Type what you have

Ingredients

• ✓ pineapple
• butter
• egg
• white sugar
• ricotta cheese
• vanilla extract
• heavy cream
• white rice

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish; set aside.
2. 2 Beat eggs in very large bowl. Add sugar, mixing well. Stir in ricotta cheese and vanilla until smooth and creamy; stir in heavy cream.
3. 3 Fold in cooked rice and crushed pineapple; pour into prepared dish.
4. 4 Bake in the preheated oven until top is golden brown and a knife inserted into the center comes out clean, at least 1 hour. Refrigerate until thoroughly cooled.

By Star Pooley

Ingredients

• ✓ pineapple
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• rum
• pineapple juice
• coconut extract
• pistachio nut
• coconut

Instructions

1. 1 In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. 3 Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. 4 Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. 5 Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

By Mc Coy

Ingredients

• ✓ pineapple
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• vanilla extract
• water
• white rice
• milk
• ricotta cheese
• egg
• sugar
• lemon juice
• lemon zest

Instructions

1. 1 Grease two 9-inch pie plates and set aside.
2. 2 Make pastry: Pulse flour, sugar, baking powder, and salt in a food processor several times until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and vanilla; process until dough holds together, about 30 seconds.
3. 3 Transfer dough to a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour.
4. 4 Make filling: Bring water to a boil in a medium saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed water, about 20 minutes.
5. 5 Stir milk into rice and bring to a simmer; cook until thickened, stirring often, about 10 minutes. Set aside to cool.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Beat together ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth. Stir in cooled rice mixture and crushed pineapple until thoroughly combined.
8. 8 Divide filling between frozen pie crusts.
9. 9 Bake in the preheated oven until filling is set and the tops are golden brown, about 1 hour 30 minutes. Cool on wire racks.

By TINATED

Ingredients

• ✓ pineapple
• pecan
• vanilla extract
• confectioners' sugar
• cream cheese
• butter
• pecan
• coconut
• egg white
• all-purpose flour
• vanilla extract
• almond extract
• egg yolk
• white sugar
• margarine
• shortening
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Ingredients

• ✓ pineapple
• tea light candle

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

Ingredients

• ✓ pineapple
• angel food cake mix

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

Ingredients

• ✓ pineapple
• brown sugar
• coconut

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

Ingredients

• ✓ pineapple
• orange juice

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

Ingredients

• ✓ pineapple
• coconut milk
• cinnamon sugar

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

Ingredients

• ✓ pineapple
• greek yogurt
• coconut milk
• vanilla extract

Instructions

1. 1 Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.

By Diana Moutsopoulos

Ingredients

• ✓ pineapple
• sweetened condensed milk
• orange soda

Instructions

1. 1 Combine condensed milk, pineapple, and orange soda in the freezer canister of an ice cream maker. Freeze according to manufacturer's directions.

By Donean

Ingredients

• ✓ pineapple
• cottage cheese
• whipped topping
• lime gelatin mix

Instructions

1. 1 Stir pineapple, cottage cheese, and whipped topping together in a bowl; sprinkle gelatin mix over the top and stir until well-mixed. Refrigerate until chilled and set, at least 2 hours.

By Julie Brookhiser

Ingredients

• ✓ pineapple
• cranberry sauce
• yellow cake mix
• butter
• whipped cream

Instructions

1. 1 Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
2. 2 Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.

By Laurie Johnson Gonzalez

Ingredients

• ✓ pineapple
• white sugar
• pineapple juice
• basil leaf

Instructions

1. 1 Mix together pineapple, sugar, juice, and basil in a blender until smooth; chill in the refrigerator for 1 hour.
2. 2 Place chilled mixture in an ice cream maker and churn according to manufacturer's instructions. Pour into an airtight container and freeze for 8 hours to overnight.

By Ckandi007

Ingredients

• ✓ pineapple
• sugar
• orange flavored gelatin
• buttermilk
• whipped topping

Instructions

1. 1 Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
2. 2 Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.

By SQUEEZIECAKE

Ingredients

• ✓ pineapple
• pistachio pudding mix
• marshmallow
• pecan
• whipped topping

Instructions

1. 1 Combine undrained pineapple and pudding mix in a large bowl. Mix in marshmallows and pecans until well blended. Gently stir in whipped topping. Cover and refrigerate for at least 1 hour before serving.

By Dole

Ingredients

• ✓ pineapple
• yellow cake mix
• dark sweet cherry
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.

By Andrea

Ingredients

• ✓ pineapple
• pistachio pudding mix
• whipped topping
• miniature marshmallow

Instructions

1. 1 Gather the ingredients.
2. 2 Combine pineapple and dry pistachio pudding mix in a large bowl. Fold in thawed whipped topping and marshmallows until well mixed.
3. 3 Refrigerate until chilled and serve.

By Margit Wallin

Ingredients

• ✓ pineapple
• yellow cake mix
• pistachio pudding mix
• whipped topping

Instructions

1. 1 Make cake mix as directed on box except that in the place of water put pineapple juice. Bake according to the cake mix directions and take right from oven and place in freezer. Cake is ready to frost when cool on the bottom to touch.
2. 2 Mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. Frost cake and refrigerate for at least one hour. You must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.

By Cheryl

Ingredients

• ✓ pineapple
• bing cherry
• cream cheese
• cola-flavored carbonated beverage
• cherry gelatin

Instructions

1. 1 Drain the pineapple juice and cherry water into a 2-cup measuring cup. Pour enough color to make 2 cups; discard the remaining soda. Pour the cola mixture into a saucepan.
2. 2 Bring the cola mixture to a boil over medium-high heat. Remove from heat, then stir in the pineapple, cherries, cream cheese, and cherry gelatin until gelatin dissolves, about 5 minutes. Pour mixture into a mold or glass baking dish. Refrigerate until set, about 3 hours.

By Lorah Marie Hodges

Ingredients

• ✓ pineapple
• pimento cheese spread
• marshmallow
• whipped topping

Instructions

1. 1 In a large bowl, mix together the cheese spread, pineapple, marshmallows and whipped topping until evenly combined. Transfer to a gelatin mold coated with non-stick spray, and refrigerate until set.

By Robin 'Heaven'

Ingredients

• ✓ pineapple
• cherry pie filling
• sweetened condensed milk
• whipped topping

Instructions

1. 1 Mix crushed pineapple, cherry pie filling, sweetened condensed milk, and whipped topping together in a bowl; chill in the refrigerator at least 2 hours before serving.

By SHAY72

Ingredients

• ✓ pineapple
• brown sugar
• rum
• heavy cream

Instructions

1. 1 Place pineapple chunks into a blender; blend until very smooth. Transfer pineapple purée to a bowl. Stir in brown sugar and rum, then stir in heavy cream. Pour sherbet into a metal dish; freeze for about 3 hours.

By cristina757

Ingredients

• ✓ pineapple
• mango
• water
• white sugar
• lime juice

Instructions

1. 1 Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.

By Ivon

Ingredients

• ✓ pineapple
• white rice
• heavy cream
• white sugar

Instructions

1. 1 In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 Rinse, drain, and chill the cooked rice.
3. 3 In a small glass or metal mixing bowl, whip the cream, adding sugar gradually until the cream becomes fluffy. Then, fold the whipped cream and drained pineapple into the chilled, cooked rice. Spoon the mixture into dessert dishes and serve.

By Brenda Moore

Ingredients

• ✓ pineapple
• pineapple juice
• white sugar
• lime juice
• vodka
• mint

Instructions

1. 1 Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

By chikalin

Ingredients

• ✓ pineapple
• coconut cream
• banana
• vanilla extract
• honey
• coconut

Instructions

1. 1 Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.
2. 2 Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.
3. 3 Divide coconut mixture among the silicone muffin cups.
4. 4 Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.

By Bibi

Ingredients

• ✓ pineapple
• cottage cheese
• lime gelatin
• whipped topping

Instructions

1. 1 Combine cottage cheese and gelatin in a bowl and stir until well combined. Add drained pineapple and mix well. Fold in thawed whipped topping.
2. 2 Cover and refrigerate until set, 2 to 3 hours.

By Jill Saric

Ingredients

• ✓ pineapple
• pie crust
• vanilla pudding mix
• white sugar
• sour cream

Instructions

1. 1 In a large mixing bowl, combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes.
2. 2 Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.

By Diane H

Ingredients

• ✓ pineapple
• white bread
• butter
• egg
• white sugar

Instructions

1. 1 Grease a 2-quart casserole dish.
2. 2 Spread bread cubes in the bottom of the prepared casserole dish. Pour butter over bread cubes and top with pineapple.
3. 3 Beat eggs and sugar together in a bowl until foamy; pour over bread mixture. Cover dish with aluminum foil and refrigerate, about 3 hours.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until browned, 5 to 20 minutes.

By Amy W