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Spicy Fruit Salad
Lunch Mexican

Spicy Fruit Salad

5.0

Prep
20 min
Cook
Total
80 min

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

Ann's Fantastic Fruit Salad
Lunch

Ann's Fantastic Fruit Salad

5.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

By witchywoman

Filipino Chicken Salad
Lunch Southeast Asian

Filipino Chicken Salad

4.3

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.
  2. 2 While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.
  3. 3 Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.

By lola

Easy Slow Cooker Chicken Tacos
Lunch Mexican

Easy Slow Cooker Chicken Tacos

5.0

Prep
10 min
Cook
300 min
Total
310 min

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

Mimi's Curried Hawaiian Chicken Salad
Lunch American

Mimi's Curried Hawaiian Chicken Salad

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  2. 2 In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  3. 3 Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  4. 4 Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

By LEGALPEACH

Chicken Salad II
Lunch American

Chicken Salad II

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  3. 3 In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.

By Ron

Ham and Pineapple Couscous Salad
Lunch American

Ham and Pineapple Couscous Salad

4.1

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
  2. 2 In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
  3. 3 In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.

By Julie Stutzman

Tuna Egg Salad Bento Box
Lunch American

Tuna Egg Salad Bento Box

4.8

Prep
50 min
Cook
Total
60 min

Instructions

  1. 1 Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.
  2. 2 Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad.
  3. 3 Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit.
  4. 4 Cut 1 carrot and 1 cucumber into 3/4-inch circles. Cut each carrot slice into the shape of a tulip using a small knife. Trim cucumber slices into leaves. Thread a leaf through a toothpick; insert a tulip on top. Repeat with the remaining leaves and tulips.
  5. 5 Cut the other carrot and cucumber into 1/2-inch slices. Cut out mini carrot and cucumber flowers using a mini flower-shaped vegetable cutter.
  6. 6 Place the hot egg in a heart-shaped egg mold; close the lid slowly and tightly. Soak the mold in a bowl of cold water for 10 minutes. Remove egg and drain on a paper towel.
  7. 7 Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.

By Lela

Famous Meatballs
Appetizer Asian

Famous Meatballs

4.5

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
  2. 2 Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
  3. 3 Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
  4. 4 Cook on Medium for 2 hours, stirring every 30 minutes.

By loves2bake

Teriyaki Chicken Kabobs
Dinner Asian

Teriyaki Chicken Kabobs

Prep
15 min
Cook
10 min
Total
55 min

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

Take The Night Off Slow Cooker Pineapple Chicken
Dinner Asian

Take The Night Off Slow Cooker Pineapple Chicken

3.9

Prep
10 min
Cook
420 min
Total
430 min

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

Sara's Sweet and Sour Chicken
Dinner Asian

Sara's Sweet and Sour Chicken

4.5

Prep
10 min
Cook
20 min
Total
30 min

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

Easy Pineapple Chicken
Dinner Asian

Easy Pineapple Chicken

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
  3. 3 Heat remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add bell pepper and stir-fry for 3 minutes.
  4. 4 Add scallions and cook for 2 more minutes.
  5. 5 Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
  6. 6 Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.
  7. 7 Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

By Natasha

Pineapple Steak Stir Fry
Dinner Asian

Pineapple Steak Stir Fry

3.0

Prep
15 min
Cook
28 min
Total
223 min

Instructions

  1. 1 Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
  2. 2 Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
  3. 3 Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
  4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
  5. 5 Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

By Maryann S

Pineapple Chicken 'Fried' Cauliflower Rice
Dinner Asian

Pineapple Chicken 'Fried' Cauliflower Rice

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan.
  3. 3 Bake in the preheated oven until slightly browned, about 25 minutes.
  4. 4 Heat a pan over medium heat. Add chicken, salt, and pepper; stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl; leave pan on heat.
  5. 5 Whisk egg whites with a pinch of pepper. Pour into the pan; cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken; add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.

By Juliajewelia

Sweet and Sour Chicken with Pineapple
Dinner Asian

Sweet and Sour Chicken with Pineapple

5.0

Prep
10 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
  2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  3. 3 Heat oil in a large wok to 350 degrees F (175 degrees C).
  4. 4 While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
  5. 5 Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
  6. 6 Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
  7. 7 Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

By Malia Brinkley

Spicy Apricot Chicken Stir-Fry
Dinner Asian

Spicy Apricot Chicken Stir-Fry

3.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
  2. 2 Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
  3. 3 Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.

By Teri Carrillo-Fox

Kimmy's Favorite Sweet and Sour Chicken
Dinner Asian

Kimmy's Favorite Sweet and Sour Chicken

4.2

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
  2. 2 Heat vegetable oil in a skillet on medium-high heat.
  3. 3 Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
  4. 4 Remove chicken from the skillet and set aside.
  5. 5 Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
  6. 6 Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
  7. 7 Stir mixture and lower heat to medium-low.
  8. 8 Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
  9. 9 Stir in carrots, onion, and bell pepper.
  10. 10 Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
  11. 11 Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

By ad6faith

Slow Cooker Island Beef
Dinner Asian

Slow Cooker Island Beef

4.1

Prep
30 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
  2. 2 Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

By Cat Lady Cyndi

Pineapple-Shrimp Stir-Fry
Dinner Asian

Pineapple-Shrimp Stir-Fry

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
  2. 2 Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
  3. 3 Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
  4. 4 Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
  5. 5 Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
  6. 6 Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

By Bibi

Thai Pineapple Shrimp Curry
Dinner Asian

Thai Pineapple Shrimp Curry

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  2. 2 Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

By Deb Brown

Sweet and Sour Pineapple Meatballs
Dinner Asian

Sweet and Sour Pineapple Meatballs

2.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
  2. 2 Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
  3. 3 Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
  4. 4 Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
  5. 5 Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

By Alisha D

Stir-Fried Ginger Pineapple Chicken
Dinner Asian

Stir-Fried Ginger Pineapple Chicken

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
  2. 2 Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
  3. 3 Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
  4. 4 Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
  5. 5 Serve over hot rice and garnish with chopped cashews.

By Bibi

Crispy Sweet and Sour Chicken
Dinner Asian

Crispy Sweet and Sour Chicken

Prep
25 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
  2. 2 Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
  3. 3 Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
  4. 4 Remove chicken from the refrigerator. Dip each piece in coating.
  5. 5 Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
  6. 6 Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
  7. 7 Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
  8. 8 Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

By Uluru