Skip to content

Type what you have

Cook with

pineapple ×
World's Best Cream Cheese and Pineapple Dip
Snack

World's Best Cream Cheese and Pineapple Dip

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

By Glyn Turbin

Easy Pineapple Pretzel Salad
Snack

Easy Pineapple Pretzel Salad

5.0

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  3. 3 Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

By Deb K

Strawberry Pineapple Bread
Snack

Strawberry Pineapple Bread

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 5x9-inch loaf pans.
  2. 2 In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts and macadamia nuts. Divide the batter between the prepared loaf pans.
  3. 3 Bake loaves in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Cool on wire racks.

By VABOATWR

Pineapple Upside Down Monkey Bread
Snack American

Pineapple Upside Down Monkey Bread

4.3

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt®).
  2. 2 Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat.
  3. 3 Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat.
  4. 4 Melt butter in a saucepan over low heat; stir brown sugar and vanilla into the melted butter to dissolve the sugar. Pour butter mixture into the prepared tube pan. Sprinkle chopped pineapple evenly around the pan atop the butter mixture; top with sugar-coated biscuit dough.
  5. 5 Bake in preheated oven until golden brown, 40 to 50 minutes; let cook in pan for 5 to 10 minutes before inverting onto a serving platter.

By sheila

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips
Snack American

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spray tortilla triangles with cooking spray. Combine sugar and cinnamon in a resealable plastic bag. Add triangles and shake to coat. Place triangles on a baking sheet.
  3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes.
  4. 4 Combine strawberries, peach, apple, grapes, blueberries, and pineapple in a bowl. Stir to mix . Serve salsa with cinnamon chips.

By WifeofBill

Ann's Chocolate Chip Carrot Cake Pumpkins
Snack

Ann's Chocolate Chip Carrot Cake Pumpkins

4.4

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
  2. 2 Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
  3. 3 Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
  4. 4 Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
  5. 5 Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
  6. 6 Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
  7. 7 Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

By Ann Sayegh

Aunt Bert's Fruitcake Cookies
Snack American

Aunt Bert's Fruitcake Cookies

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
  3. 3 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy.
  4. 4 Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
  5. 5 Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough.
  6. 6 Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
  7. 7 Bake in the preheated oven just until cookies begin to look dry, about 30 minutes.
  8. 8 Cool cookies on a wire rack; store in a sealed container lined with waxed paper.

By the4taals

Pineapple Nut Bread
Snack American

Pineapple Nut Bread

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Beat brown sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. 3 Sift flour, baking powder, salt, and baking soda into a separate bowl; stir 1/2 into brown sugar mixture. Stir pineapple with its juice into brown sugar mixture; stir in remaining 1/2 flour mixture just until a batter forms. Fold in pecans and raisins; pour into the prepared loaf pan.
  4. 4 Combine white sugar and cinnamon in a small bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

By Rhonda Kelly

Hawaiian Banana Nut Bread
Snack American

Hawaiian Banana Nut Bread

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. 2 In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Saundra

Flax Seed Zucchini Bread
Snack American

Flax Seed Zucchini Bread

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.
  3. 3 Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

By THREESEAS7

Tepache
Drink Mexican

Tepache

Prep
10 min
Cook
Total
2890 min

Instructions

  1. 1 Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
  2. 2 Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
  3. 3 Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.

By vegefood

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

Chipotle Pineapple Ham
Dinner Mexican

Chipotle Pineapple Ham

4.7

Prep
15 min
Cook
90 min
Total
285 min

Instructions

  1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
  2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
  5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
  6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Sweet Tamales with Pineapple and Coconut
Dinner Mexican

Sweet Tamales with Pineapple and Coconut

5.0

Prep
25 min
Cook
55 min
Total
275 min

Instructions

  1. 1 Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
  2. 2 Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
  3. 3 Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
  4. 4 Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

By EvaR

Sweet Pineapple Tamales
Dessert Mexican

Sweet Pineapple Tamales

4.0

Prep
45 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  2. 2 While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
  3. 3 Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
  4. 4 Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
  5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

By gem

Capirotada (Mexican Bread Pudding)
Dessert Mexican

Capirotada (Mexican Bread Pudding)

4.3

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
  3. 3 Toast bread and butter each slice on one side. Arrange some of the bread to make a single layer in a large casserole dish. Sprinkle some of the raisins, nuts, and pineapple on top. Slice cheese and place some of it on top of fruit. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour cinnamon syrup mixture over everything in baking dish.
  4. 4 Bake in the preheated oven for 30 minutes. Let bread pudding cool for at least 15 minutes before serving.

By Gloria A

Pineapple Margarita
Drink Mexican

Pineapple Margarita

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a cocktail shaker half-full with ice. Add pineapple juice, tequila, triple sec, and lime juice to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.
  2. 2 Sprinkle salt onto a plate. Moisten the rim of a glass with a lime wedge. Press the moistened rim into the salt. Fill glass with ice.
  3. 3 Strain margarita into the glass and garnish with pineapple and lime wedge, if desired.

By France Cevallos

Elote Bowl with Grilled Pineapple
Dinner Mexican

Elote Bowl with Grilled Pineapple

5.0

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
  3. 3 Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
  4. 4 Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

By BG

Tres Leches Piña Colada Cake
Dessert Mexican

Tres Leches Piña Colada Cake

4.7

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Stir together yellow cake mix, water, eggs, and vegetable oil in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple until incorporated. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center of cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from the oven.
  4. 4 Whisk together cream of coconut and milk in a medium bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
  5. 5 Whip together heavy cream and sugar in a separate bowl using an electric mixer until soft peaks form. Frost the top of cake with whipped cream and sprinkle with toasted coconut.

By Isabel

Chicken Pineapple Fajitas
Dinner Mexican

Chicken Pineapple Fajitas

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.
  2. 2 Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.
  3. 3 Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.
  4. 4 Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.
  5. 5 Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.

By SHERRYLYNN2