Type what you have

Ingredients

• ✓ pineapple ring
• mayonnaise
• jerk seasoning
• lime juice
• olive oil
• chicken thigh
• flour tortilla
• cabbage
• red onion
• cilantro

Instructions

1. 1 Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
2. 2 Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
5. 5 Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
6. 6 Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ pineapple ring
• pork leg
• apple cider
• onion
• garlic
• salt
• black pepper
• almond
• prune
• lard

Instructions

1. 1 Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
2. 2 Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
4. 4 Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
5. 5 Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

By Anamaria

Ingredients

• ✓ pineapple ring
• beef tongue
• teriyaki sauce

Instructions

1. 1 Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
2. 2 Transfer tongue to a cutting board and cut into 1/2-inch slices. Coat both sides with teriyaki sauce.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill pineapple and tongue slices for 6 minutes; flipping halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ pineapple ring
• ham
• pineapple juice
• brown sugar
• pineapple

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham, cut-side down, into a roasting pan. Pin pineapple slices onto ham using toothpicks.
3. 3 Bake ham in the preheated oven for 30 minutes.
4. 4 Meanwhile, mix pineapple juice and 1 1/2 cup brown sugar together in a saucepan; bring to a boil. Cook until glaze is slightly thickened, about 5 minutes. Remove from the heat but keep warm.
5. 5 After 30 minutes, pour some glaze over ham; bake for 30 more minutes. Sprinkle remaining 1/2 cup brown sugar over ham, then pour more glaze over top. Bake until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C), about 30 more minutes.
6. 6 Remove from the oven and pour any remaining glaze over top.

By Jeanetta Carlton

Ingredients

• ✓ pineapple ring
• hawaiian bread roll
• luncheon meat
• sriracha hot sauce
• lime juice

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil. Place rolls cut-sides up in a single layer on a baking sheet.
2. 2 Toast in the preheated broiler until lightly brown, 1 to 3 minutes.
3. 3 Slice luncheon meat lengthwise into nine ¼-inch thick slices.
4. 4 Heat a cast-iron or nonstick skillet over medium-high heat. Cook meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms.
5. 5 Cook pineapple rings in the same skillet until lightly browned, 1 ½ to 2 minutes per side. Cut each pineapple ring into 3 pieces; set aside.
6. 6 Divide and spread Sriracha among meat slices; top with 1 pineapple piece, drizzle with lime juice, and cover with roll tops.

By tboomgaa

Ingredients

• ✓ pineapple ring
• brown sugar
• yellow mustard
• ham steak
• pineapple juice

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix dark brown sugar and mustard together in a bowl. Place ham on a broiling pan rack. Spoon mustard mixture over both sides of the ham.
3. 3 Broil in the preheated oven until browned on one side, about 5 minutes. Flip, pour on pineapple juice from the can, and continue to broil for about 5 minutes more, adding pineapple rings on top in the final 2 minutes of cooking. Watch carefully as it cooks fast.

By SHERBEAR42003

Ingredients

• ✓ pineapple ring
• brown sugar
• soy sauce
• garlic powder
• pork chop
• black pepper

Instructions

1. 1 Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. 3 Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

By jhopkins

Ingredients

• ✓ pineapple ring
• brown sugar
• yellow mustard
• ham
• pineapple juice
• honey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score ham by making 1/2-inch-deep diagonal cuts in a diamond pattern.
3. 3 Mix brown sugar with enough mustard to make a smooth, pourable sauce.
4. 4 Place ham into a roasting pan. Drizzle honey, reserved pineapple juice, and brown sugar mixture over top.
5. 5 Arrange pineapple rings decoratively on ham and secure with wooden toothpicks.
6. 6 Bake in the preheated oven, basting every 15 minutes with pan juices, until the diamond pattern on ham splits open, about 1 to 1 ½ hours.
7. 7 Serve and enjoy!

By Alison Skaff Straub

Ingredients

• ✓ pineapple ring
• ham
• clove
• heavy syrup
• lemon-lime carbonated beverage
• brown sugar
• maraschino cherry

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C).
2. 2 Place ham in a roasting pan. Use a sharp knife to score ham rind with a diamond pattern. Press a clove into the center of each diamond.
3. 3 Drain juice from pineapple rings into a medium bowl; stir in lemon-lime soda and brown sugar.
4. 4 Coat ham with juice mixture and arrange pineapple rings on ham. Place a maraschino cherry in the center of each pineapple ring and secure with a toothpick.
5. 5 Bake uncovered, basting frequently with pan juices, in the preheated oven until the internal temperature of the ham is 160 degrees F (72 degrees C), 4 to 5 hours. Be sure the meat thermometer does not touch the bone. Remove toothpicks before serving.

By NODIETSFORME

Ingredients

• ✓ pineapple ring
• pineapple juice
• brown sugar
• mustard
• ham
• maraschino cherry
• clove

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
3. 3 Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
4. 4 Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
5. 5 Turn on oven's broiler.
6. 6 Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

By Risa Buckingham

Ingredients

• ✓ pineapple ring
• chicken breast
• teriyaki sauce
• butter
• brown sugar
• soy sauce
• pineapple juice
• worcestershire sauce

Instructions

1. 1 Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
2. 2 Preheat a grill for high heat.
3. 3 Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
4. 4 In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

By Barbara Childers

Ingredients

• ✓ pineapple ring
• ham
• bourbon whiskey
• brown sugar
• pineapple
• honey
• garlic
• water

Instructions

1. 1 Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
4. 4 Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

By Jennifer

Ingredients

• ✓ pineapple ring
• soy sauce
• honey
• ketchup
• lime juice
• pineapple juice
• ginger
• garlic
• sesame oil
• chicken breast

Instructions

1. 1 Combine pineapple rings, soy sauce, honey, ketchup, lime juice, pineapple juice, ginger, garlic, and sesame oil in a bowl; pour into a large resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 4 to 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Reserve pineapple rings; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in centers and juices run clear, flipping as needed, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Grill pineapple rings during the last 5 minutes.

By Samsul786

Ingredients

• ✓ pineapple ring
• hawaiian style marinade
• chicken breast
• cooking spray
• onion roll
• provolone cheese
• romaine lettuce
• tomato
• thousand island salad dressing

Instructions

1. 1 Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
2. 2 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired.
6. 6 Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute.
7. 7 Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.

By FoodieGeek

Ingredients

• ✓ pineapple ring
• lemon
• lime
• cider vinegar
• salt
• black pepper
• chicken breast
• teriyaki sauce
• hawaiian bread roll
• lettuce leaf
• red onion

Instructions

1. 1 Whisk lemon juice, lime juice, cider vinegar, salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade; shake off excess. Discard remaining marinade. Cook chicken on the preheated grill until juices run clear when pierced with a fork, 5 to 7 minutes per side. Grill pineapple until heated through and grill marks appear, 2 to 3 minutes per side.
4. 4 Spread 1 teaspoon teriyaki sauce on bottom half of 1 toasted roll; add 1 lettuce leaf, 1 halved chicken breast, 1 pineapple slice, 1 onion slice, and top half roll. Repeat with the remaining teriyaki sauce, rolls, lettuce, chicken, pineapple, and onion.

By Lindsey Pfeiffer

Ingredients

• ✓ pineapple ring
• lemon
• pineapple juice
• white sugar
• oil
• chicken breast
• eggplant
• green bell pepper
• red bell pepper
• onion
• salt
• black pepper

Instructions

1. 1 Zest 1/2 of one lemon, then juice it. Combine zest and juice in a bowl with pineapple juice, sugar, salt, and pepper; mix well.
2. 2 Heat oil in a large skillet over medium to medium-high heat. Add chicken and sear for 1 to 2 minutes per side. Pour pineapple juice mixture over chicken and lay pineapple rings over top.
3. 3 Add eggplant, bell peppers, and onion to the skillet. Juice remaining lemon over top. Reduce heat to medium and cook until eggplant and vegetables are soft and chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes.

By countrygrl95

Ingredients

• ✓ pineapple ring
• chipotle chile powder
• garlic powder
• cinnamon
• onion powder
• olive oil
• red onion
• brown sugar
• pork chop
• salt
• black pepper
• goat cheese

Instructions

1. 1 Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
2. 2 Pat pineapple rings dry.
3. 3 Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
4. 4 Pat pork chops dry and lightly season both sides with salt and pepper.
5. 5 Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

By Culinary Envy

Ingredients

• ✓ pineapple ring
• ground beef
• onion
• egg
• canadian bacon
• cheddar cheese
• beet
• tomato
• lettuce
• kaiser roll
• mayonnaise
• dill pickle relish
• ketchup
• mustard

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Shape ground beef into four patties. Cook on the preheated grill until cooked through, 5 minutes per side.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until soft. Transfer onion to a bowl; set aside. Crack eggs into the same skillet; cook until yolks are solid, flipping once. Transfer eggs to a plate; set aside. Cook bacon in the same skillet until crisp; transfer to a paper-towel-lined plate to drain. Increase heat to high; cook pineapple rings in bacon drippings just until browned on each side.
4. 4 Set 1 kaiser roll bottom on a plate; top with 1 burger, 1 slice Cheddar cheese, 1 slice Canadian bacon, 1 egg, onion, sliced beets, 1 slice pineapple, 1 slice tomato, and 1 leaf lettuce. Spread top roll with mayonnaise, relish, ketchup, and mustard; place over burger. Repeat with remaining rolls, burgers, toppings, and condiments.

By SuzAnne Smith

Ingredients

• ✓ pineapple ring
• ponzu sauce
• sugar
• beef top sirloin
• red onion
• jalapeno pepper
• lime
• white sugar
• salt
• sour cream
• sriracha sauce
• oil
• garlic
• salt
• black pepper
• burger bun

Instructions

1. 1 Drain pineapple juice into a small bowl. Add ponzu and sugar to the pineapple juice; stir to dissolve sugar. Refrigerate pineapple rings and 1/3 cup of the juice mixture.
2. 2 Transfer remaining juice mixture to a resealable zip-top bag. Add steak and seal. Refrigerate for 8 hours to overnight.
3. 3 Peel outer layer of onion. Slice onion as thinly as possible. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Combine 1/4 of the onion slices, jalapeno, lime juice, sugar, and 1 pinch salt in a bowl. Set aside to quick-pickle, stirring occasionally, until ready to serve.
4. 4 Mix sour cream and Sriracha sauce together in a bowl for the Sriracha cream. Set aside.
5. 5 Heat 1 1/2 teaspoons oil in a large pan over medium-high heat. Add pineapple rings and cook, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Remove from the pan and set aside. Add remaining onion and oil to the pan; season with salt and pepper. Cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
6. 6 Drain sirloin from marinade. Add to the pan and season with salt and pepper. Cook until browned, 4 to 5 minutes. Carefully add reserved pineapple juice mixture to the pan. Cook and stir until liquid has mostly evaporated and beef is coated in sauce, 1 to 2 minutes. Remove from heat and stir in pickling liquid from onion and jalapeno. Taste and season with salt and pepper.
7. 7 Assemble sliders by adding sirloin steak to each bun. Top with jalapeno slaw, Sriracha cream, and caramelized pineapple.

By thedailygourmet

Ingredients

• ✓ pineapple ring
• all-purpose flour
• salt
• black pepper
• pork chop
• shortening
• water
• pineapple juice concentrate
• sugar
• lemon juice
• cinnamon
• nutmeg
• water
• cornstarch

Instructions

1. 1 Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl.
2. 2 Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet.
3. 3 Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more.
4. 4 Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.

By candir76

Ingredients

• ✓ pineapple ring
• olive oil
• red onion
• garlic
• ginger
• ground chicken
• panko bread crumb
• teriyaki sauce
• salt
• black pepper
• provolone cheese
• hamburger bun
• mayonnaise
• jalapeno pepper slice

Instructions

1. 1 Heat oil in a small skillet over medium heat. Add red onion, garlic, and ginger; saute until onion has softened and turned translucent, about 5 minutes. Set aside to cool.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine chicken, panko, teriyaki sauce, salt, and pepper in a large bowl. Add cooled onion and mix gently with your hands until fully incorporated. Create 4 burger patties.
4. 4 Grill burgers on the preheated grill until cooked through, 5 to 6 minutes per side, adding provolone slices towards the end of the cooking time so they can melt. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C). Grill pineapple slices alongside the burgers until warm, about 1 minute per side.
5. 5 While the burgers are cooking, prepare hamburger buns with a light smear of mayonnaise. Place cooked burgers on buns and top with pineapple slices and jalapeno peppers.

By Johanna Spletzer

Ingredients

• ✓ pineapple ring
• vegetable oil
• pork chop
• salt
• granulated garlic
• black pepper
• soy sauce
• water
• rice vinegar
• honey
• coconut sugar
• ginger root
• garlic
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
2. 2 Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
6. 6 Remove pork chops from the pot and cover to keep warm.
7. 7 Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.

By thedailygourmet

Ingredients

• ✓ pineapple ring
• picnic ham
• cola-flavored carbonated beverage

Instructions

1. 1 Place ham in slow cooker with the fattier side facing down. Use toothpicks to attach pineapple rings to the ham; pour over pineapple juice. Pour cola into the slow cooker.
2. 2 Cover and cook on Low for 7 to 10 hours.

By DeeAnn

Ingredients

• ✓ pineapple ring
• milk
• banana
• honey

Instructions

1. 1 In a blender combine milk, frozen bananas, pineapple and honey. Blend until smooth.

By Cindy

Ingredients

• ✓ pineapple ring
• ground beef
• ketchup
• brown sugar
• yellow mustard

Instructions

1. 1 Preheat a grill for high heat.
2. 2 Divide the ground beef into four portions, and form patties around pineapple rings so that none of the pineapple is showing. In a small saucepan, mix together the ketchup, brown sugar, and mustard. Heat until sugar is dissolved. Set aside.
3. 3 Place burgers on the grill, and cook for about 5 minutes per side, or until well done. Spoon some of the brown sugar sauce over the burgers before serving.

By SunKissed31

Ingredients

• ✓ pineapple ring
• orange juice
• kiwi
• banana
• pineapple juice
• ice

Instructions

1. 1 In an electric blender, mix together orange juice, kiwi, bananas, pineapple, and pineapple juice until well blended. Pour the mixture into a pitcher.
2. 2 Place the ice in the blender, then pour the fruit mixture over the ice. Process until the ice is blended in with the fruit juices.

By Andrea

Ingredients

• ✓ pineapple ring
• butter
• cake doughnut
• brown sugar
• cooking spray

Instructions

1. 1 Spread butter onto the cut-sides of each doughnut half. Sprinkle brown sugar evenly over the butter. Sandwich a pineapple ring between the halves of each doughnut.
2. 2 Prepare four squares of aluminum foil with cooking spray. Put each sandwich onto the prepared side of a foil sheet; wrap foil around sandwiches to seal into a pouch.
3. 3 Cook by placing pouches near a campfire until heated through, about 20 minutes.

By Sillyconniegirl

Ingredients

• ✓ pineapple ring
• brown sugar
• butter
• all-purpose flour
• cake flour
• baking powder
• salt
• white sugar
• butter
• egg
• vanilla extract
• sour cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
2. 2 Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
3. 3 Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
4. 4 Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
5. 5 Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
7. 7 Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.

By Stevie Bowden

Ingredients

• ✓ pineapple ring
• water
• butter
• white cake mix
• vegetable oil
• egg white
• brown sugar
• maraschino cherry

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 9 pineapple rings for the cake. Set any remaining juice and pineapple rings aside for another use.
3. 3 Melt butter in a 12-inch cast iron skillet over medium-high heat.
4. 4 While butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
5. 5 Remove melted butter from the heat and sprinkle brown sugar evenly over top until all the butter is covered. Arrange 8 pineapple rings around the outer edge of the skillet and place the remaining pineapple ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring; pour cake batter on top.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 40 minutes.
7. 7 Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan.
8. 8 Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.

By Anne

Ingredients

• ✓ pineapple ring
• ✓ pineapple ring
• butter
• brown sugar
• macadamia nut
• coconut
• maraschino cherry
• pineapple juice
• 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