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Baked Pineapple I
Dessert

Baked Pineapple I

4.6

Prep
15 min
Cook
30 min
Total
45 min

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

Friendship Fruit Starter
Dessert

Friendship Fruit Starter

4.8

Prep
30240 min
Cook
Total
30240 min

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

Taffy Apple Salad II
Dessert

Taffy Apple Salad II

4.6

Prep
20 min
Cook
15 min
Total
835 min

Instructions

  1. 1 In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
  2. 2 In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
  3. 3 Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

By Carrie

Taffy Apple Salad III
Dessert

Taffy Apple Salad III

4.7

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.
  2. 2 Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
  3. 3 Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

By Tom

Scalloped Pineapple
Dessert

Scalloped Pineapple

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Cut bread into 1-inch cubes. Transfer to a baking sheet and spread in a single layer.
  3. 3 Toast in the preheated oven, stirring occasionally, until lightly browned, 8 to 10 minutes. Remove from the oven.
  4. 4 Beat sugar, butter, milk, and eggs in a large bowl until well combined. Stir in undrained pineapple and toasted bread; toss until coated. Pour mixture into the prepared baking dish.
  5. 5 Bake in the preheated oven until puffed and golden, about 45 minutes.
  6. 6 Serve warm with a sprinkle of powdered sugar.

By Nikki Ruthenberg Jackson

Vegan Pineapple Upside-Down Cake
Dessert

Vegan Pineapple Upside-Down Cake

5.0

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
  3. 3 Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
  4. 4 Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
  5. 5 Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
  6. 6 Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.

By Kyeemah

Ambrosia Salad with Fruit Cocktail
Dessert

Ambrosia Salad with Fruit Cocktail

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
  2. 2 Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
  3. 3 Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.

By Jay

Easy Pineapple Upside-Down Cake
Dessert

Easy Pineapple Upside-Down Cake

4.6

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
  3. 3 Sprinkle brown sugar evenly over butter in the pan.
  4. 4 Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
  5. 5 Beat biscuit baking mix, white sugar, milk, oil, vanilla, and egg together in a large bowl on low speed for 30 seconds, scraping the bowl constantly.
  6. 6 Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
  7. 7 Slowly pour batter over the pineapple mixture.
  8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  9. 9 Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

By Kaye Lynn

Pineapple Rhubarb Pie
Dessert American

Pineapple Rhubarb Pie

4.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Roll out 1 pie crust on a lightly floured surface to fit a 9-inch pie plate; place into the pie plate for bottom crust. Roll out remaining 1 pie crust for top crust; set aside.
  3. 3 Combine rhubarb, pineapple chunks, sugar, and tapioca in a large bowl; transfer to the prepared pie plate. Cover with top crust; seal and crimp the edges. Brush top with milk; cut a few slits in top crust to allow steam to vent.
  4. 4 Bake in the preheated oven until crust is golden and liquid bubbles in center, about 45 minutes.

By KIDDO

Orange Salad
Dessert

Orange Salad

2.8

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 In a medium saucepan over low heat, mix the egg, sugar, flour, 1/2 can pineapple, margarine and vanilla extract. Slowly cook and stir until thickened. Pour into an 8x8 inch dish. Mix in the whipped topping. Chill in the refrigerator 1 hour, or until firm.
  2. 2 Dissolve the orange flavored gelatin mix in boiling water. Stir in remaining water. Chill in the refrigerator 1 hour, or until thick but not firm.
  3. 3 Mix bananas and remaining pineapple into the gelatin. Spread on top of the mixture in the dish. Chill in the refrigerator 3 hours, or until firm.

By Sharon Bain

Chris's Hawaiian Fluff Salad
Dessert

Chris's Hawaiian Fluff Salad

4.0

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Mix whipped topping, sour cream, pudding mix, and food coloring together in a large bowl until combined. Add fruit cocktail, pineapple, marshmallows, mandarin oranges, strawberries, and banana and mix well.
  2. 2 Chill for 3 to 4 hours before serving.

By Chris Thorne

No-Bake Mile-High Banana Split Pie
Dessert

No-Bake Mile-High Banana Split Pie

4.7

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
  2. 2 In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
  3. 3 Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
  4. 4 In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

By BETTYBOP

Cream of Coconut Pineapple Upside-Down Cake
Dessert

Cream of Coconut Pineapple Upside-Down Cake

4.5

Prep
20 min
Cook
62 min
Total
107 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  2. 2 Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  3. 3 Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  4. 4 Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  5. 5 Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  6. 6 Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

By Carl1121

Pineapple Cobbler
Dessert American

Pineapple Cobbler

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butter into a 9x13-inch baking dish and set on an oven rack to melt while preheating.
  2. 2 In a medium bowl, stir together flour, white sugar, and milk until smooth. In a separate bowl, toss pineapple with brown sugar until well coated.
  3. 3 When the butter is melted, remove the baking dish from the oven. Pour batter into the prepared dish, then drop spoonfuls of pineapple mixture over top. Sprinkle with cherries.
  4. 4 Bake in the preheated oven until golden, about 30 minutes.

By Kristina

Taffy Apple Salad
Dessert American

Taffy Apple Salad

4.7

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
  2. 2 Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
  3. 3 Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.

By Jeanne

Ambrosia Fruit Salad
Dessert American

Ambrosia Fruit Salad

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place marshmallows, coconut, oranges, cherries, whipped topping, pineapple, fruit cocktail, nuts, nutmeg, and cinnamon into a large serving bowl; mix until well combined.
  3. 3 Place in the refrigerator to chill for 30 to 45 minutes before serving.
  4. 4 Enjoy!

By Kimberley Teal

Famous Meatballs
Appetizer Asian

Famous Meatballs

4.5

Prep
10 min
Cook
130 min
Total
140 min

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

Teriyaki Chicken Kabobs
Dinner Asian

Teriyaki Chicken Kabobs

Prep
15 min
Cook
10 min
Total
55 min

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

Take The Night Off Slow Cooker Pineapple Chicken
Dinner Asian

Take The Night Off Slow Cooker Pineapple Chicken

3.9

Prep
10 min
Cook
420 min
Total
430 min

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

Sara's Sweet and Sour Chicken
Dinner Asian

Sara's Sweet and Sour Chicken

4.5

Prep
10 min
Cook
20 min
Total
30 min

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

Easy Pineapple Chicken
Dinner Asian

Easy Pineapple Chicken

4.6

Prep
10 min
Cook
20 min
Total
30 min

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

Pineapple Steak Stir Fry
Dinner Asian

Pineapple Steak Stir Fry

3.0

Prep
15 min
Cook
28 min
Total
223 min

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

Pineapple Chicken 'Fried' Cauliflower Rice
Dinner Asian

Pineapple Chicken 'Fried' Cauliflower Rice

4.0

Prep
10 min
Cook
30 min
Total
40 min

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

Sweet and Sour Chicken with Pineapple
Dinner Asian

Sweet and Sour Chicken with Pineapple

5.0

Prep
10 min
Cook
25 min
Total
95 min

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

Spicy Apricot Chicken Stir-Fry
Dinner Asian

Spicy Apricot Chicken Stir-Fry

3.8

Prep
25 min
Cook
15 min
Total
40 min

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