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Tropical Sandwich
Lunch

Tropical Sandwich

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, mix together softened Neufchatel cheese and pineapple.
  2. 2 Spread cheese mixture on one slice of bread, top with slices of banana and a sprinkling of coconut, and top with another slice of bread to make a sandwich. Repeat with remaining ingredients.

By Maude

Sweet Carrot Salad
Lunch

Sweet Carrot Salad

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

By Doug Matthews

Ham Pineapple Sandwiches
Lunch

Ham Pineapple Sandwiches

3.8

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a saucepan, combine the pineapple and sugar. Bring to a boil, then cook over medium heat, stirring constantly, until thickened, 5 to 10 minutes. Remove from the heat and cool. When cool, stir in the walnuts.
  2. 2 In a medium bowl, stir cream cheese to soften, then stir in enough milk to make it easy to spread. Blend in the pineapple mixture. This part can be made the day before if you like.
  3. 3 Spread about 2 tablespoons of the pineapple mixture onto one side of 12 slices of bread. Top each one of these with 5 thin slices of ham. Top with remaining bread slices.

By TERIJH

Mini Spam Sandwiches
Lunch American

Mini Spam Sandwiches

3.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Spread a thin layer of salad dressing on one side of each slice of bread. Place two slices of Spam side by side on 5 of the slices of bread. They should cover the slices perfectly. Place two slices of cheese over each layer of Spam, so that they cover the whole slice of bread. Place slices of pineapple over the cheese, trimming square to fit the sandwiches. Top with remaining slices of bread with the salad dressing on the inside. Trim the crusts if desired, and cut each sandwich into 4 equal squares.

By ILUVFOOD4

Macaroni, Pineapple, and Ham Salad
Lunch

Macaroni, Pineapple, and Ham Salad

4.3

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
  2. 2 Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
  3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

By Jodi

Orange Tapioca Salad
Lunch

Orange Tapioca Salad

4.6

Prep
15 min
Cook
5 min
Total
170 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Whisk in orange gelatin mix, vanilla pudding mix, and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from heat and allow to cool completely.
  2. 2 Fold in mandarin oranges, crushed pineapple, and whipped topping; transfer to a serving bowl.
  3. 3 Chill in the refrigerator for at least 2 hours. Use a spoon to fluff top before serving.

By SILKYMAMMA

Ham and Pineapple Fried Sandwiches
Lunch

Ham and Pineapple Fried Sandwiches

3.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Spread cream cheese on two slices of bread. Layer 2 slices of ham, 2 tablespoons of pineapple, and one slice of cheese over the cream cheese. Then top each sandwich with one more slice of bread. Cut off crusts.
  2. 2 In a shallow bowl, whisk together eggs, milk and sugar. Briefly dip both sides of sandwiches in egg mixture.
  3. 3 Heat butter and oil in a large skillet over medium heat. Place sandwiches in skillet, and fry on each side until golden brown and cheese is melted, about 5 minutes per side. Drain on paper towels and cool for 3 minutes before serving.

By brianad

Fresh Fruit Salad with Honey Lime Dressing
Lunch

Fresh Fruit Salad with Honey Lime Dressing

4.6

Prep
10 min
Cook
Total
50 min

Instructions

  1. 1 Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
  2. 2 Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

By TARA_BULL

Party Chicken Salad
Lunch

Party Chicken Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix mayonnaise, sour cream, and curry powder in a bowl until smooth.
  2. 2 Toss apple and lemon juice in a large bowl. Stir in chicken breast meat, celery, green grapes, pecans, and pineapple. Pour mayonnaise mixture over chicken; toss to combine. Cover and refrigerate until chilled.

By Jan Morgan

Tropical Quinoa
Lunch Caribbean

Tropical Quinoa

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over medium heat. Cover the saucepan, reduce the heat, and simmer until water is absorbed, 10 to 12 minutes.
  2. 2 Off heat, stir pineapple, mango, coconut, macadamia nuts, and mango chutneys into quinoa until thoroughly combined. Serve hot.

By BETHGRANN

Rebecca's Tropical Granola Grabbers
Lunch

Rebecca's Tropical Granola Grabbers

Prep
40 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top.
  2. 2 Blend granola in a food processor until finely ground. Set aside in a bowl.
  3. 3 Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly.
  4. 4 Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly.
  5. 5 Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture.
  6. 6 Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets.
  7. 7 Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.

By Miss Green

Shrimp and Pineapple Ceviche
Lunch American

Shrimp and Pineapple Ceviche

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Toss shrimp, bell pepper, pineapple, avocado, red onion, cilantro, lime juice, serrano, garlic, salt, and black pepper together in a glass or ceramic bowl until thoroughly combined. Cover the bowl with plastic wrap; refrigerate for 1 hour.

By KIERSA

Grilled Pineapple and Prosciutto Flatbread
Lunch American

Grilled Pineapple and Prosciutto Flatbread

5.0

Prep
20 min
Cook
10 min
Total
585 min

Instructions

  1. 1 To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
  2. 2 Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
  3. 3 Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
  4. 4 Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
  5. 5 The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
  6. 6 Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
  7. 7 Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
  8. 8 Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
  9. 9 Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
  10. 10 Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

By John Mitzewich

Chicken Salad with Crushed Pineapple
Lunch American

Chicken Salad with Crushed Pineapple

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

By luv2cook

Asian Broccoli Slaw
Lunch Asian

Asian Broccoli Slaw

4.9

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Crush ramen noodles and set seasoning packets aside.
  2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
  3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
  4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
  5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Hawaiian-Style Sausage and Rice
Lunch American

Hawaiian-Style Sausage and Rice

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  2. 2 Place sausages and remaining 1/2 cup water in a large skillet over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages.
  3. 3 Return sausages to the skillet. Add onion, bell pepper, and celery; cook over medium heat until vegetables start to soften, about 5 minutes.
  4. 4 Stir tomatoes, beef broth, pineapple cubes, brown sugar, garlic powder, and black pepper into sausage mixture; cook and stir until sugar has dissolved and mixture comes to a simmer.
  5. 5 Whisk reserved pineapple juice and cornstarch together in a small bowl until smooth; stir into sausage mixture. Cook until sauce thickens, about 2 minutes; serve over rice.

By Ralph

Jicama-Lime Salad
Lunch American

Jicama-Lime Salad

Prep
20 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
  2. 2 Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  3. 3 Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
  4. 4 Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

By Janet Abramic

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

Thai-Style Rice Salad
Lunch Thai

Thai-Style Rice Salad

4.7

Prep
30 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
  2. 2 Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
  3. 3 Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

By Tastyeatsathome

Pineapple Sweet and Sour Sauce
Pantry Chinese

Pineapple Sweet and Sour Sauce

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
  2. 2 Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

By snstr_poptart

Stir-Fried Chicken With Pineapple and Peppers
Dinner Chinese

Stir-Fried Chicken With Pineapple and Peppers

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Stir soy sauce, vinegar, mirin, ginger, garlic, and cornstarch together until well combined.
  2. 2 Heat oil in a large skillet and stir-fry chicken until brown and cooked through, about 5 minutes. Remove from the skillet.
  3. 3 Add green onions, peppers, and pineapple to the skillet; cook until heated through. Pour in soy sauce mixture and stir until thickened. Return chicken to the skillet and cook until heated through. Sprinkle with almonds.

By USA WEEKEND columnist Jean Carper

Instant Pot Sweet and Sour Pork
Dinner Chinese

Instant Pot Sweet and Sour Pork

4.2

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode.
  2. 2 Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm.
  5. 5 Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes.
  6. 6 Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

By lutzflcat

Hong Kong Sweet and Sour Pork
Dinner Chinese

Hong Kong Sweet and Sour Pork

4.7

Prep
40 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
  2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
  3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
  4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
  5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
  6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY