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Pineapple Sticky Ribs
Dinner Asian

Pineapple Sticky Ribs

4.4

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
  2. 2 Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl. Pour evenly over ribs.
  3. 3 Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from bone, about 1 1/2 hours. An instant-read thermometer inserted into the center of meat should read 145 degrees F (63 degrees C).

By SUNKIST2

Teriyaki Ground Beef Skillet
Dinner Asian

Teriyaki Ground Beef Skillet

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Brown ground beef and onions in a large skillet over medium heat, crumbling as it cooks, until the beef is no longer pink and the onion is soft, about 5 minutes. Drain if necessary.
  2. 2 Add teriyaki sauce, water chestnuts, pineapple, garlic, and ginger to the skillet; stir to combine. Reduce heat and simmer for about 5 minutes.
  3. 3 Sprinkle with sesame seeds and sliced green onion. Serve hot.

By lutzflcat

Cambodian Chicken Soup
Lunch Asian

Cambodian Chicken Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Sheet Pan Sweet and Sour Chicken
Dinner Asian

Sheet Pan Sweet and Sour Chicken

4.8

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.
  3. 3 Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
  4. 4 Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
  5. 5 Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
  6. 6 Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
  7. 7 Drizzle chicken, pineapple, and vegetables with sauce to serve.

By Bibi

Sweet Pineapple Glaze for Ham
Pantry American

Sweet Pineapple Glaze for Ham

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Pour ½ cup pineapple juice from 1 can pineapple into a bowl; reserve.
  2. 2 Heat pineapple tidbits and remaining juice in a saucepan over medium-low heat. Add brown sugar and cloves; cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce with reserved juice to desired consistency .

By Stephanie Wentzlaff

Spicy Cranberry Sauce
Dinner

Spicy Cranberry Sauce

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes.
  2. 2 Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.

By Adele

Johnsonville Flame Grilled Teriyaki Chicken Pizza
Dinner

Johnsonville Flame Grilled Teriyaki Chicken Pizza

4.5

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
  4. 4 Bake for 15 to 20 minutes or until cheese is melted.
  5. 5 Sprinkle with green onion and drizzle with teriyaki sauce, if desired.

By From the Kitchen at Johnsonville Sausage

Easy Pineapple Casserole
Dinner American

Easy Pineapple Casserole

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix pineapple tidbits and crushed pineapple together in a bowl and layer into the bottom of a 9x13-inch glass baking dish. Mix sugar and flour together in a bowl and sprinkle mixture over pineapple. Spread cheese on top. Cover everything with crushed crackers. Drizzle with melted butter.
  3. 3 Bake in the preheated oven until bubbly, 30 to 40 minutes. Serve hot, warm, or at room temperature.

By THECINAS

Orange Cream Fruit Salad
Dessert

Orange Cream Fruit Salad

4.5

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
  2. 2 In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

By LEAGLE

Hawaiian Pizza with Chicken
Dinner

Hawaiian Pizza with Chicken

3.0

Prep
15 min
Cook
35 min
Total
120 min

Instructions

  1. 1 Marinate chicken breasts in teriyaki marinade in the refrigerator for 1 hour.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray. Place marinated chicken on the prepared pan; discard excess marinade.
  3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let cool slightly, about 10 minutes. Keep oven on.
  4. 4 Lay drained pineapple tidbits between paper towels to pick up excess juice.
  5. 5 Place pizza crust on a baking sheet and cover with sauce.
  6. 6 Dice cooled chicken into small pieces. Cover pizza sauce with Canadian bacon, then chicken pieces, then with pineapple. Sprinkle with mozzarella cheese and top with oregano.
  7. 7 Bake in the preheated oven until cheese is a light golden brown, 15 to 17 minutes. Remove from the oven and cut into triangles.

By Sara

Wow! Sweet and Sour Sauce

Wow! Sweet and Sour Sauce

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.

By Nana Nat

Creamy Sweet Potato Salad
Dinner

Creamy Sweet Potato Salad

Prep
30 min
Cook
60 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
  2. 2 Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
  3. 3 Peel potatoes and cut into bite-sized pieces.
  4. 4 Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

By Katy Rovetto

Pineapple Cranberry Salad
Dessert American

Pineapple Cranberry Salad

4.7

Prep
15 min
Cook
5 min
Total
170 min

Instructions

  1. 1 Drain and reserve syrup from pineapple, add water to equal 1 cup.
  2. 2 In a saucepan over medium heat bring pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice, and lemon juice. Blend together and cool until slightly thickened.
  3. 3 Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm, about 2 hours.

By Patti R

Hawaiian Nut Cookies
Dessert

Hawaiian Nut Cookies

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C).
  2. 2 Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
  3. 3 Blend the egg and the almond flavoring into the creamed butter and sugar.
  4. 4 Sift together the flour, baking powder, baking soda, and salt into a bowl.
  5. 5 Blend the flour mixture into the butter mixture.
  6. 6 Fold the pineapple tidbits and coconut flakes into the dough.
  7. 7 Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
  8. 8 Bake in preheated oven until golden brown, 10 to 12 minutes.

By CoOkInGnUt

Hawaiian Roast Beef Sliders
Dinner

Hawaiian Roast Beef Sliders

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  2. 2 Slice Hawaiian rolls in half horizontally. Open the rolls like a book, and place the bottom halves, cut-sides up, on the prepared baking sheet.
  3. 3 Place 1 piece Provolone cheese on the cut side of each bottom roll. Spread 1 teaspoon mayonnaise on the cut side of each top roll.
  4. 4 Combine soy sauce, sesame oil, chili-garlic sauce, and ginger in a small saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sauce has thickened and is reduced by half, 4 to 5 minutes. Remove from heat.
  5. 5 Dip one slice of roast beef into the sauce, coating both sides. Place on a bottom roll, folding to fit. Repeat with remaining beef slices until all rolls are covered. Place top halves of rolls on top of beef. Cover with foil.
  6. 6 Bake in the preheated oven until the cheese is melted and sliders are heated through, 10 to 15 minutes.
  7. 7 Secure a pineapple tidbit on top of each slider with a toothpick and sprinkle with chopped green onions for garnish. Serve warm.

By Bibi

Cashew Chicken Salad with Grapes
Lunch

Cashew Chicken Salad with Grapes

4.5

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
  2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
  3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
  4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

Island Chicken with Fruit Salsa
Dinner American

Island Chicken with Fruit Salsa

4.0

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
  2. 2 Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
  3. 3 Preheat oven to 325 degrees F (165 degrees C).
  4. 4 Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

By Lois

Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa
Dinner

Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa

4.5

Prep
30 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
  2. 2 Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
  3. 3 Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
  4. 4 Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
  5. 5 Allow tri-tip to come to room temperature, about 30 minutes.
  6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  7. 7 Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
  8. 8 Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
  9. 9 Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.

By Bibi

Spicy Hawaiian Slow Cooker Chicken Bulgogi
Dinner American

Spicy Hawaiian Slow Cooker Chicken Bulgogi

Prep
10 min
Cook
255 min
Total
265 min

Instructions

  1. 1 Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
  2. 2 Cook on High for 3 hours.
  3. 3 Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
  4. 4 Stir in cilantro and cook 15 minutes more. Serve.

By Marquis Mark

Boozy Mai Tai Pops
Dessert American

Boozy Mai Tai Pops

4.0

Prep
10 min
Cook
5 min
Total
735 min

Instructions

  1. 1 Heat sugar and ½ cup water in a saucepan over low heat until sugar is dissolved, about 2 minutes. Off heat, stir in almond extract.
  2. 2 Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 ½ cups water, dark rum, light rum, and almond simple syrup.
  3. 3 Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold; add rum mixture. Freeze at least 12 hours.

By Matt Wencl

Joel's Jerk Chicken Pineapple Pasta
Dinner Caribbean

Joel's Jerk Chicken Pineapple Pasta

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
  2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

By Sarah S

Quick Hawaiian Haystacks
Dinner American

Quick Hawaiian Haystacks

4.4

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
  2. 2 Spoon 1/2 cup rice onto each of 8 plates. Layer each serving of rice with chow mein noodles, chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

By Maria Tedjamulia

Utokia's Pecan Coconut Crusted Fish
Dinner American

Utokia's Pecan Coconut Crusted Fish

4.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine pineapple, mango, green onions, bell pepper, cilantro, red wine vinegar, and ¼ teaspoon salt in a bowl; chill until ready to serve.
  2. 2 Preheat the oven to 400 degrees F (205 degrees C). Line a 15 ½x10 ½x1-inch baking sheet with nonstick foil (with the dull, nonstick, side that will touch food up); set aside.
  3. 3 Combine butter, ½ teaspoon salt, and cayenne pepper in a large bowl. Add fish; toss to coat.
  4. 4 Combine pecans, coconut, and bread crumbs in a bowl; spread onto a sheet of wax paper. Press fish into pecan mixture, turning to evenly coat; press in additional pecan mixture as necessary. Place fish in a single layer on the prepared baking sheet.
  5. 5 Bake in the preheated oven just until fish is opaque throughout, 15 to 20 minutes. Serve with salsa.

By Reynolds KitchensR

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

Hawaiian Pineapple Pancakes
Breakfast American

Hawaiian Pineapple Pancakes

4.0

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
  2. 2 Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
  3. 3 Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
  4. 4 Serve pancakes with the pineapple topping.

By teetee830

Tangy Hawaiian Chicken
Dinner American

Tangy Hawaiian Chicken

3.8

Prep
80 min
Cook
20 min
Total
100 min

Instructions

  1. 1 In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
  3. 3 Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
  4. 4 Serve the chicken on a bed of rice with the sauce covering it, or to the side.

By Shannon