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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

Yummy Pineapple Beef Steak Marinade
Pantry American

Yummy Pineapple Beef Steak Marinade

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk Worcestershire sauce, pineapple juice, olive oil, and brown sugar together in a large glass or ceramic bowl.
  2. 2 Add meat of your choice, toss to coat, cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours, then cook as desired.

By kelsey

Pineapple Marmalade
Pantry American

Pineapple Marmalade

5.0

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Coarsely blend pineapple in a blender.
  2. 2 Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.
  3. 3 Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.
  4. 4 Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
  5. 5 Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.

By Yoly

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce
Pantry American

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce

3.8

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place tomato paste, ketchup, and sugar in a saucepan. Pour in pineapple juice, vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
  2. 2 Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

By John Mitzewich

T.G.I. Friday's Jack Daniels Sauce
Pantry American

T.G.I. Friday's Jack Daniels Sauce

4.8

Prep
10 min
Cook
105 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Cut about 1/2-inch off top of garlic head. Trim root, so garlic sits flat. Remove outer layers of papery skin, leaving enough so cloves remain intact.
  3. 3 Place garlic into a small baking dish, drizzle olive oil on top, and cover with a lid or aluminum foil.
  4. 4 Roast garlic in the preheated oven until cloves are soft and fragrant, about 1 hour.
  5. 5 Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer.
  6. 6 Squeeze sides of garlic until pasty roasted garlic emerges.
  7. 7 Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve remaining roasted garlic for another use.
  8. 8 Stir lemon juice, onion, bourbon whiskey, pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like, 40 to 50 minutes.

By Michael DeLong

Copycat Zesty Apple Cider Vinaigrette
Pantry American

Copycat Zesty Apple Cider Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps.
  2. 2 Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.

By Lisa Buckholts

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

Pique (Puerto Rican Hot Sauce)
Pantry Caribbean

Pique (Puerto Rican Hot Sauce)

5.0

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool for at least 5 minutes.
  2. 2 Transfer cooled pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until sauce is smooth.
  3. 3 Pour sauce into a glass bottle with a lid; let stand for a least 1 week to allow flavors to blend.

By Ds R

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

Pineapple Whip
Snack American

Pineapple Whip

4.7

Prep
10 min
Cook
Total
400 min

Instructions

  1. 1 Whisk cream, pineapple juice, and sugar together in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
  2. 2 Pour pineapple mixture into an ice cream maker and process according to manufacturer's instructions.

By House of Aqua

Brown Sugar and Pineapple Glazed Ham
Dinner American

Brown Sugar and Pineapple Glazed Ham

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, on a roasting pan.
  2. 2 Cut skin off pineapple; remove any remaining brown eyes. Slice pineapple into ½-inch-thick rings; remove cores with a round cutter. Attach pineapple rings to ham with toothpicks.
  3. 3 Bake ham in the preheated oven for 30 minutes.
  4. 4 Whisk pineapple juice and brown sugar together in a microwave-safe bowl on MEDIUM, or small saucepan over medium heat until boiling and slightly thickened, about 5 minutes; glaze will be sticky and hot.
  5. 5 Pour 1/2 of the glaze evenly over ham and pineapple rings; bake 30 minutes more. Pour remaining glaze over ham.
  6. 6 Continue baking until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.
  7. 7 Let ham rest for 15 to 20 minutes before slicing.

By Lex

Pineapple and Basil Sorbet
Dessert American

Pineapple and Basil Sorbet

4.5

Prep
20 min
Cook
Total
560 min

Instructions

  1. 1 Mix together pineapple, sugar, juice, and basil in a blender until smooth; chill in the refrigerator for 1 hour.
  2. 2 Place chilled mixture in an ice cream maker and churn according to manufacturer's instructions. Pour into an airtight container and freeze for 8 hours to overnight.

By Ckandi007

Pineapple Chicken Tenders
Dinner American

Pineapple Chicken Tenders

4.4

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
  2. 2 Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
  3. 3 Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
  4. 4 Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

By Hillary Roberts

Pineapple Brown Sugar Glazed Ham
Dinner American

Pineapple Brown Sugar Glazed Ham

4.6

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place ham, cut-side down, into a roasting pan. Pin pineapple slices onto ham using toothpicks.
  3. 3 Bake ham in the preheated oven for 30 minutes.
  4. 4 Meanwhile, mix pineapple juice and 1 1/2 cup brown sugar together in a saucepan; bring to a boil. Cook until glaze is slightly thickened, about 5 minutes. Remove from the heat but keep warm.
  5. 5 After 30 minutes, pour some glaze over ham; bake for 30 more minutes. Sprinkle remaining 1/2 cup brown sugar over ham, then pour more glaze over top. Bake until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C), about 30 more minutes.
  6. 6 Remove from the oven and pour any remaining glaze over top.

By Jeanetta Carlton

Sangria Ham
Dinner American

Sangria Ham

4.8

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
  3. 3 Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.
  4. 4 After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
  5. 5 Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.

By Mary Glenn