Type what you have

Ingredients

• ✓ pineapple juice
• barbecue sauce
• brown sugar
• soy sauce
• ginger
• garlic
• chicken thigh

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pineapple juice, barbecue sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl; reserve 1/2 cup for basting. Transfer remaining marinade to a resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight, flipping bag halfway.
3. 3 Remove chicken thighs from marinade and shake off excess; discard remaining marinade.
4. 4 Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip; continue to bake and baste until thighs are no longer pink in centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By andsha

Ingredients

• ✓ pineapple juice
• cornstarch
• white vinegar
• vegetable oil
• ketchup
• brown sugar
• salt

Instructions

1. 1 In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

By Jackie

Ingredients

• ✓ pineapple juice
• honey
• ketchup
• brown sugar
• soy sauce
• hoisin sauce
• garlic
• ginger root

Instructions

1. 1 Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

By Francine Lizotte Club Foody

Ingredients

• ✓ pineapple juice
• chicken breast
• pineapple chunk
• 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 juice
• soy sauce
• brown sugar
• sriracha sauce
• sesame oil
• garlic powder
• shrimp
• skewer

Instructions

1. 1 Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
2. 2 Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
4. 4 Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ pineapple juice
• soy sauce
• water
• rice vinegar
• cornstarch
• ginger root
• garlic
• chicken thigh
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
3. 3 Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
4. 4 Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

By thedailygourmet

Ingredients

• ✓ pineapple juice
• tomato paste
• raisin
• brown sugar
• cornstarch
• apple cider vinegar
• ground ginger
• red pepper flakes
• seasoned salt
• pork chop
• butter

Instructions

1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By BirgitJ

Ingredients

• ✓ pineapple juice
• canola oil
• chicken style seitan
• garlic
• bell pepper
• onion
• pineapple
• brown sugar
• cider vinegar
• soy sauce
• cornstarch

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
2. 2 Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.

By LITTLEBOO1982

Ingredients

• ✓ pineapple juice
• soy sauce
• chicken broth
• brown sugar
• sherry
• honey
• garlic
• sesame oil
• ginger
• red pepper flakes
• water
• cornstarch
• pork shoulder roast
• sesame seed

Instructions

1. 1 Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
2. 2 Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
3. 3 Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
4. 4 Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
5. 5 Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.

By lutzflcat

Ingredients

• ✓ pineapple juice
• green onion
• everything bagel seasoning
• chow mein noodle
• carrot
• onion
• green bell pepper
• red bell pepper
• red pepper flakes
• grapeseed oil
• beef steak
• carne asada
• tapioca flour
• onion powder
• ginger paste
• garlic
• tamari
• brown sugar
• water

Instructions

1. 1 Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
3. 3 Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
6. 6 Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

By thedailygourmet

Ingredients

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

Instructions

1. 1 In a mixing bowl, combine the ground beef, egg, cornstarch, salt, diced onion and pepper. Form into 1-inch meatballs; you'll get about 20 total.
2. 2 In a large skillet over medium heat, brown the meatballs; drain fat and set aside.
3. 3 Heat the oil in a large saucepan over low heat. Pour in the pineapple juice and simmer for a few minutes.
4. 4 In a small bowl, combine the 3 tablespoons of cornstarch, soy sauce, vinegar and water. Stir until smooth and pour into the pineapple juice. Add the sugar and simmer until thickened, stirring constantly.
5. 5 Place the meatballs, pineapple pieces, green pepper, carrot and onion into the sauce mixture. Heat thoroughly.

By QUIKSMYLE

Ingredients

• ✓ pineapple juice
• white rice
• green bell pepper
• soy sauce
• white vinegar
• white vinegar
• water
• water
• white sugar
• pineapple chunk
• 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 juice
• pineapple
• zucchini
• mushroom
• red bell pepper
• green bean
• carrot
• onion
• vegetable oil
• ginger root
• arrowroot powder
• sesame oil
• tamari
• maple syrup
• ketchup
• lemon juice
• firm tofu
• long-grain brown rice
• water

Instructions

1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen

Ingredients

• ✓ pineapple juice
• sesame seed
• green onion
• pineapple
• ginger
• garlic
• zucchini
• red bell pepper
• sesame oil
• vegetable oil
• black pepper
• kosher salt
• shrimp
• cornstarch
• water
• soy sauce
• tomato paste
• rice vinegar
• honey

Instructions

1. 1 Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
2. 2 Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
3. 3 Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
4. 4 Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
5. 5 Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
6. 6 Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
7. 7 Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
8. 8 Garnish each serving with green onions and sesame seeds.

By Lanzzz

Ingredients

• ✓ pineapple juice
• red pepper flakes
• garlic
• ginger root
• soy sauce
• pineapple
• orange marmalade
• water
• white vinegar
• ketchup
• sugar
• water
• cornstarch
• vegetable oil
• chicken breast
• all-purpose flour
• salt
• baking soda
• egg
• water

Instructions

1. 1 Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.
2. 2 Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.
3. 3 Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.
4. 4 Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.
5. 5 Combine cornstarch and 3 tablespoons water in a small bowl.
6. 6 Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.
7. 7 Pour sauce over chicken and serve.

By bsims

Ingredients

• ✓ pineapple juice
• lime
• chile-garlic sauce
• sesame seed
• cilantro
• swiss cheese
• hoagie bun
• cabbage
• black pepper
• salt
• jalapeno pepper
• red bell pepper
• onion
• olive oil
• chicken breast
• brown sugar
• chili oil
• sesame oil
• ginger
• garlic
• mint
• cilantro
• ponzu sauce

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
3. 3 Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
5. 5 Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
6. 6 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

By Allrecipes

Ingredients

• ✓ pineapple juice
• soy sauce
• ginger
• garlic powder
• white pepper
• chicken breast

Instructions

1. 1 In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
2. 2 Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
3. 3 Heat an outdoor grill for medium-high heat.
4. 4 Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

By amyjohnson101

Ingredients

• ✓ pineapple juice
• brown sugar
• teriyaki sauce
• pork chop
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
3. 3 Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By palmtree9212

Ingredients

• ✓ pineapple juice
• ham
• pineapple
• brown sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, on a roasting pan.
2. 2 Cut skin off pineapple; remove any remaining brown eyes. Slice pineapple into ½-inch-thick rings; remove cores with a round cutter. Attach pineapple rings to ham with toothpicks.
3. 3 Bake ham in the preheated oven for 30 minutes.
4. 4 Whisk pineapple juice and brown sugar together in a microwave-safe bowl on MEDIUM, or small saucepan over medium heat until boiling and slightly thickened, about 5 minutes; glaze will be sticky and hot.
5. 5 Pour 1/2 of the glaze evenly over ham and pineapple rings; bake 30 minutes more. Pour remaining glaze over ham.
6. 6 Continue baking until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.
7. 7 Let ham rest for 15 to 20 minutes before slicing.

By Lex

Ingredients

• ✓ pineapple juice
• brown sugar
• soy sauce
• chicken breast
• skewer

Instructions

1. 1 In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. 2 Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3. 3 Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. 4 Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

By Hillary Roberts

Ingredients

• ✓ pineapple juice
• egg
• white sugar
• butter
• vanilla extract
• all-purpose flour
• instant yeast

Instructions

1. 1 Beat eggs in a bowl. Add pineapple juice, sugar, 1/2 cup butter, and vanilla extract.
2. 2 Measure 3 cups of flour into a large bowl and stir in egg mixture with a wooden spoon until well combined. Sprinkle in yeast packages one at a time, mixing well. Add 3 more cups flour and mix well, using your hands if needed. Make sure all flour is well incorporated; the dough should be tacky to the touch, but not overly sticky. If dough is too wet, mix in a little extra flour, 1 tablespoon at a time.
3. 3 Cover dough with a clean towel and set in a warm place to rise for 1 hour.
4. 4 Remove dough from the bowl and knead in remaining 1/2 cup flour, approximately 10 to 15 times, making sure flour is well incorporated. Form dough into rolls and place on buttered pans. Cover and place in a warm area to rise until doubled in size, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until tops are golden brown, 25 to 30 minutes. Brush tops with remaining 1/4 cup melted butter.

By jillmo515

Ingredients

• ✓ pineapple juice
• soy sauce
• brown sugar
• garlic
• chicken breast
• asian island crunch salad kit
• red bell pepper
• red onion

Instructions

1. 1 Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
2. 2 Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
3. 3 Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
4. 4 Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
5. 5 Arrange salad on plates; top with bell pepper, onion, and chicken.

By Dole

Ingredients

• ✓ pineapple juice
• brown sugar
• mustard
• all-purpose flour

Instructions

1. 1 Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.

By Jeannine McCoy

Ingredients

• ✓ pineapple juice
• cider vinegar
• garlic powder
• ginger
• white sugar
• soy sauce

Instructions

1. 1 Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
2. 2 Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

By George Cochrane

Ingredients

• ✓ pineapple juice
• maple syrup
• brown mustard
• soy sauce
• olive oil
• firm tofu
• sesame seed

Instructions

1. 1 Whisk together maple syrup, pineapple juice, mustard, and soy sauce in a small bowl. Set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir tofu in hot oil until evenly browned. Stir in maple syrup mixture and continue to cook until glaze is reduced. Sprinkle with sesame seeds.

By doll

Ingredients

• ✓ pineapple juice
• yogurt
• pineapple tidbits
• raisin
• coconut
• honey
• carrot

Instructions

1. 1 Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.

By Bibi

Ingredients

• ✓ pineapple juice
• ham
• pineapple ring
• 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 juice
• pork butt
• teriyaki sauce
• apple cider vinegar
• garlic
• black pepper
• red pepper flakes

Instructions

1. 1 Place pork butt in the bottom of a slow cooker and turn heat to High.
2. 2 Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
3. 3 Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.

By Soup Loving Nicole

Ingredients

• ✓ pineapple juice
• ham
• clove
• brown sugar
• sangria wine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
3. 3 Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.
4. 4 After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
5. 5 Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.

By Mary Glenn

Ingredients

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

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