Type what you have

Ingredients

• ✓ pineapple chunk
• pear
• apricot half
• peach
• maraschino cherry
• brown sugar
• white sugar
• curry powder
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Drain fruit and arrange it in an oven-proof casserole dish. Dot fruit with butter or margarine. Mix sugars and curry powder together, sprinkle over the top of fruit.
3. 3 Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

By HAV2SING

Ingredients

• ✓ pineapple chunk
• salt
• roma tomato
• anaheim chile pepper
• mushroom
• green onion
• spinach
• bok choy
• jalapeno pepper
• basil
• water
• cornstarch
• garlic
• curry powder
• chili powder
• red curry paste
• ginger
• liquid aminos
• coconut milk
• extra-firm tofu

Instructions

1. 1 Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
3. 3 Discard wet paper towels and cube tofu. Place on the prepared baking tray.
4. 4 Bake in the preheated oven until adequately dry, about 20 minutes.
5. 5 While the tofu is baking, drain pineapple chunks, reserving juice.
6. 6 Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
7. 7 Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
8. 8 Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
9. 9 Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

By Kiersten

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

Ingredients

• ✓ pineapple chunk
• butter
• pineapple juice
• white sugar
• brown sugar
• cinnamon
• nutmeg
• yam
• miniature marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium-low heat. Add pineapple juice, white sugar, brown sugar, cinnamon, and nutmeg; stir to combine and cook until sugars have dissolved, 2 to 3 minutes.
3. 3 Meanwhile, place drained yams in a casserole dish. Add pineapple chunks. Pour sauce over top.
4. 4 Bake in the preheated oven for 1 hour. Add marshmallows to the top and continue to bake until golden and melted, 10 to 15 minutes more. Let stand for 15 minutes before serving so sauce can thicken.

By ntolliver213

Ingredients

• ✓ pineapple chunk
• water
• white rice
• fish sauce
• pineapple juice
• curry powder
• vegetable oil
• chicken
• onion

Instructions

1. 1 Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.
2. 2 Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
3. 3 Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.
4. 4 Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.

By stannius

Ingredients

• ✓ pineapple chunk
• olive oil
• pork chop
• chicken broth
• soy sauce
• vinegar
• pineapple juice
• brown sugar
• cornstarch

Instructions

1. 1 Heat oil in a skillet over medium heat. Sear pork chops in the hot skillet for 5 minutes per side. Transfer chops to a plate.
2. 2 Add broth, soy sauce, and vinegar to the skillet; bring to a boil. Return chops to the skillet, reduce the heat, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Turn off the heat; transfer chops to a plate and keep warm. Leave cooking liquid in the skillet.
3. 3 Stir pineapple juice, brown sugar, and cornstarch together in a bowl.
4. 4 Pour pineapple juice mixture into the skillet and mix with cooking liquid. Cook over medium-low heat, stirring occasionally, until sauce comes to a boil and thickens slightly. Add pineapple chunks and cook until heated through, 1 to 2 minutes. Serve sauce with chops.

By BREANNA20

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
• cornstarch
• soy sauce
• pork
• vegetable oil
• carrot
• onion
• green bell pepper
• sweet and sour sauce

Instructions

1. 1 Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
2. 2 Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
3. 3 Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
4. 4 Add pineapple chunks; cook and stir only until pineapple is heated through.

By Kikkoman

Ingredients

• ✓ pineapple chunk
• long-grain rice
• chicken breast
• jerk seasoning blend
• vegetable oil
• onion
• black bean
• green chili
• jerk marinade

Instructions

1. 1 Prepare rice according to package directions.
2. 2 Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
3. 3 Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
4. 4 Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
5. 5 Serve jerk chicken mixture over cooked rice.

By Cans Get You Cooking

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
• brown sugar
• white vinegar
• vegetable oil
• mustard
• ham
• skewer

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
3. 3 Place skewers onto the preheated grill, and brush liberally with brown sugar mixture. Cook, turning frequently and basting often, until heated through and richly glazed, 6 to 8 minutes.

By Lindsay Perejma

Ingredients

• ✓ pineapple chunk
• shortening
• water
• chicken bouillon
• salt
• brown sugar
• cornstarch
• soy sauce
• white vinegar
• salt
• green bell pepper
• onion
• pork loin

Instructions

1. 1 Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
2. 2 In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
3. 3 Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

By MARY ANN PUTMAN

Ingredients

• ✓ pineapple chunk
• pizza crust dough
• turkey bacon
• lean deli ham
• pizza sauce
• mozzarella cheese
• green bell pepper
• red bell pepper
• green onion
• red onion
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. Press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. Bake 8 to 10 minutes or until edges begin to turn light golden brown.
2. 2 Meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside.
3. 3 Spread pizza sauce evenly over crust. Sprinkle with cheese and remaining toppings. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown.

By Contadina

Ingredients

• ✓ pineapple chunk
• beef bouillon granules
• water
• ground beef
• bread crumb
• onion
• egg
• lemon juice
• brown sugar
• soy sauce
• ginger root
• cornstarch
• green bell pepper

Instructions

1. 1 In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
2. 2 In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
3. 3 In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.

By MEMBER81872

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
• ground beef
• saltine cracker crumb
• onion
• egg
• milk
• ginger
• salt
• olive oil
• cornstarch
• brown sugar
• white vinegar
• soy sauce
• green bell pepper

Instructions

1. 1 In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
2. 2 Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
3. 3 In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

By Cathy