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Pineapple Bread
Bread & Baking American

Pineapple Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Place eggs in a large bowl; beat with an electric mixer. Add sugar and melted butter; continue to beat until smooth. Stir in pineapple and vanilla.
  3. 3 Stir flour, walnuts, baking powder, salt, and baking soda together in a separate bowl; add to pineapple mixture and stir until just combined. Pour mixture into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan briefly, then invert onto a wire rack to cool completely.

By Carol

Pineapple Zucchini Muffins
Bread & Baking American

Pineapple Zucchini Muffins

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl; make a well in the center. Pour oil and eggs into the well: stir in zucchini, pineapple, and vanilla extract until batter is smooth.
  3. 3 Divide batter among the prepared muffin cups, filling each ⅔ to ¾ full.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes.

By Frost

Zucchini Bread with Pineapple
Bread & Baking American

Zucchini Bread with Pineapple

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line bottoms of two 9x5-inch loaf pans with parchment paper.
  2. 2 Combine flour, baking soda, cinnamon, salt, and baking powder in a bowl; set aside.
  3. 3 Beat sugar, oil, eggs, and vanilla together in a large bowl until well combined; stir in zucchini and pineapple. Gradually add flour mixture, mixing until just combined. Fold in raisins and walnuts until combined. Divide batter between the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Remove loaves from the pans; transfer to a rack to cool completely.

By Jolin

Pineapple Zucchini Loaf
Bread & Baking American

Pineapple Zucchini Loaf

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Beat sugar, oil, eggs, and vanilla together in a bowl with an electric mixer until thick; stir in zucchini and pineapple. Stir in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated; fold in raisins and walnuts. Divide batter among the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from pans and transferring to a wire rack to cool completely.

By jen

Easy Zucchini Bread with Pineapple
Bread & Baking American

Easy Zucchini Bread with Pineapple

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
  2. 2 Combine flour, white sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. 3 Whisk egg, pineapple juice, and oil together in a separate bowl until well combined; stir into flour mixture until crumbly and dry. Stir in zucchini and crushed pineapple until moist, blended, and very thick; pour into the prepared loaf pan.
  4. 4 Combine oats, coconut, and brown sugar in a separate bowl; toss in margarine with a fork until crumbly. Sprinkle topping over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 60 minutes. Cool before serving.

By twilightgirls60r

Mom's Pineapple-Zucchini Bread
Bread & Baking American

Mom's Pineapple-Zucchini Bread

4.7

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
  2. 2 Beat eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Allow bread to cool in pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

By Christine

Chef John's Panettone
Bread & Baking Italian

Chef John's Panettone

4.7

Prep
45 min
Cook
40 min
Total
1525 min

Instructions

  1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
  2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
  3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
  4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
  5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
  6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
  7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
  8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
  11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
  12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

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

Ground Pork Tacos with Pineapple Salsa
Dinner Mexican

Ground Pork Tacos with Pineapple Salsa

5.0

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine ground pork, liquid seasoning, ground chipotle powder, and garlic in a bowl. Set aside for flavors to meld.
  2. 2 Combine pineapple, red onion, jalapeno, cilantro, lime juice, and salt in a bowl. Set pineapple salsa aside.
  3. 3 Preheat a large skillet over high heat. Crumble ground pork into the hot skillet. Cook and stir until pork is completely browned and edges begin to crisp, 7 to 10 minutes. Drain any excess grease. Place pork in a bowl and keep warm. Wipe out skillet.
  4. 4 Warm tortillas in skillet over medium-low heat, about 20 seconds per side. Divide meat mixture between tortillas and top with pineapple salsa

By France Cevallos

Chicken Tacos with Pineapple Salsa
Dinner Mexican

Chicken Tacos with Pineapple Salsa

4.9

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
  2. 2 Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
  3. 3 Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
  4. 4 Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
  5. 5 Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
  6. 6 Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
  7. 7 Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

By Bren

Chipotle Turkey Tacos
Dinner Mexican

Chipotle Turkey Tacos

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
  2. 2 Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
  3. 3 Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
  4. 4 Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

By Ceretto

Tacos al Pastor
Dinner Mexican

Tacos al Pastor

4.3

Prep
30 min
Cook
10 min
Total
530 min

Instructions

  1. 1 Soak pasilla chiles and guajillo chiles in a bowl with hot water until softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.
  2. 2 Add vinegar to saucepan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt. Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight.
  3. 3 Heat a large skillet over medium-high heat. Add marinated pork and pineapple; cook and stir until pork is browned, 7 to 10 minutes. Divide pork mixture over stacks of two corn tortillas; serve with onion, cilantro, and lime wedges.

By Nikkivazquez

Mango, Peach, and Pineapple Salsa
Appetizer Mexican

Mango, Peach, and Pineapple Salsa

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
  2. 2 For best flavor, cover and refrigerate until chilled before serving.

By SerenaBloom

Piña Colada Cheesecake
Dessert Mexican

Piña Colada Cheesecake

4.6

Prep
30 min
Cook
10 min
Total
405 min

Instructions

  1. 1 Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
  2. 2 Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
  3. 3 Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
  4. 4 Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

By Dole

Soft Mahi Mahi Tacos with Ginger-Lime Dressing
Dinner Mexican

Soft Mahi Mahi Tacos with Ginger-Lime Dressing

4.5

Prep
50 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
  2. 2 Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
  3. 3 To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

By Fiestaqueen