Type what you have

Ingredients

• ✓ pineapple chunk
• green bell pepper
• chicken breast
• onion
• barbecue sauce
• skewer

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Thread bell pepper, pineapple, chicken, and onion onto skewers; brush with barbecue sauce.
3. 3 Cook on the preheated grill, turning frequently, until nicely browned on all sides and chicken is no longer pink in the center, 7 to 10 minutes per side.

By c siebester

Ingredients

• ✓ pineapple chunk
• pineapple
• cheddar cheese
• white sugar
• all-purpose flour
• cracker
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Drain the can of pineapple chunks, reserving 1/4 cup of the pineapple juice to use in this recipe. Discard remaining juice or reserve for a different use.
4. 4 Transfer drained pineapple chunks and reserved 1/4 cup juice into a large bowl. Add drained, crushed pineapple, cheese, sugar, and flour; mix to combine.
5. 5 Pour into a 1 ½-quart casserole dish.
6. 6 Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.
7. 7 Bake in the preheated oven until golden brown, about 30 minutes.

By bex

Ingredients

• ✓ pineapple chunk
• brown sugar
• white vinegar
• vegetable oil
• mustard
• ham
• skewer

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
3. 3 Place skewers onto the preheated grill, and brush liberally with brown sugar mixture. Cook, turning frequently and basting often, until heated through and richly glazed, 6 to 8 minutes.

By Lindsay Perejma

Ingredients

• ✓ pineapple chunk
• soy sauce
• brown sugar
• sherry
• sesame oil
• ginger
• garlic powder
• chicken breast
• skewer

Instructions

1. 1 Combine soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder in a shallow glass dish. Add chicken pieces and pineapple chunks; stir until well coated. Cover the dish; marinate in the refrigerator, 1 to 2 hours.
2. 2 Preheat the grill to medium-high heat and lightly oil the grate.
3. 3 Thread chicken and pineapple alternately onto skewers. Discard excess marinade.
4. 4 Cook on the preheated grill, turning occasionally, until chicken is longer pink in centers and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By dailyn2003

Ingredients

• ✓ pineapple chunk
• sweet potato
• cinnamon
• brown sugar
• cayenne pepper
• bacon
• water
• sugar
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
3. 3 Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.
4. 4 Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil.
5. 5 Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish.
6. 6 Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.

By Patty Ruth Hand Pirko

Ingredients

• ✓ pineapple chunk
• ground beef
• onion
• red bell pepper
• tomato
• kidney bean
• tomato sauce
• chili powder
• salt

Instructions

1. 1 Heat a large Dutch oven over high heat until hot. Add ground beef; cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell peppers; cook until meat has browned, and onions have softened and turned translucent, about 5 minutes. Pour mixture into a large mesh strainer; press to release excess grease.
2. 2 Return mixture to the Dutch oven. Stir in stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low; simmer uncovered until reaches desired consistency, about 10 minutes.

By Christian

Ingredients

• ✓ pineapple chunk
• brown sugar
• soy sauce
• garlic
• sesame oil
• ginger
• beef top sirloin
• green bell pepper
• red bell pepper
• skewer

Instructions

1. 1 Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove beef from the marinade. Discard the remaining marinade.
4. 4 Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

By karebear

Ingredients

• ✓ pineapple chunk
• canola oil
• onion
• chicken broth
• lemon juice
• soy sauce
• cornstarch
• mustard
• chicken thigh
• red bell pepper

Instructions

1. 1 Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
2. 2 Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
3. 3 Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.

By GINGERPET

Ingredients

• ✓ pineapple chunk
• ham
• water
• brown sugar
• all-purpose flour
• mustard powder
• honey
• lemon juice
• maraschino cherry
• toothpick

Instructions

1. 1 Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of hot water into the pan beneath the ham.
3. 3 Bake ham in the preheated oven for 2 ½ hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
4. 4 Mix together brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste.
5. 5 Brush ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. (Note: Not all skewers will have a cherry on them.)
6. 6 Return ham to the oven, and roast for 15 minutes. Baste ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let ham rest for at least 10 minutes before slicing. Serve with pan juices, if desired.

By aellis0923

Ingredients

• ✓ pineapple chunk
• soy sauce
• cider vinegar
• honey
• canola oil
• mushroom
• green onion
• chicken breast
• bacon
• skewer

Instructions

1. 1 In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat grill for high heat.
3. 3 Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. 4 Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. 5 Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

By Angie

Ingredients

• ✓ pineapple chunk
• water
• jasmine rice
• canola oil
• luncheon meat
• sweet pork sausage
• egg
• canola oil
• garlic powder
• oyster sauce
• green onion

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.
2. 2 Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.
3. 3 Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.

By chen

Ingredients

• ✓ pineapple chunk
• ground beef
• ginger
• garlic powder
• black pepper
• water
• brown sugar
• cornstarch
• white vinegar
• soy sauce
• green bell pepper

Instructions

1. 1 Make the meatballs: Mix ground beef, ginger, garlic powder, and black pepper together in a large bowl until well combined. Shape into 1 1/2-inch balls.
2. 2 Sauté meatballs in a large skillet over medium-high heat until browned, about 10 minutes.
3. 3 While the meatballs are cooking, prepare the sauce: Pour pineapple juice into a liquid measuring cup, and reserve pineapple chunks; add enough water to pineapple juice to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
4. 4 Transfer meatballs to a plate, reserving the pan drippings. Add pineapple juice and brown sugar mixtures to the warm pan drippings. Stir in vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes.
5. 5 Return meatballs to the skillet; add pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By Jennifer Murray

Ingredients

• ✓ pineapple chunk
• olive oil
• onion
• brown sugar
• mango
• red wine
• olive oil
• mahi mahi steak
• salt
• black pepper
• blackening seasoning

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
2. 2 Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.

By bheher

Ingredients

• ✓ pineapple chunk
• ground beef
• breadcrumb
• onion
• milk
• egg
• salt
• brown sugar
• cornstarch
• vinegar
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together ground beef, bread crumbs, onion, milk, egg, and salt in a large bowl until well combined. Roll mixture into balls and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
4. 4 Stir together brown sugar and cornstarch in a medium saucepan and place over low heat. Add reserved pineapple juice and vinegar; stir until smooth. Bring to a boil for 1 full minute before removing from heat; pour over meatballs in the slow cooker.
5. 5 Add pineapple chunks and green bell pepper to the slow cooker.
6. 6 Cook on Low until flavors are thoroughly combined, 3 to 4 hours.

By Sammie

Ingredients

• ✓ pineapple chunk
• brown sugar
• honey
• garlic powder
• onion powder
• salt
• black pepper
• cumin
• cayenne pepper
• lime
• pork rib
• beer

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine brown sugar, honey, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a bowl.
3. 3 Squeeze lime juice over ribs; rub seasoning mixture on both sides. Place ribs in a large roasting pan (you may need to cut ribs in half to fit). Distribute pineapple chunks on top of ribs. Pour reserved pineapple juice and beer into the roasting pan around ribs. Cover pan tightly with aluminum foil.
4. 4 Bake in the preheated oven until tender, 3 to 3 ½ hours. Cool before serving, 15 minutes.

By Botack

Ingredients

• ✓ pineapple chunk
• cornstarch
• garlic powder
• ginger
• chicken thigh
• vegetable oil
• chicken stock
• rice vinegar
• brown sugar
• ketchup
• soy sauce
• red bell pepper
• green onion

Instructions

1. 1 Mix together 2 tablespoons cornstarch, garlic powder, and ground ginger in a medium bowl until well combined. Toss chicken thighs in cornstarch mixture until evenly coated.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned, about 3 minutes per side. Transfer to a plate and set aside.
3. 3 Drain juice from the can of pineapple into a measuring cup. You should have approximately 3/4 to 1 cup juice.
4. 4 Mix together 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until sauce is well combined. Add browned chicken and stir to coat.
5. 5 Cook on Low for 3 hours and 30 minutes.
6. 6 Whisk together remaining 1/4 cup pineapple juice with remaining 2 tablespoons cornstarch in a small bowl until combined. Stir into the slow cooker and increase heat to High. Add pineapple and bell pepper.
7. 7 Cook on High until sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with green onion to serve.

By fabeveryday

Ingredients

• ✓ pineapple chunk
• penne
• pasta
• olive oil
• ground beef
• leek
• curry powder
• vegetable bouillon granules
• salt
• black pepper
• ketchup
• tomato paste
• heavy cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
3. 3 Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
4. 4 Pour in cream and mix to combine. Cook for 2 more minutes.
5. 5 Drain pasta and add to the skillet with the sauce. Mix well and serve.

By barbara

Ingredients

• ✓ pineapple chunk
• halibut
• soy sauce
• flour
• oil
• vegetable oil
• green bell pepper
• onion
• ketchup
• white sugar
• water
• all-purpose flour
• sesame oil
• salt

Instructions

1. 1 Cut halibut into bite-sized pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes.
2. 2 Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Deep-fry halibut pieces until golden brown. Drain on paper towels; set aside.
4. 4 Make sauce: Heat oil in a medium skillet over medium heat. Add bell pepper, onion, and pineapple chunks and sauté for 1 minute. Stir in pineapple juice, ketchup, sugar, water, 2 teaspoons flour, sesame oil, and salt. Cook until thickened, stirring occasionally, 5 to 10 minutes.
5. 5 Pour the sauce over the halibut pieces to serve, or serve halibut alongside the sauce for dipping.

By ASUAYAN

Ingredients

• ✓ pineapple chunk
• margarine
• butter
• maraschino cherry
• onion
• cherry tomato
• mushroom
• green bell pepper
• garlic
• sage
• rosemary
• black pepper
• salt
• olive oil
• white wine vinegar
• dijon mustard
• lamb shoulder

Instructions

1. 1 Place lamb in a large bowl.
2. 2 In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
3. 3 Preheat outdoor grill for direct heat.
4. 4 Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
5. 5 In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
6. 6 Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

By Seneca Castle Lamb and Gardens

Ingredients

• ✓ pineapple chunk
• parmesan cheese
• cheddar cheese
• garlic powder
• italian seasoning
• basil
• pepper
• salt
• soy sauce
• artichoke heart
• tomato
• mushroom
• zucchini
• celery
• red bell pepper
• green bell pepper
• onion
• bacon

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Crumble bacon; set aside.
2. 2 Cook and stir onion, bell peppers, and celery in drippings in the skillet over medium heat for 2 minutes. Add zucchini and mushrooms; cook 1 minute. Stir in tomatoes, pineapple chunks, artichoke hearts, and crumbled bacon.
3. 3 Add reserved pineapple juice and soy sauce; season with salt and black pepper. Stir in basil, Italian seasoning, and garlic powder. Cover the skillet; simmer over low heat for 10 minutes, stirring occasionally. Do not overcook.
4. 4 Sprinkle Cheddar cheese over vegetables; cook until cheese melts, about 2 minutes. Sprinkle with Parmesan cheese; serve in the skillet.

By SAWMAN

Ingredients

• ✓ pineapple chunk
• pepper
• salt
• chipotle salsa
• tomato
• black bean
• kidney bean
• white sugar
• vanilla extract
• ginger
• cumin
• ancho chile powder
• chili powder
• tomato paste
• red pepper
• garlic
• onion
• butter
• barbecue sauce
• chicken breast

Instructions

1. 1 Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
2. 2 Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
3. 3 Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
4. 4 Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
5. 5 Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

By Jessica and Antonia

Ingredients

• ✓ pineapple chunk
• sugar
• all-purpose flour
• cheddar cheese
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread pineapple in the bottom of a 2 quart casserole dish.
3. 3 In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
4. 4 Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

By Marilyn McCormack

Ingredients

• ✓ pineapple chunk
• sugar
• butter
• all-purpose flour
• cheddar cheese
• cracker

Instructions

1. 1 Drain pineapple, reserving 3 tablespoons juice.
2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Ingredients

• ✓ pineapple chunk
• kielbasa sausage
• ketchup
• brown sugar

Instructions

1. 1 Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together.
2. 2 Cook on low setting for 5 to 6 hours, until sausage is cooked through.

By Denise

Ingredients

• ✓ pineapple chunk
• hot dog
• brown sugar
• sugar
• baked bean

Instructions

1. 1 Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.

By DCOTTON

Ingredients

• ✓ pineapple chunk
• apple
• peach pie filling
• banana
• kiwi
• strawberry

Instructions

1. 1 In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. 2 In a large salad bowl, combine the peach pie filling and pineapple chunks.
3. 3 Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4. 4 Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5. 5 Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6. 6 Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

By pattie

Ingredients

• ✓ pineapple chunk
• kielbasa
• polish sausage
• cranberry sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the sliced kielbasa into a 9x13 inch baking dish. In a medium bowl, stir together the cranberry sauce and pineapple chunks. Pour over the kielbasa and stir to coat.
3. 3 Bake for about 1 hour in the preheated oven or until sauce thickens.

By smphoenix

Ingredients

• ✓ pineapple chunk
• water
• brown sugar
• vinegar
• cornstarch
• green bell pepper
• luncheon meat

Instructions

1. 1 Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
2. 2 Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

By annettelovestocook

Ingredients

• ✓ pineapple chunk
• barbecue sauce
• green bell pepper
• onion
• garlic
• chicken breast

Instructions

1. 1 In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. 2 Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. 3 Cover, and cook on Low for 8 to 9 hours.

By Jan Taylor

Ingredients

• ✓ pineapple chunk
• brown sugar
• soy sauce
• onion
• garlic
• red pepper flakes
• ginger
• black pepper
• pork butt roast

Instructions

1. 1 Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
2. 2 Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
3. 3 Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
4. 4 Shred pork in the juices and serve.

By Natalie