 
  
  3 Tbs. finely chopped fresh ginger
  
  


• 
  
  1 Tbs. lightly packed finely grated lemon zest
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. ground cloves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a 4-quart saucepan over medium-high heat, combine all the ingredients with 1/4 tsp. salt and a few grinds of pepper. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until most of the liquid has evaporated, about 1-1/4 hours. Add more salt and pepper to taste.

Tex-Mex Grilled Shrimp Tacos

Soy sauce, pineapple juice, and lime juice may sound like an unusual combination, but it’s actually a very common Tex-Mex fajita marinade. These tacos are excellent dressed with sliced avocado and tangy tomatillo salsa.

For the shrimp

• 
  
  48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for the grill
  
  


• 
  
  Kosher salt and freshly ground
  
  


• 
  
  black pepper
  
  


• 
  
  1/4 cup soy sauce
  
  


• 
  
  1/4 cup pineapple juice
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 medium lime
  
  

To serve the tacos

• 
  
  15 6-inch fresh corn tortillas, preferably homemade
  
  


• 
  
  Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges
  
  

Grill the shrimp

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.

Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.

In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.

Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

To serve

Brush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.

Tex-Mex Grilled Shrimp Tacos

Soy sauce, pineapple juice, and lime juice may sound like an unusual combination, but it’s actually a very common Tex-Mex fajita marinade. These tacos are excellent dressed with sliced avocado and tangy tomatillo salsa.

For the shrimp

• 
  
  48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for the grill
  
  


• 
  
  Kosher salt and freshly ground
  
  


• 
  
  black pepper
  
  


• 
  
  1/4 cup soy sauce
  
  


• 
  
  1/4 cup pineapple juice
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 medium lime
  
  

To serve the tacos

• 
  
  15 6-inch fresh corn tortillas, preferably homemade
  
  


• 
  
  Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges
  
  

Grill the shrimp

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.

Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.

In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.

Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

To serve

Brush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.

Pineapple, Papaya, Starfruit, and Blood Orange Salad

Vanilla extract and fresh mint turn this brightly flavored tropical fruit salad into something extra special.

• 
  
  1 large fresh pineapple (about 4-1/2 lb.), peeled, cored, and cut into 3/4-inch pieces (about 4-1/2 cups)
  
  


• 
  
  3 medium blood or navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick half moons
  
  


• 
  
  2 medium starfruit, trimmed, very thinly sliced, and seeded
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 small papaya (1 lb.), peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  
  


• 
  
  12 to 14 medium or large mint leaves, thinly sliced
  
  

Tip:

If you can’t find starfruit in grocery stores, use peeled, sliced Asian pears; they’re similar in texture and flavor.

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Combine the pineapple, oranges, and starfruit in a large bowl.

In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.

Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.