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Spicy Pineapple Sauce
Appetizer

Spicy Pineapple Sauce

4.3

Prep
20 min
Cook
25 min
Total
45 min

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

Tropical Shrimp Dipping Sauce
Appetizer

Tropical Shrimp Dipping Sauce

4.8

Prep
5 min
Cook
Total
35 min

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

Espetinho de Queijo Coalho Com Abacaxi (Brazilian Grilled Cheese with Pineapple)
Appetizer Latin American

Espetinho de Queijo Coalho Com Abacaxi (Brazilian Grilled Cheese with Pineapple)

Prep
15 min
Cook
5 min
Total
20 min

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

Strawberry Banana Pineapple Bites
Appetizer

Strawberry Banana Pineapple Bites

Prep
30 min
Cook
Total
150 min

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

Pineapple Cheese Ball
Appetizer American

Pineapple Cheese Ball

4.6

Prep
15 min
Cook
Total
135 min

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

Tropical Snack Mix
Appetizer

Tropical Snack Mix

Prep
10 min
Cook
5 min
Total
15 min

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

Fruit Skewers with Apple Cinnamon Dipping Sauce
Appetizer

Fruit Skewers with Apple Cinnamon Dipping Sauce

4.7

Prep
20 min
Cook
Total
20 min

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

Hawaiian Ham and Pineapple Salsa
Appetizer

Hawaiian Ham and Pineapple Salsa

4.5

Prep
15 min
Cook
5 min
Total
20 min

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

Grilled Pineapple Mango Salsa
Appetizer Mexican

Grilled Pineapple Mango Salsa

4.5

Prep
10 min
Cook
10 min
Total
500 min

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

Carrot Cake No-Bake Energy Bars
Appetizer

Carrot Cake No-Bake Energy Bars

Prep
15 min
Cook
Total
75 min

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

Grilled Pineapple Salsa
Appetizer American

Grilled Pineapple Salsa

4.9

Prep
15 min
Cook
5 min
Total
80 min

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

Baked Coconut Shrimp with Pineapple Sauce
Appetizer American

Baked Coconut Shrimp with Pineapple Sauce

Prep
20 min
Cook
10 min
Total
30 min

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

Mango, Peach, and Pineapple Salsa
Appetizer Mexican

Mango, Peach, and Pineapple Salsa

4.8

Prep
20 min
Cook
Total
20 min

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

Tropical Island Baked Beans
Side Dish Caribbean

Tropical Island Baked Beans

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Drain pineapple reserving 1/3 cup juice.
  3. 3 Combine ketchup, reserved pineapple juice, brown sugar, and ground mustard in a large casserole dish. Stir baked beans, sausage, and crushed pineapple into the ketchup mixture.
  4. 4 Bake in preheated oven until heated through, 30 to 35 minutes.

By Allrecipes Member

Piña Colada Sorbet
Dessert Caribbean

Piña Colada Sorbet

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Bring sugar and water to a boil in a small saucepan over high heat; boil and stir until liquid becomes clear, about 1 minute. Set simple syrup aside to cool.
  2. 2 Add pineapple to a blender or the bowl of a food processor; blend until very smooth and frothy. Whisk simple syrup, pineapple purée, coconut milk, and lime juice together in a bowl; refrigerate until chilled, about 3 hours.
  3. 3 Pour pineapple-coconut mixture into an ice cream maker and freeze according to the manufacturer's directions. Transfer to an airtight container and freeze until firm or desired consistency.

By CALLALILLIE

Tropical Quinoa
Lunch Caribbean

Tropical Quinoa

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over medium heat. Cover the saucepan, reduce the heat, and simmer until water is absorbed, 10 to 12 minutes.
  2. 2 Off heat, stir pineapple, mango, coconut, macadamia nuts, and mango chutneys into quinoa until thoroughly combined. Serve hot.

By BETHGRANN

Kat's Island Chicken
Dinner Caribbean

Kat's Island Chicken

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
  2. 2 Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
  3. 3 Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
  4. 4 While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

By KRAZYKAT82

Christmas in The Islands Bread
Breakfast Caribbean

Christmas in The Islands Bread

4.2

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. 2 Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
  3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.

By B Painter

Chicken with Pineapple-Cilantro Rice
Dinner Caribbean

Chicken with Pineapple-Cilantro Rice

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make the chicken: Mix brown sugar, pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub mixture onto both sides of chicken breasts and place into a 9-inch square baking dish. Sprinkle any remaining seasoning mix on top of chicken if desired.
  3. 3 Bake in the preheated oven until chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
  4. 4 Meanwhile, make the rice: Bring rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until tender and the liquid has been absorbed, 20 to 25 minutes.
  5. 5 Chop 1/2 of the pineapple slices. Mix chopped pineapple, cilantro, and olive oil into the cooked rice, then season with garlic salt and black pepper. Fluff rice with a fork and transfer to a serving platter. Serve with the baked chicken and top with the remaining pineapple slices.

By KyleeJo06

Baked Coconut Chicken Fingers with Passion Fruit Sauce
Dinner Caribbean

Baked Coconut Chicken Fingers with Passion Fruit Sauce

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
  3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
  4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
  5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
  6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
  7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Chef John's Hummingbird Cake
Dessert Caribbean

Chef John's Hummingbird Cake

4.8

Prep
30 min
Cook
40 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
  2. 2 Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
  3. 3 Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
  4. 4 Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
  5. 5 Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
  6. 6 Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
  7. 7 Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
  8. 8 Place in the refrigerator to chill for 1 hour.
  9. 9 Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
  10. 10 Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
  11. 11 Place cooled hummingbird on top of cake and decorate with edible flowers.

By John Mitzewich