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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

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

Caribbean Fish With Mango Salsa
Dinner Caribbean

Caribbean Fish With Mango Salsa

4.5

Prep
45 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
  2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
  3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Air Fryer Roasted Pineapple
Side Dish American

Air Fryer Roasted Pineapple

4.7

Ingredients

Prep
5 min
Cook
15 min
Total
20 min

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

Pineapple Jack-O'-Lantern
Dessert American

Pineapple Jack-O'-Lantern

Prep
15 min
Cook
Total
15 min

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

2-Ingredient Pineapple Angel Food Cake
Dessert American

2-Ingredient Pineapple Angel Food Cake

4.5

Prep
10 min
Cook
40 min
Total
170 min

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