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Corn and Kale Salad
Lunch American

Corn and Kale Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
  2. 2 Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
  3. 3 Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

By KatieTries2Cook

Grilled Pork Tacos al Pastor
Lunch American

Grilled Pork Tacos al Pastor

4.6

Prep
30 min
Cook
25 min
Total
565 min

Instructions

  1. 1 Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
  2. 2 Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
  3. 3 Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
  4. 4 Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
  5. 5 Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  6. 6 Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
  7. 7 Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
  8. 8 Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
  9. 9 Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

By John Mitzewich

Tropical Quinoa Salsa Salad
Lunch American

Tropical Quinoa Salsa Salad

4.5

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
  2. 2 Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
  3. 3 Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.

By Anthony

Chamoyada
Drink Mexican

Chamoyada

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine mango and pineapple juice in a blender; blend until smooth. Set aside.
  2. 2 Rub lime wedge around the rim of a glass, then dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and remaining 1 teaspoon chili-lime seasoning. Pour 1/2 of the mango-pineapple mixture into the prepared glass. Add remaining 1 tablespoon chamoy sauce and top with remaining mango-pineapple mixture.

By Yoly

Pineapple Margarita
Drink Mexican

Pineapple Margarita

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a cocktail shaker half-full with ice. Add pineapple juice, tequila, triple sec, and lime juice to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.
  2. 2 Sprinkle salt onto a plate. Moisten the rim of a glass with a lime wedge. Press the moistened rim into the salt. Fill glass with ice.
  3. 3 Strain margarita into the glass and garnish with pineapple and lime wedge, if desired.

By France Cevallos

Piña Colada Cheesecake
Dessert Mexican

Piña Colada Cheesecake

4.6

Prep
30 min
Cook
10 min
Total
405 min

Instructions

  1. 1 Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
  2. 2 Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
  3. 3 Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
  4. 4 Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

By Dole

Pineapple Pulled Pork Al Pastor
Dinner Mexican

Pineapple Pulled Pork Al Pastor

4.9

Prep
20 min
Cook
430 min
Total
1230 min

Instructions

  1. 1 Place pork in a large brining vessel. Cut a few slashes into fat side of pork.
  2. 2 Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.
  3. 3 Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
  4. 4 Remove pork from brine and place on a deep baking pan lined with foil. Season generously with spice rub. Reserve remaining spice rub for another use.
  5. 5 Preheat a charcoal grill between 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
  6. 6 Grill, occasionally spooning rendered juices over meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of pork should read 195 degrees F (91 degrees C).
  7. 7 Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
  8. 8 Dice grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of leftover spice rub.
  9. 9 Remove pork bone and pull meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with other half bun.

By John Mitzewich

Instant Pot Tacos al Pastor
Dinner Mexican

Instant Pot Tacos al Pastor

4.3

Prep
60 min
Cook
60 min
Total
615 min

Instructions

  1. 1 Place pork into a large lidded container.
  2. 2 Blend pineapple juice, onion, vinegar, orange juice, lime juice, garlic, chipotle peppers in adobo sauce, sazón, chili powder, salt, cumin, and black pepper in a blender until smooth. Pour over pork and toss until all meat is covered. Seal the container and marinate for at least 8 hours or up to 24 hours.
  3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot), select the Sauté function, and add vegetable oil. When hot, add marinated pork and brown on all sides, working in batches if necessary, about 5 minutes per batch. Reserve any extra marinade in the lidded container.
  4. 4 Turn off the Sauté function. Pour in reserved marinade, then close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release the remaining pressure with the quick release method, about 5 minutes. Unlock and remove the lid.
  6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  7. 7 Transfer pork to the prepared baking sheet. Keep any sauce in the Instant Pot. Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread meat out evenly onto the baking sheet. Add pineapple chunks.
  8. 8 Broil in the preheated oven until the tips of the meat and pineapples are beginning to get a little brown and crispy, about 5 minutes. Remove from the oven.
  9. 9 Drizzle the reserved sauce from the Instant Pot over pork to moisten it and add more flavor. Arrange pork and pineapple chunks on tortillas. Add onion, pico de gallo, avocado, and cilantro. Garnish with lime wedges.

By fabeveryday

Luau Punch
Drink American

Luau Punch

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.
  2. 2 Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.

By CINDYRN

Mock Champagne
Drink

Mock Champagne

4.7

Prep
1455 min
Cook
Total
1455 min

Instructions

  1. 1 To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
  2. 2 In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

By Heather

Pear Honey
Pantry American

Pear Honey

4.6

Prep
45 min
Cook
180 min
Total
225 min

Instructions

  1. 1 Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
  2. 2 Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

By VICKSEXT

Mikael's Wassal
Drink

Mikael's Wassal

4.4

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Pour the pineapple juice, cranberry juice and apple cider into a large pot. Heat until almost boiling, then stir in the red hot candies. Continue stirring until they dissolve so that they do not end up stuck to the bottom of the pot. Set the heat to low, and let it simmer all day if you like. Ladle into glasses or cups, and dust with cinnamon before serving.

By Heather M Howard

Pineapple Cream Cheese Frosting

Pineapple Cream Cheese Frosting

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

By Janelle Williams Hawthorne

Easy Whiskey Slush
Drink

Easy Whiskey Slush

5.0

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight.
  2. 2 Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.

By kiwismom

Kevin's Teriyaki Chicken
Dinner

Kevin's Teriyaki Chicken

4.3

Prep
10 min
Cook
15 min
Total
1465 min

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

Sweet Sauce for Vegetables

Sweet Sauce for Vegetables

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice and ground cloves. When thoroughly mixed, remove from heat and use to marinate vegetables as desired.

By Krista B

Pineapple Lemonade Spritzers
Drink

Pineapple Lemonade Spritzers

4.2

Prep
5 min
Cook
5 min
Total
1450 min

Instructions

  1. 1 To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight.
  2. 2 Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.

By Albert Duga