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Ingredients

• ✓ pineapple slice
• ham
• dijon mustard
• brown sugar
• clove
• rum
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place ham into a roasting pan. Spread Dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. Press brown sugar onto ham with your hands. Place pineapple slices onto ham, securing them to the top and sides with cloves. Place any unused pineapple slices into the bottom of the roasting pan and pour pineapple juice and 2 ounces orange-flavored rum.
3. 3 Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. Remove ham from the oven and pour remaining 2 ounces of orange rum over the ham; carefully light the rum on fire with a match. The flames will help the glaze to adhere to the meat.
4. 4 Continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees F (60 degrees C), about 1 more hour. Let ham rest for 10 minutes before serving. Transfer ham to a serving platter, leaving pan drippings in the roasting pan.
5. 5 Stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. Place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. Serve with ham.

By arios153

Ingredients

• ✓ pineapple slice
• ham
• brown sugar
• toothpick
• maraschino cherry
• ginger ale

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham in a roasting pan. Rub brown sugar over ham. Attach pineapple slices to the outside of ham with toothpicks. Use additional toothpicks to secure a cherry into the middle of each pineapple slice. Pour ginger ale and reserved pineapple juice into the pan. Tent aluminum foil over ham.
3. 3 Bake in the preheated oven for 4 hours. Remove aluminum foil and continue baking for 30 minutes more.

By Fawn

Ingredients

• ✓ pineapple slice
• ham
• clove
• water
• butter
• maple syrup
• brown sugar
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prick ham with a fork. Place pineapple slices on ham, securing with toothpicks. Press cloves into ham. Place ham in a baking dish. Pour water into the dish.
3. 3 Melt butter in a small saucepan over low heat. Mix in maple syrup, brown sugar, and honey until glaze is smooth and heated through. Pour 1/2 of the glaze over ham.
4. 4 Bake in the preheated oven for 1 hour and 30 minutes, basting frequently with remaining glaze.
5. 5 Drain pan drippings into a saucepan over medium heat. Cook and stir until thickened; serve with ham.

By Colleen Criswell

Ingredients

• ✓ pineapple slice
• shrimp
• red bell pepper
• red onion
• jalapeno pepper
• olive oil
• jerk seasoning
• cilantro
• brown rice
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
2. 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
3. 3 Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeño, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
4. 4 Roast in the preheated oven until shrimp are opaque, about 15 minutes.
5. 5 Sprinkle with cilantro and serve with brown rice and lime wedges.

By Jamie

Ingredients

• ✓ pineapple slice
• maple syrup
• orange juice
• ginger ale
• brown sugar
• honey
• maraschino cherry
• ham
• oven bag
• juice
• toothpick

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix maple syrup, orange juice, ginger ale, brown sugar, and honey together in a medium bowl. Stir in juice from maraschino cherries, and 1/2 of the cherries.
3. 3 Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep to allow the ham to soak up the juice.
4. 4 Place ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag (it may look like there is too much juice, but the ham will soak it up while baking). Place pineapple slices on top of ham, and secure with toothpicks. Place cherries into the center of pineapple rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
5. 5 Bake ham for 2 hours in the preheated oven. The internal temperature should be 140 degrees F (60 degrees C) when done. Be sure not to touch the bone when taking the temperature.
6. 6 Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

By AMOREFATA1972

Ingredients

• ✓ pineapple slice
• lemon
• white sugar
• ginger
• mint
• greek yogurt

Instructions

1. 1 Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
2. 2 Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
4. 4 Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

By susi310

Ingredients

• ✓ pineapple slice
• butter
• brown sugar
• maraschino cherry
• pineapple
• cherry chip cake mix
• pineapple juice
• egg
• butter
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
3. 3 Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
4. 4 Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
5. 5 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
6. 6 Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

By Naomi Boyko

Ingredients

• ✓ pineapple slice
• cooking spray
• brown sugar
• margarine
• maraschino cherry
• yellow cake mix
• water
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch pan with cooking spray.
2. 2 Drain pineapple slices; set aside.
3. 3 Stir brown sugar and melted butter together in the prepared pan; spread evenly over the bottom of the pan. Place pineapple slices in a single layer on brown sugar mixture. Place a cherry into the center of each pineapple slice and the center of the pan.
4. 4 Beat cake mix, cold water, and egg together in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 to 4 more minutes.
5. 5 Pour batter evenly over pineapple and cherries in the pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 minutes.
7. 7 Loosen edges and turn out onto a serving platter.

By Dole

Ingredients

• ✓ pineapple slice
• juice
• brown sugar
• walnut
• rolled oat
• whole wheat flour
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• egg
• brown sugar
• canola oil
• pineapple juice
• vanilla extract
• pineapple
• carrot
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
2. 2 Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
3. 3 In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
4. 4 Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

By Andrea

Ingredients

• ✓ pineapple slice
• tart cherry
• lime zest
• salt
• brown sugar
• butter
• vanilla extract
• egg
• butter
• sugar
• salt
• baking soda
• baking powder
• all-purpose flour
• pineapple juice
• vanilla extract
• salt
• lime zest
• egg
• lime juice
• evaporated milk
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
2. 2 Combine condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour mixture into the prepared pan.
3. 3 Remove 4 pineapple slices and 1/2 cup pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
4. 4 Place remaining pineapple slices and juice in the bowl of a food processor; blend until smooth. This should result in approximately 1 1/4 cups pureed pineapple.
5. 5 Whisk flour, baking powder, baking soda, and salt together in a small bowl until combined.
6. 6 Cream sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Add 1/2 of the dry ingredients, and mix until just combined. Stir in 1/2 of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined. Place large spoonfuls of cake batter over the flan layer as evenly as possible; don't worry if they mix, they will separate during baking. Cover the Bundt® pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
7. 7 Place in the preheated oven and fill the roasting pan with enough water to come 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the hot water bath until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
8. 8 Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour. Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature, about 30 minutes. Loosely cover cake and place into the refrigerator for 4 hours to overnight.
9. 9 Shortly before you are ready to serve the cake, combine butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, until bubbling and sugar has melted, about 2 minutes. Pour in reserved 1/2 cup pineapple juice; cook and stir until mixture is bubbling and thoroughly combined, about 2 minutes. Add reserved pineapple slices and cook, stirring the sauce frequently, about 3 minutes. Flip pineapple slices over; cook and stir until sauce has thickened and turned a slightly deeper golden brown color, about 3 minutes more.
10. 10 Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.

By Kim

Ingredients

• ✓ pineapple slice
• butter
• brown sugar
• maraschino cherry
• graham cracker crumb
• sugar
• cream cheese
• white sugar
• sour cream
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover the bottom of the pan. Top with pineapple slices, then place one cherry into the center of each slice.
3. 3 Mix graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons melted butter together in a small bowl until well combined. Press mixture over pineapple slices.
4. 4 Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour batter into the cake pan.
5. 5 Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour. Remove from the oven.
6. 6 Run a knife around the inside edge of the pan to loosen. Allow to cool completely, about 30 minutes. Invert onto a serving plate and refrigerate for at least 3 hours before serving.

By Christopher

Ingredients

• ✓ pineapple slice
• zucchini
• yellow squash
• orange bell pepper
• salad dressing
• milk
• egg
• all-purpose flour
• vegetable oil
• salt
• ham
• cherry tomato
• skewer

Instructions

1. 1 Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
2. 2 Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
3. 3 Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
4. 4 Cut crepes into strips about 1 to 2 inches wide.
5. 5 Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
6. 6 Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

By Cooking Daddy