Type what you have

Ingredients

• ✓ pineapple chunk
• apple
• carrot
• ginger
• celery
• beet
• sugar

Instructions

1. 1 Juice the apple, pineapple, carrots, ginger, celery, and beet in a juice machine. Sweeten with sugar if desired.

By meg

Ingredients

• ✓ pineapple chunk
• almondmilk
• green grape
• baby kale
• kiwi

Instructions

1. 1 Place all ingredients in large blender container in order given. Cover; blend on high 15 to 20 seconds or until completely smooth. Pour into glasses.

By Almond Breeze

Ingredients

• ✓ pineapple chunk
• clementine
• sour cherry
• lemon juice
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
3. 3 Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
4. 4 Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By sara

Ingredients

• ✓ pineapple chunk
• water
• coconut milk
• milk
• steel-cut oat
• salt
• coconut
• brown sugar
• flax seed
• vanilla extract
• ginger

Instructions

1. 1 Pour pineapple juice from both cans into a measuring cup. Add enough water to equal 3 cups.
2. 2 Bring pineapple juice-water mixture, coconut milk, and milk to a boil in a saucepan. Reduce heat to medium-low; add steel-cut oats and salt. Cook, stirring occasionally, until tender, about 20 minutes. Add more water if oats look dry.
3. 3 Add pineapple chunks, coconut, brown sugar, flax seeds, vanilla extract, and ginger to the oats. Cook until brown sugar dissolves and pineapple is heated through, about 10 minutes.

By wiglet

Ingredients

• ✓ pineapple chunk
• all-purpose flour
• baking soda
• baking powder
• salt
• banana
• white sugar
• butter
• egg
• rum extract
• vanilla extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Sift flour, baking soda, baking powder, and salt together in a bowl.
3. 3 Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl; fold in flour mixture, one cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into the prepared muffin cups; top each with about 1 teaspoon coconut.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

By EatCookLove90

Ingredients

• ✓ pineapple chunk
• watermelon
• mango
• green apple
• lime juice
• honey
• jalapeno pepper
• chili-lime seasoning

Instructions

1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

Ingredients

• ✓ pineapple chunk
• chicken breast tenderloin
• taco seasoning
• mango-peach salsa
• cayenne pepper
• chili powder
• garlic powder
• salt
• onion

Instructions

1. 1 Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
2. 2 Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
3. 3 Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

By Lilliansmommy

Ingredients

• ✓ pineapple chunk
• guajillo chile
• pasilla chile
• ancho chile
• onion
• white vinegar
• garlic
• chipotle pepper
• cumin
• adobo seasoning
• pork butt
• vegetable oil
• corn tortilla
• cilantro
• lime

Instructions

1. 1 Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low; simmer until chiles soften, about 10 minutes. Transfer chiles to a plate; remove and discard stems and seeds. Discard water.
2. 2 Meanwhile, strain pineapple; reserve juice and pineapple chunks separately. Coarsely chop ½ onion; slice remaining ½ onion and set aside.
3. 3 Combine guajillo chiles, pasilla chiles, pineapple juice, chopped ½ onion, vinegar, garlic, chipotle, and cumin in the bowl of a food processor; purée until smooth, about 2 minutes. Transfer to a saucepan over medium-high heat; bring to a boil. Cook until chile paste loses raw onion taste, about 2 minutes. Season with adobo; cool.
4. 4 Combine pork cubes, cooled chile paste, and pineapple chunks in a large glass or ceramic bowl with a lid or in a large resealable plastic bag; toss to coat (cover the bowl or squeeze out excess air and seal the bag). Marinate in the refrigerator 2 to 24 hours.
5. 5 Heat oil in large skillet over medium-high heat. Remove pork and pineapple from marinade and shake off excess. Discard marinade. Cook pork and pineapple in batches in the skillet until dark golden brown on all sides and cooked through, about 15 minutes; transfer to a large serving plate.
6. 6 Serve pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.

By Goya

Ingredients

• ✓ pineapple chunk
• cheddar cheese
• flour tortilla
• shrimp
• black pepper
• salt
• baby spinach
• tomato sauce
• oregano
• paprika
• cumin
• chili powder
• garlic
• chipotle pepper in adobo sauce
• onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
3. 3 Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
4. 4 Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
5. 5 Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
6. 6 Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
7. 7 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.

By Rebekah Rose Hills

Ingredients

• ✓ pineapple chunk
• strawberry

Instructions

1. 1 Combine pineapple with juice and strawberries in a blender; blend until smooth.

By j9tomas

Ingredients

• ✓ pineapple chunk
• brown sugar
• coconut

Instructions

1. 1 Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
2. 2 Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

By Rieko

Ingredients

• ✓ pineapple chunk
• fruit punch
• orange juice
• ice cube

Instructions

1. 1 Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.

By Crystelle Phomphansy

Ingredients

• ✓ pineapple chunk
• plain greek yogurt
• honey
• lime zest
• blueberry

Instructions

1. 1 Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.

By Kim

Ingredients

• ✓ pineapple chunk
• sugar
• all-purpose flour
• cheddar cheese
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread pineapple in the bottom of a 2 quart casserole dish.
3. 3 In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
4. 4 Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

By Marilyn McCormack

Ingredients

• ✓ pineapple chunk
• sugar
• butter
• all-purpose flour
• cheddar cheese
• cracker

Instructions

1. 1 Drain pineapple, reserving 3 tablespoons juice.
2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Ingredients

• ✓ pineapple chunk
• sugar
• butter
• all-purpose flour
• cheddar cheese
• cracker

Instructions

1. 1 Drain pineapple, reserving 3 tablespoons juice.
2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Ingredients

• ✓ pineapple chunk
• chicken breast
• bacon
• teriyaki sauce

Instructions

1. 1 Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

By KARENFRITTS

Ingredients

• ✓ pineapple chunk
• kielbasa sausage
• ketchup
• brown sugar

Instructions

1. 1 Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together.
2. 2 Cook on low setting for 5 to 6 hours, until sausage is cooked through.

By Denise

Ingredients

• ✓ pineapple chunk
• hot dog
• brown sugar
• sugar
• baked bean

Instructions

1. 1 Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.

By DCOTTON

Ingredients

• ✓ pineapple chunk
• apricot half
• peach
• maraschino cherry
• brandy
• sugar

Instructions

1. 1 In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

By Emily B

Ingredients

• ✓ pineapple chunk
• apple
• peach pie filling
• banana
• kiwi
• strawberry

Instructions

1. 1 In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. 2 In a large salad bowl, combine the peach pie filling and pineapple chunks.
3. 3 Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4. 4 Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5. 5 Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6. 6 Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

By pattie

Ingredients

• ✓ pineapple chunk
• kielbasa
• polish sausage
• cranberry sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the sliced kielbasa into a 9x13 inch baking dish. In a medium bowl, stir together the cranberry sauce and pineapple chunks. Pour over the kielbasa and stir to coat.
3. 3 Bake for about 1 hour in the preheated oven or until sauce thickens.

By smphoenix

Ingredients

• ✓ pineapple chunk
• water
• brown sugar
• vinegar
• cornstarch
• green bell pepper
• luncheon meat

Instructions

1. 1 Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
2. 2 Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

By annettelovestocook

Ingredients

• ✓ pineapple chunk
• barbecue sauce
• green bell pepper
• onion
• garlic
• chicken breast

Instructions

1. 1 In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. 2 Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. 3 Cover, and cook on Low for 8 to 9 hours.

By Jan Taylor

Ingredients

• ✓ pineapple chunk
• orange juice concentrate
• white rum
• sugar
• lime juice
• ice
• maraschino cherry

Instructions

1. 1 In a blender, combine pineapple, orange juice concentrate with juice, rum, sugar, lime juice and ice cubes. Blend until smooth. Pour into glasses, garnish with cherries, and serve.

By Kike Aurelus

Ingredients

• ✓ pineapple chunk
• meatball
• cranberry sauce
• brown sugar
• chipotle chile in adobo sauce

Instructions

1. 1 Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

By Jshot21

Ingredients

• ✓ pineapple chunk
• pork roast
• seasoned salt
• black pepper
• cranberry

Instructions

1. 1 Rub pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
2. 2 Cover, and cook for 7 hours on Low.

By Andrea C

Ingredients

• ✓ pineapple chunk
• apple
• raisin
• pecan
• sour cream
• granulated sugar

Instructions

1. 1 Combine the apples, undrained pineapple, raisins, pecans and sour cream. Mix well and add sugar to taste. Serve chilled.

By Carmen Cuevas

Ingredients

• ✓ pineapple chunk
• mandarin orange
• banana
• grape
• marshmallow
• vanilla yogurt
• coconut

Instructions

1. 1 Combine pineapple chunks, mandarin oranges, banana, grapes and marshmallows in medium bowl.
2. 2 Stir yogurt into fruit mixture. Sprinkle with coconut.

By Dole

Ingredients

• ✓ pineapple chunk
• bacon
• brown sugar
• mayonnaise
• chili sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Wrap each pineapple chunk with 1 piece bacon; secure with toothpicks. Place in a shallow baking dish.
3. 3 Combine brown sugar, mayonnaise, and chili sauce in a small bowl; pour over bacon-wrapped pineapple.
4. 4 Bake in the preheated oven, uncovered, until bacon is crispy on the edges and sauce is bubbly, 25 minutes; serve warm.

By Paul E Hamilton