Skip to content

Type what you have

Cook with

pineapple preserves ×
Tantalizingly Tangy Meatloaf
Dinner American

Tantalizingly Tangy Meatloaf

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine ground beef, bread crumbs, egg, garlic powder, and Worcestershire sauce. Mix well, and place into a 9x5-inch loaf pan.
  3. 3 Bake in the preheated oven, 30 to 50 minutes.
  4. 4 Meanwhile, in a separate medium bowl, stir together ketchup, brown sugar, and pineapple preserves. Pour over meatloaf about 20 minutes before removing it from the oven.

By Stacy B.

Hawaiian Pork Tenderloin
Dinner American

Hawaiian Pork Tenderloin

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside.
  3. 3 Place pork tenderloin into a shallow 9x13-inch baking dish. Sprinkle brown sugar, chili powder, garlic powder, and black pepper over tenderloin, then spread with pineapple preserves. Arrange onion and bell peppers on and around tenderloin. Pour at least 1/2 cup pineapple-mandarin juice into the baking dish.
  4. 4 Cook in the preheated oven for 25 minutes. Spoon mandarin oranges and pineapple over tenderloin and continue to cook until no longer pink in the center, 20 to 35 minutes longer. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).

By Jill Lichtenwalner

Mouthwateringly Tangy Pineapple Meatloaf
Dinner American

Mouthwateringly Tangy Pineapple Meatloaf

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine ground beef, onion, bread crumbs, bell peppers, 1/3 cup ketchup, 1/4 cup pineapple preserves, 1/4 cup brown sugar, egg, Worcestershire sauce, and garlic powder in a food processor; pulse until blended. Transfer to a loaf pan.
  3. 3 Bake in the preheated oven for 30 minutes.
  4. 4 Meanwhile, stir 1/3 cup ketchup, 1/4 cup pineapple preserves, and 1/4 cup brown sugar together in a bowl; pour over meatloaf.
  5. 5 Continue baking until meatloaf is no longer pink in center, about 20 minutes more. An instant-read thermometer inserted into center should read at least 160 degrees F (70 degrees C).

By Ashley L-B

Grilled Tropical Tuna Steaks
Dinner

Grilled Tropical Tuna Steaks

4.5

Prep
15 min
Cook
8 min
Total
83 min

Instructions

  1. 1 To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
  2. 2 Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
  3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
  4. 4 Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

By dakota kelly

Pineapple Salmon
Dinner

Pineapple Salmon

5.0

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
  2. 2 Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
  3. 3 Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

By Debi

Hawaiian Cookie Tarts
Dessert American

Hawaiian Cookie Tarts

Prep
40 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
  3. 3 Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
  4. 4 Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
  5. 5 Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.

By Barb

Hawaiian Tarts
Dessert American

Hawaiian Tarts

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup.
  3. 3 In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

By Jan Taylor

Empanadas de Pina (Pineapple Pastry Cookies)
Dessert

Empanadas de Pina (Pineapple Pastry Cookies)

4.1

Prep
60 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.
  2. 2 Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)
  3. 3 Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.
  4. 4 Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.

By Brenda

Air Fryer Pork Tenderloin with Sweet Potatoes

Air Fryer Pork Tenderloin with Sweet Potatoes

4.8

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat air fryer to 390 degrees F (200 degrees C), if recommended by manufacturer.
  2. 2 Combine olive oil, pineapple preserves, garlic granules, cayenne, salt, and white pepper in a large mixing bowl; stir to combine.
  3. 3 Place sweet potato pieces into the mixing bowl and toss with the pineapple preserves mixture. Remove sweet potatoes to a plate, reserving the remaining pineapple mixture.
  4. 4 Pat tenderloins dry with paper towels. Place in the mixing bowl with the remaining pineapple mixture and toss to coat.
  5. 5 Brush interior basket of the air fryer with the remaining olive oil. Place tenderloins in the basket, and in a single layer, add as many sweet potato pieces as will fit around the tenderloins. Set aside extra sweet potato pieces. You will cook them as a second batch.
  6. 6 Air fry for 10 minutes. Turn tenderloins over, browned side down. Stir sweet potatoes, but keep them in a single layer. Air fry until pork loin is slightly pink in the center, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If the tenderloins need more cooking time, turn them again and continue cooking and testing the temperature in 5 minute increments.
  7. 7 Remove sweet potatoes from the air fryer when they are tender and caramelized. (See Cook's Note).
  8. 8 When the tenderloins test done, place them on a platter and tent with foil. Allow to rest while the remaining sweet potatoes cook, about 10 more minutes.

By Bibi

Bite-Sized Fruit Tarts
Dessert

Bite-Sized Fruit Tarts

Prep
40 min
Cook
35 min
Total
165 min

Instructions

  1. 1 Combine butter and cream cheese for crust in a mixing bowl and mix until smooth. Gradually stir in flour and salt until well blended. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.
  2. 2 Remove dough from the refrigerator and place on a floured surface. Divide dough evenly into 24 pieces; shape each piece into a ball.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a 24-cup mini-muffin tin with cooking spray.
  4. 4 While the oven is preheating, press dough onto the bottoms and up the sides of the greased muffin cups. Place the pan on a cookie sheet and set aside.
  5. 5 Combine milk, cream, and salt for filling in a small saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble around the edges of the pan and wisps of steam are visible, about 3 minutes.
  6. 6 Stir sugar and egg together in a bowl. Pour 1/4 of the hot milk mixture into the bowl and stir until well combined. Pour the egg mixture into the saucepan and continue to cook and stir until mixture is bubbling and has thickened slightly, about 3 minutes. Remove from the heat and stir in vanilla. Spoon about 1 tablespoon filling into each muffin cup.
  7. 7 Bake in the preheated oven for 10 minutes. Lower the oven to 350 degrees F (175 degrees C) and continue baking until filling is set, about 15 more minutes. Remove from the oven and set on a wire rack to cool for 10 minutes. Remove tarts from the pan and place directly on the wire rack; let cool for 20 minutes.
  8. 8 Place 1 teaspoon raspberry preserves on top of 8 tarts, then top each with a raspberry. Make remaining tarts by topping 8 with blueberry preserves and blueberries, and the remaining 8 with pineapple preserves and banana slices. Serve at room temperature.

By Bibi

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping
Dessert

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

4.2

Prep
Cook
Total

Instructions

  1. 1 Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
  2. 2 Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
  3. 3 Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
  4. 4 Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
  5. 5 Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
  6. 6 Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
  7. 7 Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

By USA WEEKEND columnist Pam Anderson