Type what you have

Ingredients

• ✓ pineapple chunk
• strawberry

Instructions

1. 1 Combine pineapple with juice and strawberries in a blender; blend until smooth.

By j9tomas

Ingredients

• ✓ pineapple chunk
• fruit punch
• orange juice
• ice cube

Instructions

1. 1 Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.

By Crystelle Phomphansy

Ingredients

• ✓ pineapple chunk
• orange juice concentrate
• white rum
• sugar
• lime juice
• ice
• maraschino cherry

Instructions

1. 1 In a blender, combine pineapple, orange juice concentrate with juice, rum, sugar, lime juice and ice cubes. Blend until smooth. Pour into glasses, garnish with cherries, and serve.

By Kike Aurelus

Ingredients

• ✓ pineapple chunk
• white wine
• lemon-lime carbonated beverage
• pineapple juice

Instructions

1. 1 Pour white wine, lemon-lime beverage, pineapple juice, and pineapple chunks in a glass. Stir to combine.

By Brittany Scott

Ingredients

• ✓ pineapple chunk
• red wine
• rum
• orange juice
• sugar
• strawberry
• maraschino cherry

Instructions

1. 1 Combine red wine, 2 cups rum, 2 cups orange juice, and sugar in a large pitcher; refrigerate 8 hours to overnight.
2. 2 Meanwhile, combine pineapple chunks and juice, strawberries, and cherries in a large bowl; cover with remaining 2 cups rum, and remaining 2 cups orange juice. Refrigerate 8 hours to overnight.
3. 3 Drain fruit; reserve liquid for another use, if desired. Stir fruit into pitcher with sangria mixture and serve.

By JILLJAMESON

Ingredients

• ✓ pineapple chunk
• strawberry
• clementine
• watermelon
• vodka
• ice
• orange punch
• drink mix
• citrus-flavored soda
• lemon-lime soda

Instructions

1. 1 Combine undrained pineapple chunks, strawberries, clementines, and watermelon in a gallon container. Add vodka, stir, and close the lid. Store in the refrigerator, 8 hours to overnight.
2. 2 When ready to serve, pour ice into a 10-gallon container. Pour fruit-vodka mixture over the ice. Pour in orange punch and cherry-flavored drink mix. Slowly add caffeinated citrus-flavored soda. Slowly add lemon-lime soda. Stir slowly until combined.
3. 3 Serve immediately or chill until ready to serve.

By Sara Welch Rogerson

Ingredients

• ✓ pineapple chunk
• lemon-lime soda
• lime juice
• lemon juice
• pink lemonade concentrate
• dry red wine
• orange juice
• rum
• white rum
• orange liqueur
• white sugar
• strawberry
• kiwi
• pear
• lime
• lemon
• orange

Instructions

1. 1 Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
2. 2 Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
3. 3 Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.

By Sheila Kampman

Ingredients

• ✓ pineapple chunk
• white sugar
• orange juice
• lemon juice
• maraschino cherry
• cherry juice
• triple sec liqueur
• light rum
• orange
• lemon
• carbonated water
• ice

Instructions

1. 1 In a punch bowl, combine sugar, orange juice, and lemon juice; stir until sugar dissolves. Add cherries, triple sec, light rum, orange slices, lemon slices, and pineapple chunks. Refrigerate for 1 to 2 hours to allow flavors to blend.
2. 2 Just before serving, pour in carbonated water and add ice.

By lv

Ingredients

• ✓ pineapple chunk
• watermelon
• mango
• green apple
• lime juice
• honey
• jalapeno pepper
• chili-lime seasoning

Instructions

1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

Ingredients

• ✓ pineapple chunk
• chicken breast tenderloin
• taco seasoning
• mango-peach salsa
• cayenne pepper
• chili powder
• garlic powder
• salt
• onion

Instructions

1. 1 Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
2. 2 Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
3. 3 Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

By Lilliansmommy

Ingredients

• ✓ pineapple chunk
• guajillo chile
• pasilla chile
• ancho chile
• onion
• white vinegar
• garlic
• chipotle pepper
• cumin
• adobo seasoning
• pork butt
• vegetable oil
• corn tortilla
• cilantro
• lime

Instructions

1. 1 Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low; simmer until chiles soften, about 10 minutes. Transfer chiles to a plate; remove and discard stems and seeds. Discard water.
2. 2 Meanwhile, strain pineapple; reserve juice and pineapple chunks separately. Coarsely chop ½ onion; slice remaining ½ onion and set aside.
3. 3 Combine guajillo chiles, pasilla chiles, pineapple juice, chopped ½ onion, vinegar, garlic, chipotle, and cumin in the bowl of a food processor; purée until smooth, about 2 minutes. Transfer to a saucepan over medium-high heat; bring to a boil. Cook until chile paste loses raw onion taste, about 2 minutes. Season with adobo; cool.
4. 4 Combine pork cubes, cooled chile paste, and pineapple chunks in a large glass or ceramic bowl with a lid or in a large resealable plastic bag; toss to coat (cover the bowl or squeeze out excess air and seal the bag). Marinate in the refrigerator 2 to 24 hours.
5. 5 Heat oil in large skillet over medium-high heat. Remove pork and pineapple from marinade and shake off excess. Discard marinade. Cook pork and pineapple in batches in the skillet until dark golden brown on all sides and cooked through, about 15 minutes; transfer to a large serving plate.
6. 6 Serve pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.

By Goya

Ingredients

• ✓ pineapple chunk
• cheddar cheese
• flour tortilla
• shrimp
• black pepper
• salt
• baby spinach
• tomato sauce
• oregano
• paprika
• cumin
• chili powder
• garlic
• chipotle pepper in adobo sauce
• onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
3. 3 Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
4. 4 Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
5. 5 Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
6. 6 Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
7. 7 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.

By Rebekah Rose Hills

Ingredients

• ✓ pineapple chunk
• brown sugar
• coconut

Instructions

1. 1 Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
2. 2 Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

By Rieko

Ingredients

• ✓ pineapple chunk
• plain greek yogurt
• honey
• lime zest
• blueberry

Instructions

1. 1 Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.

By Kim

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
• 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
• chicken breast
• bacon
• teriyaki sauce

Instructions

1. 1 Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

By KARENFRITTS

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
• apricot half
• peach
• maraschino cherry
• brandy
• sugar

Instructions

1. 1 In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

By Emily B

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
• meatball
• cranberry sauce
• brown sugar
• chipotle chile in adobo sauce

Instructions

1. 1 Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

By Jshot21

Ingredients

• ✓ pineapple chunk
• pork roast
• seasoned salt
• black pepper
• cranberry

Instructions

1. 1 Rub pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
2. 2 Cover, and cook for 7 hours on Low.

By Andrea C

Ingredients

• ✓ pineapple chunk
• apple
• raisin
• pecan
• sour cream
• granulated sugar

Instructions

1. 1 Combine the apples, undrained pineapple, raisins, pecans and sour cream. Mix well and add sugar to taste. Serve chilled.

By Carmen Cuevas

Ingredients

• ✓ pineapple chunk
• mandarin orange
• banana
• grape
• marshmallow
• vanilla yogurt
• coconut

Instructions

1. 1 Combine pineapple chunks, mandarin oranges, banana, grapes and marshmallows in medium bowl.
2. 2 Stir yogurt into fruit mixture. Sprinkle with coconut.

By Dole

Ingredients

• ✓ pineapple chunk
• bacon
• brown sugar
• mayonnaise
• chili sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Wrap each pineapple chunk with 1 piece bacon; secure with toothpicks. Place in a shallow baking dish.
3. 3 Combine brown sugar, mayonnaise, and chili sauce in a small bowl; pour over bacon-wrapped pineapple.
4. 4 Bake in the preheated oven, uncovered, until bacon is crispy on the edges and sauce is bubbly, 25 minutes; serve warm.

By Paul E Hamilton