Type what you have

Ingredients

• ✓ pineapple chunk
• chicken breast
• teriyaki marinade
• bamboo kabob stick
• sweet onion
• red bell pepper

Instructions

1. 1 Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
2. 2 Soak bamboo kabob sticks in water for 30 minutes.
3. 3 Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
6. 6 Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.

By karatekidguy

Ingredients

• ✓ pineapple chunk
• chicken breast
• pineapple juice
• honey
• soy sauce
• brown sugar
• ginger

Instructions

1. 1 Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

By nanny129

Ingredients

• ✓ pineapple chunk
• soy sauce
• vinegar
• brown sugar
• all-purpose flour
• green bell pepper
• celery
• water chestnut
• chicken

Instructions

1. 1 Blend reserved pineapple juice, soy sauce, vinegar, and brown sugar in a large saucepan over medium-low heat; mix in flour, and stir until thickened.
2. 2 Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

By Sara

Ingredients

• ✓ pineapple chunk
• soy sauce
• olive oil
• paprika
• salt
• chicken breast
• red bell pepper
• scallion
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
3. 3 Heat remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add bell pepper and stir-fry for 3 minutes.
4. 4 Add scallions and cook for 2 more minutes.
5. 5 Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
6. 6 Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.
7. 7 Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

By Natasha

Ingredients

• ✓ pineapple chunk
• rice wine vinegar
• soy sauce
• olive oil
• vanilla vodka
• ginger
• brown sugar
• white sugar
• beef sirloin steak
• water
• long grain white rice
• olive oil

Instructions

1. 1 Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
2. 2 Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
3. 3 Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
5. 5 Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

By Maryann S

Ingredients

• ✓ pineapple chunk
• cauliflower
• olive oil
• curry powder
• garlic powder
• onion powder
• salt
• black pepper
• ground chicken
• egg white
• green onion
• soy sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan.
3. 3 Bake in the preheated oven until slightly browned, about 25 minutes.
4. 4 Heat a pan over medium heat. Add chicken, salt, and pepper; stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl; leave pan on heat.
5. 5 Whisk egg whites with a pinch of pepper. Pour into the pan; cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken; add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.

By Juliajewelia

Ingredients

• ✓ pineapple chunk
• chicken thigh
• soy sauce
• oil
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• water
• white vinegar
• yellow onion
• green bell pepper

Instructions

1. 1 Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat oil in a large wok to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
5. 5 Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
6. 6 Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
7. 7 Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

By Malia Brinkley

Ingredients

• ✓ pineapple chunk
• apricot half
• soy sauce
• cornstarch
• garlic powder
• onion powder
• red pepper flakes
• vegetable oil
• ginger root
• chicken breast
• stir-fry vegetable
• green onion

Instructions

1. 1 Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
2. 2 Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
3. 3 Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.

By Teri Carrillo-Fox

Ingredients

• ✓ pineapple chunk
• chicken
• soy sauce
• vegetable oil
• apple cider vinegar
• white sugar
• water
• cornstarch
• water
• tomato soup
• carrot
• onion
• green bell pepper

Instructions

1. 1 Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
2. 2 Heat vegetable oil in a skillet on medium-high heat.
3. 3 Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
4. 4 Remove chicken from the skillet and set aside.
5. 5 Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
6. 6 Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
7. 7 Stir mixture and lower heat to medium-low.
8. 8 Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
9. 9 Stir in carrots, onion, and bell pepper.
10. 10 Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
11. 11 Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

By ad6faith

Ingredients

• ✓ pineapple chunk
• beef stew meat
• onion
• beef broth
• red wine vinegar
• garlic
• seasoned salt
• paprika
• black pepper
• green bell pepper
• red bell pepper
• brown sugar
• cornstarch
• soy sauce
• red wine vinegar
• tomato

Instructions

1. 1 Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
2. 2 Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

By Cat Lady Cyndi

Ingredients

• ✓ pineapple chunk
• soy sauce
• rice vinegar
• sesame oil
• garlic
• ginger
• fish sauce
• red pepper flakes
• avocado oil
• red onion
• orange bell pepper
• red bell pepper
• broccoli
• shrimp
• cornstarch
• cashew

Instructions

1. 1 Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
2. 2 Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
3. 3 Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
4. 4 Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
5. 5 Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
6. 6 Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

By Bibi

Ingredients

• ✓ pineapple chunk
• olive oil
• red curry paste
• shrimp
• coconut milk
• leek
• onion
• bamboo shoot
• sugar
• fish sauce
• green bean
• red bell pepper
• green bell pepper
• scallion
• jalapeno pepper
• jasmine rice

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
2. 2 Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

By Deb Brown

Ingredients

• ✓ pineapple chunk
• white rice
• green bell pepper
• soy sauce
• white vinegar
• white vinegar
• water
• water
• white sugar
• pineapple juice
• vegetable oil
• black pepper
• salt
• cornstarch
• egg
• onion
• ground beef

Instructions

1. 1 Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
3. 3 Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
4. 4 Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
5. 5 Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

By Alisha D

Ingredients

• ✓ pineapple chunk
• cashew
• jasmine rice
• arrowroot powder
• chicken stock
• green bell pepper
• red bell pepper
• onion
• vegetable oil
• chicken breast
• white pepper
• salt
• chive
• rice vinegar
• sesame oil
• garlic
• ginger
• coconut aminos

Instructions

1. 1 Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
2. 2 Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
3. 3 Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
4. 4 Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
5. 5 Serve over hot rice and garnish with chopped cashews.

By Bibi

Ingredients

• ✓ pineapple chunk
• sesame seed
• sesame oil
• garlic
• bell pepper
• vegetable oil
• salt
• chicken bouillon granules
• soy sauce
• cornstarch
• vinegar
• sweet rice wine
• white sugar
• water
• all-purpose flour
• cornstarch
• water
• egg white
• chicken breast
• black pepper
• salt
• cornstarch
• soy sauce
• egg yolk

Instructions

1. 1 Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
2. 2 Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
3. 3 Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
4. 4 Remove chicken from the refrigerator. Dip each piece in coating.
5. 5 Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
6. 6 Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
7. 7 Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
8. 8 Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

By Uluru

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

Ingredients

• ✓ pineapple chunk
• honey
• dijon mustard
• black pepper
• pork loin
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Ingredients

• ✓ pineapple chunk
• pork chop
• bacon
• tomato chili sauce
• brown sugar
• dijon mustard

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Wrap each pork chop in 2 bacon slices to completely cover the pork chop, and secure with toothpicks. Place the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes per side.
3. 3 Mix together the chili sauce, brown sugar, and Dijon mustard in a bowl. Place the browned pork chops into the bottom of a slow cooker, and pour the chili sauce mixture over the chops. Spread pineapple chunks over the chops, set the cooker to Low, and cook until very tender, about 6 hours.

By MegVanderpoel

Ingredients

• ✓ pineapple chunk
• orzo pasta
• mandarin orange
• pineapple
• maraschino cherry
• white sugar
• egg
• all-purpose flour
• whipped topping

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
2. 2 Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
3. 3 Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.

By Joy

Ingredients

• ✓ pineapple chunk
• country-style pork rib
• tomato sauce
• green bell pepper
• onion
• brown sugar
• cider vinegar
• tomato paste
• worcestershire sauce
• garlic

Instructions

1. 1 Place ribs in a slow cooker.
2. 2 Mix undrained pineapple, tomato sauce, bell peppers, onion, brown sugar, vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over ribs.
3. 3 Cook on Low until meat pulls away easily from the bone, 8 to 10 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Jemaco2

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