Type what you have

Ingredients

• ✓ pineapple juice
• pineapple
• 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 juice
• sugar
• egg
• orange flavored gelatin mix
• evaporated milk
• graham cracker crust

Instructions

1. 1 Chill evaporated milk.
2. 2 Combine sugar, pineapple juice, and eggs in a saucepan. Bring to a boil, and cook until mixture thickens. Stir in orange gelatin, and stir well until dissolved. Cool.
3. 3 Whip evaporated milk, and mix into the cooled orange mixture. Pour filling into pie crust. Freeze until ready to eat.

By Glenda

Ingredients

• ✓ pineapple juice
• pineapple
• white sugar
• 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 juice
• ✓ pineapple juice
• milk
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• baking soda
• pineapple
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine milk and 2 teaspoons pineapple juice in a bowl and let stand.
3. 3 Mix 3/4 cup sugar and butter together in a large bowl. Mix in egg and stir in pineapple juice-milk mixture. Add flour, baking powder, and baking soda. Stir in 2 teaspoons crushed pineapple. Drop batter by rounded spoonfuls onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until edges are light brown, 10 to 12 minutes.
5. 5 While cookies are baking, make glaze by mixing remaining 1/4 cup sugar, 2 tablespoons pineapple juice, and remaining 1 tablespoon crushed pineapple together in a bowl. Brush or spoon onto cooled cookies.

By originalpoppyseed

Ingredients

• ✓ pineapple juice
• heavy cream
• low-fat milk
• orange juice
• sugar
• coconut
• walnut
• banana

Instructions

1. 1 Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
2. 2 Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.

By MOTHERDESTINY

Ingredients

• ✓ pineapple juice
• butter
• brown sugar
• all-purpose flour
• baking powder
• salt
• white sugar
• egg
• vanilla extract
• pineapple

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
3. 3 Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
4. 4 Stir together the flour, salt, white sugar, and baking powder.
5. 5 Separate the eggs. Beat the whites until stiff but not dry.
6. 6 Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
7. 7 Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

By Veruschka

Ingredients

• ✓ pineapple juice
• lemon juice
• sugar
• orange juice
• milk

Instructions

1. 1 In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.

By Mary Ann Benzon

Ingredients

• ✓ pineapple juice
• cream of coconut
• half and half
• pineapple
• coconut flake
• coconut extract

Instructions

1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

Ingredients

• ✓ pineapple juice
• banana
• brown sugar
• orange juice
• sherry
• nutmeg
• butter
• almond
• macadamia nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture.
3. 3 Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.

By LADYC20054

Ingredients

• ✓ pineapple juice
• cherry flavored gelatin
• lime flavored gelatin mix
• orange flavored gelatin mix
• lemon gelatin
• white sugar
• heavy cream
• ladyfinger

Instructions

1. 1 Prepare cherry, lime, and orange gelatin according to package directions. Chill each flavor in an 8x8- or 9x9-inch square pan until firm.
2. 2 In a medium bowl, mix lemon gelatin with sugar and pineapple juice. Chill until partially set. In a large bowl, beat whipping cream until stiff peaks form. Fold in lemon gelatin mixture. Cut cherry, lime, and orange gelatin into 1-inch cubes, and gently fold into whipped cream mixture.
3. 3 Line a 9x13-inch pan with lady fingers. Spread gelatin mixture into pan. Chill overnight.

By Kristin Keeber

Ingredients

• ✓ pineapple juice
• sugar
• egg
• cream of coconut
• sweetened condensed milk
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
3. 3 In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
4. 4 Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
5. 5 Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

By Leticia

Ingredients

• ✓ pineapple juice
• self-rising flour
• butter
• cinnamon
• nutmeg
• walnut
• raisin
• apple
• egg
• lime zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Place the flour in a bowl and mix well; rub in the butter until the pieces are the size of small peas. Stir in the cinnamon and nutmeg.
3. 3 Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and pineapple juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
4. 4 Bake in preheated oven for about 1 1/4 hours, or until a tester inserted in the center of the cake comes out clean. Turn out and cool on wire rack.

By Giselle Manaog

Ingredients

• ✓ pineapple juice
• butter
• brown sugar
• pineapple slice
• maraschino cherry
• pineapple
• cherry chip cake mix
• egg
• butter
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
3. 3 Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
4. 4 Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
5. 5 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
6. 6 Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

By Naomi Boyko

Ingredients

• ✓ pineapple juice
• blueberry
• pineapple
• orange
• honeydew melon
• lemon juice
• lemon zest
• white sugar
• vanilla yogurt
• mint leaf

Instructions

1. 1 Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
2. 2 Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

By Allrecipes Member

Ingredients

• ✓ pineapple juice
• all-purpose flour
• confectioners sugar
• almond
• butter
• cream cheese
• white sugar
• egg
• all-purpose flour
• white sugar
• pineapple
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
2. 2 While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
3. 3 Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

By SUZYL

Ingredients

• ✓ pineapple juice
• ✓ pineapple juice
• sugar
• butter
• egg
• vanilla extract
• coconut extract
• all-purpose flour
• baking powder
• milk
• pineapple
• butter
• vanilla extract
• confectioners' sugar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line 16 cupcake cups with paper liners.
2. 2 Cream sugar and butter for cupcakes together in a medium bowl. Beat in eggs, one at a time. Stir in vanilla extract and coconut extract. Add flour and baking soda and mix well. Stir in milk and pineapple juice until batter is smooth. Fold in crushed pineapple. Spoon batter evenly into the prepared pan.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Let cool completely.
4. 4 While cupcakes cool, cream butter and vanilla extract for frosting together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition; you may need to add an additional 1/4 to 1/2 cup based on your liking. Beat in milk and pineapple juice until light and fluffy. Frost cooled cupcakes or store in the refrigerator until ready to use.

By Jen

Ingredients

• ✓ pineapple juice
• butter
• brown sugar
• rum
• pineapple
• butter
• all-purpose baking flour
• almond flour
• white sugar
• baking powder
• salt
• cardamom
• egg
• milk
• maraschino cherry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
3. 3 Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
4. 4 Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
5. 5 Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
6. 6 Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.

By corbettcook

Ingredients

• ✓ pineapple juice
• sweet potato
• orange peel
• pie crust
• egg
• butter
• vanilla extract
• flour
• cinnamon
• nutmeg
• ginger
• clove
• salt
• sugar
• heavy cream

Instructions

1. 1 Place sweet potatoes and orange peel into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain well and let cool. Discard orange peel.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
3. 3 Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended. Add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sugar until dissolved. Blend in heavy cream using a whisk.
4. 4 Pour sweet potato mixture into the pie crust.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Place on a cloth on a table or window sill to cool down.

By TJohnson

Ingredients

• ✓ pineapple juice
• coconut extract
• coconut cream
• confectioners sugar
• cream of tartar
• heavy cream
• maraschino cherry
• butter
• brown sugar
• vanilla extract
• coconut extract
• milk
• coconut cream
• egg
• white sugar
• butter
• baking powder
• all-purpose flour
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
2. 2 Drain pineapple rings, reserving 1/4 cup juice.
3. 3 Combine flour and baking powder in a small bowl.
4. 4 Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
5. 5 Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
6. 6 Divide batter among cake molds using an ice cream scoop.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
8. 8 Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
9. 9 Serve whipped cream alongside cakes.

By Caroline Annie Smale

Ingredients

• ✓ pineapple juice
• cooking spray
• butter
• brown sugar
• maraschino cherry
• pineapple
• pineapple cake mix
• vegetable oil
• egg
• confectioners' sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
3. 3 Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
4. 4 Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
5. 5 Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
6. 6 Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
7. 7 Pour batter into the muffin cups, filling them to the top; do not overfill.
8. 8 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up.
9. 9 Sprinkle cupcakes lightly with confectioners' sugar before serving.

By Bri

Ingredients

• ✓ pineapple juice
• tart cherry
• lime zest
• salt
• brown sugar
• butter
• vanilla extract
• egg
• butter
• sugar
• salt
• baking soda
• baking powder
• all-purpose flour
• pineapple slice
• vanilla extract
• salt
• lime zest
• egg
• lime juice
• evaporated milk
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
2. 2 Combine condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour mixture into the prepared pan.
3. 3 Remove 4 pineapple slices and 1/2 cup pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
4. 4 Place remaining pineapple slices and juice in the bowl of a food processor; blend until smooth. This should result in approximately 1 1/4 cups pureed pineapple.
5. 5 Whisk flour, baking powder, baking soda, and salt together in a small bowl until combined.
6. 6 Cream sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Add 1/2 of the dry ingredients, and mix until just combined. Stir in 1/2 of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined. Place large spoonfuls of cake batter over the flan layer as evenly as possible; don't worry if they mix, they will separate during baking. Cover the Bundt® pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
7. 7 Place in the preheated oven and fill the roasting pan with enough water to come 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the hot water bath until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
8. 8 Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour. Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature, about 30 minutes. Loosely cover cake and place into the refrigerator for 4 hours to overnight.
9. 9 Shortly before you are ready to serve the cake, combine butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, until bubbling and sugar has melted, about 2 minutes. Pour in reserved 1/2 cup pineapple juice; cook and stir until mixture is bubbling and thoroughly combined, about 2 minutes. Add reserved pineapple slices and cook, stirring the sauce frequently, about 3 minutes. Flip pineapple slices over; cook and stir until sauce has thickened and turned a slightly deeper golden brown color, about 3 minutes more.
10. 10 Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.

By Kim

Ingredients

• ✓ pineapple juice
• coconut
• brown sugar
• butter
• rum
• bread
• coconut milk beverage
• egg
• orange juice
• white sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 1/2 fluid ounces pineapple juice, 1/3 cup coconut, brown sugar, melted butter, and rum in a bowl; pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
3. 3 Combine coconut milk beverage, eggs, remaining 4 1/2 fluid ounces pineapple juice, orange juice, remaining 1/3 cup coconut, white sugar, 2 teaspoons cinnamon, and nutmeg in large bowl; pour over bread cubes and sprinkle with a little cinnamon.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

By Elaine Leithiser

Ingredients

• ✓ pineapple juice
• butter
• brown sugar
• pineapple ring
• pecan
• all-purpose flour
• baking powder
• salt
• white sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
3. 3 Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
4. 4 Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
5. 5 Alternate folding flour mixture and pineapple juice into egg mixture in 3 batches, beginning and ending with flour mixture. Pour over pineapple slices.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

By C N

Ingredients

• ✓ pineapple juice
• butter
• white sugar
• egg
• salt
• baking soda
• pineapple
• coconut
• walnut
• vanilla extract
• graham cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
2. 2 Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.

By Carol

Ingredients

• ✓ pineapple juice
• apple
• beef
• raisin
• white sugar
• beef broth
• orange
• sorghum
• sweet pickle juice
• cinnamon
• nutmeg
• clove
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix apples, diced beef, raisins, sugar, beef broth, orange sections, sorghum, pickle juice, pineapple juice, cinnamon, nutmeg, cloves, and salt together in a large bowl until well combined.
3. 3 Store filling in the refrigerator or freeze until ready to use.

By Darlene

Ingredients

• ✓ pineapple juice
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• rum
• coconut extract
• pistachio nut
• pineapple
• 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 juice
• butter
• brown sugar
• pineapple ring
• macadamia nut
• coconut
• pineapple ring
• maraschino cherry
• coconut water
• vegetable oil
• egg
• banana
• white cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour melted butter into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
3. 3 Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
4. 4 Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
6. 6 Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.

By Kim

Ingredients

• ✓ pineapple juice
• lime flavored gelatin mix
• orange flavored gelatin mix
• strawberry gelatin
• water
• water
• gelatin
• graham cracker crumb
• butter
• brown sugar
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
3. 3 Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
4. 4 Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
5. 5 Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
6. 6 Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
7. 7 Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
8. 8 Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
9. 9 Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
10. 10 Sprinkle the cake with reserved graham cracker crumb mixture.
11. 11 Refrigerate until set, at least 3 hours to overnight.

By Chessenden

Ingredients

• ✓ pineapple juice
• butter
• brown sugar
• rum
• pineapple
• butter
• all-purpose flour
• cardamom
• salt
• baking powder
• white sugar
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
3. 3 Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
4. 4 Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
5. 5 Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
6. 6 Pour batter over the pineapple slices in the skillet; spread evenly to cover.
7. 7 Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
8. 8 Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

By John Mitzewich

Ingredients

• ✓ pineapple juice
• lemon flavored gelatin mix
• orange flavored gelatin mix
• water
• pineapple
• miniature marshmallow
• sugar
• egg
• all-purpose flour
• banana
• lemon juice
• whipped topping mix
• cream cheese
• coconut

Instructions

1. 1 Gather the ingredients.
2. 2 In a large bowl, combine lemon and orange gelatin powders and boiling water. Stir until powders are dissolved, then stir in drained pineapple and marshmallows. Refrigerate until firm.
3. 3 While gelatin mixture is chilling, whisk together pineapple juice, sugar, eggs, and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch.
4. 4 Remove from heat and let cool before spreading over the set gelatin mixture.
5. 5 Toss sliced bananas with lemon juice to prevent browning. Drain, then layer sliced bananas over custard mixture.
6. 6 Prepare whipped topping mix according to package directions, then beat in cream cheese until smooth.
7. 7 Spread mixture over bananas. Sprinkle with toasted coconut.
8. 8 Chill salad for 2 to 4 hours before serving.

By DThomRN2