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Bacon Wrapped Pineapple
Appetizer American

Bacon Wrapped Pineapple

4.5

Prep
20 min
Cook
25 min
Total
45 min

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

Ultra Easy Pineapple Chicken Kabobs
Dinner American

Ultra Easy Pineapple Chicken Kabobs

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Thread bell pepper, pineapple, chicken, and onion onto skewers; brush with barbecue sauce.
  3. 3 Cook on the preheated grill, turning frequently, until nicely browned on all sides and chicken is no longer pink in the center, 7 to 10 minutes per side.

By c siebester

Pineapple Casserole
Dinner American

Pineapple Casserole

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Drain the can of pineapple chunks, reserving 1/4 cup of the pineapple juice to use in this recipe. Discard remaining juice or reserve for a different use.
  4. 4 Transfer drained pineapple chunks and reserved 1/4 cup juice into a large bowl. Add drained, crushed pineapple, cheese, sugar, and flour; mix to combine.
  5. 5 Pour into a 1 ½-quart casserole dish.
  6. 6 Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.
  7. 7 Bake in the preheated oven until golden brown, about 30 minutes.

By bex

Pineapple Rhubarb Pie
Dessert American

Pineapple Rhubarb Pie

4.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Roll out 1 pie crust on a lightly floured surface to fit a 9-inch pie plate; place into the pie plate for bottom crust. Roll out remaining 1 pie crust for top crust; set aside.
  3. 3 Combine rhubarb, pineapple chunks, sugar, and tapioca in a large bowl; transfer to the prepared pie plate. Cover with top crust; seal and crimp the edges. Brush top with milk; cut a few slits in top crust to allow steam to vent.
  4. 4 Bake in the preheated oven until crust is golden and liquid bubbles in center, about 45 minutes.

By KIDDO

Tiffany's Sweet and Spicy Meatballs
Appetizer American

Tiffany's Sweet and Spicy Meatballs

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
  2. 2 Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
  3. 3 Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.

By Reynolds KitchensR

Bacon Wrapped Pineapple and Water Chestnuts
Appetizer American

Bacon Wrapped Pineapple and Water Chestnuts

4.8

Prep
25 min
Cook
40 min
Total
95 min

Instructions

  1. 1 Combine water chestnuts, soy sauce, and garlic powder in a small bowl; toss to coat. Marinate for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  3. 3 Drain water chestnuts; discard soy sauce mixture. Place 1 pineapple chunk in center of each bacon half; place 1 water chestnut on top. Fold ends of bacon over pineapple chunk and water chestnut; secure with a toothpick. Repeat with remaining pineapple, bacon, and water chestnuts. Gently toss bacon-wrapped pineapple and water chestnuts in brown sugar in a bowl; place on the prepared baking sheet.
  4. 4 Bake in the preheated oven for 25 minutes; flip and continue baking until bacon is cooked to your desired degree of doneness, 15 to 35 minutes more. Transfer to a paper-towel-lined plate to drain briefly. Serve hot.

By Niki H

Ham and Pineapple Kabobs
Dinner American

Ham and Pineapple Kabobs

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
  3. 3 Place skewers onto the preheated grill, and brush liberally with brown sugar mixture. Cook, turning frequently and basting often, until heated through and richly glazed, 6 to 8 minutes.

By Lindsay Perejma

Pineapple Cobbler
Dessert American

Pineapple Cobbler

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butter into a 9x13-inch baking dish and set on an oven rack to melt while preheating.
  2. 2 In a medium bowl, stir together flour, white sugar, and milk until smooth. In a separate bowl, toss pineapple with brown sugar until well coated.
  3. 3 When the butter is melted, remove the baking dish from the oven. Pour batter into the prepared dish, then drop spoonfuls of pineapple mixture over top. Sprinkle with cherries.
  4. 4 Bake in the preheated oven until golden, about 30 minutes.

By Kristina

Holiday Ambrosia Salad
Side Dish American

Holiday Ambrosia Salad

4.7

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
  2. 2 Whisk sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
  3. 3 Stir pineapple chunks and mandarin oranges into orzo mixture. Mix in coconut if desired. Stir in frozen whipped topping until evenly blended. Chill until serving.

By Dad

Taffy Apple Salad
Dessert American

Taffy Apple Salad

4.7

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
  2. 2 Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
  3. 3 Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.

By Jeanne

Zoo Juice
Drink American

Zoo Juice

Prep
20 min
Cook
Total
500 min

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

Watermelon Fruit Bowl
Appetizer American

Watermelon Fruit Bowl

4.6

Prep
30 min
Cook
5 min
Total
50 min

Instructions

  1. 1 With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from the inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible and discarding the rinds. Refrigerate watermelon, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes separately until ready to assemble.
  2. 2 Combine water and sugar in a small saucepan over medium-high heat; bring to a boil. Remove from heat and continue stirring until sugar has completely dissolved. Stir in lemon zest. Set syrup aside to cool.
  3. 3 To serve, place chilled watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes in a large bowl. Pour syrup over and toss thoroughly. Transfer fruit mixture to watermelon bowl. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

By Cindy

Hawaiian Chicken Pineapple Kabobs
Dinner American

Hawaiian Chicken Pineapple Kabobs

4.5

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Combine soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder in a shallow glass dish. Add chicken pieces and pineapple chunks; stir until well coated. Cover the dish; marinate in the refrigerator, 1 to 2 hours.
  2. 2 Preheat the grill to medium-high heat and lightly oil the grate.
  3. 3 Thread chicken and pineapple alternately onto skewers. Discard excess marinade.
  4. 4 Cook on the preheated grill, turning occasionally, until chicken is longer pink in centers and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By dailyn2003

Spicy Glazed Sweet Potatoes and Pineapples
Dinner American

Spicy Glazed Sweet Potatoes and Pineapples

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
  3. 3 Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.
  4. 4 Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil.
  5. 5 Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish.
  6. 6 Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.

By Patty Ruth Hand Pirko

Hawaiian-Style Chili
Dinner American

Hawaiian-Style Chili

4.2

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat a large Dutch oven over high heat until hot. Add ground beef; cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell peppers; cook until meat has browned, and onions have softened and turned translucent, about 5 minutes. Pour mixture into a large mesh strainer; press to release excess grease.
  2. 2 Return mixture to the Dutch oven. Stir in stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low; simmer uncovered until reaches desired consistency, about 10 minutes.

By Christian

Teriyaki Beef Kabobs
Dinner American

Teriyaki Beef Kabobs

4.7

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 3 Remove beef from the marinade. Discard the remaining marinade.
  4. 4 Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
  5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

By karebear

Easy Hawaiian Chicken
Dinner American

Easy Hawaiian Chicken

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
  2. 2 Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
  3. 3 Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.

By GINGERPET

Baked Ham with Sweet Glaze
Dinner American

Baked Ham with Sweet Glaze

4.8

Prep
20 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of hot water into the pan beneath the ham.
  3. 3 Bake ham in the preheated oven for 2 ½ hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
  4. 4 Mix together brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste.
  5. 5 Brush ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. (Note: Not all skewers will have a cherry on them.)
  6. 6 Return ham to the oven, and roast for 15 minutes. Baste ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let ham rest for at least 10 minutes before slicing. Serve with pan juices, if desired.

By aellis0923

Ambrosia Fruit Salad
Dessert American

Ambrosia Fruit Salad

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place marshmallows, coconut, oranges, cherries, whipped topping, pineapple, fruit cocktail, nuts, nutmeg, and cinnamon into a large serving bowl; mix until well combined.
  3. 3 Place in the refrigerator to chill for 30 to 45 minutes before serving.
  4. 4 Enjoy!

By Kimberley Teal

Chicken and Bacon Shish Kabobs
Dinner American

Chicken and Bacon Shish Kabobs

4.7

Prep
25 min
Cook
20 min
Total
105 min

Instructions

  1. 1 In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  2. 2 Preheat grill for high heat.
  3. 3 Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
  4. 4 Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
  5. 5 Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

By Angie

Island-Style Fried Rice
Dinner American

Island-Style Fried Rice

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.
  2. 2 Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.
  3. 3 Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.

By chen

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

Hawaiian Meatballs
Dinner American

Hawaiian Meatballs

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Make the meatballs: Mix ground beef, ginger, garlic powder, and black pepper together in a large bowl until well combined. Shape into 1 1/2-inch balls.
  2. 2 Sauté meatballs in a large skillet over medium-high heat until browned, about 10 minutes.
  3. 3 While the meatballs are cooking, prepare the sauce: Pour pineapple juice into a liquid measuring cup, and reserve pineapple chunks; add enough water to pineapple juice to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
  4. 4 Transfer meatballs to a plate, reserving the pan drippings. Add pineapple juice and brown sugar mixtures to the warm pan drippings. Stir in vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes.
  5. 5 Return meatballs to the skillet; add pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By Jennifer Murray