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Kylie's Ham Delights
Breakfast American

Kylie's Ham Delights

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine ham and pineapple in skillet. Saute over medium heat until most of the pineapple juice has cooked off.
  3. 3 Separate mixture into 5 sections in skillet and place one slice of cheese on top of each; cook until cheese melts.
  4. 4 Serve on top of warm croissants.

By KYLIEV

Crunchy Pineapple Smoothie
Breakfast American

Crunchy Pineapple Smoothie

3.5

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Place boiling water in a bowl and add green tea; allow to steep for 5 minutes.
  2. 2 Blend orange, pineapple, and kiwi fruit together in a blender. Remove tea bag from tea and add tea to orange mixture; blend. Add yogurt and blend until smooth.

By Alexandria Sanders

Delicious Pineapple Muffins
Breakfast American

Delicious Pineapple Muffins

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 16 muffin cups or line with paper liners.
  2. 2 Stir together 2 cups flour, white sugar, baking powder, and salt in a large bowl; form a well in the center. Drain pineapple, reserving 1/4 cup juice; add juice to the well. Pour in milk, 1/4 cup melted butter, and beaten egg; mix just until blended. Portion batter into the prepared muffin cups. Spoon crushed pineapple over batter.
  3. 3 Stir together remaining 1/2 cup flour, brown sugar, remaining 1/4 cup melted butter, and cinnamon in a small bowl until well combined; sprinkle over crushed pineapple.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

By ACPHIFER

Coconut and Pineapple-Stuffed Pancakes
Breakfast American

Coconut and Pineapple-Stuffed Pancakes

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
  2. 2 Preheat an outdoor grill for medium heat and spray grate with cooking spray.
  3. 3 Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
  4. 4 Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
  5. 5 Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
  6. 6 Repeat with remaining batter and pineapple rings.

By The Jazz Chef

Sweet Summer Squash Bread
Breakfast American

Sweet Summer Squash Bread

4.4

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 Combine flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla, cinnamon, baking soda, salt, and baking powder in a large bowl. Divide batter into 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, then transfer to a wire rack to cool completely.

By April Chambers

Hawaiian Pineapple Pancakes
Breakfast American

Hawaiian Pineapple Pancakes

4.0

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
  2. 2 Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
  3. 3 Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
  4. 4 Serve pancakes with the pineapple topping.

By teetee830

Zucchini Pineapple Bread
Breakfast American

Zucchini Pineapple Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl.
  3. 3 Mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. Stir in zucchini and drained pineapple, then stir in dry ingredients. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.

By Michele

Pineapple-Coconut Baked Oatmeal
Breakfast American

Pineapple-Coconut Baked Oatmeal

5.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square dish with cooking spray and set aside.
  2. 2 Combine oats, baking powder, salt, and baking soda in a large bowl.
  3. 3 Whisk eggs, coconut milk, butter, yogurt, honey, and vanilla extract together in a separate bowl. Pour over the oats and stir until well combined. Fold in pineapple and coconut. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until oatmeal has firmed up but not drying out, 25 to 30 minutes. Remove from the oven. Let cool for about 5 minutes before serving.

By lutzflcat

Pineapple Coconut Zucchini Bread
Breakfast American

Pineapple Coconut Zucchini Bread

4.7

Prep
25 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
  2. 2 Combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl until well blended.
  3. 3 Whisk oil, white sugar, brown sugar, and eggs together in a separate large bowl until well combined; stir in zucchini, pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool loaves in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.

By SuzyQ

Healthy Protein Morning Glory Muffins
Breakfast American

Healthy Protein Morning Glory Muffins

2.7

Prep
45 min
Cook
40 min
Total
95 min

Instructions

  1. 1 Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
  2. 2 Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
  4. 4 Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
  5. 5 Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
  6. 6 Spoon a heaping 1/3 cup batter into each muffin cup.
  7. 7 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

By FBULGAR

Better Morning Glory Muffins
Breakfast American

Better Morning Glory Muffins

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
  2. 2 Combine brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seeds, cinnamon, baking soda, and salt in a bowl. Stir in carrots and apple to combine. Stir in pineapple, eggs, oil, applesauce, pecans, and vanilla extract until just combined. Divide batter among the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.

By McLaughA

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

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

Hawaiian Sandwiches
Breakfast

Hawaiian Sandwiches

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. 2 Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot.

By Debbie

Warm Winter Citrus Dessert
Breakfast

Warm Winter Citrus Dessert

4.1

Prep
20 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. 2 Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit.
  3. 3 Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.

By Dianemwj

Hummingbird Carrot Cake Oatmeal
Breakfast

Hummingbird Carrot Cake Oatmeal

3.0

Prep
10 min
Cook
3 min
Total
13 min

Instructions

  1. 1 Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
  2. 2 Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.

By HurdBird