Type what you have

Ingredients

• ✓ pineapple
• cornstarch
• ginger
• orange juice
• maple syrup

Instructions

1. 1 In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
2. 2 In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ pineapple
• sour cream
• pina colada mix
• sugar

Instructions

1. 1 Mix sour cream, crushed pineapple, piña colada mix, and sugar together in a bowl, stirring to dissolve sugar.
2. 2 Refrigerate at least 30 minutes to chill and blend the flavors.

By alemonada

Ingredients

• ✓ pineapple
• queijo coalho cheese curd
• brown sugar
• mint

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Cook queijo coalho cheese and pineapple on the preheated grill until browned, 5 to 10 minutes. Transfer to a plate; cool until easily handled.
3. 3 Cut grilled queijo coalho cheese and pineapple into cubes with a sharp knife; transfer to a bowl. Add brown sugar and toss until coated.
4. 4 Stick 1 cube of queijo coalho cheese, 1 mint leaf, and 1 cube of pineapple onto a toothpick; repeat until all ingredients are skewered.

By GraçaRibeiro

Ingredients

• ✓ pineapple
• cream cheese
• onion
• green bell pepper
• seasoning salt
• pecan

Instructions

1. 1 Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt.
2. 2 Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.

By Lesslie

Ingredients

• ✓ pineapple
• banana
• strawberry
• vanilla yogurt
• cream cheese
• vanilla extract
• pretzel crisps
• honey

Instructions

1. 1 Place bananas in a bowl; add 1/4 cup of pineapple juice. Toss to coat bananas. Drain. Mix in chopped strawberries.
2. 2 Mix cream cheese with a hand mixer at low speed in a small bowl until smooth. Add vanilla yogurt and vanilla extract; beat until combined. Fold in drained pineapple.
3. 3 Place a teaspoon of cream cheese mixture on Pretzel Crisps®. Top with chopped bananas and strawberries. Drizzle with honey. Arrange Pretzel Crisps® on a serving tray. Cover tray with plastic wrap.
4. 4 Refrigerate for no more than 2 hours.

By Lela

Ingredients

• ✓ pineapple
• cream cheese
• celery
• green bell pepper
• onion
• pecan

Instructions

1. 1 Mix drained pineapple, cream cheese, celery, bell pepper, and onion together in a medium bowl until well combined. Divide mixture in half and form into two balls.
2. 2 Place chopped pecans in a shallow dish. Roll each cheese ball in pecans to coat. Cover and chill for at least 2 hours or until firm.

By Tish Gidney

Ingredients

• ✓ pineapple
• watermelon
• sweet onion
• cilantro
• orange juice
• hot sauce

Instructions

1. 1 Stir together watermelon, pineapple, onion, cilantro, orange juice, and hot sauce in a large serving bowl until well combined. Cover and refrigerate for at least 30 minutes before serving.

By CAPECODDIES

Ingredients

• ✓ pineapple
• watermelon
• onion
• cilantro
• orange juice
• hot pepper sauce

Instructions

1. 1 Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour.

By BRIDGETTEC

Ingredients

• ✓ pineapple
• cashew
• mango
• pretzel stick
• macadamia nut
• coconut flake
• cranberry
• honey
• butter
• sea salt

Instructions

1. 1 Combine cashews, pineapple, mango, pretzels, macadamia nuts, coconut flakes, and cranberries in a large bowl; stir to combine.
2. 2 Add honey and butter to a small saucepan over medium heat. Cook and stir until butter is melted, about 1 minute. You also could do this in the microwave.
3. 3 Drizzle honey-butter over snack mix and sprinkle salt over the top. Stir well to make sure everything is well coated.

By lutzflcat

Ingredients

• ✓ pineapple
• vanilla greek-style yogurt
• applesauce
• almond extract
• cinnamon
• grape
• strawberry
• apple
• wooden skewer

Instructions

1. 1 Stir yogurt, applesauce, almond extract, and cinnamon together in a bowl until dipping sauce is well-combined.
2. 2 Thread grapes, strawberries, apple chunks, and pineapple chunks alternatively onto skewers. Arrange finished skewers on a plate and serve with dipping sauce.

By lutzflcat

Ingredients

• ✓ pineapple
• baja citrus marinade
• mango nectar
• orange juice
• honey
• lime juice
• ham
• red onion
• jalapeno pepper
• macadamia nut

Instructions

1. 1 Mix Marinade Mix, mango nectar, honey and lime juice in large bowl. Remove 1/4 cup of the marinade mixture; set aside.
2. 2 Cook cubed canned ham and 1/4 cup of the reserved marinade mixture in large skillet on medium heat until lightly browned. Remove from heat.
3. 3 Stir pineapple, onion and jalapeno into remaining marinade mixture in large bowl until well blended. Top with ham mixture. Sprinkle with nuts. Serve dip with tortilla chips.

By McCormick Spice

Ingredients

• ✓ pineapple
• red bell pepper
• jalapeno pepper
• mango
• red onion
• cilantro
• lime
• lime zest

Instructions

1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. 2 Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
3. 3 After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

By Mama Smith

Ingredients

• ✓ pineapple
• almond
• medjool date
• carrot
• coconut
• vanilla protein powder
• almond butter
• coconut extract
• almond extract
• pumpkin pie spice
• cinnamon

Instructions

1. 1 Line a 9-inch square dish with parchment paper.
2. 2 Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
3. 3 Transfer dough to the prepared dish and press it down and smooth it out evenly.
4. 4 Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

By giggles_06

Ingredients

• ✓ pineapple
• watermelon
• scallion
• mango
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Toss watermelon, scallions, pineapple, mango, cilantro, and lime juice together in a large bowl until well combined; season with salt and black pepper.

By CJ

Ingredients

• ✓ pineapple
• red onion
• red bell pepper
• jalapeno pepper
• cilantro
• lime juice
• garlic
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, garlic, sugar, and salt together in a bowl until combined.

By OFACTO

Ingredients

• ✓ pineapple
• cooking spray
• red bell pepper
• sweet onion
• cilantro
• jalapeno pepper
• lime juice
• garlic
• sugar
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Coat pineapple slices with cooking spray.
2. 2 Cook pineapple on the preheated grill until lightly browned and caramelized, 5 to 10 minutes. Transfer pineapple to a cutting board to cool, then chop.
3. 3 Combine pineapple, bell pepper, onion, cilantro, jalapeño, lime juice, garlic, sugar, salt, and black pepper together in a bowl. Refrigerate until chilled and flavors blend, about 1 hour.

By Elaine

Ingredients

• ✓ pineapple
• apricot
• shallot
• green bell pepper
• red bell pepper
• cherry tomato
• lime juice
• habanero pepper
• garlic
• cilantro
• cumin

Instructions

1. 1 Combine apricots, shallots, bell peppers, pineapple, cherry tomatoes, lime juice, habanero pepper, garlic, cilantro, and cumin in a bowl. Refrigerate before serving, at least 2 hours.

By Melissa Goff

Ingredients

• ✓ pineapple
• cornstarch
• egg white
• coconut extract
• panko bread crumb
• coconut
• sucralose sweetener
• shrimp
• salt
• black pepper
• cooking spray
• chili garlic sauce
• sucralose sweetener
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
3. 3 Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
4. 4 Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
5. 5 Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

By staceywatts

Ingredients

• ✓ pineapple
• mango
• peach
• tomato
• onion
• red bell pepper
• yellow bell pepper
• cilantro
• water
• white sugar
• lime juice
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
2. 2 For best flavor, cover and refrigerate until chilled before serving.

By SerenaBloom

Ingredients

• ✓ pineapple
• acini di pepe pasta
• mandarin orange
• sugar
• egg
• all-purpose flour
• salt
• whipped topping
• marshmallow
• maraschino cherry

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.
3. 3 Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.

By CORTAB0408

Ingredients

• ✓ pineapple
• butter
• egg
• white sugar
• ricotta cheese
• vanilla extract
• heavy cream
• white rice

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish; set aside.
2. 2 Beat eggs in very large bowl. Add sugar, mixing well. Stir in ricotta cheese and vanilla until smooth and creamy; stir in heavy cream.
3. 3 Fold in cooked rice and crushed pineapple; pour into prepared dish.
4. 4 Bake in the preheated oven until top is golden brown and a knife inserted into the center comes out clean, at least 1 hour. Refrigerate until thoroughly cooled.

By Star Pooley

Ingredients

• ✓ pineapple
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• rum
• pineapple juice
• coconut extract
• pistachio nut
• coconut

Instructions

1. 1 In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. 3 Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. 4 Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. 5 Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

By Mc Coy

Ingredients

• ✓ pineapple
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• vanilla extract
• water
• white rice
• milk
• ricotta cheese
• egg
• sugar
• lemon juice
• lemon zest

Instructions

1. 1 Grease two 9-inch pie plates and set aside.
2. 2 Make pastry: Pulse flour, sugar, baking powder, and salt in a food processor several times until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and vanilla; process until dough holds together, about 30 seconds.
3. 3 Transfer dough to a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour.
4. 4 Make filling: Bring water to a boil in a medium saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed water, about 20 minutes.
5. 5 Stir milk into rice and bring to a simmer; cook until thickened, stirring often, about 10 minutes. Set aside to cool.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Beat together ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth. Stir in cooled rice mixture and crushed pineapple until thoroughly combined.
8. 8 Divide filling between frozen pie crusts.
9. 9 Bake in the preheated oven until filling is set and the tops are golden brown, about 1 hour 30 minutes. Cool on wire racks.

By TINATED

Ingredients

• ✓ pineapple
• pecan
• vanilla extract
• confectioners' sugar
• cream cheese
• butter
• pecan
• coconut
• egg white
• all-purpose flour
• vanilla extract
• almond extract
• egg yolk
• white sugar
• margarine
• shortening
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Ingredients

• ✓ pineapple
• water
• egg
• butter
• salt
• all-purpose flour
• orange zest
• lemon zest
• vanilla extract
• white sugar
• white sugar
• egg
• active dry yeast
• water
• rum
• cherry
• raisin
• sourdough starter
• water
• all-purpose flour

Instructions

1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

Ingredients

• ✓ pineapple

Instructions

1. 1 Preheat the air fryer to 375 degrees F (190 degrees C) according to the manufacturer's instructions. Line the air fryer basket with parchment paper.
2. 2 Core pineapple using a pineapple corer or slicer; slice into rings. Place pineapple rings into the prepared basket.
3. 3 Air-fry until slices start to roast, 8 to 10 minutes. Flip slices; air-fry 3 to 5 minutes more.

By Yoly

Ingredients

• ✓ pineapple
• tea light candle

Instructions

1. 1 Lay the pineapple down horizontally on a cutting board. Using a serrated knife, cut off the top 1 1/2 inches, leaving the leafy crown intact. Set top aside.
2. 2 Place the pineapple upright, with the flesh exposed on the top. Center the pineapple corer-slicer directly over the center core and push down slightly. Hold the pineapple with your left hand while twisting the handle of the corer-slicer clockwise with your right hand, with a slight downward pressure. Continue until you reach the bottom, making sure that you do not cut through the skin at the bottom of the pineapple.
3. 3 Pull up on the handle of the corer-slicer while pulling down with your left hand to remove it from the pineapple. Remove the handle from the corer-slicer and remove the sliced pineapple to a serving plate. Pour any juice that has collected in the bottom of the pineapple into a glass or container for another use.
4. 4 Using a paper towel to get a firm grip, reach into the pineapple and wrap the paper towel around the core that remains inside. Place a firm grip on the core, and twist slightly to detach the core from the bottom of the pineapple. Discard core.
5. 5 Using a large spoon, scrape any remaining pineapple from the bottom of the pineapple to create a level surface for the candle.
6. 6 Using a small flexible paring knife, carve out eyes, nose and a scary grin. Replace the top of the pineapple and refrigerate until ready to display. When ready to display, place a tea light candle inside and illuminate.

By Kim's Cooking Now

Ingredients

• ✓ pineapple
• angel food cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat crushed pineapple with juice and cake mix in a large bowl with an electric mixer on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
3. 3 Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Cool in the pan, inverted onto a wire rack, or thin-necked glass bottle (such as a wine bottle); this will prevent the cake from sinking, about 2 hours.
4. 4 Run a table knife around the edges of the tube pan; turn out onto a serving plate. Cut into slices using a serrated knife.

By the brownie gurl

Ingredients

• ✓ pineapple
• coconut-pineapple sparkling water

Instructions

1. 1 Combine frozen pineapple and sparkling water in a blender; blend until icy and frothy, 1 to 2 minutes.

By Yoly

Ingredients

• ✓ pineapple
• gold barbados rum

Instructions

1. 1 Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
2. 2 Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
3. 3 Strain out pineapple before serving.

By Matt Wencl