Pineapple

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Make the fruit kabobs a day in advance and keep them in the fridge. The sauces can also be made ahead of time and kept in the fridge for 2 days.

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

This tasty pineapple rum cocktail is everything a tropical drink should be: sweet, fruity, and icy cold.

This riff on traditional fried rice plays the sharp, spicy flavor of ginger off the sweetness of fresh pineapple to delicious effect.

This truly fabulous Vietnamese-inspired salad is the epitome of flavor synergy, combining sweet pineapple and fiery serrano with cooling cucumber and mint.

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. Ripe pineapple, with its plentiful natural sugars, is ideal for grilling, and it screams "tropical" like nothing else. This makes a great dessert after spicy Latin, Indian, or Caribbean food. Make sure to let the slices brown; you want lots of those caramelized, almost burnt edges. Mascarpone is a smooth Italian dairy product with a texture somewhere between whipped cream and cream cheese. It's used in tiramisù and available in many supermarkets and gourmet stores, but if you can't find it, good-quality vanilla ice cream will taste just fine.

If you enjoy this decadent dessert (or the <epi:recipelink id="230320">Canyon Ranch Cocoa Chimichanga</epi:recipelink>) once a week, you will satisfy your cravings and stay on track with your weight loss and healthy-eating goals.

Another breakfast option: Whip up a smoothie with other fruits.

Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, says this broth is delicious over seared tuna or noodles.

Cumin and time over the coals give these hearty thick-cut pork chops deep flavor. A spicy-sweet tropical salsa made with fresh pineapple balances the dish.

The all-American soda fountain classic gets a fabulous tropical makeover.

This variation on the classic Piña Colada is served at the Caribe Hilton in San Juan, Puerto Rico; it's finished with a dark rum float for extra flavor.

Complete the tropical scene by garnishing these pink drinks with paper umbrellas or (unsprayed) orchids.

If your child is a truly adventurous eater, the Thai chile in the pineapple sauce won't faze her and will help sneak the fish in. If she balks at spiciness, on the other hand, replace the chile with a milder pepper, such as jalapeño, and remove the seeds and membranes. Or skip the hot stuff altogether—the sweetness and saltiness of the sauce will still be delicious.

This would be a crowd-pleasing addition to breakfast or brunch. The iced tea powder adds an intriguing background flavor.

Four fresh fruits bring a sunny taste of the tropics to your table. If you want to make this a virgin drink, simply omit the rum and add an extra cup of tangerine juice.

Enjoy a taste of the islands with these healthful, low-fat tostadas.