Summer is peak harvest season for pineapple and a great time to enjoy this sweet and tart tropical fruit. Pineapples can be enjoyed cooked, juiced, preserved or simply served fresh with a sprinkle of salt or li hing powder, and are found in a wide array of cuisines.

Here are some fun pineapple recipes perfect for summer.

JERK PORK AND PINEAPPLE

» 1 ripe pineapple (about 3 pounds), peeled
» 1 bunch green onions, roughly chopped
» 1 habanero pepper, stemmed and seeded
» 2 teaspoons thyme
» 4 cloves garlic, peeled
» 1-1/2 teaspoons ground allspice
» 1/4 teaspoon grated ginger
» 4 bone-in pork chops (about 6 ounces each)
» Coarse salt and ground pepper, to taste
» 2 tablespoons extra-virgin olive oil, divided

Cut four 1/2-inch-thick rounds from pineapple; set aside.

Cut remaining pineapple into large chunks, discarding core. In food processor, make marinade by combining pineapple, green onions, habanero pepper, thyme, garlic, allspice and ginger; pulse until coarsely chopped. Reserve 3/4.

Season pork with salt and pepper; place in glass baking dish on pineapple rounds. Top with remaining marinade; turn to coat. Cover and refrigerate 1 to 4 hours.

In large nonstick skillet on medium-high, heat 1 tablespoon oil. Place pork into skillet and pan-fry until cooked through, about 10 minutes, flipping once.

Remove pork, add remaining oil to skillet and cook pineapple rounds until browned, 5 to 7 minutes, flipping once.

Warm reserved marinade and serve with pork and pineapple. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 400 calories, 18 g fat, 4.5 g saturated fat, 85 mg cholesterol, 75 mg sodium, 33 g carbohydrate, 4 g fiber, 24 g sugar, 28 g protein

CARAMELIZED PINEAPPLE SALAD

Dressing:
» 2 limes, zested and juiced
» 1/2 cup chopped unsalted roasted peanuts
» 2 cloves garlic, grated
» 1 tablespoon rice vinegar
» 2 teaspoons super fine sugar
» 1 Hawaiian red chili, seeded
» 2/3 cup vegetable oil
» Salt, to taste

Salad:
» 2 tablespoons butter
» 1 medium pineapple, peeled and cut into 1-1/4-inch chunks
» 1/4 cup brown sugar
» 1 cucumber, cut into 2-inch wedges
» 2 cups mint leaves
» 1 red onion, thinly sliced
» 1 Hawaiian red chili, seeded and julienned
» 1 red bell pepper, julienned
» 1/4 cup chopped unsalted roasted peanuts

For dressing, process all ingredients in food processor until smooth. Adjust seasoning; set aside.

For salad, in large nonstick skillet on high, heat butter. Coat pineapple chunks with sugar and place in hot pan. Cook, turning once and shaking pan often to avoid burning.

On serving platter, arrange pineapple, cucumber, mint, onion, chili and bell pepper. Top with dressing and garnish with peanuts. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 500 calories, 37 g fat, 5 g saturated fat, 10 mg cholesterol, 50 mg sodium, 43 g carbohydrate, 6 g fiber, 29 g sugar, 5 g protein

PINEAPPLE DREAM DESSERT

Crust:
» 1/2 cup unsalted butter, melted
» 2-1/2 cups cinnamon graham cracker crumbs
» 1/2 cup chopped unsalted macadamia nuts

Filling:
» 4 ounces cream cheese, softened
» 1/2 cup unsalted butter, softened
» 2-1/4 cups powdered sugar, sifted
» 3 cups chopped fresh pineapple, drained well, divided
» 1 (8-ounce) container ready-made whipped topping

Heat oven to 300 degrees. Combine crust ingredients until incorporated. Press 2 cups of mixture firmly into 9-inch square pan and bake 8 to 10 minutes.

Place remaining crust mixture on baking sheet and lightly toast in oven 4 to 6 minutes. Allow crust and crumb topping to cool.

For filling, beat cream cheese and butter until creamy. Turn mixer to low and add sugar in two batches to incorporate. Turn up speed and beat well 1 to 2 minutes.

Add heaping tablespoon pineapple and fold into mixture. Spread over crust.

Fold remaining pineapple into whipped topping and layer on cream cheese mixture. Sprinkle with crumb topping.

Refrigerate 4 to 8 hours. Serves 9.

Approximate nutritional information, per serving: 600 calories, 37 g fat, 21 g saturated fat, 70 mg cholesterol, 160 mg sodium, 64 g carbohydrate, 2 g fiber, 47 g sugar, 4 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.