Type what you have

Ingredients

• ✓ pineapple
• cream cheese
• onion powder
• garlic

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

Ingredients

• ✓ pineapple
• orange
• red apple
• red grape
• green grape
• strawberry yogurt

Instructions

1. 1 Combine pineapple, orange, apple, red grapes, and green grapes together in a bowl. Add yogurt; stir to coat.

By Trevor rogers

Ingredients

• ✓ pineapple
• cream cheese
• white sugar
• whipped topping
• pretzel
• butter
• white sugar

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

Ingredients

• ✓ pineapple
• lemon juice
• white sugar
• strawberry
• kiwi
• orange

Instructions

1. 1 Stir lemon juice and sugar together in a large bowl until sugar is dissolved; stir in strawberries, pineapple, kiwis, and orange pieces until fruit is evenly coated.
2. 2 Cover the bowl with plastic wrap; refrigerate for at least 30 minutes.

By Michelle Westbrook

Ingredients

• ✓ pineapple
• strawberry
• egg
• vegetable oil
• sugar
• all-purpose flour
• baking soda
• salt
• cinnamon
• walnut
• macadamia nut

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

Ingredients

• ✓ pineapple
• cream cheese
• white sugar
• whipped topping
• pecan
• graham cracker crust

Instructions

1. 1 Combine cream cheese and sugar in a bowl until well mixed; fold in whipped topping, pecans, and pineapple.
2. 2 Transfer pineapple filling to pie crust; smooth top. Chill pie until filling solidifies, at least 2 hours.

By Joshua Peters

Ingredients

• ✓ pineapple
• buttermilk biscuit dough
• butter-flavored cooking spray
• white sugar
• butter
• brown sugar
• vanilla extract

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

Ingredients

• ✓ pineapple
• whole wheat tortilla
• olive oil cooking spray
• white sugar
• cinnamon
• strawberry
• peach
• green apple
• grape
• blueberry

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

Ingredients

• ✓ pineapple
• banana
• egg
• milk
• margarine
• coconut extract
• salt
• white sugar
• instant potato flakes
• bread flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.

By Teresa

Ingredients

• ✓ pineapple
• black decorating gel
• orange food coloring
• lemon juice
• confectioners' sugar
• vanilla extract
• cream cheese
• butter
• semisweet chocolate chip
• walnut
• cake flour
• carrot
• egg
• vegetable oil
• white sugar
• salt
• baking powder
• baking soda
• cinnamon
• cake flour

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

Ingredients

• ✓ pineapple
• raisin
• candied cherry
• date
• bourbon whiskey
• butter
• brown sugar
• egg
• vanilla extract
• cinnamon
• pecan
• self-rising flour

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

Ingredients

• ✓ pineapple
• brown sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• baking soda
• pecan
• raisin
• white sugar
• cinnamon

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

Ingredients

• ✓ pineapple
• all-purpose flour
• salt
• baking soda
• white sugar
• cinnamon
• walnut
• egg
• vegetable oil
• banana
• vanilla extract
• coconut
• maraschino cherry

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

Ingredients

• ✓ pineapple
• all-purpose flour
• soy flour
• cinnamon
• salt
• baking soda
• baking powder
• silken tofu
• brown sugar
• egg
• honey
• walnut oil
• almond extract
• zucchini
• walnut
• flax seed

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

Ingredients

• ✓ pineapple
• pineapple juice
• cornstarch
• sugar
• ketchup
• apple cider vinegar
• soy sauce
• garlic powder

Instructions

1. 1 Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
2. 2 Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

By snstr_poptart

Ingredients

• ✓ pineapple
• soy sauce
• white wine vinegar
• mirin
• ginger
• garlic
• cornstarch
• oil
• sesame oil
• chicken breast
• green onion
• pepper strip
• almond

Instructions

1. 1 Stir soy sauce, vinegar, mirin, ginger, garlic, and cornstarch together until well combined.
2. 2 Heat oil in a large skillet and stir-fry chicken until brown and cooked through, about 5 minutes. Remove from the skillet.
3. 3 Add green onions, peppers, and pineapple to the skillet; cook until heated through. Pour in soy sauce mixture and stir until thickened. Return chicken to the skillet and cook until heated through. Sprinkle with almonds.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ pineapple
• sesame seed
• cornstarch
• green bell pepper
• red bell pepper
• onion
• aluminum foil
• garlic
• ginger
• soy sauce
• brown sugar
• pineapple juice
• rice vinegar
• ketchup
• water
• pork loin
• vegetable oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode.
2. 2 Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm.
5. 5 Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes.
6. 6 Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

By lutzflcat

Ingredients

• ✓ pineapple
• green onion
• garlic
• cayenne pepper
• green bell pepper
• peanut oil
• potato starch
• egg
• red food coloring
• potato starch
• salt
• white sugar
• ketchup
• white vinegar
• water
• pork loin
• black pepper
• sesame oil
• potato starch
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

Ingredients

• ✓ pineapple

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

Ingredients

• ✓ pineapple
• tea light candle

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

Ingredients

• ✓ pineapple
• angel food cake mix

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

Ingredients

• ✓ pineapple
• coconut-pineapple sparkling water

Instructions

1. 1 Combine frozen pineapple and sparkling water in a blender; blend until icy and frothy, 1 to 2 minutes.

By Yoly

Ingredients

• ✓ pineapple
• gold barbados rum

Instructions

1. 1 Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
2. 2 Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
3. 3 Strain out pineapple before serving.

By Matt Wencl

Ingredients

• ✓ pineapple
• vodka

Instructions

1. 1 Place the pineapple pieces into a large container, and pour the vodka over them. Cover, and refrigerate for 3 to 4 days. Strain out pineapple, and serve vodka over ice with a pineapple garnish.

By WATTS3

Ingredients

• ✓ pineapple
• vodka

Instructions

1. 1 Stack pineapple slices in a circle around the edges of a 2-quart wide-mouth glass jar, leaving the center open. Pour vodka into the jar so pineapple is completely covered. Seal the jar and store in a cool, dark place for 10 days.
2. 2 Remove pineapple and strain vodka through a mesh strainer. Pour back into the jar. Seal and refrigerate for up to two weeks.

By sd061507

Ingredients

• ✓ pineapple
• brown sugar
• coconut

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
2. 2 Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
3. 3 Broil until the coconut is toasted, about 5 minutes.

By LEWIKE01

Ingredients

• ✓ pineapple
• orange juice

Instructions

1. 1 Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

By Tstarzec

Ingredients

• ✓ pineapple
• cream of coconut
• heavy cream

Instructions

1. 1 Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
2. 2 Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By josiekana

Ingredients

• ✓ pineapple
• pineapple juice
• champagne

Instructions

1. 1 Combine pineapple and pineapple juice in a blender and blend until smooth.
2. 2 Pour into 2 glasses and top each with 3 ounces champagne.

By Yoly

Ingredients

• ✓ pineapple
• vanilla yogurt
• vanilla coconut milk

Instructions

1. 1 Combine pineapple, yogurt, and coconut milk in an electric blender and blend until smooth.

By Kimberly Holloway