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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

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

Fresh Pineapple Rum
Drink American

Fresh Pineapple Rum

4.2

Prep
10 min
Cook
Total
10090 min

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

Stoli Doli
Drink

Stoli Doli

4.2

Prep
15 min
Cook
Total
4335 min

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

Pineapple-Infused Vodka
Drink American

Pineapple-Infused Vodka

5.0

Prep
10 min
Cook
Total
14410 min

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

Fresh Pineapple Dessert
Dessert

Fresh Pineapple Dessert

4.4

Prep
10 min
Cook
5 min
Total
15 min

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

Easy Pineapple Sorbet
Dessert

Easy Pineapple Sorbet

3.6

Prep
5 min
Cook
Total
305 min

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

Pineapple-Coconut Sauce

Pineapple-Coconut Sauce

4.4

Prep
10 min
Cook
Total
40 min

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

Fresh Pineapple Mimosa
Drink

Fresh Pineapple Mimosa

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds.
  2. 2 Divide the mixture between 4 champagne flutes. Top each glass with 5 ounces of sparkling wine. Serve immediately.

By France Cevallos

Grilled Pineapple Slices
Dessert Other

Grilled Pineapple Slices

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Place coconut milk and cinnamon sugar in separate bowls. Dip pineapple into coconut milk, then coat in cinnamon sugar.
  3. 3 Grill pineapple slices on the preheated grill, 6 minutes per side.

By PRAISEGOD

Pineapple Glaze for Ham
Dinner American

Pineapple Glaze for Ham

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
  3. 3 Combine brown sugar and reserved pineapple juice in a medium microwave-safe bowl. Mix and microwave for about 5 minutes, until mixture is thick.
  4. 4 Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

By Jackie

Frozen Pineapple and Banana Smoothie
Breakfast

Frozen Pineapple and Banana Smoothie

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place pineapple, banana, and lemon juice in a blender. Blend until smooth and no lumps remain, adding water to thin as necessary.

By Nechama Shain

Tangy Pineapple Marmalade

Tangy Pineapple Marmalade

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
  2. 2 Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
  3. 3 Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

By lutzflcat

Fresh Pineapple-Berry Fiasco
Breakfast

Fresh Pineapple-Berry Fiasco

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Juice the pineapple, strawberries, and blueberries together in a juice machine. Pour the juice into a blender along with the ice cubes. Puree until smooth.

By sarah stephens