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
• green bell pepper
• brown sugar
• cornstarch
• soy sauce
• lemon juice
• meatball

Instructions

1. 1 Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
2. 2 Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
3. 3 Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
4. 4 Cook on Medium for 2 hours, stirring every 30 minutes.

By loves2bake

Ingredients

• ✓ pineapple chunk
• chicken breast
• teriyaki marinade
• bamboo kabob stick
• sweet onion
• red bell pepper

Instructions

1. 1 Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
2. 2 Soak bamboo kabob sticks in water for 30 minutes.
3. 3 Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
6. 6 Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.

By karatekidguy

Ingredients

• ✓ pineapple chunk
• chicken breast
• pineapple juice
• honey
• soy sauce
• brown sugar
• ginger

Instructions

1. 1 Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

By nanny129

Ingredients

• ✓ pineapple chunk
• soy sauce
• vinegar
• brown sugar
• all-purpose flour
• green bell pepper
• celery
• water chestnut
• chicken

Instructions

1. 1 Blend reserved pineapple juice, soy sauce, vinegar, and brown sugar in a large saucepan over medium-low heat; mix in flour, and stir until thickened.
2. 2 Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

By Sara

Ingredients

• ✓ pineapple chunk
• soy sauce
• olive oil
• paprika
• salt
• chicken breast
• red bell pepper
• scallion
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
3. 3 Heat remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add bell pepper and stir-fry for 3 minutes.
4. 4 Add scallions and cook for 2 more minutes.
5. 5 Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
6. 6 Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.
7. 7 Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

By Natasha

Ingredients

• ✓ pineapple chunk
• rice wine vinegar
• soy sauce
• olive oil
• vanilla vodka
• ginger
• brown sugar
• white sugar
• beef sirloin steak
• water
• long grain white rice
• olive oil

Instructions

1. 1 Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
2. 2 Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
3. 3 Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
5. 5 Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

By Maryann S

Ingredients

• ✓ pineapple chunk
• cauliflower
• olive oil
• curry powder
• garlic powder
• onion powder
• salt
• black pepper
• ground chicken
• egg white
• green onion
• soy sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan.
3. 3 Bake in the preheated oven until slightly browned, about 25 minutes.
4. 4 Heat a pan over medium heat. Add chicken, salt, and pepper; stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl; leave pan on heat.
5. 5 Whisk egg whites with a pinch of pepper. Pour into the pan; cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken; add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.

By Juliajewelia

Ingredients

• ✓ pineapple chunk
• chicken thigh
• soy sauce
• oil
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• water
• white vinegar
• yellow onion
• green bell pepper

Instructions

1. 1 Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat oil in a large wok to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
5. 5 Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
6. 6 Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
7. 7 Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

By Malia Brinkley

Ingredients

• ✓ pineapple chunk
• apricot half
• soy sauce
• cornstarch
• garlic powder
• onion powder
• red pepper flakes
• vegetable oil
• ginger root
• chicken breast
• stir-fry vegetable
• green onion

Instructions

1. 1 Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
2. 2 Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
3. 3 Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.

By Teri Carrillo-Fox

Ingredients

• ✓ pineapple chunk
• chicken
• soy sauce
• vegetable oil
• apple cider vinegar
• white sugar
• water
• cornstarch
• water
• tomato soup
• carrot
• onion
• green bell pepper

Instructions

1. 1 Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
2. 2 Heat vegetable oil in a skillet on medium-high heat.
3. 3 Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
4. 4 Remove chicken from the skillet and set aside.
5. 5 Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
6. 6 Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
7. 7 Stir mixture and lower heat to medium-low.
8. 8 Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
9. 9 Stir in carrots, onion, and bell pepper.
10. 10 Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
11. 11 Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

By ad6faith

Ingredients

• ✓ pineapple chunk
• beef stew meat
• onion
• beef broth
• red wine vinegar
• garlic
• seasoned salt
• paprika
• black pepper
• green bell pepper
• red bell pepper
• brown sugar
• cornstarch
• soy sauce
• red wine vinegar
• tomato

Instructions

1. 1 Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
2. 2 Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

By Cat Lady Cyndi

Ingredients

• ✓ pineapple chunk
• soy sauce
• rice vinegar
• sesame oil
• garlic
• ginger
• fish sauce
• red pepper flakes
• avocado oil
• red onion
• orange bell pepper
• red bell pepper
• broccoli
• shrimp
• cornstarch
• cashew

Instructions

1. 1 Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
2. 2 Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
3. 3 Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
4. 4 Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
5. 5 Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
6. 6 Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

By Bibi

Ingredients

• ✓ pineapple chunk
• olive oil
• red curry paste
• shrimp
• coconut milk
• leek
• onion
• bamboo shoot
• sugar
• fish sauce
• green bean
• red bell pepper
• green bell pepper
• scallion
• jalapeno pepper
• jasmine rice

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
2. 2 Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

By Deb Brown

Ingredients

• ✓ pineapple chunk
• white rice
• green bell pepper
• soy sauce
• white vinegar
• white vinegar
• water
• water
• white sugar
• pineapple juice
• vegetable oil
• black pepper
• salt
• cornstarch
• egg
• onion
• ground beef

Instructions

1. 1 Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
3. 3 Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
4. 4 Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
5. 5 Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

By Alisha D

Ingredients

• ✓ pineapple chunk
• cashew
• jasmine rice
• arrowroot powder
• chicken stock
• green bell pepper
• red bell pepper
• onion
• vegetable oil
• chicken breast
• white pepper
• salt
• chive
• rice vinegar
• sesame oil
• garlic
• ginger
• coconut aminos

Instructions

1. 1 Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
2. 2 Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
3. 3 Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
4. 4 Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
5. 5 Serve over hot rice and garnish with chopped cashews.

By Bibi

Ingredients

• ✓ pineapple chunk
• sesame seed
• sesame oil
• garlic
• bell pepper
• vegetable oil
• salt
• chicken bouillon granules
• soy sauce
• cornstarch
• vinegar
• sweet rice wine
• white sugar
• water
• all-purpose flour
• cornstarch
• water
• egg white
• chicken breast
• black pepper
• salt
• cornstarch
• soy sauce
• egg yolk

Instructions

1. 1 Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
2. 2 Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
3. 3 Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
4. 4 Remove chicken from the refrigerator. Dip each piece in coating.
5. 5 Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
6. 6 Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
7. 7 Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
8. 8 Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

By Uluru

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