Type what you have

Ingredients

• ✓ pineapple tidbit
• cranberry sauce
• brown sugar
• ginger
• salt
• green onion
• jalapeno pepper
• rosemary

Instructions

1. 1 Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes.
2. 2 Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.

By Adele

Ingredients

• ✓ pineapple tidbit
• water
• white vinegar
• white sugar
• tomato paste
• cornstarch

Instructions

1. 1 In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

By myrite

Ingredients

• ✓ pineapple tidbit
• teriyaki chicken breast
• red onion
• green bell pepper
• teriyaki sauce
• mozzarella
• pizza crust
• green onion
• teriyaki sauce

Instructions

1. 1 In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
4. 4 Bake for 15 to 20 minutes or until cheese is melted.
5. 5 Sprinkle with green onion and drizzle with teriyaki sauce, if desired.

By From the Kitchen at Johnsonville Sausage

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix pineapple tidbits and crushed pineapple together in a bowl and layer into the bottom of a 9x13-inch glass baking dish. Mix sugar and flour together in a bowl and sprinkle mixture over pineapple. Spread cheese on top. Cover everything with crushed crackers. Drizzle with melted butter.
3. 3 Bake in the preheated oven until bubbly, 30 to 40 minutes. Serve hot, warm, or at room temperature.

By THECINAS

Ingredients

• ✓ pineapple tidbit
• chicken breast
• teriyaki marinade
• cooking spray
• pizza sauce
• pizza crust
• canadian bacon
• mozzarella cheese
• oregano

Instructions

1. 1 Marinate chicken breasts in teriyaki marinade in the refrigerator for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray. Place marinated chicken on the prepared pan; discard excess marinade.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let cool slightly, about 10 minutes. Keep oven on.
4. 4 Lay drained pineapple tidbits between paper towels to pick up excess juice.
5. 5 Place pizza crust on a baking sheet and cover with sauce.
6. 6 Dice cooled chicken into small pieces. Cover pizza sauce with Canadian bacon, then chicken pieces, then with pineapple. Sprinkle with mozzarella cheese and top with oregano.
7. 7 Bake in the preheated oven until cheese is a light golden brown, 15 to 17 minutes. Remove from the oven and cut into triangles.

By Sara

Ingredients

• ✓ pineapple tidbit
• sweet potato
• red onion
• pecan
• celery
• dried cranberry
• honey
• lemon juice
• mayonnaise
• cinnamon
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
2. 2 Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
3. 3 Peel potatoes and cut into bite-sized pieces.
4. 4 Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

By Katy Rovetto

Ingredients

• ✓ pineapple tidbit
• hawaiian bread roll
• provolone cheese
• mayonnaise
• soy sauce
• sesame oil
• chili-garlic sauce
• ginger
• roast beef
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 Slice Hawaiian rolls in half horizontally. Open the rolls like a book, and place the bottom halves, cut-sides up, on the prepared baking sheet.
3. 3 Place 1 piece Provolone cheese on the cut side of each bottom roll. Spread 1 teaspoon mayonnaise on the cut side of each top roll.
4. 4 Combine soy sauce, sesame oil, chili-garlic sauce, and ginger in a small saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sauce has thickened and is reduced by half, 4 to 5 minutes. Remove from heat.
5. 5 Dip one slice of roast beef into the sauce, coating both sides. Place on a bottom roll, folding to fit. Repeat with remaining beef slices until all rolls are covered. Place top halves of rolls on top of beef. Cover with foil.
6. 6 Bake in the preheated oven until the cheese is melted and sliders are heated through, 10 to 15 minutes.
7. 7 Secure a pineapple tidbit on top of each slider with a toothpick and sprinkle with chopped green onions for garnish. Serve warm.

By Bibi

Ingredients

• ✓ pineapple tidbit
• mango
• green chile pepper
• cilantro
• lime juice
• orange juice
• dark rum
• garlic
• chicken breast

Instructions

1. 1 In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
2. 2 Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

By Lois

Ingredients

• ✓ pineapple tidbit
• seasoned salt
• paprika
• garlic powder
• black pepper
• beef tri-tip roast
• olive oil
• apricot
• red bell pepper
• cilantro
• jalapeno pepper
• lime juice
• garlic
• salt

Instructions

1. 1 Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
2. 2 Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
3. 3 Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
4. 4 Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
5. 5 Allow tri-tip to come to room temperature, about 30 minutes.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
8. 8 Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
9. 9 Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.

By Bibi

Ingredients

• ✓ pineapple tidbit
• chicken breast
• onion
• pineapple juice
• bulgogi marinade
• gochujang
• carrot
• broccoli stalk
• cilantro

Instructions

1. 1 Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
2. 2 Cook on High for 3 hours.
3. 3 Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
4. 4 Stir in cilantro and cook 15 minutes more. Serve.

By Marquis Mark

Ingredients

• ✓ pineapple tidbit
• pork back rib
• apricot jam
• soy sauce
• white wine vinegar
• brown sugar
• garlic
• ginger
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
2. 2 Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl. Pour evenly over ribs.
3. 3 Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from bone, about 1 1/2 hours. An instant-read thermometer inserted into the center of meat should read 145 degrees F (63 degrees C).

By SUNKIST2

Ingredients

• ✓ pineapple tidbit
• ground beef
• onion
• teriyaki sauce
• water chestnut
• garlic
• ginger
• black pepper
• sesame seed
• green onion

Instructions

1. 1 Brown ground beef and onions in a large skillet over medium heat, crumbling as it cooks, until the beef is no longer pink and the onion is soft, about 5 minutes. Drain if necessary.
2. 2 Add teriyaki sauce, water chestnuts, pineapple, garlic, and ginger to the skillet; stir to combine. Reduce heat and simmer for about 5 minutes.
3. 3 Sprinkle with sesame seeds and sliced green onion. Serve hot.

By lutzflcat

Ingredients

• ✓ pineapple tidbit
• olive oil
• chicken breast
• pineapple juice
• coconut
• brown sugar
• jerk seasoning mix
• cinnamon
• chili powder
• red pepper flakes
• salt
• black pepper
• fettuccini noodle

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

By Sarah S

Ingredients

• ✓ pineapple tidbit
• cream of chicken soup
• chicken breast
• milk
• rice
• chow mein noodle
• cheddar cheese
• celery
• green bell pepper
• green onion
• coconut
• almond
• soy sauce

Instructions

1. 1 Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
2. 2 Spoon 1/2 cup rice onto each of 8 plates. Layer each serving of rice with chow mein noodles, chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

By Maria Tedjamulia

Ingredients

• ✓ pineapple tidbit
• mango
• green onion
• red bell pepper
• cilantro
• red wine vinegar
• salt
• foil
• butter
• salt
• cayenne pepper
• fish fillet
• pecan
• coconut
• bread crumb

Instructions

1. 1 Combine pineapple, mango, green onions, bell pepper, cilantro, red wine vinegar, and ¼ teaspoon salt in a bowl; chill until ready to serve.
2. 2 Preheat the oven to 400 degrees F (205 degrees C). Line a 15 ½x10 ½x1-inch baking sheet with nonstick foil (with the dull, nonstick, side that will touch food up); set aside.
3. 3 Combine butter, ½ teaspoon salt, and cayenne pepper in a large bowl. Add fish; toss to coat.
4. 4 Combine pecans, coconut, and bread crumbs in a bowl; spread onto a sheet of wax paper. Press fish into pecan mixture, turning to evenly coat; press in additional pecan mixture as necessary. Place fish in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven just until fish is opaque throughout, 15 to 20 minutes. Serve with salsa.

By Reynolds KitchensR

Ingredients

• ✓ pineapple tidbit
• pineapple juice
• soy sauce
• onion powder
• white sugar
• lemon juice
• barbecue sauce
• curry powder
• chicken breast
• salt
• pepper
• onion
• celery
• white rice
• water

Instructions

1. 1 In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
3. 3 Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
4. 4 Serve the chicken on a bed of rice with the sauce covering it, or to the side.

By Shannon

Ingredients

• ✓ pineapple tidbit
• olive oil
• red curry paste
• fish sauce
• lemongrass
• ginger
• chicken breast
• red bell pepper
• yellow bell pepper
• onion
• coconut milk
• white rice
• water

Instructions

1. 1 Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
2. 2 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Taste and adjust seasonings in curry before serving over cooked rice.

By Steve Cannon

Ingredients

• ✓ pineapple tidbit
• red bell pepper
• green bell pepper
• carrot
• red onion
• avocado oil
• salt
• black pepper
• chicken breast
• water
• cornstarch
• brown sugar
• rice vinegar
• ketchup
• soy sauce
• chile-garlic sauce
• ginger-garlic paste
• white pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.
3. 3 Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
4. 4 Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
5. 5 Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
6. 6 Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
7. 7 Drizzle chicken, pineapple, and vegetables with sauce to serve.

By Bibi

Ingredients

• ✓ pineapple tidbit
• sesame oil
• cornstarch
• water chestnut
• oriental-style vegetable
• chicken breast
• red pepper flakes
• garlic
• vegetable oil
• cornstarch
• water
• garlic
• ginger
• molasses
• soy sauce
• soy sauce
• water

Instructions

1. 1 Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
2. 2 Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
3. 3 Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.

By Margaret Parrish

Ingredients

• ✓ pineapple tidbit
• brown sugar
• clove

Instructions

1. 1 Pour ½ cup pineapple juice from 1 can pineapple into a bowl; reserve.
2. 2 Heat pineapple tidbits and remaining juice in a saucepan over medium-low heat. Add brown sugar and cloves; cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce with reserved juice to desired consistency .

By Stephanie Wentzlaff

Ingredients

• ✓ pineapple tidbit
• mandarin orange
• sour cream
• miniature marshmallow
• coconut

Instructions

1. 1 Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

By smviolante

Ingredients

• ✓ pineapple tidbit
• sweetened condensed milk
• lemon juice
• whipped topping
• mandarin orange
• graham cracker crust

Instructions

1. 1 In a large bowl, beat together condensed milk and lemon juice. Beat in whipped topping. Stir in well drained fruit. Beat, beat, beat until mixture looks like confetti.
2. 2 Pour filling into graham cracker crusts, and chill for at least 4 hours.

By Billie Jean Davis

Ingredients

• ✓ pineapple tidbit
• cream cheese
• creamy salad dressing
• chunk chicken
• almond
• grape

Instructions

1. 1 Beat cream cheese in a medium bowl until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice.
2. 2 Stir in pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill in the refrigerator until serving.

By Shirlie Burns

Ingredients

• ✓ pineapple tidbit
• vanilla pudding mix
• milk
• orange juice concentrate
• sour cream
• peach
• mandarin orange segment
• banana
• apple

Instructions

1. 1 In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2. 2 In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

By LEAGLE

Ingredients

• ✓ pineapple tidbit
• water
• white sugar
• ketchup
• white vinegar
• red pepper flake
• soy sauce
• steak sauce
• cayenne pepper hot sauce
• cornstarch

Instructions

1. 1 Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.

By Nana Nat

Ingredients

• ✓ pineapple tidbit
• raspberry flavored jell-o mix
• cranberry sauce
• orange zest
• orange juice
• lemon juice
• celery

Instructions

1. 1 Drain and reserve syrup from pineapple, add water to equal 1 cup.
2. 2 In a saucepan over medium heat bring pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice, and lemon juice. Blend together and cool until slightly thickened.
3. 3 Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm, about 2 hours.

By Patti R

Ingredients

• ✓ pineapple tidbit
• butter
• brown sugar
• white sugar
• egg
• almond flavoring
• all-purpose flour
• baking powder
• baking soda
• salt
• coconut flake

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
3. 3 Blend the egg and the almond flavoring into the creamed butter and sugar.
4. 4 Sift together the flour, baking powder, baking soda, and salt into a bowl.
5. 5 Blend the flour mixture into the butter mixture.
6. 6 Fold the pineapple tidbits and coconut flakes into the dough.
7. 7 Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
8. 8 Bake in preheated oven until golden brown, 10 to 12 minutes.

By CoOkInGnUt

Ingredients

• ✓ pineapple tidbit
• rotini pasta
• chicken
• celery
• green grape
• red grape
• spring onion
• cranberry
• ranch dressing
• mayonnaise
• cashew

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

Ingredients

• ✓ pineapple tidbit
• white sugar
• water
• almond extract
• pineapple orange juice concentrate
• limeade concentrate
• water
• dark rum
• rum
• maraschino cherry

Instructions

1. 1 Heat sugar and ½ cup water in a saucepan over low heat until sugar is dissolved, about 2 minutes. Off heat, stir in almond extract.
2. 2 Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 ½ cups water, dark rum, light rum, and almond simple syrup.
3. 3 Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold; add rum mixture. Freeze at least 12 hours.

By Matt Wencl

Ingredients

• ✓ pineapple tidbit
• pineapple juice
• sugar
• egg
• all-purpose flour
• salt
• lemon juice
• vegetable oil
• acini di pepe pasta
• mandarin orange
• pineapple
• whipped topping
• marshmallow
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.
3. 3 Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
4. 4 Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
5. 5 Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
6. 6 Before serving, add marshmallows and coconut; toss and serve.

By Judy Awe