Dear OLBA- In my community garden, I have a ton of pineapple sage. Have you ever heard of it? Any ideas for use? I’m thinking about making a sun tea and also putting it in some salads. But otherwise?? – Sage Advice

Dear Sage Advice- I have heard of Pineapple Sage and saw it earlier in the season when I was shopping for my herbs. I’ve never cooked with it, but did find some yummy recipe ideas online. I hope this helps and I think your ideas for using it in tea and salads sound good as well.

Pineapple Sage Salsa

Cut ripe pineapple chunks into 1/4″ pieces
Chop pepper into small bits-discard seeds
Chop both types of onions into small bits
Snip both types of sage into small strips
Toast sesame seeds in small pan on stove top over med heat – shaking or stirring until all are browned

Toss all ingredients together in a bowl. Let salsa marinate before serving. Pair it with lime tortilla chips.

Banana Pineapple Sage Smoothie

3/4 cup fruit flavored nonfat yogurt 1 teaspoon honey 1 small banana 1/3 cup skim milk 1 tablespoon chopped pineapple sage 1/2 teaspoon ground cinnamon Combine all ingredients in blender container and process until smooth. Serve in attractive glasses, garnishing with a light dusting of cinnamon, if desired.

Pineapple Sage Bread

1 cup butter, at room temperature
1 cup sugar
1/4 cup honey (light wild flower or sage flower preferred)
5 eggs
2 Tablespoons chopped pineapple sage leaves ( the small, new
leaves have the most pineapple flavor)
3 Tablespoons coarsely chopped pineapple sage flowers*
1 teaspoon grated lemon peel
4 Tablespoons well-squeezed, chopped pineapple
1 teaspoon baking powder
2 cups flour

Cream the butter and the sugar until very light and fluffy. Beat in
the honey. Add the eggs one at a time, making sure to beat for one minute
after each addition. Beat in the sage leaves, flowers and lemon peel.
Stir the dry ingredients together and add to the butter mixture. Fold
these together gently, until just blended. Pour into four miniature loaf
pans (6 inches by 3 1/4 inches by 2 inches). Bake in a pre-heated 325xF
oven for approximately 45 minutes, or until golden brown. (A toothpick
inserted in the middle should come out clean.) Cool for 10 minutes on a
rack, then turn out of pans and continue to cool.

*the recipe can be made without the flowers, if the plant has
stopped flowering and no flowers are available. No adjustments to the
recipe are necessary.

Pineapple Sage Chicken

1/4 C Teriyaki or Tamari Or Soy sauce
1/4 C honey
1/2 C Olive Oil
2 TBS lemon Juice
2 TBS Apple juice
2 tsp ground ginger
Handful of Pineapple Sage leaves chopped
Boneless Chicken Breasts
Marinade chicken in above ingredients. Cook on grill
Serve with Pineapple kabobs

Pineapple Sage Daiquiri

1 1/2 ounce white rum, like Appleton White Rum
1 1/2 ounce pineapple puree (see recipe)
1/2 ounce freshly squeezed lime juice
1/2 ounce simple syrup (see recipe)
3-4 sage leaves, cut into chiffonade

Place the cut sage leaves and simple syrup into a mixing glass. Firmly press with a muddler. It is important to make sure you are not tearing the sage, but rather releasing the essence of the herb. Add the white rum, pineapple puree, and lime juice, and stir well. Add enough ice to fill the mixing glass. Cover and shake a few times. Pour into a collins glass and serve.

To make pineapple puree:
Peel and core a pineapple, then cut into chunks. (I recommend buying the pineapple already cut, but never use canned!) Place in a blender and blend on medium speed until smooth.

To make simple syrup:
Combine equal parts boiling water and granulated sugar. Stir well until the sugar is dissolved. Store in an airtight container in the refrigerator for up to 1 month.