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Apple Coleslaw
Side Dish

Apple Coleslaw

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.

By Tamara Harris

Pineapple Raisin Sauce
Side Dish American

Pineapple Raisin Sauce

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine brown sugar and cornstarch in a medium saucepan; stir in pineapple juice, vinegar, and salt until combined. Bring to a boil, whisking constantly, until sugar dissolves, about 10 minutes.
  2. 2 Remove from heat. Whisk butter and cloves into pineapple juice mixture; stir in raisins. Serve hot or refrigerate overnight.

By AUNT MAMIE

Apple Jicama Coleslaw
Side Dish American

Apple Jicama Coleslaw

4.6

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Combine cabbage, jicama, and apple in a large bowl; set aside.
  2. 2 Whisk together mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a medium bowl until smooth and fluffy, 1 to 2 minutes.
  3. 3 Pour mayonnaise mixture over cabbage mixture; toss to combine. Let sit for 5 minutes.
  4. 4 Mix in cilantro and toss again. Garnish with corn bits to serve.

By John Mitzewich

Frog Eye Salad
Side Dish American

Frog Eye Salad

4.7

Prep
15 min
Cook
20 min
Total
575 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.
  3. 3 Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
  4. 4 Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
  5. 5 Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
  6. 6 Before serving, add marshmallows and coconut; toss and serve.

By Judy Awe

Asian Pineapple Sauce
Asian

Asian Pineapple Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

By mcdavis8784

Fruity Sweet and Sour Sauce
Asian

Fruity Sweet and Sour Sauce

4.2

Prep
1 min
Cook
9 min
Total
10 min

Instructions

  1. 1 Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
  2. 2 Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

By SPARKLER8666

Sweet and Sour Chicken Thighs
Dinner Asian

Sweet and Sour Chicken Thighs

5.0

Prep
10 min
Cook
40 min
Total
530 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine pineapple juice, barbecue sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl; reserve 1/2 cup for basting. Transfer remaining marinade to a resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight, flipping bag halfway.
  3. 3 Remove chicken thighs from marinade and shake off excess; discard remaining marinade.
  4. 4 Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip; continue to bake and baste until thighs are no longer pink in centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By andsha

Pineapple Teriyaki Sauce
Dinner Asian

Pineapple Teriyaki Sauce

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

By Francine Lizotte Club Foody

Take The Night Off Slow Cooker Pineapple Chicken
Dinner Asian

Take The Night Off Slow Cooker Pineapple Chicken

3.9

Prep
10 min
Cook
420 min
Total
430 min

Instructions

  1. 1 Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

By nanny129

Teriyaki Grilled Shrimp
Dinner Asian

Teriyaki Grilled Shrimp

5.0

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
  2. 2 Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
  3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
  4. 4 Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.

By Soup Loving Nicole

Oven-Baked Teriyaki Chicken Thighs
Dinner Asian

Oven-Baked Teriyaki Chicken Thighs

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
  3. 3 Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
  4. 4 Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

By thedailygourmet

Cast Iron Skillet Sweet and Sour Pork Chops
Dinner Asian

Cast Iron Skillet Sweet and Sour Pork Chops

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
  2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
  3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By BirgitJ

Teriyaki Chicken Wings
Appetizer Asian

Teriyaki Chicken Wings

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Whisk water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger together in a large glass or ceramic bowl until sugar has dissolved. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking dishes and set them aside.
  3. 3 Remove chicken wings from marinade; shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade.
  4. 4 Bake chicken wings in the preheated oven until chicken is cooked through and glaze is evenly browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amy Powell

Sweet and Sour Seitan
Dinner Asian

Sweet and Sour Seitan

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
  2. 2 Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.

By LITTLEBOO1982

Teriyaki Pulled Pork in the Slow Cooker
Dinner Asian

Teriyaki Pulled Pork in the Slow Cooker

4.8

Prep
10 min
Cook
375 min
Total
390 min

Instructions

  1. 1 Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
  2. 2 Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
  3. 3 Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
  4. 4 Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
  5. 5 Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.

By lutzflcat

Hawaiian Beef Teriyaki Stir-Fry Bowl
Dinner Asian

Hawaiian Beef Teriyaki Stir-Fry Bowl

5.0

Prep
20 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
  3. 3 Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
  4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
  6. 6 Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

By thedailygourmet

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)
Dinner Asian

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a mixing bowl, combine the ground beef, egg, cornstarch, salt, diced onion and pepper. Form into 1-inch meatballs; you'll get about 20 total.
  2. 2 In a large skillet over medium heat, brown the meatballs; drain fat and set aside.
  3. 3 Heat the oil in a large saucepan over low heat. Pour in the pineapple juice and simmer for a few minutes.
  4. 4 In a small bowl, combine the 3 tablespoons of cornstarch, soy sauce, vinegar and water. Stir until smooth and pour into the pineapple juice. Add the sugar and simmer until thickened, stirring constantly.
  5. 5 Place the meatballs, pineapple pieces, green pepper, carrot and onion into the sauce mixture. Heat thoroughly.

By QUIKSMYLE

Sweet and Sour Pineapple Meatballs
Dinner Asian

Sweet and Sour Pineapple Meatballs

2.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
  2. 2 Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
  3. 3 Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
  4. 4 Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
  5. 5 Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

By Alisha D

Sweet and Sour Tofu Veggies
Dinner Asian

Sweet and Sour Tofu Veggies

4.0

Prep
Cook
Total

Instructions

  1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
  2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
  3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
  4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
  5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen

Sweet and Sour Shrimp
Dinner Asian

Sweet and Sour Shrimp

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
  2. 2 Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
  3. 3 Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
  4. 4 Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
  5. 5 Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
  6. 6 Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
  7. 7 Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
  8. 8 Garnish each serving with green onions and sesame seeds.

By Lanzzz

Sweet and Sour Orange Chicken
Dinner Asian

Sweet and Sour Orange Chicken

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.
  2. 2 Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.
  3. 3 Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.
  4. 4 Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.
  5. 5 Combine cornstarch and 3 tablespoons water in a small bowl.
  6. 6 Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.
  7. 7 Pour sauce over chicken and serve.

By bsims

Ponzu Chicken Sandwich
Dinner Asian

Ponzu Chicken Sandwich

4.7

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 500 degrees F (260 degrees C).
  2. 2 Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
  3. 3 Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  4. 4 Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
  5. 5 Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
  6. 6 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

By Allrecipes

Luau Punch
Drink American

Luau Punch

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.
  2. 2 Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.

By CINDYRN

Mock Champagne
Drink

Mock Champagne

4.7

Prep
1455 min
Cook
Total
1455 min

Instructions

  1. 1 To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
  2. 2 In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

By Heather