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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

Sweet and Sour Chicken Stir-Fry
Dinner Chinese

Sweet and Sour Chicken Stir-Fry

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
  2. 2 Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.

By VINEYIS

Pineapple Fried Rice II
Dinner Chinese

Pineapple Fried Rice II

4.4

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Bring the rice and water 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, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
  2. 2 Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
  3. 3 Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

By LILFOODCRITIC

China Sun Chicken
Dinner Chinese

China Sun Chicken

3.7

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
  2. 2 Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

By Jennifer Landry

Sweet and Sour Chicken
Dinner Chinese

Sweet and Sour Chicken

4.6

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine 1 ½ cups water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan over medium heat; bring to a boil. Set aside.
  2. 2 Whisk ¼ cup cornstarch and ¼ cup water together in a small bowl until smooth; stir into sauce, stirring continuously, until slightly thickened.
  3. 3 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in remaining 1 ½ cups water to make a thick batter.
  4. 4 Add chicken pieces; stir until well coated.
  5. 5 Heat 1 quart oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden, about 10 minutes; transfer to paper towels to drain.
  6. 6 Layer bell peppers, pineapple chunks, and chicken pieces on a platter; pour hot sweet and sour sauce over top.
  7. 7 Serve hot and enjoy!

By LINDAHU

Sweet and Sour Pork Tenderloin
Dinner Chinese

Sweet and Sour Pork Tenderloin

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
  2. 2 Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
  3. 3 Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
  4. 4 Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
  5. 5 Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
  6. 6 Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

By John Mitzewich

Sweet and Sour Pork
Dinner Chinese

Sweet and Sour Pork

4.8

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
  3. 3 Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
  4. 4 Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
  5. 5 Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
  6. 6 Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
  7. 7 Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
  8. 8 Stir in cooked pork, celery mixture, and pineapple chunks with juice.
  9. 9 Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

By PAM_1

Pineapple and Coconut Jam

Pineapple and Coconut Jam

4.5

Prep
5 min
Cook
25 min
Total
30 min

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

Tricia's Pineapple Cheese Casserole
Dinner

Tricia's Pineapple Cheese Casserole

4.6

Prep
Cook
Total

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

Baked Pineapple I
Dessert

Baked Pineapple I

4.6

Prep
15 min
Cook
30 min
Total
45 min

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

Baked Pineapple with Crackers
Dinner

Baked Pineapple with Crackers

4.5

Prep
Cook
Total

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

Chicken Wraps
Appetizer

Chicken Wraps

4.4

Prep
245 min
Cook
20 min
Total
270 min

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

Hawaiian Hot Dog Surprise
Dinner

Hawaiian Hot Dog Surprise

3.8

Prep
5 min
Cook
30 min
Total
35 min

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

Friendship Fruit Starter
Dessert

Friendship Fruit Starter

4.8

Prep
30240 min
Cook
Total
30240 min

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

Sunday Best Fruit Salad
Dinner

Sunday Best Fruit Salad

4.5

Prep
20 min
Cook
Total
45 min

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